Hazlip & Friends Holiday Happy Hour!
🎉 Hello Laura & Friends! Looking forward to getting shakin’ with y’all Friday, Dec 3rd to ring in the holiday season with some special libations! We’ve put together a well rounded class of classics and originals incorporating delicious festive flavors and 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 brands in the shopping list below but feel free to choose your favorites in each category. Per Laura’s request, most of the spirits below are RNDC brands.
- 1 750ml bottle of blanco tequila (any brand that is distilled from 100% agave will work ex. 1800 Blanco, Pueblo Viejo Blanco, etc)
- 1 750ml bottle of reposado tequila (any brand that is distilled from 100% agave will work ex. Dobel)
- 1 750ml bottle of wheated bourbon (ex. Maker’s Mark, Larceny or Weller)
- 1 750 ml bottle of rye whiskey (ex. Templeton Rye The Good Stuff)
- 1 750 ml bottle of London Dry Gin (ex. Bombay, Tanqueray, Beefeater)
- 1 750 ml bottle of Cointreau
- 1 750 ml bottle of aged dark rum (ex. The Real McCoy 5 yr, Old Monk 7 yr, Mount Gay XO)
- 1 750 ml bottle of dry sparkling wine (prosecco or brut champagne)
COCKTAILS FOR CLASS
- Cranberry French 75
- Pomegranate Ginger Margarita
- Rosemary Paloma
- Hot Buttered Rum
- Sweet Potato Chai Whiskey Sour
- Smoked Sage Old Fashioned
CRANBERRY FRENCH 75
2 oz London dry gin
.5 oz Fresh Lemon Juice
.25 Cranberry Syrup*
Float Dry Sparkling White Wine
Garnish: Lemon twist
DIRECTIONS: Add gin, lemon and cranberry 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 skewered through a cranberry.
POMEGRANATE GINGER MARGARITA
2 oz Reposado Tequila
.5 oz Cointreau
.5 oz agave syrup
.75 oz fresh lime juice
1 oz pomegranate juice
1 thin slice of fresh ginger
DIRECTIONS: Muddle one thin slice of peeled ginger with ½ oz Agave Syrup. Add the rest of the ingredients and shake hard with ice until well-chilled. Double-strain over fresh ice in a rocks glass. Garnish with a Lime Wheel and Pomegranate seeds.
2 oz Tequila Reposado
1 oz Grapefruit Juice
.75 oz Rosemary Infused Agave*
.25 oz fresh lime juice
DIRECTIONS: Shake all ingredients with ice until well-chilled. Strain over fresh ice in a Collins glass and garnish with smoked rosemary sprig.
*Rosemary Infused Agave: Allow 3 large sprigs of Rosemary to sit in 8oz of Light Organic Agave Nectar for 24 hours.
HOT BUTTERED RUM
2 oz Aged Dark Rum
1 tablespoon Hot Buttered Rum Batter*
Top with freshly brewed Earl Grey Tea
DIRECTIONS: Add 1 tablespoon batter to a coffee mug. Add 2 ounces of rum. Top with piping hot Earl Grey tea. Stir to dissolve batter. Top with whipped cream.
*Click here for the Batter Recipe from Punch Drink.
SWEET POTATO CHAI WHISKEY SOUR
2 oz Bourbon
.75 oz Fresh Lemon Juice
1.5 oz Sweet Potato Chai Syrup*
Garnish: Freshly Grated Nutmeg
DIRECTIONS: Shake all ingredients with ice until well-chilled, strain cocktail out and dump ice. Re-shake cocktail without ice in a circular motion to whip the egg whites. Pour over fresh ice in a rocks glass. Garnish with freshly grated nutmeg.
*Sweet Potato Chai Syrup: Prick one large sweet potato a fewtimes with a fork. Roast sweet potato at 425° for 1 hour. Scoop out flesh, add to pot with 2 cups sugar and 2 cups chai tea. Bring to a low boil and stir until sugar dissolves. Transfer to blender and blend until smooth. Bottle and refrigerate up to two weeks.
SMOKED SAGE OLD FASHIONED
2 oz Bourbon or Rye
.25 oz Rich Sage Syrup*
3 dashes Tobacco Bitters
Garnish: Smoked Sage
DIRECTIONS: Muddle one orange peel, sage syrup and bitters. Add ice and whiskey, stir until well chilled. Strain over one large cube. Spray Dewar’s over the top from an atomizer. Garnish with smoked sage.
*Sage Syrup: Bring one cup of Turbinado sugar, 1/2 cup of water and 10 large leaves of sage to a boil. Stir often until all sugar is dissolved. Reduce heat and simmer for 10 minutes. Strain into air-tight container. Will last two weeks refrigerated.
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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!