Mixology: Cocktail Class
Equipment to be successful
- Cocktail Shaker
- Jigger/ Shot glass
- Hawthorn Strainer
- Fine mesh strainer
- Bar Spoon
- Rock glass
- Highball glass
- Coupe glass
- Cutting board
- Deli Container
- Pairing knife
Lavender Vanilla Simple Syrup
1 cup sugar
1 cup water
1 Tbsp lavender flowers
1 Tbsp vanilla extract
In a pot combine water, sugar and lavender over medium heat and bring to a simmer. Stir until
sugar has dissolved and remove from heat. Add vanilla extract and allow to cool. Once cooled
strain and transfer to a clean bottle.
Earl Grey Infused Gin
2 Tbsp loose leaf Earl Grey Tea
Add tea to gin and store in a cool dark place for 3 days giving it a swirl once a day. After 3
days, strain out tea using a fine mesh strainer. Transfer infused gin to clean bottle.
1 cup grated apple
1 cup sugar
1 cup apple cider vinegar
Cinnamon stick, cracked
Grate apples, discard seeds, add to deli container, add sugar and vinegar and then stir to
combine, add cinnamon stick and allow to sit for 3 days to allow flavours to marry. Strain and
discard pulp. Transfer liquid to a clean bottle or jar and store in fridge, use in cocktail or simply
with sparkling water for a refreshing seltzer.
Shrubs can be made with any type of fruit and vinegar.
3 strawberries, quartered
1 Tbsp sugar
1 tsp lemon juice
In a small bowl add chopped strawberries, sugar and lemon juice, stir to combine and set
aside until sugar is dissolved and strawberries are soft.
Cocktail 1: Apple Jack Shrub
1 1/2 oz Whiskey
1/2 oz Apple Shrub
3 oz Apple Juice or Cider
Cinnamon stick garnish
In shaker add shrub, juice and then whiskey. Add a scoop of ice and stir with bar spoon for 40
Strain cocktail into a rock glass and garnish with a cinnamon stick.
This is a stirred cocktail is served straight up.
If you choose to serve on the rocks stir for only 20 seconds and serve over fresh ice.
Cocktail 2: Strawberry Basil Mojito
Lime wedge, cut in half
3-4 Basil leaves
2oz White Rum
In a highball glass, add lime, strawberries with the juice and basil leaves. Using your muddle,
mash ingredients. Add rum and fill glass with ice. Top with soda water and using a bar spoon
Garnish with a strawberry slice or basil leaf.
*Teaching Note: for egg white cocktails you preform two different types of shake, a dry shake,
no ice, and a wet shake, with ice.
The dry shake helps incorporate air into the egg whites and the wet shake is used to chill the
note: Aquafaba, canned chickpea liquid, can be substituted for egg whites to make this cocktail vegan
Cocktail 3: Earl Grey Gin Fizz
3/4 oz Lavender Vanilla Simple Syrup
1 oz Lemon juice
1 egg white, 1/2 oz if using liquid egg white or Aquafaba
2oz Earl Grey Infused Gin
Sparkling Water, or Prosecco
Lavender buds for garnish
In a cocktail shaker, combine simple syrup, lemon juice, egg white and gin. Dry shake for 15
seconds with no ice. Open shaker and add a scoop of ice and Wet shake for 10 seconds. Use
Hawthorn strainer and fine mesh strainer to strain Cocktail into coup glass and top with a
splash of sparkling water. Garnish with a few lavender buds.