Rhine Hall Virtual Cocktail Class - Fruit Forward!
This week's virtual cocktail class celebrates boozy brandy cocktails that showcase the fruit base of our newly released brandies. The cocktails will be low sugar, not too sweet, and absolutely deliciousness! This is going to be the best class yet!
Rhine Hall Spirits Needed For The Class: Rhine Hall Reserve Cherry, Rhine Hall Reserve Pear, Rhine Hall Pineapple Brandy
Substitute Spirits Needed For The Class: Vodka or White Rum (for 1 cocktail), Cognac or Dark Rum or Anejo Tequila (for 2 cocktails)
Basic Tools For The Class: Ice, Cocktail Shaker, Strainer, Jigger, Bar spoon, Citrus Peele,r ½ Teaspoon Measurement,
Ingredients For Cocktails & Syrups:
½ pint Raspberries, white/granulated sugar, water, 4 bags of earl grey tea, Simple Syrup , Fresh Lemon Juice ( at least 2 oz ), 1 Lemon for garnishing, Orange Juice ( at least 4-6 oz ), 1 Orange for garnishing, Coconut Milk or Creamer ( at least 2 oz ), Soda water, Vanilla Extract and Artificial Vanilla ( at least a tablespoon ), Orange Bitters, Angostura Bitters
Earl Grey Syrup (1:1 ratio) – Make ahead of class!
Ingredients:
1 cup hot water
1 cup white granulated sugar
4 bags of earl grey tea
Instructions:
Pour water and sugar into a medium saucepan and bring to a low simmer over medium heat. Once both ingredients have fully integrated (approximately 2 minutes), remove from the heat. While still hot, steep 4 earl tea bags in the syrup for approximately 15 minutes. Be sure to squeeze the tea from the tea bags into the mixture before tossing away. Place into a clean capped bottle and store in the refrigerator for up to 12 weeks. You can also put the sugar into a heat-safe container and pour hot water from a kettle in. Stir until both ingredients are fully integrated, and then add the 4 tea bags. Cool and store.
Simple Raspberry Syrup - from last week’s class (1:1 ratio) – Make ahead of class!
½ pint Raspberries
1 cup white/granulated sugar
1 cup water
Instructions:
Mash raspberries in a saucepan, add sugar and water. Heat on low, to incorporate sugar and water, should simmer not boil! Once the sugar is dissolved remove from heat and let the syrup sit for 1 hour. Strain (depending on the strainer you have, you may want to do this more than once.) The final syrup should not have any seeds or pieces of raspberry in it. Place into a clean capped bottle and store in the refrigerator for up to 12 weeks. Cool and store.
Simple Syrup from previous week’s classes (1:1 ratio) – Make ahead of class!
Ingredients:
1 cup of hot water
1 cup of white/ granulated sugar
Instructions:
Pour water and sugar into a medium saucepan and bring to a simmer over medium heat. Once both ingredients have fully integrated (approximately 2 minutes), remove from the heat, and allow it to cool to room temperature. Place into a clean capped bottle and store in the refrigerator for up to 12 weeks. You can also put the sugar into a heat-safe container and pour hot water from a kettle in. Stir until both ingredients are fully integrated, and then cool and store.