Cherof Spring Cocktail Class!

 In Virtual Cocktail Classes

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




  • Lavender French 75
  • Spicy Cucumber Margarita
  • Strawberry Basil Martini
  • Havana Mojito
  • Smoked Rosemary Old Fashioned




2 oz London dry gin
.5 oz Fresh Lemon Juice
.25 Lavender Simple Syrup
Float Prosecco
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.


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.


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.



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.


Connect with us anytime over on our facebook and instagram for more recipes and fun videos. CHEERS!


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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!


or CLICK HERE for a list alternative bar tools you probably have in your kitchen now!

Cedar Planks

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