Brunchtail Class – Christy Czarnecki’s Girls Weekend 2022!
🎉 Hello Christy and friends! Looking forward to getting shakin’ with y’all Saturday, Jan 15th to ring in the new year with some special brunch libations! We’ve put together a well rounded class of classics and original recipes 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 recommended brands in the shopping list (all which can be found at Total Wine in Alpharetta) but feel free to text us with any questions. 404-520-2840
- 1 750ml bottle of Vodka (feel free to choose your favorite vodka)
- 1 750ml bottle of London Dry Gin (ex. Tanqueray Gin or Bombay Sapphire Gin)
- 1 750ml bottle of Irish Whiskey (ex. Powers Irish Whiskey, Jameson, or Tullamore Dew)
- 1 750ml bottle of Campari
- 3 750ml bottle of Brut Sparkling Wine (suggested: La Marca Prosecco or Borrasca Brut Cava)
- 1 4oz bottle of Angostura Bitters
**Please pre-chill the bubbly before class.
BRUNCHTAILS FOR CLASS
- Heirloom Tomato Bloody Mary
- French 75
- NYC’s Garibaldi
- Champagne Cocktail
- Irish Coffee
2 oz Dry Gin
.5 oz Fresh Lemon
.25 oz Simple Syrup*
Float of Dry Sparkling Wine
Garnish: Long, curly peel of Lemon
DIRECTIONS: Add all ingredients to a shaker with ice and shake hard for ten seconds. Double-strain into a flute and float sparkling wine on top. Garnish lemon peel.
*Simple Syrup: Heat one part filtered water and one part white sugar until sugar is dissolved. Bottle and refrigerate for up to three weeks.
HEIRLOOM TOMATO BLOODY MARY
1.5 oz – 2 oz Vodka
4-5 oz Bloody Mary Mix (We love Natural Blonde from Charleston)
.5 oz Fresh Lemon Juice
Salt & Pepper
3-4 dashes tabasco (more if you like extra spicy)
DIRECTIONS: Build all ingredients in a collins glass with ice. Stir until mixed. Garnish with celery stick, lemon and lime wedge.
1.5 oz Campari
4 oz Fresh Squeezed Valencia OJ
Valencia Orange Wedge
DIRECTIONS: Pour 4 oz fresh-squeezed OJ into a blender. Make sure to squeeze your Valencia Orange right before making the cocktail so the juice has as many live enzymes as possible. Add your Campari and pulse the blender for a few seconds until you can see a froth develop. Pour the mixture into a Highball Glass and garnish with a wedge of Valencia Orange.
1 sugar cube
3 dashes Angostura Bitters
DIRECTIONS: Add sugar cube to a flute. Dash Angostura bitters over sugar cube. Slowly top with champagne. Garnish with lemon expression.
IRISH COFFEE – click here to watch us make one!
1.5 oz Irish Whiskey
2 tsp brown sugar
4-5 oz hot, bold coffee
Top with freshly whipped heavy cream*
Garnish with freshly grated nutmeg
DIRECTIONS: Add whiskey, brown sugar and piping hot coffee to a warm coffee mug. Top with freshly whipped heavy cream. Garnish with freshly grated nutmeg.
*Freshly Whipped Heavy Cream: Shake heavy cream in a cocktail shaker with an agitator of some type inside — either the spring from a cocktail strainer, a blender ball, or just shake hard for 20-30 seconds. If your heavy cream carton is half full, you can also shake that vigorously until it begins to aerate and whip up.
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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!