Mixology: Cocktail Class

Equipment to be successful

- Cocktail Shaker

- Jigger/ Shot glass

- Hawthorn Strainer

- Fine mesh strainer

- Muddle

- Bar Spoon

- Rock glass

- Highball glass

- Coupe glass

- Grater

- Cutting board

- Deli Container

- Bowl

- Pairing knife

- Ice

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

750ml 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.

Apple Shrub

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.

Macerated Strawberries

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

Ice

In shaker add shrub, juice and then whiskey. Add a scoop of ice and stir with bar spoon for 40

seconds.

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

Macerated strawberries

Lime wedge, cut in half

3-4 Basil leaves

2oz White Rum

Soda water

Ice

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

stir lightly.

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

cocktail.

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

Ice

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.