Seven Caves Cocktail Class

Cookin’ & cocktails

Friday, November 20 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.

HOMEWORK ASSIGNMENTS

Rosemary Syrup

• 1 cup Sugar

• ½ cup Water

• 2-3 branches of fresh rosemary (approx. 1 tablespoon of leaves… can be adjusted up of down per preference)

Combine all ingredients in a saucepan, stir over medium heat until all of the sugar is dissolved and well blended. Let cool. Pour though a fine mesh strainer into a separate container and store in the fridge for up to 3 weeks.  

Honey Syrup

• ½ cup Honey

• ½ cup Water

Combine all ingredients in a saucepan, stir over medium heat until all of the sugar is dissolved and well blended. Let cool. Pour though a fine mesh strainer into a separate container and store in the fridge for up to 3 weeks. 

cockail recipes

• 1½ oz Seven Caves La Jolla Cove Gin

• ¾ oz Rosemary Simple Syrup

• 3-4oz Grapefruit soda

• ½ oz Lemon juice

Need: Measuring jigger, cocktail shaker tins

Glassware: Collins Glass

Garnish: Rosemary sprig

Substitutions: Orange Rum, Fall Gin, other dry gin

Combine all ingredients in a shaker tin. Add ice to the shaker (half a tin is fine). Shake well for about 15 seconds, strain contents into the collins glass. Add a few cubes of fresh ice. Top with grapefruit soda. Garnish appropriately.

• 2oz Seven Caves Fall Gin

• 1oz Lemon Juice

• 1oz Honey Syrup

Need: Measuring jigger, cocktail shaker tins

Glassware: Nic and Nora or Rocks glass

Garnish: Lemon peel

Substitutions: Aged rum for gin, orange rum, bourbon

Combine all ingredients in a shaker tin. Add ice to the shaker (half a tin is fine). Shake well for about 15 seconds, strain contents into the glass of your choice. Garnish appropriately.

• 1½ oz Fall Gin

• 2 oz Fresh Apple Cider

• ½ oz Lemon juice

• ½ oz Seven Caves Maple Syrup

• 2-3 oz Ginger Beer

Need: Measuring jigger, cocktail shaker tins

Glassware: Collins glass or Rocks glass

Garnish: Grated nutmeg or lemon peel or wedge of apple

Substitutions: Orange Rum or Aged Rum

Combine all ingredients in a shaker tin. Add ice to the shaker (half a tin is fine). Shake well for about 15 seconds, strain contents into the glass of your choice. Add a few cubes of fresh ice. Top with ginger beer. Garnish appropriately.

Preheat oven to 375

• 1 loaf of Bread – Prefer Bread and Cie Challah, no sesames

• 4C Whole Milk

• 3 Eggs, beaten

• 2C Sugar

• 2t Cinnamon

• 2T Vanilla

• 1t Almond Extract

• 1C Raisins

• 3T Butter

Break bread into small pieces in bowl.  Cover with milk and let soak for 60 minutes. Mix well. Add eggs, mix the cinnamon with the sugar, then add that mixture along with the rest of the spices. Add raisins last.

Melt butter and coat the sides of a baking dish. Pour pudding into dish and bake for 60 minutes.

3 and ¼ Sauce

• 1 stick Butter

• 1c Sugar

• 1 Egg, Beaten

• .25c Bourbon or Aged Rum

Heat butter and sugar in a double boiler, or slowly in a heavy saucepan. Slowly whisk in egg stirring constantly. Cool slightly and add bourbon.

*This recipe is adapted from a beloved cookbook in my collection called Jambalaya. If you are at all interesting in Cajun and Creole cooking, this book is an absolute must.