Seven Caves Cocktail Class

Tiki COCKTAILS 2.0 — playing with spices

Friday, sept. 25 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

Cinnamon Syrup

• 2C Sugar

• 1C Water

• 2-3 Cinnamon Sticks (depending on size)

• Optional: 1-2 tbsp of mulling spices

Lightly break apart cinnamon sticks, but not into powder.  Bring water and cinnamon to a boil in a saucepan over high heat.  Add sugar and whisk until dissolved (about 1 minute).  Remove from heat.  Cover and let sit for at least 1 and up to 12 hours.  Once cool, strain through a fine mesh strainer (preferably with cheesecloth) into a container that can be sealed (old booze bottles work great).  Keep refrigerated, will last for a few weeks.

recipes

adapted from minimalist tiki, matt pietrek

• 1 dash angostura

• .75oz lemon juice

• 1oz grapefruit juice

• 1oz cinnamon syrup

• 1oz 7C Barrel Aged Rum

• 1oz 7C Orange Rum

• Garnish:  Pineapple Frond, dried lemon wheel

• Optional: Agricole rhum, other lightly aged rum

Need: Measuring jigger, cocktail shaker tins

Glassware: Zombie, Collins

Combine all ingredients in a shaker tin.  Shake with ice (preferably cubed) for about 5-1-10 seconds.  Strain into glassware and fill with fresh crushed ice.  Garnish appropriately.

adapted from smuggler’s cove undead gentleman and beachbum berry

• .75oz lime juice

• .5oz grapefruit juice

• .5oz cinnamon syrup*

• .5oz falernum

• 1tsp grenadine

• 2oz 7C Barrel Aged Rum

• 1oz Overproof Rum

• 3 dashes Angostura Bitters

• Garnish: Mint, shaved cinnamon

• Optional 1 extra ounce of rum, 6 drops Absinthe, Orange Rum, other white rums

Need: Measuring jigger, cocktail shaker tins

GlasswareL Zombie glass, Collins, Rocks

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

Adapted from Beachbum Berry, from the Huikilau Room of the Captain’s Inn, Long Beach, CA, circa 1962

• .5oz lime juice

• .5oz grapefruit juice

• .5oz 7C maple syrup

• .5oz falernum

• .5oz dry curacao

• 3 drops vanilla extract

• 3 drops almond extract

• 1.5oz 7C Barrel Aged Rum (Red Label)

• 1.5oz 7C Overproof Rum

Need: Measuring jigger, cocktail shaker tins, strainer

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