Seven Caves Cocktail Class
“School’s back (missing summer already)”
Friday, sept. 4 at 7pm
Thank you to everyone who signed up for our virtual cocktail class! Even if you can’t make it, you can still make these delicious cocktails at home using the recipes below.
The 7C Corpse reviver
made with 7c tangerine gin
7C tea please. sweet.
made with 7C overproof rum
(peach-infused)
the 7C Ginger mint lemon cocktail
made with 7c barrel aged rum
Shopping List:
Lillet Blanc
Dry Curacao (or other orange liquor of choice)
Tea (We recommend our friend Amy’s Paru Tea Bar white teas, Tazo wild Sweet Orange or other lightly brewed tea… not bitter)
4 Lemons
~ 2” section of ginger Mint Angostura Bitters
BAR TOOLS:
Our friends at Collins & Coupe can supply you with everything you need, including items like:
Shaker tins
Measuring jigger
Bar spoon
Citrus peeler
Glassware
Use code 7CAVES for 15% off your purchase!
Zoom Class 8.0 Collins & Coupe Cocktail kit available here!
HOMEWORK ASSIGNMENTS
Peach Infused Booze
3-4 (depending on size) ripe peaches (approx. 3 cups sliced)
1 x 750ml bottle of Seven Caves Overproof Rum (or spirit of your choice)
Slice peaches, removing pits, and place into a glass container large enough to hold them all. Fill with alcohol. Seal and store for at least 24 hours and no more than 72. Will keep around a week at room temp, or longer in the fridge.
Mint Simple Syrup
1C Sugar
1C Water
Around 8 full stalks of mint (with stems)
Bring all ingredients to a boil under medium heat, stir until sugar is dissolved. Strain through a fine mesh strainer into a heat proof container, allow to cool, then seal. Will keep for about 1 week in the refrigerator.
recipes
The 7C Corpse Reviver (No. 7?!)
serve in a nic and nora, coupe
1oz Seven Caves Tangerine Gin
1oz Dry Curacao
1oz Lemon Juice
1oz Lillet Blanc
Garnish: Lemon Twist
Optional: Other high citrus gins, orange rum, absinthe to rinse glass
Need: Measuring jigger, cocktail shaker tins, strainer
Chill glassware of your choice (with or without absinthe). Add all ingredients to shaker with fresh ice. Shake vigorously. Strain into prepared glass. Garnish appropriately.
7C Tea Please. Sweet. (aka ‘Missing Asheville in the Summertime’)
serve in a collins, mason jar
2oz Peach-Infused Overproof Rum (Homework)
1oz Mint Simple Syrup (Homework)
.5 oz lemon juice
3oz chilled tea, unsweet
Garnish: Peach section, lemon section, mint sprig
Optional: Jasmine Tea Rum, White rum, vodka, moonshine
Need: Measuring jigger, cocktail shaker tins, barspoon
If using fresh peaches, add two segments to a shaker tin, with the rum and muddle. Combine remaining ingredients in a shaker tin. Lightly stir contents without ice, then pour into the glass of your choice part filled with fresh ice. Garnish appropriately.
The 7C Ginger Mint Lemon Cocktail (aka ‘It’s Derby Day and I’m sick of Mint Juleps)
serve in a Nic and Nora, Coupe, or Rocks glass if serving over ice
~1oz Fresh Ginger, sliced thin
6 Mint Leaves
2oz Seven Caves Barrel Aged Rum
1oz Fresh Lemon Juice
1oz Mint Simple Syrup (1:1)
2 Dashes Angostura Bitters
Garnish: Lemon Twist
Optional: Bourbon, Orange Rum. Can be served neat or over fresh ice
Need: Measuring jigger, cocktail shaker tins, strainer
Add the ginger to the cocktail tin and muddle until crushed and juices started appearing. Add mint leaves and lightly muddle. Add all remaining ingredients. Add ice to the shaker and shake well for about 15 seconds. Strain into the chilled glass of your choice. Garnish appropriately.