Happy Hour w/ Stan, Anne and Co.!

 In Virtual Cocktail Classes

Welcome to Home Bar Network!

Hi Stan and Anne – thanks for inviting us back into your home for ROUND TWO! We’ve put together a well rounded class of cocktails plus variations and original recipes and we can’t wait to share with your group. 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.




  • Tarragon Whiskey Sour
  • Joan Rivers
  • Lavender French 75
  • Spicy Cucumber Margarita
  • Death Avenue Cowboy
  • HBN Old Fashioned



2 oz Bourbon
1 oz Fresh Lemon Juice
1 oz Tarragon Simple Syrup
1 egg white
3 dashes orange bitters
Garnish: Fresh Tarragon

DIRECTIONS: Add all ingredient to a shaker. Add ice. Shake hard for 10 seconds. Strain into a glass. Dump ice. Add liquid back into shaker and shake again for 10 seconds. This is called Reverse Dry Shake and is meant to whip the egg white to get a supreme velvety mouthfeel. Strain into coupe. Garnish with a cherry.


1 oz Vodka
.75 oz Aperol
.25 oz Elderflower Liqueur
1 oz Grapefruit Juice
.75 oz Fresh Lemon
.5 oz Simple Syrup
Float Sparkling White Wine
Garnish: Lemon Wheel

DIRECTIONS: Add all ingredients to a shaker. Add ice. Shake hard for 10 seconds. Strain into a Collins glass and float sparkling wine to top. Garnish with a lemon wheel.


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.


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 Rye
1/4 oz Rich Turbinado Syrup or Demerara sugar cube
1 Orange
4 dashes Angostura Bitters
Garnish: Orange

DIRECTIONS: Drop an orange peel, sugar cube and 4 dashes
of bitters into a mixing glass. Muddle. Add 2 oz of 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.

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