Seven Caves Cocktail Class
Hot cocktails for the holidays!
Friday, december 18 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.
It’s the Holidays, dammit
(Quit Yer Gluhwein-ing!)
made with 7c Orange rum
The Seven Caves
Hot Buttered RUM GIN
made with 7C winter gin
7C’s Handy Dandy Cold Season Decoction
made with 7c Orange Rum
Cocktail Shopping List:
7C Winter Gin
7C Orange Rum
7C Barrel Aged Maple Syrup
1 Bottle Red Wine (Merlot, Table Red… something you’d use in Sangria)
Honey
1 Orange
2 Lemons
3” chunk of ginger (or more)
Butter
Brown Sugar
Cloves
5-6 Cinnamon Sticks (you can grind fresh with a microplane if you only have sticks)
Black Pepper
Nutmeg (recommended grinding fresh)
Allspice
Vanilla
Almond Extract (optional)
BAR TOOLS:
Our friends at Collins & Coupe can supply you with everything you need, including items like:
Shaker tin
Measuring jigger
Bar spoon
Glassware
Saucepan
Peeler
Boiling water kettle
Use code 7CAVES for 15% off your purchase!
Collins & Coupe offers free in-store pick up! If you’re a San Diego local, we recommend picking up your kit to make sure you receive it in time. Thank you for supporting our friends at Collins & Coupe!
Homework Assignments
Seven Caves Hot Buttered Rum Batter (Adapted from Smugglers Cove - Martin Cate)
1c Butter
2c Light brown sugar, packed
½ teaspoon cinnamon
½ teaspoon black pepper
½ teaspoon fresh nutmeg
½ teaspoon ground cloves
½ teaspoon allspice
1 Tablespoon maple syrup
1 teaspoon vanilla
¼ teaspoon almond extract (optional)
Combine all dry spices in a small bowl and set aside. Melt butter in a saucepan over low heat. Add brown sugar, stir with a whisk to combine. Add maple syrup, vanilla and almond extract and stir. Add spice mixture and stir to combine. Keep stirring occasionally for about 10-15 minutes. Allow to cool slightly, then transfer to an airtight storage container. Keep refrigerated. Suggest taking it out of the fridge for an hour or so before class to allow to soften a bit before class. Will last as long as the expiration date of the butter.
Rich Honey Syrup with Ginger and Cinnamon
½ C Honey
¼ C Water
~3” Chunk of Peeled Ginger, sliced thin
1 Cinnamon Stick
Combine all ingredients in a saucepan, stir over medium heat until the sugar is dissolved and well blended. Let cool. Pour though a fine mesh strainer into a separate container and store in the fridge for up to 3 weeks.
cockail recipes
It's the Holidays, Dammit (Quit Yer Gluhwein-ing!)
½ Cups water
½ Cups honey
1 Cinnamon Stick
1 Orange
10 Cloves
1 Bottle Red Wine
1-2 oz Orange Rum
Need: Saucepan, Peeler, Measuring jigger, Barspoon
Glassware: Mug
Garnish: Cinnamon Stick, dried orange circle
Substitutions: Winter Gin, Aged Rum, Bourbon
Peel the orange in a spiral slice. Stud orange peel with cloves. Blend water, honey and cinnamon in a saucepan large enough to hold everything. Squeeze orange into the pan. Add wine, then studded orange peel. Heat on medium heat until the mixture is warm, then turn down to simmer for about 60 minutes. Add 1-2oz of Orange Rum to a mug, top with hot wine mixture. Garnish appropriately.
The Seven Caves Hot buttered Gin
1 tablespoon (3 barspoons) Hot Rum Batter*
1½ oz 7C Winter Gin
Boiling water to top
Need: Measuring jigger, barspoon, boiling water kettle
Glassware: Mug
Garnish: Cinnamon Stick
Substitutions: Orange Rum, Aged Rum, Bourbon, Whipped Cream Garnish
Stir to combine batter and gin in your favorite mug. Top with boiling water. Garnish appropriately.
7C's Handy Dandy Cold Season Decoction
¾ oz Rich Honey Syrup Concoction**
1oz Lemon Juice
2oz Orange Rum
Hot Water to top
Need: Measuring jigger, barspoon, boiling water kettle
Glassware: Mug
Garnish: Cinnamon stick
Substitutions: Fall Gin, Winter Gin, Aged Rum, Jasmine Tea Rum, Barrel Proof Bourbon
Blend honey syrup, lemon juice and rum in a mug. Top with hot water. Garnish appropriately.