Seven Caves Cocktail Class

New orleans classics

Friday, may 8 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.

4T9A3574.jpg

seven caves french 75

made with spring or La jolla Cove Gin

4T9A1804.jpg

seven caves HURRICANE

made with Barrel Aged Rum

4T9A2542.jpg

seven caves sazerac

made with barrel aged rum

Shopping List:

  • Seven Caves Gin, La Jolla Cove or Spring Gin

  • Seven Caves Rum, or any rum you have!

  • Prosecco or Champagne

  • Herbsaint (or Absinthe)

  • Angostura Bitters

  • Simple syrup (1:1)

  • Sugar cubes

  • Optional garnishes: pineapple, cherries, lemon peel

Collins & Coupe has graciously put together cocktail class kits for you to purchase non-alcoholic ingredients all in one place! The kit includes:

  • 3 lemons

  • Pastiche Bitters

  • Passion fruit syrup

  • Party ice

You can purchase the kit online here. Remember to use code 7CAVES for 15% off.

BAR TOOLS:
Our friends at Collins & Coupe can supply you with everything you need, use code 7CAVES to get 15% off your order!

  • Cocktail shaker

  • Measuring jigger

  • Strainer

  • Bar spoon

  • Citrus peeler

Seven Caves French 75

serve in a nic and nora glass, champagne flute, or coupe glass

  • 0.25oz Fresh lemon juice

  • 1 Bar spoon simple syrup (1:1)

  • 1.5oz Seven Caves Spring Gin, La Jolla Cove Gin (or other citrus-forward gin)

  • 2+ oz Champagne or Prosecco

  • Garnish suggestions: lemon peel

Need: Measuring jigger, cocktail shaker, bar spoon, strainer

Combine gin, syrup and lemon juice in a shaker. Fill with ice and shake long enough to chill. Pour into a chilled glass, top with Prosecco or Champagne and add lemon twist.

Seven Caves hurricane

serve in hurricane glass, tiki mug, or collins glass

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

  • 1oz Lemon Juice

  • 1oz Passionfruit Syrup

  • 1 Bar spoon simple syrup (1:1)

  • Garnish suggestions: Booze soaked pineapple and/or a cherry

  • Optional add-ons: pebble ice, 1 bar spoon grenadine

Need: Measuring jigger, cocktail shaker, bar spoon

Combine all ingredients in a shaker. Fill with ice and shake like you see the good bartenders do it. Strain over fresh pebble ice, or just dump into the glass of your choice. Garnish appropriately.

Seven Caves Sazerac

serve in Rocks (old fashioned) glass

  • 1 Sugar cube

  • 3 Dashes Peychaud’s Bitters

  • 2 Dashes Angostura Bitters

  • 2.5oz Seven Caves Rum

  • Garnish suggestion: Lemon peel

  • Optional add-ons: Herbsaint / Absinthe

Need: Measuring jigger, cocktail shaker, bar spoon, strainer

In your old fashioned glass, add around .5oz Herbsaint or Absinthe to the glass, swirl to coat all sides, then fill with ice to chill. Swirl again, or stir with your bar spoon.

In your mixing glass or shaker tin, place the sugar cube and add bitters directly onto the cube. Let rest for a few seconds to allow the bitters to absorb. Then crush the sugar cube with the bar spoon or muddler. Add rye whiskey to the mix and give it a quick stir. Then add a few cubes of clear, cold ice and stir for approximately 15 seconds.

Dump contents of the absinthe washed and chilled glass, strain the stirred cocktail into the old fashioned glass, express a lemon peel over the top of the cocktail and rest on the rim of the glass.