Kimball Friends & Fam Cocktail Class Nov 12th!

 In Virtual Cocktail Classes

Welcome to Home Bar Network!

🎉 Hi Katie, friends and fam! Looking forward to getting shakin’ with you guys on November 12th! We’ve put together a well rounded class of classics and original recipes incorporating delicious fall 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. 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.



Clove French 75
Rosemary Paloma
Sweet Potato Sour 
Dark Chocolate Manhattan
HBN Espresso Martini


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 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.

*Clove Syrup:

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.



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 8oz of Light Organic Agave Nectar for 24 hours.



2 oz Bourbon
.75 oz Fresh Lemon Juice
1.5 oz  Sweet Potato Chai Syrup*
Egg White
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.



1.5 oz Rye Whiskey
.75 oz Dark Crème de Cacao
.5 oz Cynar
3 dashes Angostura Bitters

DIRECTIONS: Add all ingredients to a mixing glass and stir with ice until well-chilled — about 30 rotations. Strain into a chilled coupe or martini glass and drop a cherry in the glass.



2 oz Vodka
.75 oz Borghetti
2 oz Cafe Bustelo Espresso
.25 oz Rich Demerara Syrup
3 Espresso Beans

DIRECTIONS: Shake all ingredients with ice until well-chilled. Double-strain into chilled Martini glass and drop in three Espresso beans.

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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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