Seven Caves Cocktail Class
“all good things…”
Friday, april 30th at 7pm
We’re wrapping our Zoom cocktail class series with this final tiki-themed cocktail class! Thank you for joining us one last time. We hope you enjoy. Cheers!
(don’t use a…) Mammoth tusk (as a garnish)
made with 7c Orange rum
(some folks think) the beatles are overrated
made with 7C orange rum
lost at sea (7c)
made with 7c Orange Rum & tiki gin
Shopping List:
7C Orange Rum
7C Tiki Gin
7C Aged Rum
Other Booze:
Dry Curacao/Green Chartreuse, Angostura Bitters, Peychauds Bitters
Mixers:
Orgeat, Pineapple Juice, Coconut Cream, Cold Brew Coffee, Passionfruit Syrup, Falernum, Rich Simple Syrup (2:1)
Fruit:
4 Limes, 1-2 Ripe Strawberries
Etc.:
Mint
BAR TOOLS:
Our friends at Collins & Coupe can supply you with everything you need, including items like:
Shaker tin
Measuring jigger
Glassware
Peeler
Plus, C & C has curated a kit just for our class—shop through the link below. Use code 7CAVES for 15% off your purchase!
Collins & Coupe offers free in-store pick up! If you’re a San Diego local, we recommend picking up your kit to make sure you receive it in time. Thank you for supporting our friends at Collins & Coupe!
Homework Assignments
Cinnamon Simple Syrup
2C Sugar
1C Water
3 Cinnamon Sticks
Place all ingredients in a saucepan, stir over medium heat until sugar dissolved and well blended. Let simmer for 10 (or so minutes). Let cool. Strain cinnamon. Store in the fridge for up to 3 weeks.
Coconut Cream
1 Can Unsweetened Coconut Milk
13.5oz Rich Simple Syrup (2:1)
.5t Vanilla Extract or Vanilla Paste
Pinch salt
Add everything to a blender, blend until smooth. Blend another minute after that. Strain and bottle. Keeps in fridge for around 2 weeks.
Passionfruit Syrup
1C Passionfruit Puree
1C Water
1C Sugar
Add everything to a blender, blend until smooth. Blend another minute after that. Strain and bottle. Keeps in fridge for around 2 weeks.
cocktail recipes
All cocktails in this class are variants of Chad Austin’s recipes from “Everyone Has a F*cking Cocktail Book.”
(don’t use a…) Mammoth tusk (as a garnish)
Based on a recipe by Chad Austin
1.5oz Orange Rum
.75oz Green Chartreuse
.75oz Lime Juice
.75oz Pineapple Juice
.5 Orgeat
.5 Passionfruit Syrup
.5 Falernum
6 Dashes Peychauds Bitters
Tools: Measuring jigger, Shaker tins
Glassware: Snifter, Rocks Glass
Garnish: Mint
Optional: Tiki Gin, other white rums (Agricole preferred), Sonic Pebble Ice, Spindle Mixer (such as this one)
Add everything but the bitters to the shaker. Add ice to the shaker (half a tin is fine). Shake well for about 10 seconds. Dump entire contents into the glass of your choice. Top with crushed or pebble ice. Add bitters to the top of the cocktail. Garnish appropriately.
(some folks think) the beatles are overrated
Based on a recipe by Chad Austin
2oz Seven Caves Orange Rum
1oz Lime Juice
1oz Coconut Cream
.25 Green Chartreuse
1 Strawberry (fresh fresh fresh)
Tools: Measuring jigger, Shaker Tins
Glassware: Rocks Glass
Garnish: Mint
Optional: 7C Mead Barrel-Aged Rum, Tiki Gin, other white rum, Sonic Pebble Ice, Spindle Mixer (such as this one)
Muddle the strawberry in the bottom of a shaker tin, then add all ingredients on top of it. Give it a brief swirl. Add ice to the shaker (half a tin is fine). Shake well for about 10 seconds dump into the glass of your choice. Garnish with purpose.
lost at sea (7c, that is)
Based on a recipe by Chad Austin
.75oz Orange Rum
1.5oz Tiki Gin
.75oz Dry Curacao
.5 Pineapple Juice
.5oz Coconut Cream
.5oz Cold Brew Coffee
.25oz Cinnamon Simple Syrup
4 Dashes Angostura Bitters
Need: Measuring Jigger, Shaker Tins
Glassware: Tiki Mug, Rocks Glass, Pilsner Glass
Garnish: Mint Sprigs
Optional: 7C Mead Barrel-Aged Rum, Other white rums, Sonic Pebble Ice, Spindle Mixer (such as this one)
Add everything but the bitters to the shaker. Add ice to the shaker (half a tin is fine). Shake well for about 10 seconds. Dump entire contents into the mug of your choice. Top with crushed or pebble ice. Add bitters to the top of the cocktail. Garnish appropriately.