Boardable 615 All-American Cocktails Class
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Pisco Punch
Multiply by the number of servings you need…
2 oz Pisco
¾ oz Lemon Juice
¾ oz Pineapple Syrup
¾ oz Chilled Water
Serve over ice in punch glasses. Garnish with a pineapple slice, dehydrated or fresh.
Pineapple Syrup Recipe: Mix together equal parts pineapple juice and granulated sugar over medium heat until the sugar dissolves.
Mexican Martini
In a shaker tin with ice, add the following ingredients:
-1 ½ oz Reposado Tequila
-½ oz Triple Sec
-½ oz Orange Juice
-½ oz Lime Juice
-½ oz Olive Juice
-¼ oz Agave Nectar
-1 dash Fire Tincture
Shake 10-15 seconds. Strain into a chilled coupe. Garnish with olives and/or lime wedge.
Mint Julep
In a metal cup, add the following ingredients:
-2 oz Bourbon
-½ oz Mint Syrup
Fill ⅓ full with pebble ice. Swizzle to start building frost on the cup. Add ⅓ more pebble ice and swizzle again. Fill almost to the rim and swizzle one final time. Top with pebble ice for an ice dome. Garnish with a mint bouquet and place a straw by the mint.
Mint Syrup Recipe: Make a simple syrup of 1 cup sugar and 1 cup water over medium heat until the sugar dissolves. Place 16 sprigs of mint in the syrup and let infuse 30-45 minutes. Strain out mint sprigs and bottle the infused syrup.
Wisconsin Old Fashioned
In a rocks glass, add a sugar cube and wet it with 2 dashes Angostura bitters. Add an orange wedge and Amarena cherry to the glass. Muddle the fruit until the sugar is mostly dissolved. Then add 2 oz brandy or cognac to the glass. Add ice and stir 30 seconds.
Top with 1-2 oz Sprite/7Up for “sweet,” 1-2 oz Squirt grapefruit soda for “sour,” or 1 oz Sprite/7Up and 1 oz club soda for “press.”
Garnish with a fresh orange slice and cherry.
Other Items of Interest
Tools: Here are some items we have used in our class and in our own home bars that might be useful for you to make these drinks at home.
