Stefansson Cocktail Class – Masters & Whiskey!

 In Virtual Cocktail Classes

Welcome to Home Bar Network!

Hi Brett & Crew! Looking forward to meeting you guys! We’ve put together a well-rounded WHISKEY LOVERS CLASS covering classic techniques and cocktails plus some of our original recipes. We can’t wait to share these with you and your friends!

Before we get shakin’, we want to make sure everyone is as prepared for April. 10th, so we’ve compiled a shopping list of booze you will need for class. Home Bar Network will provide all the fruit, mixers, bar tools, simple syrups, garnishes, ice, etc. We provide everything needed for class except the booze. Please call/text if you have any questions. 678-438-1547



  • Tarragon Whiskey Sour
  • HBN Manhattan
  • Smoked Rosemary Old Fashioned
  • Penicillin
  • Paper Plane


2 oz Wheated bourbon
1 oz Lemon Juice⁣
1 oz Tarragon Syrup*
1 Egg White⁣
3 Dashes Orange Bitters⁣

Add all ingredients to a shaker filled with ice and shake until well-chilled. Strain out all ingredients, dump the ice and shake again, in a circular motion for 20 seconds to whip the egg white into a foam. Pour over a few new ice cubes in a chilled Old Fashioned Glass and garnish with a sprig of Tarragon.

*Tarragon Syrup — Remove the leaves of 3 sprigs of Tarragon. Bring to boil 1 cup of Demerara sugar, 1 cup of water and Tarragon sprigs. Turn down heat and let simmer for 20 minutes, stir often. Strain syrup and leaves into a mason jar and let sit overnight in the fridge — will last 2 weeks refrigerated. ⁣


2 oz Rye Whiskey
1 oz Carpano Antica Sweet Vermouth
2 dashes Angostura Bitters
2 dashes Orange Bitters
2 drops Maldon salt solution
Garnish: Luxardo cherry

DIRECTIONS: Add all ingredients to a mixing glass with ice. Stir until chilled. Strain over new ice in a rocks glass. Garnish with a Luxardo cherry.


2 oz Rye
1/4 oz Rich Rosemary Syrup*
1 Orange peel
4 dashes Angostura Bitters
Garnish: Orange Peel

DIRECTIONS: Drop an orange peel, sugar cube and 4 dashes of bitters into a mixing glass. Muddle. Add 2 oz of bourbon or 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 Rosemary Syrup: Add 1 cup Turbinado sugar and 1/2 cup water to a pot. Bring to a low boil and stir until sugar dissolves. Add a handful or fresh rosemary sprigs and remove from heat. Let steep for 2 hours. Bottle and refrigerate up to two weeks.


2 oz Blended scotch
.75 oz Honey-ginger syrup*
.75 oz Fresh lemon juice
.25 oz Islay single malt scotch
Candied Ginger

DIRECTIONS: Add all ingredients except single malt to a shaker. Shake with ice until well-chilled. Strain over large rock in a rocks glass. Top with single malt and garnish with candied ginger.

*Honey-Ginger Syrup:

Combine 1 cup of honey with one 6-inch peeled and sliced piece of ginger root with 1 cup of water in a small pot and bring to a boil. Reduce the heat and simmer for 5 minutes. Refrigerate overnight, then strain, discarding the solids.


.75 oz Bourbon
.75 oz Aperol
.75 oz Amaro
.75 oz Fresh Lemon Juice

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


Connect with us anytime over on our facebook and instagram. 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!


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

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