Spring Cocktail Party with the Schusters!
Welcome to Home Bar Network!
Hello Helaine and Friends!
Looking forward to seeing you all for our 2nd cocktail class together, this time celebrating the spring season with fresh bright flavors! We’ve put together a well rounded menu of original cocktail recipes we can’t wait to share with you!
Before we get shakin’, below is a shopping list of booze you will need for class. Home Bar Network will provide all the produce, homemade syrups, fresh squeezed juices, 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
COCKTAIL CLASS START TIME: 7pm
ARRIVAL TIME: 6:15pm
GUESTS: 20
SHOPPING LIST:
- 1 750ml bottle of your Dry Gin (recommended: Roku, Bombay Sapphire, Tanqueray)
- 1 750ml bottle of Botanical Gin (recommended: Botanist)
- 1 750ml bottle Blanco Tequila (recommended: Tequila Ocho Blanco or Cimarron Blanco)
- 2 750ml bottle of Mezcal (recommended: Del Maguey Vida or Banhez)
- 1 750ml bottle of Giffard Banane Du Bresil or Drillaud Banana Liqueur
- 1 750ml bottle Lillet Rosé
- 1 bottle of Angostura Orange Bitters
COCKTAIL MENU
- Garden Gimlet
- Pedro En Provence
- Blueberry Gin Fizz
- Old Oaxacan
RECIPES:
GARDEN GIMLET
2 oz Botanical Gin
1 oz Fresh Cucumber Juice
.5 oz Garden Syrup*
.5 oz Fresh Lime Juice
3 drops Maldon Salt Tincture
Garnish: Cucumber Slice
DIRECTIONS: Shake all ingredients with ice until well chilled. Strain into chilled coupe. Garnish with a cucumber wheel.
*Garden Syrup: Combine 2 cups sugar and 2 cups filtered water in a medium sauce pot and heat until dissolved. Once cooled, blend with 2/3 cup mint, 3 tbsp basil, and 2 tbsp cilantro. Strain and refrigerate for up to 2 weeks.
PEDRO EN PROVENCE
1.5 oz Blanco Tequila
.75 oz Lillet Rose
.75 oz Lavender Syrup*
.5 oz Fresh Lemon Juice
Absinthe Rinse
Garnish: Cracked Black Pepper
DIRECTIONS: Shake all ingredients except Absinthe with ice until well chilled. Lightly spritz your coupe with absinthe. Strain drink into coupe. Garnish with cracked pepper.
*LAVENDER SYRUP
2 cup sugar
2 cup water
3 TBS dried lavender flowers
DIRECTIONS: heat 2 cup sugar and 2 cup water until sugar is dissolved. Add lavender, simmer on low for 10 minutes. Turn off heat and let it steep for 1 hour. Bottle and refrigerate up to 2 weeks.
BLUEBERRY GIN FIZZ
2 oz Dry Gin
1 oz Blueberry Syrup
1/2 oz Fresh Lemon Juice
3/4 oz Aquafaba
Top with Club Soda
Garnish: Fresh Mint Bouquet
DIRECTIONS: Shake all ingredients except club soda with ice until well-chilled. Strain into collins glass. Top with club soda. Garnish with fresh mint bouquet.
OLD OAXACAN
2 oz Joven Mezcal (Del Maguey or Bahnez are great starter options)
1/4 oz Rich Turbinado Syrup
1/2 oz Banana Liqueur
4 dash Orange Bitters
Lime Peel
Garnish: Dehydrated Cara Cara Orange Slice
DIRECTIONS: Muddle lime peel with bitters and syrup. Add mezcal and banana liqueur. Add ice. Stir until well chilled. Strain over large cube and garnish with dehydrated cara cara.
Connect with us anytime over on our facebook and instagram for more recipes and fun videos. CHEERS!
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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!
