Rhine Hall Virtual Cocktail Class - Around The World
Saturday, May 30th at 5pm CST
This week's virtual cocktail class we will talk about how to pair cocktails with food! And it is going to be boozy! We will make 4 cocktails that are inspired by and pair amazingly with cuisines from around the world.
You will need:
Cocktail 1 - Rhine Hall Pear Brandy
Cocktail 2 - Rhine Hall Oak Aged Grappa
Cocktail 3 & 4 - Rhine Hall Plum Brandy
Substitutes from your own Cabinet:
Cocktail 1 -Pisco, Cachaca, Grappa, or Reposado Tequila
Cocktail 2 - Aged Rum, Cognac, Brandy, or Reposado Tequila
Cocktail 3 & 4 - Slivovitz, Sake, Plum Wine, or a floral Gin
*Rhine Hall bottles for the class are only available for curbside pickup, no shipping - 2010 W Fulton St. Chicago, IL 60612 *
Basic Tools For The Class:
Ice
Cocktail Shaker
Cocktail Strainer
Small Mesh strainer
Jigger
Tbsp/Tsp Measures
Blender
Knife
1 Highball Glass
2 Rocks Glasses
1 Martini/ Coupe Glass
Ingredients For The Class:
Honey Syrup 2:1 (Ingredients + Recipe Below. From Backyard Bash - May 23rd)
Jalapeño Syrup (Ingredients + Recipe Below. From All Fizzed Up - May 9th)
3 oz Lime Juice or More Per Person
1/2 Cup Fresh or Frozen Mango Per Person
2 Tablespoons Plain Yogurt Per Person
2 Tablespoons Milk or Sweetened Coconut Milk Per Person
1 Cucumber
1 Egg or 3/4 oz Egg White Per Person
Plum Jam or Other Stone Fruit Jam
Optional Ingredients But Worth It:
1/4 tsp. Tumeric Powder
Seeds of One Cardamom Pod, or 1/2 tsp. Ground Cardamom
Small Handful of Basil or Kaffir Leaves
Peychaud’s Bitters
Syrups For The Class:
Honey Syrup (2:1 ratio)
1 Cup Honey
1/2 Cup Water
Instructions:
Boil 1/2 Cup of water, turn off heat and add 1 cup of honey. Stir until the honey and water are fully incorporated together. Store in a sealed bottle or container and refrigerate when not in use. (This is for a pretty small amount, if you think you'll like this syrup feel free to make a larger batch!)
Jalapeno Simple Syrup (1:1 ratio)
1 cup hot water
1 cup white granulated sugar
½ of 1 jalapeno pepper, chopped (If you want less spice, remove the seeds! Also, adjust the amount of jalapeno to your own taste buds) This amount will yield a syrup that will be a medium amount of spice. If you like things less spicy, decrease the amount of Jalapeno. For all palates, I would taste things the way they are before adding more!
Once the water and sugar are fully incorporated turn your syrup down to low heat. Add your jalapenos and allow it to steep for 10 minutes. Taste your syrup and assess the spiciness, you can add more jalapeno and steep for another 5 minutes, or remove your syrup from the burner. Strain all of the jalapeno pieces out of the syrup. Store syrup in a sealed container or bottle and keep refrigerated until you need it.
You'll also be sent an email at the end of the day you book in preparation for your class with this list of necessary at home bar tools, ingredients, alternative spirit substitutes, and the link to tune in. We're stoked for this, so be sure to tune in & bring some light to your Saturday night!