Koch Family Cocktail Class!
Welcome to Home Bar Network!
Hello Koch family and friends!
Looking forward to meeting you guys for a late Summer Cocktail Class! We’ve put together a well rounded class of classic techniques and cocktails plus variations and original recipes, we can’t wait to share with you and your team.
Before we get shakin’, below is a shopping list of booze you will need for class. Home Bar Network will provide all the produce, mixers, bar tools, syrups, ice, recipe cards, 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. Please call/text if you have any questions. 678-438-1547
- 1 750ml bottle of London Dry Gin (Tanqueray Gin or Bombay Sapphire Gin)
- 1 750ml bottle of Botanical Gin (i.e. Hendricks)
- 1 750ml bottle of your favorite vodka
- 1 750ml bottle Reposado Tequila (anything made from 100% agave, i.e. Camarena Reposado or Espolon Reposado)
- 1 750ml bottle of Borghetti
- 1 750ml bottle of Brut Sparkling Wine (suggested: La Marca Prosecco or Borrasca Brut Cava)
- 1 750ml bottle of Rittenhouse Rye or Templeton Rye or Bulleit Rye
- 1 4 oz bottle Angostura Aromatic Bitters
- Lavender French 75
- Rosemary Paloma
- Salted Cucumber Gimlet
- Espresso Martini
- HBN Old Fashioned
LAVENDER FRENCH 75
2 oz London dry gin
.5 oz Fresh Lemon Juice
.25 Lavender Simple Syrup
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 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.
SALTED CUCUMBER GIMLET
2 oz Botanical Gin
1 oz Cucumber Juice
.5 oz Simple Syrup
.5 oz Fresh Lime Juice
2-3 drops Pink Himalayan Salt Tincture
DIRECTIONS: Shake all ingredients with ice until well chilled. Strain into chilled coupe. Garnish with a cucumber wheel.
2 oz Vodka
.75 oz Borghetti
2 oz Espresso
.25 oz Rich Turbinado 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.
HBN OLD FASHIONED
2 oz Rye
1/4 oz Rich Turbinado Syrup or Demerara sugar cube
4 dashes Angostura Bitters
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.
*RICH TURBINADO SYRUP: Add 1 cup Turbinado sugar and 1/2 cup water to a pot. Bring to a low boil and stir until sugar dissolves. Bottle and refrigerate up to two weeks.
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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!