The Ultimate Guide to Pitcher Drinks: Cool Cocktails for a Crowd
Sharon Tyler Herbst
Format: PDF / Kindle (mobi) / ePub
In the mood for a Summer Hummer?
How about a French Flirt or a Neon Nexus?
or Maybe even a Sin City Slider?
This book includes these and 150 more cool cocktails for a crowd—everything from classics like Sangría, Martinis, and Manhattans, to newer favorites like Kamikazes and Mudslides, to international raves such as Brazil’s Caipirinha and Cuba’s Mojito, not to mention liquor-free variations. Plus, there’s information on mixing techniques, ingredients, equipment, and glassware, hangover helpers, tips on party food for non-cooks, and a user-friendly index that lists recipes by ingredients.
Serving pitcher drinks is an ingeniously effortless way to entertain and still have fun at your own party. It’s an idea whose time has come—in fact, it’s long overdue. No doubt about it, a premixed pitcher of drinks is a huge asset to any gathering. Making individual cocktails not only takes time, but removes you from the action. So mix up a batch of pitcher drinks and join in the party. They’re stylish, fun, and easy, and they definitely take the angst out of entertaining!
each serving with a chocolate-covered mint, slit halfway to the middle and perched on the glass rim. BRANDY ALEXANDER FREEZE: Cover pitcher of drink mixture; freeze overnight. Briskly stir just before serving. CLASSIC ALEXANDER: Substitute gin for the brandy. DREAMY ALEXANDER: Reduce crème de cacao to ¾ cup (6 ounces) and add ¾ cup (6 ounces) Cointreau. Garnish each serving with half an orange slice. GRASSHOPPER: Substitute green crème de menthe for the brandy. MOCHA ALEXANDER: Reduce crème de
into 8-ounce cocktail glasses. If desired, oat a teaspoon of 151-proof rum on the surface of each drink. Garnish each serving with a star fruit slice or orange slice, hooking it over the glass rim. Variation LIQUADO O 2: Substitute gold tequila for the rum; garnish with lime slices. Squeeze Play Tips for Maximum Juice from Lemons, Limes, and Oranges • The juiciest lemons (and other citrus) are those heavy for their size. • Room-temperature fruit yields more juice than cold fruit. • Soften fruit
GALLIANO; LIQUORE GALLIANO [gal-LYAHnoh] A brilliant yellow Italian LIQUEUR (40 percent alcohol) avored with spices, herbs, and flowers. This sweet, syrupy elixir has a spicy-herbal flavor reminiscent of licorice. GARNISHES see pages 43–53 GIN A clear, colorless LIQUOR made from grain. Gin undergoes two DISTILLATIONS— rst to achieve the desired level of alcohol, then again to avor the liquor with botanicals. Juniper berries are the primary avoring for gin, but others include angelica, anise,
syrup made from juice concentrate. This clear, yellow-green mixer can be found in liquor stores and some supermarkets. ROSE'S NON-ALCOHOLIC TRIPLE SEC A sweet, orange- avored, alcohol-free version of TRIPLE SEC, available in liquor stores and some supermarkets. RUM Born in the West Indies and now produced throughout the Caribbean and around the world, rum is a DISTILLATE produced from sugarcane. Once the juice is extracted from the sugarcane, it's boiled until reduced to a thick syrup, which is
WHISKY [HWIHSK-ee; WIHSK-ee] The name of this alcoholic DISTILLATE comes from the Celtic (Gaelic) uisqebaugh (pronounced oos-kee-BAW or whis-keeBAW), which means “water of life.” Traditionally, whiskies made in Scotland and Canada are spelled “whisky,” without the “e.” Whiskey is made from fermented MASH (typically of barley, corn, oats, rye, or wheat). Straight whiskey (such as BOURBON and RYE) is made from at least 51 percent of a grain and must be aged in oak barrels for two years. If straight