Enjoy Your Party, Don’t Bartend It – Batch Cocktail Recipes

Serving mixed drinks at a party can be tricky business. You can hire a bartender, but really, if you could afford to hire a bartender for a party, you’d probably live in a nicer place with more pleasant roommates (or no roommates). You can stand there and mix drinks yourself, but then you’re working all night. You can leave out a bunch of mixers and liquor out, but that’s going to end with all the mixers running out within 30 minutes of your first guest’s arrival and a bottle of vodka spilled on the rug. There is only one great solution, and that’s punch — a large-batch mixed drink that you make before the party and don’t need worry about again. Cosmopolitan

Here are a few delicious ways to make it…

Cosmopolitan

Cosmopolitan

Raspberry-Rhubarb Collins Punch

Ingredients
for the simple syrup
2 cups chopped rhubarb
1 cup frozen raspberries
1 cup raw cane sugar
juice of 1/2 lemon
for the punch
2 cups gin
1/2 cup fresh lime juice
1 litre soda water
3 cups ice
1 lime, sliced for garnish
2 stalks rhubarb, sliced for garnish (optional)
Instructions
Place rhubarb and raspberries in a large pot. Pour in sugar and lemon juice. Top with 2 cups of water.
Bring to a boil, then simmer for about 15 minutes. Do not stir. Turn off heat and allow to infuse for an additional 20 minutes.
Strain the syrup through a fine mesh sieve lined with a clean tea towel, coffee filter or cheesecloth. Cool completely. Refrigerate until ready to use, up to 5 days.
To mix the punch, combine 2 cups raspberry-rhubarb syrup, gin, and fresh lime juice in a punch bowl or large pitcher. Pour in the soda water and tip in the ice. Add sliced lime and rhubarb and stir to combine.
Taste the punch and adjust to suit your liking. Tip in more rhubarb syrup if you like a sweeter punch. Serve well chilled.
Notes
Feel free to substitute strawberries for the raspberries or make the syrup with just rhubarb. It’s your decision!

Source Simple Bites

3 Wedding Batch Cocktail Recipes

Shutter Bean

Shutter Bean

Strawberry-Ginger Punch

recipe adapted from Bon Appetit Magazine

1/3 cup sugar
12 ounces fresh strawberries, hulled, halved or quartered if large (about 3 cups), divided
1 3-inch piece ginger, peeled, thinly sliced, divided
1/2 cup (packed) fresh basil leaves, divided
1 1/2 cups vodka
3 tablespoons fresh lime juice
2 12-ounce cans seltzer water
Combine sugar, 1/2 cup strawberries, half of ginger, and 1/3 cup water in a small saucepan. Bring to a boil, stirring to dissolve sugar. Reduce heat and simmer, stirring occasionally, until berries soften, about 3 minutes. Let cool. Strain and set syrup aside.

Muddle 2 cups strawberries, 1/4 cup basil, and remaining ginger in a large jar or bowl. Add vodka, lime juice, and reserved syrup and stir to combine. Chill at least 30 minutes and up to 2 hours to let flavors meld.

Strain mixture into a large punch bowl, pressing on solids to release as much liquid as possible.

Add seltzer and remaining 1/2 cup strawberries and 1/4 cup basil. Serve over ice.

Source ShutterBean

Beaujolais Cobbler With Raspberry Shrub Batch Cocktail Recipe

Tasty Yummies

Tasty Yummies

Watermelon-Hibiscus-Lime Margaritas

4 cups filtered or purified water
1/2 cup dried hibiscus (or 4 hibiscus tea bags)
4 cups fresh watermelon juice (see note below)
1/4 cup raw honey, maple syrup or other sweetener
1/2 cup fresh lime juice
Bring 4 cups of water to a boil and pour over the dried hibiscus. Allow to steep for 5-8 minutes.

Make the watermelon juice. Remove as many of the seeds as you can from the watermelon and cut the flesh into cubes. Discard the rinds. Add 4 to 6 cups of watermelon cubes to the blender and process until smooth. Strain through a strainer or sieve and discard the pulp. (I start with 4 cups of cubed watermelon and add more as needed to get to 4 cups of strained juice)

Strain the hibiscus tea, add the sweetener of your choice. Stir until dissolved.

Once the tea is cooled add to the watermelon juice and add the lime juice. Give it all a good stir and taste. Add more sweetener, as necessary.

Chill until ready to serve. Serve over ice with a watermelon or lime wedge.

Source Tasty Yummies

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