Jen Passilla’s Cocktail Class – March 17, 2022!
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.
- 1 750ml bottle of Tito’s or Ketel One or your favorite vodka
- 1 750ml bottle of Irish Whiskey (ex. Powers Irish Whiskey, Jameson, or Tullamore Dew)
- 1 750ml bottle of Banhez Espadin Barril Mezcal
- 1 750ml bottle El Jimador Blanco or Espolon Blanco or Cazadores Blanco
- 1 750ml bottle of White Rum (ex. Havana Club Añejo Blanco)
- 1 375ml bottle Cointreau
COCKTAILS FOR CLASS
- Havana Mojito
- HBN Mezcal Margarita
- Basil Lemon Drop
- Desert Rose
- Classic Irish Coffee
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!
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!