Cherof Spring Cocktail Class!
Welcome to Home Bar Network!
Hi Ellen, Friends and Fam! Looking forward to meeting you all! We’ve put together a well-rounded Spring cocktail class featuring some classics and original recipes. We can’t wait to share these with you and your friends!
Before we get shakin’, we want to make sure you’re prepared for class May 7th, so we’ve compiled a shopping list of booze you will need for class. Home Bar Network will provide all the fruit, mixers, bar tools, simple syrups, garnishes, ice, etc. We provide everything needed for class except the booze. Please call/text if you have any questions. 678-438-1547
- 2 750ml bottle of London Dry Gin (Bombay Sapphire, Beefeater, Tanqueray)
- 2 750ml bottle of Rye Whiskey (Rittenhouse Rye, Templeton Rye, Bulleit Rye)
- 2 750ml bottle of Tito’s or Ketel One or your favorite vodka
- 2 750ml bottle Blanco Tequila (Dos Primos, El Jimador Blanco, Espolon Blanco or Cazadores Blanco)
- 2 750ml bottle of White Rum (We suggest Havana Club Añejo Blanco)
- 1 750ml bottle Cointreau
- 3 750ml bottle of Brut Sparkling Wine (suggested: La Marca Prosecco or Borrasca Brut Cava)
- Angostura Bitters
- Lavender French 75
- Spicy Cucumber Margarita
- Strawberry Basil Martini
- Havana Mojito
- Smoked Rosemary Old Fashioned
LAVENDER FRENCH 75
2 oz London dry gin
.5 oz Fresh Lemon Juice
.25 Lavender Simple Syrup
Garnish: Lemon twist
DIRECTIONS: Add gin, lemon and lavender syrup to a shaker. Add ice. Shake until well chilled. Strain into a flute and top with prosecco. Garnish with a extra long lemon twist.
SPICY CUCUMBER MARGARITA
2 oz Tequila Blanco
.5 oz Cointreau
.75 oz Fresh Lime
.5 oz Agave Syrup*
3 Slices Cucumber
1 Slice Jalapeño
DIRECTIONS: Add cucumber and jalepeño to a shaker with agave syrup and muddle. Add the rest of ingredients and ice and shake hard for until well-chilled. Double strain into a rocks glass over new ice. Garnish with a slice of jalapeño, cucumber, and lime stacked one on top of the other from largest to smallest and pinned together with a skewer.
HBN STRAWBERRY BASIL MARTINI
2 oz Vodka
.75 oz Strawberry Syrup*
.75 oz Fresh Lemon
2 Basil Leaves
DIRECTIONS: Shake all ingredients with ice until well-chilled. Double strain into chilled martini glass and garnish with lemon peel.
2 oz White Rum
.75 oz Simple Syrup*
4-5 Lime Wedges
8-10 Mint Leaves
Float Soda Water
DIRECTIONS: Add syrup, lime wedges and mint to a Collins glass and muddle gently, careful not to tear the mint. Add ice and rum. Float soda water to top. Give a stir with straw and garnish with Lime wheel and Mint sprig.
SMOKED ROSEMARY OLD FASHIONED
2 oz Rye
1/2 oz Rosemary Syrup*
1 Orange peel
4 dashes Angostura Bitters
Garnish: Orange Peel
DIRECTIONS: Drop an orange peel, sugar cube and 4 dashes of bitters into a mixing glass. Muddle. Add 2 oz of bourbon or 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.
*Rosemary Syrup: Add 1 cup white sugar and 1 cup water to a pot. Bring to a low boil and stir until sugar dissolves. Add a handful or fresh rosemary sprigs and remove from heat. Let steep for 2 hours. 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!