I'll be re-teaching this class sometime in the spring so stay tuned!
We covered spirits that every home bar must have. The four clears, the browns, the liquers. I also mentioned that every home bar should have what I call the "trend" spirit. For Seattle right now, that booze is definitely, Fernet. Also, don't forgot to love, respect, and treat your vermouths right. Basically, it comes down to building something that you will love so buy spirits that you love...and hey, splurge a bit on certain items while saving on others
We talked bartools, mixers, syrups, bitters, hijinks and shenanigans. It was a whole lot of fun.
Here's the recipe for the Hot Toddy that I made for the class. I was giving an example of how you can use ingredients found in your kitchen to make tasty tasty things.
Kitchen Spices Hot Toddy
2 ounces of any base spirit you want. Aged spirits work better, I used bourbon.
1/4 oz maple syrup
1 cinnamon stick
1 cardamom seed
dash of fresh ground black pepper
2 dashes Angostura bitters
It's pretty simple. Put some water in a mug and heat it up in the microwave. This pre-heats your mug so it doesn't cool down your drink too fast.
Empty your mug of the "pre-heat" water. Add your ingredients. Squeeze the lemon wedge and put it in the mug. Add 3 to 6 ounces of boiling water depending on the booze intensity you desire. Stir it up and sip away.
For those of you who took the class feel free to email me with any questions or come prepared with them at the Build Your own Home Bar 2. I'm looking forward to it.