Fish Family Cocktail Class – Jan 8th, 2022!

 In Virtual Cocktail Classes

🎉 Hello again Fish fam! Looking forward to getting shakin’ with y’all Saturday, Jan 8th to ring in the new year with some special 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. 678-438-1547



  • French 75
  • Mai Tai
  • Penicillin
  • Beetarita
  • Sazerac



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.



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.



2 oz blended scotch
.75 oz honey-ginger syrup*
.75 oz fresh lemon
.25 oz Islay single malt scotch
Candied Ginger

DIRECTIONS: Add all ingredients except single malt to a shaker. Shake with ice until well-chilled. Strain over large rock in a rocks glass. Top with single malt and garnish with candied ginger.

*Honey-Ginger Syrup:

Combine 1 cup of honey with one 6-inch peeled and sliced piece of ginger root with 1 cup of water in a small pot and bring to a boil. Reduce the heat and simmer for 5 minutes. Refrigerate overnight, then strain, discarding the solids.



2 oz Mezcal
.75 oz Lime
.5 oz Beet Juice
.75 oz Agave
Lime Wheel

DIRECTIONS: Shake all ingredients with ice until well-chilled, strain over fresh ice into a tiki mug or large rocks glass. Grate fresh nutmeg on top (this part is crucial – always use whole nutmeg seeds and freshly grate with a microplane).



2 oz Maryland-Style Rye
3 dashes Peychaud’s Bitters
1 dash Angostura Bitters
1 sugar cube
1 splash absinthe
1 drop water
Lemon Peel

DIRECTIONS: Grab two heavy-bottomed rocks glasses. Add absinthe and cracked ice to one rocks glass and set aside. In the other, drop in your sugar cube and a drop of water — just enough to moisten the cube. Crush the cube with a muddler or barspoon. Add Peychaud’s, Angostura, rye, ice, and stir. Empty the first glass of ice and allow residual absinthe & ice melt to drip out for a second. Strain into this glass the whiskey mixture, express lemon peel over the top and discard, or drop into the glass.


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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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