Jenny Long’s Cocktail Class – Oct 23rd, 2021
Welcome to Home Bar Network!
🎉 Hi Jenny and friends! Looking forward to getting shakin’ with you guys on October 23rd with extra special fall libations! We’ve put together a well rounded class of classic cocktails plus riffs and original recipes 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 all the recommended brands 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 of London Dry Gin (ex: Tanqueray Gin or Bombay Sapphire Gin)
- 1 750ml bottle of Reposado Tequila (ex: El Jimador Reposado or Cazadores Reposado)
- 1 750ml bottle of English Harbour Dark Rum
- 1 750ml bottle of Old Monk Dark Rum
- 1 750ml bottle of Cointreau
- 1 750ml bottle of Blended Jamaican Rum (We suggest Appleton Estate)
- 1 750ml bottle of Pierre Ferrand Dry Curacao
- 1 750ml bottle of Dry Sparkling Wine (ex: La Delizia Prosecco or La Marca Prosecco or Borrasca Brut Cava)
COCKTAILS FOR CLASS
- Clove French 75
- Hot Buttered Rum
- Rosemary Paloma
- Trader Vic’s Original Mai Tai
- Pomegranate Ginger Margarita
CLOVE FRENCH 75
2 oz London dry gin
.5 oz Fresh Lemon Juice
.25 Clove Syrup*
Float Dry Sparkling White Wine
Garnish: Lemon twist
DIRECTIONS: Add gin, lemon and clove 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.
In a small saucepan over medium heat, combine 1 cup water, 1 cup sugar, and 1/3 cup whole cloves and bring close to a boil, stirring constantly, then reduce heat to low and simmer for 20 minutes, stirring occasionally. Let cool at room temperature and strain into a clean bottle. Will keep refrigerated for up to 2 weeks.
HOT BUTTERED RUM
Click here for recipe from Punch Drink
2 oz Tequila Reposado
1 oz Grapefruit Juice
.75 oz Rosemary Infused Agave*
.25 oz fresh lime juice
Pinch Alderwood Smoked Sea Salt
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 16oz of Agave Nectar for 2 days.
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.
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.
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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!