Olivia’s 21st Birthday Cocktail Class!

 In Virtual Cocktail Classes

🎉  Hello Jo-Anne, Olivia, family and friends! Looking forward to getting shakin’ with you guys on November 22nd with some extra special libations! We’ve put together a well rounded class of classics and originals 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.


  • 1 750ml bottle of Reposado Tequila (any brand that is distilled from 100% agave will work i.e. El Jimador Reposado, Espolon Reposado, etc.)
  • 1 750ml bottle of Añejo Tequila (any brand that is distilled from 100% agave will work i.e. Camarena Añejo, Espolon Añejo, etc.)
  • 1 750ml bottle of Vodka (feel free to choose your favorite vodka)
  • 1 750ml bottle of Mezcal (Montelobos or Bahnez)
  • 1 750 ml bottle of Aperol
  • 1 750ml bottle of Cointreau
  • 1 750ml bottle of Dolin Genepy Des Alpes
  • 1 bottle of Borghetti


  • Apple Cider Mule
  • Pomegranate Ginger Margarita
  • Naked & Famous
  • Añejo Old Fashioned
  • Espresso Martini



2 oz vodka
1.5 oz apple cider
.5 oz black pepper ginger syrup*
.5 oz fresh lemon juice
Top with club soda

DIRECTIONS: Add all ingredients except soda to a shaker. Shake with ice until well-chilled. Strain over fresh ice into copper mug. Top with club soda and garnish with lemon wedge dipped in cinnamon sugar.

*Black Pepper Ginger Syrup:

Bring 1 cup Turbinado sugar and 1 cup water to boil until sugar dissolves. Reduce to a simmer and add 3/4 cup peeled and sliced ginger and a teaspoon fresh cracked black pepper. Simmer uncovered for 30 minutes and allow to cool to room temperature. Strain and bottle. Stick it in the fridge and keep for up to 2-3 weeks. **For an extra spicy flavor, after simmering ginger, sugar and water for 30 minutes, pour mixture into a high speed blender and blend on high for 10 seconds. Pour through double strainer to remove excess chunks and bottle.



2 oz Reposado Tequila
.5 oz Cointreau
.5 oz ginger infused agave syrup*
.75 oz fresh lime juice
1 oz pomegranate juice

DIRECTIONS: Add all ingredients to a shaker 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.

*Ginger-Infused Agave: Peel and slice fresh ginger root. Place ginger root in a jar of agave syrup and let sit for 24 hours at room temp.



1 oz Mezcal Joven
1 oz Aperol
1 oz Genepy Des Alpes
1 oz Lime

DIRECTIONS: Shake all ingredients with ice until well-chilled. Double-strain into a chilled coupe.



2 oz Tequila Añejo
.5 oz Roasted Banana Syrup*
3 dashes Orange Bitters
Lime Peel

DIRECTIONS: Muddle lime peel, banana syrup and bitters in a mixing glass. Add ice and tequila. Stir for 30 seconds. Express second lime peel over top of glass and wipe rim with skin side of peel. Garnish with banana leaf.

*Roasted Banana Syrup:

2 bananas
1 cup dark brown sugar
1/2 teaspoon ground royal or Saigon cinnamon
1 teaspoon salt
1 cup hot water

Preheat oven to 350°F. In a small bowl with a fork or spoon smash bananas just to break up and toss with ¼ cup of the brown sugar, cinnamon and salt. Spread banana mash onto a parchment or silicone lined baking sheet and roast in the oven for 20 to 25 minutes. Rotate pan and toss banana and sugar together every 10 minutes. Bake until the sugar around edges caramelizes and the mash darkens. Meanwhile make your syrup base: bring water to a boil and dissolve remaining ¾ cup brown sugar and remove from heat. Remove pan with hot roasted banana mash from the oven, transfer all contents to the pot with your syrup base and stir well to combine. Transfer to blender and blend on high for 10-20 seconds until any chunks are gone.  Store in fridge in airtight container. Best if used within 1 week.



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.

*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!


or CLICK HERE for a list alternative bar tools you probably have in your kitchen now!

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