This week, we’re making a drink where all the hard work is done in advance, leaving you with time to amuse your guests with some top anecdotes. One of the…
This week, we’re making a drink where all the hard work is done in advance, leaving you with time to amuse your guests with some top anecdotes.
One of the great advantages that wine and beer have over cocktails is that they come ready to drink. Simply open and pour. Mixed drinks need work. Cocktails require you to concentrate on something rather than gossiping with your guests.
One answer to this problem is to convert your living room into a bar (if only there was a book that showed you how) and turn cocktail-making into the focus of the evening. And let’s face it, shaking up Daiquiris is much more fun than discussing house prices or Brexit with the neighbours. The downside is that you have to keep concentrating.
To solve this problem, you could hire a bartender or, and this is the clever bit, you could make your drinks in advance. Why didn’t I think of that? Now, to show you how to explore this brave new world of batch cocktails comes a new book called. . . wait for it. . . Batch Cocktails! It’s been put together by American drinks writer Maggie Hoffman who has written for the San Francisco Chronicle, Food & Wine and Serious Eats. Here she explains the idea behind the book:
“There’s nothing worse than scrambling at the last minute, trying to mix drinks as your guests walk through the door. It’s hard to hold a conversation while searching for lost bitters, knocking over the jigger on the counter and rattling a shaker full of ice. And without fail, just when you’re finally about to sit down, your friends are ready for a second round.”
Tell me about it. In the book, Hoffman has eschewed the obvious choices like the Negroni or the Old Fashioned in favour of signature cocktails from bartenders she knows. The book is full of good advice such as, “using fresh ingredients is essential when making larger quantities of cocktail”. Also, when making an individual cocktail, it will become diluted when shaking with ice so you have to make sure you add water in the right quantity when making a batch. Thankfully, she has done all the hard work: “I’ve calculated and tested and tasted the proper dilution for each recipe in the collection, so they’re good to go.” Very reassuring.
All the recipes look delicious, but I went for what she calls an Improved Blood Orange Punch (so much better than the unimproved version) because our local greengrocer has stacks of blood oranges piled up outside at the moment. It would be a crime not to take advantage of them when they are in season. The original recipe comes from Jen Ackrill of Sky Waikiki in Hawaii. I’ve had a bit of a play with it.Hoffman makes it with vodka but I think it’ll work with gin or maybe even white rum or Tequila. This is an incredibly easy drink to make and requires almost no work when serving, leaving you with more time to talk about how Brexit is affecting the housing market. On second thoughts…
To make the batch:
360ml Wyborowa vodka (ideally straight out the freezer)
180ml Luxardo maraschino liqueur
720ml blood orange juice (freshly-squeezed)
360ml lemon juice (freshly-squeezed)
1 bottle of Molvino Valdobbiadene Prosecco
Half moon orange slices
Makes about 10-12 servings
Make the batch about two hours before you need it (no more as orange juice loses its pizazz if left around too long). Pour chilled vodka, maraschino liqueur, orange juice and lemon juice into a bottle or jug. Stir, then cover and refrigerate.
To serve, fill a highball glass with ice, pour in 120ml mixture, top up with Prosecco, stir and garnish with an orange slice.