Tracy Family Cocktail Class!
🎉 Hello Jason Tracy and fam! Looking forward to getting shakin’ with y’all Friday, Jan 7th to ring in the new year with some special libations! We’ve put together a well rounded class of classics and original recipes 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 recommended brands in the shopping list (all which can be found at Total Wine in Alpharetta) but feel free to text us with any questions. 404-520-2840
- 1 750ml bottle of Vodka (feel free to choose your favorite vodka)
- 1 750ml bottle of London Dry Gin (ex. Tanqueray Gin or Bombay Sapphire Gin)
- 1 750ml bottle of White Rum (ex. Havana Club Añejo Blanco)
- 1 750ml bottle of Aged Rum (Pusser’s Rum or Smith & Cross)
- 1 750ml bottle of Borghetti
- 1 750ml bottle of Brut Sparking Wine (La Delizia Prosecco or La Marca Prosecco or Borrasca Brut Cava)
COCKTAILS FOR CLASS
- French 75
- Apple Cider Mule
- Espresso Martini
2 oz Dry Gin
.5 oz Fresh Lemon
.25 oz Simple Syrup*
Float of Dry Sparkling Wine
Garnish: Long, curly peel of Lemon
DIRECTIONS: Add all ingredients to a shaker with ice and shake hard for ten seconds. Double-strain into a flute and float sparkling wine on top. Garnish lemon peel.
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.
APPLE CIDER MULE
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 Aged Rum
4 oz Pineapple Juice
1 oz Orange Juice
1 oz Cream of Coconut
Freshly Grated Nutmeg on top
DIRECTIONS: Shake all ingredients with ice until well-chilled, strain over fresh ice into a tiki mug or large rocks glass. Grate fresh nutmeg on top (this part is crucial – always use whole nutmeg seeds and freshly grate with a microplane).
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.
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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!