Equipment
- Cocktail Shaker
- Jigger/ Shot glass
- Hawthorn Strainer
- Fine mesh strainer
- Muddle
- Bar Spoon
- Rock glass
- Highball or Collins glass
- Tea Cup
- Grater
- Cutting board
- Deli Container
- Bowl
- Pairing knife
- Ice
Notes about cocktails making
Cocktails first gained popularity during the prohibition era, when wine and beer became less available. Because the liquor available was usually high proof and low quality, think moonshine or wood alcohol with juniper oil, cocktails were used to make drinking the alcohol more enjoyable. This is why typically you use “bar rail” or cheaper alcohol for cocktails, reserving top shelf liquor for sipping. However, especially when making things for your self, it’s best to use ingredients you enjoy to get the best possible finished product.
Cocktails are a great place to experiment and create something unique to your taste!
You do not need a cocktail shaker to make professional quality cocktails. A
mason jar with a lid can be used for stirred or shaken cocktails. If you were going to go out to purchase any special equipment I would recommend
- quick pour spouts
- Hawthorne strainer
- Small fine mesh strainer
All other equipment can be substituted
FALL/ WINTER COCKTAIL RECIPES:
Lavender Vanilla Simple Syrup
1 cup sugar
1 cup water
1 Tbsp lavender flowers
1 Tbsp vanilla extract
In a pot combine water, sugar and lavender over medium heat and bring to a simmer. Stir until
sugar has dissolved and remove from heat. Add vanilla extract and allow to cool. Once cooled
strain and transfer to a clean bottle.
Earl Grey Infused Gin
750ml gin
2 Tbsp loose leaf Earl Grey Tea
Or
3 Earl Grey Tea bags
Add tea to gin and store in a cool dark place for 3 days giving it a swirl once a day. After 3
days, strain out tea using a fine mesh strainer. Transfer infused gin to clean bottle.
Apple Shrub
1 cup grated or fine chopped apple, 1-2 apples dependent on size
1 cup sugar
1 cup apple cider vinegar
Cinnamon stick, cracked
Grate or fine chop apple(s), discard seeds, add to deli container, add sugar and vinegar and
then stir to combine, add cinnamon stick and allow to sit for 3 days to allow flavors to marry.
Strain and discard pulp. Transfer liquid to a clean bottle or jar and store in fridge, use in
cocktail or simply with sparkling water for a refreshing seltzer.
Shrubs can be made with any type of fruit and vinegar.
Macerated Cranberry
5 cranberries
1 Tbsp sugar
1 tsp lemon juice
In a small bowl add halved cranberries, sugar and lemon juice, stir to combine and set aside
until sugar is dissolved.
Rosemary Simple Syrup
1 cup white sugar
1 cup water
3 sprigs rosemary
1 tsp black peppercorn
In a pot combine water, sugar, peppercorns and rosemary over medium heat and bring to a
simmer. Stir until sugar has dissolved and remove from heat. Allow to cool. Once cooled strain
and transfer to a clean bottle.
*Teaching note: when building cocktails, you always add ingredients to the shaker from
cheapest to most expensive in case you need to start over. Ice should always be added to the
shaker last in order to prevent premature dilution.
Cocktail 1: Memory Lane
1 1/2 oz Hennessy
1 oz Apple Shrub
3 Dashes cardamom bitters
3 oz Apple Juice or Cider
Cinnamon stick or apple slice garnish
Ice
In shaker add bitters, shrub, juice and then cognac. Add a scoop of ice and stir with bar spoon
for 40 seconds.
Strain cocktail into a rock glass and garnish with a cinnamon stick.
This is a stirred cocktail is served straight up.
If you choose to serve on the rocks stir for only 20 seconds and serve over fresh ice.
This cocktail is inspired by Nas as a nod to the importance of Hennessy as a status symbol in
hip hop and New York, the Big Apple, where hip hop started.
*Teaching note: fruit shrubs or drinking vinegars, a type of fruit preserve, were popular in 17th
and 18th century England and America as a way to preserve fruit over the winter months. It was
added to water and later soda water to make a refreshing non alcoholic beverage.
*Teaching note: stirred cocktail served over ice should be stirred 20 seconds and strained into a
glass over fresh ice. Discard ice used to mix the cocktail because it has already begun melting
and will dilute your finished cocktail faster. Unless the cocktail is built in the glass.
*Teaching Note: stirred cocktails served straight up (no ice) should be stirred for 40 seconds to
allow proper chilling as well as the correct amount of dilution for a straight up cocktail.
Cocktail 2: Eat, Drink & Rosemary
Macerated cranberries
Lime wedge, cut in half
1 sprig rosemary
1/2 oz rosemary simple syrup
1oz cranberry juice
1 1/2oz White Rum
3 oz Soda water
Ice
In a highball glass, add lime and cranberries with the juice. Using your muddler, mash
ingredients to create a pulp. Add rosemary and muddle to bruise the leaves until fragrant. Add
rum and fill glass with ice. Top with soda water and using a bar spoon stir lightly. Collins or
highball glass recommended
*Teaching Note: when muddling herbs, your aim is to bruise the leaves not shred them.
Cocktail 3: High Tea
3/4 oz Lavender Vanilla Simple Syrup
1/2 oz Lemon juice
1 egg white, 1/2 oz if using liquid egg white or Aquafaba
1 1/2 oz Earl Grey Infused Gin
Sparkling Water, or Sparkling Wine
Ice
Lavender buds for garnish
In a cocktail shaker, combine simple syrup, lemon juice, egg white and gin. Dry shake for 15-20
seconds with no ice. Open shaker and add a scoop of ice and Wet shake for 5-10 seconds.
Use Hawthorn strainer and fine mesh strainer to strain Cocktail into coup glass or a flute and
top with a splash of sparkling water. Garnish with a few lavender buds.
*Teaching Note: for egg white cocktails you preform two different types of shake, a dry shake,
no ice, and a wet shake, with ice.
The dry shake helps incorporate air into the egg whites and the wet shake is used to chill the
cocktail.
*Teaching note: Aquafaba, canned chickpea liquid, can be substituted for egg whites to make
this cocktail vegan
SPRING/ SUMMER COCKTAIL RECIPES:
Cherry Shrub:
1 cup sugar
1 cup pitted frozen or fresh Cherries
1cup Red Wine Vinegar
Combine everything in a jar and let sit at room temperature for 3 days. Out of direct . Give it a
shake at least once a day. After 3 days blend ingredients and strain.
Shrubs will keep 6 months in the fridge.
Hibiscus Simple Syrup:
1 cup water
3 hibiscus tea bags
1 cup sugar
1 Dried orange wheel or peel of an orange (optional)
Bring water up to a boil. Add tea bags and orange, let steep for 10 minutes off heat.
Remove tea bags and orange and add sugar.
Bring back up to a boil and stir until sugar is dissolved.
Remove from heat and store in fridge.
Keep for a maximum of 3 weeks in fridge.
Thyme Grapes:
1tbsp Olive oil
2 sprigs thyme
1 sprig Rosemary
1 cup grapes
Heat olive oil and herbs over medium heat to infuse oil. Add stemmed grapes to pan and toss.
Gently blister grapes and remove from heat.
Herb Sugar:
1/2 cup coarse sugar
2 sprigs thyme, picked
2 sprigs Rosemary, picked
Combine coarse sugar and herbs in a bag. Let sit for minimum 2 hours.
Sumac Salt
1/4 cup kosher salt
1 Tbsp sumac
Combine and store in bag
Cocktail 1: High Park
1 1/2 oz Hennessy or Whiskey
1/2 oz cherry shrub
1/2 oz sweet vermouth
2 dashes Angostura bitters
Garnish with cherry or orange peel
Add Hennessy, shrub, vermouth and bitters to one half of cocktail shaker. Add 1 cup ice and using bar spoon, stir for 20 seconds. Use Hawthorn strainer to strain into a rock glass over 1 large ice cube. Garnish with cocktail cherry or orange peel.
Cocktail 2: Grapes of Wrath
1 lime wedge
Herb sugar for rim
5-7 Blistered grapes
1/2 oz Crème de Cassis
5 oz Sparkling Wine
Ice
In a highball or wine glass, run a lime wedge around the rim. Dip rim of glass in herbed sugar.
Add Grapes, cassis and lime wedge to glass. Using your muddler, mash ingredients to release juices.
Add 1 cup of ice. Use bar spoon to stir well and top with sparkling wine and use bar
spoon to gently mix and garnish with a sprig of thyme or rosemary.
Cocktail 3: Daisy’s in Bloom
1 lime wedge
Sumac Salt
Juice of 1 lime, 1 oz
3/4 oz hibiscus simple syrup
1/2 oz rose water
1 1/2 oz tequila
1/2 oz egg white (optional)
Ice
Use lime wedge to wet side of rock glass and roll in sumac salt. In a cocktail shaker, combine
simple syrup, lime juice, egg white, rose water and tequila. Dry shake for 15-20 seconds with
no ice. If not using egg white omit dry shake. Open shaker and add a scoop of ice and Wet
shake for 10- 15 seconds. Use Hawthorn strainer and fine mesh strainer to strain Cocktail into
rock glass with ice. Garnish with a dried edible rose bud or edible rose petals
*Teaching Note: for egg white cocktails you preform two different types of shake, a dry shake,
no ice, and a wet shake, with ice.
The dry shake helps incorporate air into the egg whites and the wet shake is used to chill the
cocktail.
