Seven Caves Cocktail Class

KENTUCKY SUMMERTIME cocktails

Friday, June 5 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.

Shop the official kit from Collins & Coupe. Use code 7CAVES for 15% off your purchase!

serve in a nic and nora, coupe, or rocks glass

• 2oz Seven Caves Jasmine Tea Rum (or Bourbon, Gin)

• 1oz Lemon juice

• 0.5oz Rich simple syrup (2:1)

• Garnish suggestions: Lemon twist

• Optional add ons: egg white

Need: Measuring jigger, cocktail shaker tins, strainer

Combine all ingredients in a shaker. Fill with around 1 cup of ice and shake. Strain into the glass of your choice (or just dump it all into a rocks glass). Garnish appropriately.

Homework assignment - OleO Saccharum

1. Make an Oleo Saccharum to use with the simple syrup.  

2. Peel around 1 cup of lemon peels (squeeze the lemons and reserve for cocktail use), place in a glass container, coat with .75 cups of sugar and smash together with a muddler for a few seconds.  

3. Cover and let sit overnight (the oils will separate, and you will be left with a nice citrus oil).  Strain the peels and reserve the oleo. Store in the fridge… it will last a couple of weeks. 

4. Add one tablespoon of the oleo and top with the simple syrup when making the cocktail.

serve in ROCKS GLASS

• 2oz Seven Caves Orange Rum (or Tiki Gin for a fun twist!)

• 1oz Fresh lemon juice

• 0.75oz Blackberry mint simple syrup

• Garnish suggestions: mint

• Optional add-ons: Lemon wedges, blackberries

Need: Measuring jigger, cocktail shaker tins, muddler

Combine all ingredients in a shaker with ice and shake like hell.  Strain into the glass of your choice filled with fresh ice.

Homework Assignment - Blackberry Mint Syrup

1. Make your blackberry, mint simple syrup ahead of time

2. Take a pint of blackberries and coat lightly with white sugar (.25-.5 cups). Add around 10 leaves of fresh chopped mint, muddle everything together and then set aside for at least an hour (preferably in the fridge overnight).  

3. Strain all of the solids and save the syrup for your cocktail! Store in your fridge for up to a couple of weeks (if it lasts that long).

serve in a JULEP CUP, ROCKS GLASS

• 2oz Seven Caves Barrel Aged Rum (R15 preferred)

• 1oz hot water

• 0.5oz white sugar (or mint sugar)

• ~8 mint leaves

• Garnish suggestion: Mint

• Optional add-ons: super fine sugar, pebble/cracked ice, silver straw

Need: Measuring jigger, muddler

Dissolve sugar in the water in the glass of your choice.  Add mint leaves and press them lightly with a muddler or a spoon. Add the rum (or bourbon), give the mixture a very quick stir, fill glass with cracked ice and give it another quick stir Add mint sprig to the side of the glass (next to the straw if you are using one)

Homework Assignment - Mint Sugar

1. Make Mint Sugar. Start with ½ cup fresh mint.  Rinse and thoroughly dry the mint leaves.   

2. Blend .75 cups of white sugar with the dried mint leaves in your food processor until well combined. 

3. Store in an airtight container for a few days.