David Brannen’s Team Cocktail Class!

 In Virtual Cocktail Classes

Welcome to Home Bar Network!

Hi David & Crew! Looking forward to meeting you guys for a late Summer Cocktail Class w/ an emphasis on two of our faves – tequila & gin! We’ve put together a well rounded class of classic techniques and cocktails plus variations and original recipes, we can’t wait to share with you and your team.

Before we get shakin’, here’s a shopping list of booze you will need for class. Home Bar Network will provide all the produce, mixers, bar tools, syrups, ice, recipe cards, etc. We provide everything we need for class except the booze.

We’ve included links to several brands in the shopping list below. We highly recommend shopping at Total Wine Alpharetta as we know for sure they carry everything below at a great price. Although, most larger liquor stores should carry all these bottles as well.


  • 1 750ml bottle London Dry Gin (We recommend Bombay Sapphire, Plymouth, Tanqueray, etc)
  • 1 750ml bottle of Añejo Tequila (any brand that is distilled from 100% agave will work i.e. Camarena Añejo, Espolon Añejo, etc.)
  • 1 750ml bottle of Botanical Gin (i.e. Hendricks)
  • 1 750ml bottle of Vodka (your choice)
  • 1 750ml bottle Blanco Tequila (anything that’s made from 100% blue agave will work ex. Lunazul, El Jimador, etc.)
  • 1 bottle Dry Sparkling White Wine (La Marca Prosecco or Francois Montand Brut will be great)
  • 1 bottle Lillet Rosé
  • 1 bottle of Borghetti



  • Lavender French 75
  • Death Avenue Cowboy
  • Salted Cucumber Gimlet
  • Añejo Viejo (Añejo Old Fashioned)
  • Espresso Martini



2 oz London dry gin
.5 oz Fresh Lemon Juice
.25 Lavender 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.


1.5 oz Blanco Tequila
.75 oz Lillet Rose
.75 oz Lavender Syrup*
.5 oz Fresh Lemon Juice
Absinthe Rinse
Cracked Black Pepper

DIRECTIONS: Shake all ingredients except Absinthe with ice until well chilled. Lightly spritz your coupe with absinthe. Strain drink into coupe. Garnish with cracked pepper.

2 cup sugar
2 cup water
3 TBS dried lavender flowers

DIRECTIONS: heat 2 cup sugar and 2 cup water until sugar is dissolved. Add lavender, simmer on low for 10 minutes. Turn off heat and let it steep for 1 hour. Bottle and refrigerate up to 2 weeks.



2 oz Botanical Gin
1 oz Cucumber Juice
.5 oz Simple Syrup
.5 oz Fresh Lime Juice
2-3 drops Pink Himalayan Salt Tincture

DIRECTIONS: Shake all ingredients with ice until well chilled. Strain into chilled coupe. Garnish with a cucumber wheel.



2 oz Tequila Añejo
.5 oz Roasted Banana Syrup*
3 dashes Orange Bitters
Flamed Orange Peel

DIRECTIONS: Add banana syrup, bitters and tequla into a mixing glass. Add ice and stir for 30 seconds until well-chilled. Flame an orange peel over top of glass and wipe rim with skin side of peel.

*Roasted Banana Syrup:

2 bananas
1 cup dark brown sugar
1/2 teaspoon ground royal or Saigon cinnamon
1 teaspoon salt
1 cup hot water

Preheat oven to 350°F. In a small bowl with a fork or spoon smash bananas just to break up and toss with ¼ cup of the brown sugar, cinnamon and salt. Spread banana mash onto a parchment or silicone lined baking sheet and roast in the oven for 20 to 25 minutes. Bake until the sugar around edges caramelizes and the mash darkens. Meanwhile make your syrup base: bring water to a boil and dissolve remaining ¾ cup brown sugar and remove from heat. Remove pan with hot roasted banana mash from the oven, transfer all contents to the pot with your syrup base and stir well to combine. Transfer to blender and blend on high for 10-20 seconds until any chunks are gone.  Store in fridge in airtight container. Best if used within 1 week.



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.

*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.



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!

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