Big Canoe Cocktail Crew Mountain Retreat 2021
🎉 Hello Laura & Friends! Looking forward to getting shakin’ with you guys on November 6th with some extra special libations! We’ve put together a well rounded class of classics and originals incorporating delicious fall flavors and we can’t wait to share with y’all. Before we get shakin’, here’s a shopping list of booze you will need for class. Home Bar Network will provide all the non-alcohol items including fruit, fresh juices, produce, bar tools, homemade syrups, clear ice, etc. We provide everything we need for class except the booze.
We’ve included links to several brands in the shopping list below but feel free to choose your favorites in each category. Per Laura’s request, most of the spirits below are RNDC brands.
- 1 750ml bottle of Blanco Tequila (any brand that is distilled from 100% agave will work ex. 1800 Blanco, Pueblo Viejo Blanco, etc)
- 1 Liter bottle of Vodka (Ketel One, Deep Eddy, etc)
- 1 750ml bottle of Buffalo Trace
- 1 750 ml bottle of Templeton Rye The Good Stuff
- 1 750 ml bottle of Old Overholt Bonded Straight Rye
- 1 750 ml bottle of Thatcher’s Blood Orange
- 1 750 ml bottle of Copper & Kings American Apple Brandy or Laird’s AppleJack
- 1 bottle of Borghetti
- 1 bottle of Malbec
- 1 bottle of Angostura Bitters
COCKTAILS FOR CLASS
- Sweater Weather (Hot)
- Tommy’s Margarita
- Apple Cider Mule
- New York Sour
- Espresso Martini
- HBN Old Fashioned
1.5 oz Rye
.5 oz Laird’s Apple Jack
.25 oz Thatcher’s Blood Orange
1.5 oz Apple Cider (We love Red Jacket – got it at Publix!)
.5 oz Fresh Lemon
.25 oz Rich Turbinado Syrup
3 dashes Angostura Bitters
DIRECTIONS: Shake all ingredients with ice until well-chilled, strain over a large block of ice in a shot glass. Garnish with some flamed cinnamon and a lemon wheel.
SERVE IT WARM: This cocktail is great over ice but also great warm! ❄️🔥 If you prefer it warm, add all ingredients and 1.25 oz water to a pot. Heat on stove over medium-low heat until warm (watch closely. do not boil otherwise you might as well say bye-bye to the booze and who likes that?)
2 oz Reposado Tequila
.75 oz Fresh Lime Juice
.5 oz Agave Syrup
DIRECTIONS: Add all ingredients to a shaker and shake hard with ice until well-chilled. Strain over fresh ice in a rocks glass. Garnish with a Lime Wheel and Pink Himalayan Salt.
APPLE CIDER MULE
2 oz vodka
1.5 oz apple cider
.5 oz black pepper ginger syrup*
.5 oz fresh lemon juice
Top with club soda
DIRECTIONS: Add all ingredients except soda to a shaker. Shake with ice until well-chilled. Strain over fresh ice into copper mug. Top with club soda and garnish with lemon wedge dipped in cinnamon sugar.
*Black Pepper Ginger Syrup:
Bring 1 cup Turbinado sugar and 1 cup water to boil until sugar dissolves. Reduce to a simmer and add 3/4 cup peeled and sliced ginger and a teaspoon fresh cracked black pepper. Simmer uncovered for 30 minutes and allow to cool to room temperature. Strain and bottle. Stick it in the fridge and keep for up to 2-3 weeks. **For an extra spicy flavor, after simmering ginger, sugar and water for 30 minutes, pour mixture into a high speed blender and blend on high for 10 seconds. Pour through double strainer to remove excess chunks and bottle.
BONUS COCKTAIL FROM CLASS: JALISCO MULE
2 oz blanco tequila
.75 fresh lime juice
.5 oz black pepper ginger syrup
Top with Topo Chico
DIRECTIONS: Add all ingredients except soda to a shaker. Shake with ice until well-chilled. Strain over fresh ice into copper mug. Top with Topo Chico and garnish with a lime wedge.
NEW YORK SOUR
2 oz Bourbon
1 oz Fresh Lemon Juice
1 oz Simple Syrup
DIRECTIONS: Shake all ingredients with ice until well-chilled, strain cocktail out and dump ice. Re-shake cocktail without ice in a circular motion to whip the egg whites. Pour over fresh ice in a rocks glass. Gently pour Merlot over the back of a spoon on top of the cocktail so that the wine floats on top in a burgundy layer.
2 oz Vodka
.75 oz Borghetti
2 oz Espresso
.25 oz Rich Turbinado Syrup
3 Espresso Beans
DIRECTIONS: Shake all ingredients with ice until well-chilled. Double-strain into chilled Martini glass and drop in three Espresso beans.
HBN OLD FASHIONED
2 oz Rye
1/4 oz Rich Turbinado Syrup or Demerara sugar cube
4 dashes Angostura Bitters
DIRECTIONS: Drop an orange peel, sugar cube and 4 dashes of bitters into a mixing glass. Muddle. Add 2 oz of rye, add ice and stir until well-chilled. Strain over large cube. Express a fresh orange peel over glass, wipe rim and drop in glass.
*RICH TURBINADO SYRUP: Add 1 cup Turbinado sugar and 1/2 cup water to a pot. Bring to a low boil and stir until sugar dissolves. Bottle and refrigerate up to two weeks.
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In case you like the tools we use in class and wish to purchase afterwards, here’s a list of amazon links!
RECOMMENDED BAR TOOLS SHOPPING LIST:
or CLICK HERE for a list alternative bar tools you probably have in your kitchen now!