Jen Passilla’s Cocktail Class – March 17, 2022!

 In Virtual Cocktail Classes

Welcome to Home Bar Network!

Hi Jen & Company! Looking forward to getting shakin’ with you guys on March 17th at 5pm to celebrate St. Paddy’s Day! 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, ice, etc. We provide everything we need for class except the booze.

SHOPPING LIST:

 

COCKTAILS FOR CLASS

  • Havana Mojito
  • HBN Mezcal Margarita
  • Basil Lemon Drop
  • Desert Rose
  • Classic Irish Coffee

 

HAVANA MOJITO

2 oz White Rum
.75 oz Simple Syrup*
4-5 Lime Wedges
8-10 Mint Leaves
Float Soda Water

DIRECTIONS: Add syrup, lime wedges and mint to a Collins glass and muddle gently, careful not to tear the mint. Add ice and rum. Float soda water to top. Give a stir with straw and garnish with Lime wheel and Mint sprig.

 

HBN MEZCAL MARGARITA

2 oz Mezcal
.5 oz Cointreau
.75 oz Fresh Lime
.5 oz Fresh OJ
.5 oz Agave Syrup
Sal de Gusano

DIRECTIONS: Shake all ingredients with ice until well-chilled. Strain over fresh ice in a rocks glass and garnish with an orange slice dipped in Sal de Gusano.

 

BASIL LEMON DROP

2 oz Vodka
1 oz Basil Syrup*
1 oz Fresh Lemon
Basil Leaf Garnish

DIRECTIONS: Shake all ingredients with ice until well-chilled. Double-strain into chilled coupe or martini glass and place a fresh basil leaf on top. Optional: dip half rim in syrup and then in sugar for a sweeter cocktail!

*Basil Syrup – Combine 1 cup sugar with 1 cup filtered water. Heat on medium and stir until sugar dissolves. Add a large handful of fresh basil and remove pot from heat. Let steep covered for about an hour. Pour through fine mesh strainer and refrigerate. Will keep for 2-3 weeks!

 

DESERT ROSE

2 oz Blanco Tequila
1 oz Rosé Syrup*
.75 oz Fresh Lemon
1 Egg White
3 Dashes Orange Bitters
Rose bud garnish

DIRECTIONS: Add all ingredients to a shaker. Add ice. Shake hard for 10 seconds. Strain into a glass. Dump ice. Add liquid back into shaker and shake again for 10 seconds. This is called Reverse Dry Shake and is meant to whip the egg white to get a supreme velvety mouthfeel. Strain into coupe. Garnish with rose buds.

*Rosé Syrup: Add 1 cup white sugar and 1 cup dry rosé wine to a pot. Heat and stir until sugar dissolves. Bottle and refrigerate up to two weeks.

 

IRISH COFFEE – click here to watch us make one!

1.5 oz Irish Whiskey
2 tsp brown sugar
4-5 oz hot, bold coffee
Top with freshly whipped heavy cream*
Garnish with freshly grated nutmeg

DIRECTIONS: Add whiskey, brown sugar and piping hot coffee to a warm coffee mug. Top with freshly whipped heavy cream. Garnish with freshly grated nutmeg.

*Freshly Whipped Heavy Cream: Shake heavy cream in a cocktail shaker with an agitator of some type inside — either the spring from a cocktail strainer, a blender ball, or just shake hard for 20-30 seconds. If your heavy cream carton is half full, you can also shake that vigorously until it begins to aerate and whip up.

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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!

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