Fish Family Cocktail Class – June 25th, 2022!
🎉 Hello again Fish fam & friends! Looking forward to getting shakin’ with y’all Saturday, June 25th! 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 or any larger liquor store with a great selection) but feel free to text us with any questions. 678-438-1547
- 1 750ml bottle of London Dry Gin (ex. Tanqueray Gin or Bombay Sapphire Gin)
- 1 750ml bottle of Blended Jamaican Rum (We suggest Appleton Estate)
- 1 750ml bottle of Pierre Ferrand Dry Curacao
- 1 750ml bottle of Mezcal (ex. Banhez or Vida)
- 1 750ml bottle of Vodka (choose your fave brand)
- 1 750ml bottle of Aperol
- 1 750ml bottle of Sweet Vermouth (recommended: Carpano Antica)
- 1 750ml bottle Lillet Rosé
- 1 750ml bottle Blanco Tequila (recommended: El Jimador Blanco or Espolon Blanco or Cazadores Blanco)
COCKTAILS FOR CLASS
- STRAWBERRY BASIL MARTINI
- TRADER VIC’S MAI TAI
- NEGRONI ON VACATION
- MANGO UNCHAINED
- DEATH AVENUE COWBOY
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.
1.5 cups freeze dried strawberries
1 cup sugar
1 cup filtered water
Heat over medium and stir until sugar dissolves. Cover and remove from heat and let steep until cool. Strain out strawberries and bottle syrup. Will keep in fridge 2-3 weeks.
TRADER VIC’S ORIGINAL MAI TAI
2 oz Blended Aged Jamaican Rum (We suggest Appleton Estate)
1/2 oz Pierre Ferrand Dry Curaçao
1/2 oz Homemade Orgeat**
1/2 oz Rich Turbinado Syrup*
3/4 oz Fresh Lime
DIRECTIONS: Combine all ingredients to a shaker with ice. Shake until well chilled. Garnish with lime and fresh mint to resemble an island and palm trees.
*Rich Turbinado Syrup – Combine 1 cup turbinado sugar with 1/2 cup filtered water. Heat on medium until sugar dissolves, stirring occasionally. Remove from heat, let cool and bottle. Will last in fridge 2-3 weeks.
NEGRONI ON VACATION
1 oz Gin
3/4 oz Aperol
3/4 Sweet Vermouth
1 oz Pineapple Juice 🍍 (100% juice – not from concentrate!)
Directions: Add all ingredients to a shaker. Add ice and shake until well chilled. Strain over fresh ice into whatever glass makes you happy! 😁
1.75 oz Mezcal (We used Bahnez)
.5 oz Aperol
1.5 oz Mango Purée
.5 oz Fresh Lemon Juice
.25 oz Agave
Garnish: Fresh mango slice dipped in Sal De Gusano.
DIRECTIONS: Shake all ingredients with ice until well-chilled. Strain over fresh ice in a rocks glass and garnish with a salt-dipped mango slice and fresh herbs. Dealer’s choice!
DEATH AVENUE COWBOY
1.5 oz Blanco Tequila
.75 oz Lillet Rose
.75 oz Lavender Syrup*
.5 oz Fresh Lemon Juice
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.
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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!