Boardable 615 All-American Cocktails Vol.2 Class
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Chatham Artillery Punch
For Oleo Saccharum:
Peel 12 lemons and cover with 2 cups raw sugar. Stir to combine. Let rest for at least one hour. Juice lemons to get 2 cups lemon juice (supplement as needed). Stir the juice with peel & sugar mixture until the sugar dissolves. Strain out the peels into a 750ml bottle. Fill bottle with water.
In punch bowl over large chunks of ice, add oleo saccharum, 750ml bottles of Cognac, American whiskey, and Jamaican rum. Stir and then add 3 750ml bottles of sparkling wine. Gently stir and serve.
Ward Eight
In a shaker tin with ice, add the following ingredients:
-2 oz Rye Whiskey
-½ oz Lemon Juice
-½ oz Orange Juice
-½ oz Grenadine
Shake 10-15 seconds. Strain into a chilled coupe. Drop an amarena cherry in the bottom of the coupe.
Royal Hawaiian Mai Tai
In a shaker tin with pebble ice, add the following ingredients:
-1 oz White Rum
-½ oz Orange Liqueur
-½ oz Orgeat/Almond Syrup
-2 oz Pineapple Juice
-1 oz Orange Juice
Shake 10-15 seconds. Party pour into a rocks glass and top with more pebble ice. Garnish with a 1 oz float of Dark Rum and a lime wedge & cherry on a pick.
Pink Squirrel
In a shaker tin with ice, add the following ingredients:
-1 oz Creme de Noyaux
-1 oz Creme de Cacao
-½ oz Vodka
-2 oz Cream
Shake 10-15 seconds. Strain into a chilled coupe. Garnish with grated nutmeg.
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.
