Seven Caves Cocktail Class

CALM COCKTAILS FOR CRAZY TIMES

the 7c clover club

made with 7c london dry style gin

iann’s amaretto sour

made with 7c mead barrel finished rum

7C frozen eggnog

made with 7c barrel aged rum, 7c Orange Rum, 7c overproof rum

BAR TOOLS:

  • Shaker tin

  • Measuring jigger

  • Mixing bowl

  • Blender

  • Glassware: Rocks glass, coupe, Nick and nora

Homework Assignments

RASPBERRY SYRUP

  • 1C Sugar

  • .5C Water

  • .5C Raspberries

Add water and sugar to a pot, stir over medium heat until the sugar has dissolved.  Reduce heat to low and add raspberries.  Macerate raspberries until they are blended fully.  Strain seeds.  Store syrup in the refrigerator.

cockTail recipes

the 7c clover club

  • 2oz Seven Caves London Dry Style Gin

  • ¾ oz Raspberry Simple Syrup* 

  • ¾ oz lemon 

Garnish: 2-3 Fresh raspberries

Optional/Substitutions: Egg white/aquafaba, Seven Caves Tropical Gin, Seven Caves Orange Rum, other dry gin

Tools: Measuring jigger, cocktail shaker tins

Glassware: Nick and Nora, Coupe

Technique: 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 or your choice.  Garnish appropriately.

*Can substitute fresh raspberries muddled in simple syrup, then strained

Iann's amaretto sour

  • 1oz Seven Caves Mead Barrel Aged Rum

  • 1oz Lazzaroni Amaretto 

  • 1oz Lemon Juice

  • .75 - 1oz Simple Syrup (1:1)*

Garnish: Orange Peel 

Optional/Substitutions: Seven Caves Barrel Aged Rum, Seven Caves Orange Rum, Seven Caves Bourbon, Disaranno Amaretto

Tools: Measuring jigger, cocktail shaker tins

Glassware: Nic and Nora, coupe 

Technique: 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.

7C frozen eggnog

  • 2oz Seven Caves Orange Rum

  • 1oz Seven Caves Barrel Aged Rum

  • .5oz Seven Caves Overproof Rum

  • 1.5oz Seven Caves Rum Barrel Aged Maple Syrup

  • 2 Large Eggs

  • 1.5oz White sugar

  • Pinch of Cinnamon

  • 6oz Whole Milk

  • 4oz Heavy Cream

Garnish: Grated nutmeg

Optional: Brandy, Bourbon, store-bough eggnog

Tools: Measuring jigger, mixing bowl, blender

Glassware: Rocks glass, coupe

Technique: Whisk eggs in bowl until smooth (or blend in the blender). Pour eggs into the blender,  followed by the remaining ingredients. Add half a shaker tin of ice to the blender. Blend until well incorporated (two to 30 seconds).  Serve up with grated nutmeg on top.