Cocktails For A Crowd

Cocktails

CroRwd More than 40 Recipes for Making Popular Drinks in Party-Pleasing Batches

Kara Newman PHOTOGRAPHS BY TERI LYN FISHER

SAN

FRANCI seQ

Text copyright

© 2013 by KARA NEWMAN.

Photographs copyright

© 2013 by TERI LYN

FISHER.

All rights reserved. No part of this book may be reproduced in any form without written permission from the publisher.

Library of Congress Cataloging-in-Publication Data available. ISBN 978-1-4521-2416-2

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Ded icated to Maddy and Rowana

ACKNOWLEDGMENTS

Like every book, this one was made with the assistance of a crowd. Thank you to everyone. The "dream team" at Chronicle Books, including Vanessa Dina, Doug Ogan, Claire Fletcher, Marie Oishi, Bill LeBlond, Sarah Billingsley, David Hawk, Peter Perez, and Tera Killip, as well as copy editor Jasmine Star. My editors at Wine Enthusiast Magazine, for their kind understanding and support as I worked on this book, especially Susan Kostrzewa, Tim Moriarty, Joe Czerwinski, Alexis Korman, Marina Vataj, and Lauren Buzzeo. All the amazing bartenders who contributed recipes and insight: Jason Asher, Scott Baird, Corey Bunnewith, Martin Cate, Kevin Diedrich, Tasha Garcia-Gibson, Charles Joly, Ryan Maybee, Jim Meehan, Stephen Savage, Eric Seed, Colin Shearn, and Kelley Swenson. The drink testers, who provided thoughtful feedback under the guise of a rowdy cocktail party: Tim Braswell, Jennifer Corrao, Limor Elkayam and friend, Suzanne Fass, Aileen Goldstein, Nick Jackson, Chester Jankowski, Carolyn Karver-Wesenberg, Alexis Korman, Nora Maynard, Georgette Moger, Alex Moir, Keith Morton, Ian Nathan, Caroline Pacht, Sami Plotkin, Meryl Rosofsky, Robert Silverman, and Mel Wesenberg. Thanks for letting me test the limits of your goodwill-and your livers. The proud-to-be-cocktail-geeks of the Mixoloseum online community, who provided a friendly sounding board and cheerfully boozy companionship during the long at-the­ keyboard days. It was the next best thing to a being at a bar. My extended family: Eliott and Naomi Newman; Jennifer and Madelyn Sendor; Alan and Sandy Silverman; and Joelle, Laurie, and Rowana Fay Miller-and especially my supportive and extremely tolerant husband, Robert Silverman, even though after this project he claims that he no longer drinks.

CONTENTS

Introd uction CHAPTER 1: The Set-Up Advice from Bartenders: How to Batch Great Cocktails Why Miseen Place Is Your Best Friend Equipment Ice for a Crowd Garnishes and Other Ingredients Techniques CHAPTER II: The Recipes

Punches

RASPBERRY BELLINIS BOTANICAL APERITIF PUNCH FRENCH 75 PUNCH ALCHEMIST PUNCH SOUTHERN MILK PUNCH FISH HOUSE PUNCH PASSYUNK PUNCH THE GUILD MEETING SPIKED AND SPICED APPLE CIDER Pitcher Drinks

SANGRIA SAKE SANGRIA BLOODY MARYS CLASSIC CAIPIRINHAS PIMM'S PITCHER

RAS PB ERRY MOJITOS ROS EMARY R E F R ES H ER MELON MARGARITA MAD N ESS C E D E RBERG COCKTAILS TI PSY PALMER

Ti ki & Tropical Drinks MONDO MAl TAl ZOMB I E HIB ISCUS RUM COO LER E L D IABLO P ISCO PUNCH EU REKA TI KI PU NC H SCO R P ION BOW L P INA CO LADAS C LASSIC DAIQU IRIS FROZ E N ST RAWB ER RY-BAS I L DAIQU I R IS NORT HS H O R E COCKTAI LS SUF F E R I NG BASTARD

Cool & Class ic Drinks MAD ISO N AV ENUE MAN HATTANS BOBBY BURNS B LOOD AND SAN D JAPANESE COCKTAILS AV IATION COCKTAI LS V O D KA GIMLETS COSMO POLITANS S I LV ER SC REEN MARTINIS N EGRONIS T H E LAST WO R D

I ndex Liq uid Meas u rements

INTRODUCTION

I'd like to say that this boo k arose from my own expe rience as a pe rfect, u nflappable hostess. But nothing cou l d be further from the truth. I worry. I fuss. And worst of al l, I'm the kind of pe rso n who traps mysel f beh ind the bar for the enti re d u ration of a party, pai nstaki ngly meas u ring out every o u nce of whiskey and sq ueezi ng ju ice, one lemon wedge at a time-in sho rt, making i n dividual drinks i n what feels l i ke slow motion. I t hel ps to know that this affl icts the pros, too, someti mes. As a cocktail and spi rits writer, I attend a lot of eve nts where cocktai l s are se rved to large grou ps: bar openi ngs, prod uct launc hes, cocktail conferences, and the l i ke. Someti mes I see the bartenders struggling to keep u p with demand, m ixing and shaking frenetically while the parched crowd gathers aro u n d the bar area, five and six peo ple deep, waiti ng fo r d ri n ks inevitably m ixed with flop sweat. That so u nds a lot l i ke how I feel when I 'm playing barte nder at a party. But it doesn't have to be that way. And in fact, at most professional events, the d r i n ks service appears smooth and cal m (at least from where I 'm standing), and the cocktai ls are usually amazi ng. The bartenders actually smi le, the d ri n ks flow easily, and the guests have a great time. What makes the d iffe rence? I've been asking mixol ogists, cond ucti ng i nterviews and asking fo r their best tips and d ri n k reci pes. Thei r respo nses general ly fal l into two categories: Fi rst, choose the right cocktails to se rve to a large grou p-d ri n ks that are easy to pre pare on the spot or that can be made in advance and self-served but wi l l h o l d u p over t h e cou rse of an eve n i ng. I n some cases, t h e barte nders provided their thoughts on how to tweak stand ard cocktai ls to make them more appropriate for serving to a crowd . Second, do as m u ch advance preparation as possible. This i n c l udes i m plementing good mise en place at the bar (havi ng ingred ients and eq uipment set u p in advance; see page 14), batc hing d r i n ks to make large r q u antities, and using professio nal servi ng techniq u es. Some of the tips pleasantly surprised me, such as add i ng water to home-bottled d ri n ks to approxi mate the effect of melting ice in a cocktail. Others, such as mise en place, struck a com m onsense chord, a feel i ng of "Now why did n't I t h i n k of that before?" There's no reaso n why the tec h n iq ues the professionals em ploy can't be used for eve nts hosted at home, whether that means a d i n ner party fo r eight

(the m i n i m u m n u mber of people constituting a "crowd," my editors have decreed) or a bac kyard barbec ue for forty. I n terest in and reci pes for cocktai ls su itable for servi ng to a crowd seem to be growing rapid ly. From punc hes to pitchers and fro m classic d ri n ks writ large to tiki concoctions intended for sizable gro u ps, such as the Sco rpion Bowl (page 70), there are n u merous reci pes fo r those who don't want to s pend al l n ight m ixing i n d ivid ual d ri n ks at parties. I n this book I 've as pi red to provide the "best in breed" of these dri nks. I 've also smoothed out some of the cocktail math involved i n scal i ng up these tipples. The recipes i n this book use both fl uid ounces (the prefe rred meas u rement used by jigger-wielding bartenders) and tables poons, c u ps, and so on fo r l i q u id ingred ients, allowing you to use whichever measu res you prefer. The total vol u me of each recipe also is provided to make it easier for yo u to plan what vesse ls to use for m ixing and serving d ri n ks. Speaki ng of vesse ls for se rvi ng d ri n ks, feel free to stray fro m those suggested in this book. Take cu es from the growing ran ks of bars that serve cocktails i n a variety of creative contai ners: glorious cut-glass or antique pewter bowls, carafes, decanters, gal/ones (a large I talian m ixing gl ass), teapots, sam ovars, and eve n fish bowls and smal l fo u n tains. You m ight seek inspiration from items l u rking i n dark corners of yo u r cabin ets-new l ife for that old fo ndue pot, perhaps? Of cou rse, there was only one way to field-test the d ri nks in this book: th row a partyl So I did, setting out p u n ches, pitchers, and home-bottled cocktai ls. I 'm pl eased to re port that o nce guests arrived, I sq ueezed not a single lemon wedge. It was l i berating to be out from behind the bar. So go ahead-relax. Send out the i nvitations. The d ri n ks for yo u r next eve nt are covered. H oweve r, as fo r what to wear to the soiree? Sorry, you're on you r own.

CHAPTER I

THE

Set-Up

Advice from Bartenders: How to Batch Great Cocktails Every m ixo logist worth his or her shaker is trai ned to craft a delightful cocktai l for one. But is it possi ble to d u pl icate that delight on a large r scale? If yo u've eve r been to one of the growing ran ks of cocktai l conferences, such as Tales of the Cocktai l in New Orleans or the Man hattan Coc ktai l Classic in New Yo rk, you'l l know the answer is a reso unding yes! Every year, sco res of talented bartenders flock to these conferences, where they go thro ugh the choreography of c h u r n i ng out great d ri n ks for h u n d reds of cocktail enthu siasts at a go. Be h i n d the scen es, it's l i ke watch i ng a buzzing beeh ive: all those frenetic bartenders po u ring out bott les from both hands i nto enormous buckets, stirri ng with giant spoons that resemble canoe oars, and d i pping straws i nto the buckets to (hygien ical ly) get a taste, and a taste, and yet another taste as they go. When the drink is deemed ready, it's decan ted in to dai nty one-person servi ngs that are garn ished in a flash and del ivered to the t h i rsty masses on servi ng trays. Despite the scale, each d ri n k is held to the same standard as if it had been made i n d ivid ual ly. I n the industry, this scal ing up of proportions and m ixing d ri n ks for large groups is refe rred to as "batc h i ng." And it isn't as simple as taking a favorite d ri n k recipe and m u ltiplying i t by the n u m ber o f tippl ers. I asked a n u mber of seasoned bar pros to s hare how to batc h great d ri n ks. Here's the best of their advice. MEASURE ACCURATELY, AND USE THE RIGHT TOOL FOR THE JOB.

"Punch is a fun way to batch fo r a large group, but you sti l l need to meas u re acc u rate ly and make s u re you r meas u rements are correct. I use clear Oxo measu ring c u ps with meas u reme nts on the i nside. They're really handy and po u r n icely. Batc hing with a jigger wou l d be a pai n." Ryan Maybee, bartender -

and co-owner, Manifesto, Kansas City BEWARE OF "EXPANDING" FLAVORS.

"The stro ng flavo rs of some spi rits expand, so you should use less; for example, fe rnet, absi nthe, marasc h i n o l i q u e u r, and G reen Ch artreuse. For large batches, start with half as m uch as the origi nal recipe cal ls for, then stir and taste it, and ad d a l ittle more as needed." -Jim Meehan, managing partner, PDT, New York

USE TEA TO FLAVOR PUNCHES.

"Tea doesn't get eno ugh play as an ingredient. Especially for a pu nch, it's h isto rically accu rate yet awesomely del icious. I t can help smooth out some of the mistakes you might make i n other steps. I f it's too tart, add tea (and more water). Too sweet" Same thi ng. The tan n i n s balance out the sweetn ess. It's also a way to c reate more com plexity. Tea is where it's at. . . . I t's i n most of o u r punches fo r a reason." -Colin Shearn, general manager, the Franklin Mortgage & Investment Co., Philadelphia KEEP IT SIMPLE AND TASTE OFTEN.

"You don't want to go over the top with i ngred ients. Taste it. I f yo u batc h a recipe for a single d ri n k to serve a lot of people, the balance gets off, citrus to sugar. Keep tasting it every time you increase the batc h." -Kevin Diedrich, bar manager, Jasper's Corner Tap, San Francisco CONSIDER THE COLOR.

" I f you get a small dri n k on the rocks and it's m u rky brown, no problem. I f you get a punch and it's fro m a trough of m u rky brown" Not sexy. Even a garn ish won't save it. I always t h i n k about the tonal ity of the d ri n k, eve n if it means not using an ingred ient I wanted." -Scott Baird, founding partner of Bon Vivants cocktail consultancy and bartender, Trick Dog, San Francisco MUDDLE AND THEN STRAIN.

"Mudd led flavors can get too strong. I m ud d l e the herbs, fru its, or other ingred ients with gin (o r other spirits), and then let it sit. Then I strai n it. . . . You get the flavor, it doesn't conti n u e to infuse, and it's easier to serve for large batches." -Jim Meehan THINK ABOUT THE STRENGTH AND AMOUNT OF BOOZE.

"Without anyone moderating the size of pou rs, it's easy for guests to d r i n k more than they i ntended, especial ly with very strong and very delicious d r i n ks . . . . I m ight put out smal ler pitchers and re plenish. I t's not the frie ndl iest thing to do to a party, but it's too easy to get sloppy, and it's not the guest's fau lt." -Scott Baird USE CITRUS WITH CARE.

"I prefer to use older j u ice-mean ing a few h o u rs ol d, or even a day ol d-fo r a large grou p. I t oxid izes and the acidity is tam er, rather than really bright. I wou l d j u ice i n the morning and then use it at n ight. You can barely te l l the difference, but it works.

"For batching, I prefe r cocktails that don't really need sugar or citrus. Otherwise, they wil l eventual ly separate and you'l l l ose the fres h ness and quality of the cocktail. Yo u can sti r every thi rty m i n utes to make s u re nothing is settli ng, but that defeats the pu rpose of making it fast and accessibl e."-Kevin Diedrich TAKE CONTROL OF THE DILUTION-NO ONE WANTS A WATERED­ DOWN DRINK.

"For citrus-based d ri n ks, which are typical ly shaken, my rule of t h u m b is the ice dil utes the d ri n k by 25 to 30 percent. Co u n t up all the ounces in the d ri n k, m u ltiply it by the n u m ber of servi ngs, and add 25 pe rce nt water. I put it in the fridge i n the morni ng, let it get cold, and that eve n i ng I j ust th row it i nto a pitcher. "For a sti rred cocktai l, I l i ke to add ice and then stir it and taste it. When it h its the right am o u n t of d i l ution, I strai n the ice out. "Pu nches are diffe rent, because they ty pically dil ute at their own rate, as a large block of ice melts. I j u st build the d ri n k, and it evolves as it goes, from really i ntense to a l ittle d i l uted. Most peo ple wi l l d ri n k it before it gets too dil uted." -Jason Asher, head mixologist, Young's Market, Scottsdale

GET CREATIVE WITH YOUR CONTAINERS; PRESENTATION AND EASE OF SERVING COUNT!

"At eve nts, we se rve the Ti psy Pal mer (page 58) in big u rns we've pu rchased from Pottery Barn. We'll put bright ye l l ow lemons in the bottom part, and the brown tea i n the tal l glass cyl i nder o n top. I t's s i m ple, it l ooks great, and people can serve themselves. We do a fai r amount of catering, and places that have self-se rve bars are the most successfu l. That way, people don't feel weird abou t going back for seconds, and they don't make a mess, so that's good for the host." Stephen Savage, general manager and beverage director, Tipsy Parson, -

New York

MOST THINGS CAN BE DONE AHEAD OF TIME, BUT NOT EVERYTHING.

"With garnishes, I always wait u n til the last m i n ute. I build d ri n ks fi rst t h i ng i n the morni ng, and then right before service I do the garnishes: lemon, o range peel, fresh he rbs. Do it too early and it all gets weird. " I f you're batc h i ng a d r i n k that has an effervescent portion (l i ke soda or to n ic), add it at the time of service." -Jason Asher

Why Mise en Place Is Your Best Friend Does this sce nario so und fam i l iar? The first guests are knocking at the door, but you aren't q u ite ready fo r the party. The bar isn't set u p' Yo u can't fi nd you r left shoe' You're feeling frazz led, and that's no way to start off a fu n eveni ng. Exhale. It happens to everyone. I t ce rtai n ly happens to me. But it won't be a big deal if you r mise en place is good to go. Mise en place (pronou nced meezah n-plahs) is a French c u l i nary term that means "putti ng i n place." I n a kitc hen o r bar setting, it's the practice of prepari ng food or drink ahead of time as m u ch as possi ble so everything is ready to be combi ned and then setting all the i ngredients and eq u i pment needed i n their appropriate places. I f yo u're plan n i ng to entertai n a group, mise en place is yo u r best friend. Go to a good bar early i n the eveni ng, and you'l l fi nd the bartender in the process of the daily mise en place ritual. For exam ple, you may see barte nders squeezi ng citrus j u ice so they wo n't have to slow down to sq ueeze lemons fo r every i n d ivid ual d r i n k later on. You m ight fi nd others pai nstaki ngly cutting doze ns of garnishes or trim m i ng bu nches of mint i nto sp rigs sized pe rfectly for i n d ivid ual d ri n ks. But beyond j ust cutting and tri m m i ng, mise en place extends to setting the garn ishes aside i n com partments with in easy reach o r arrangi ng the sprigs jau ntily i n a glass with water, keepi ng them fresh and bright and ready to go. Then, when it's go time at the bar, d r i n ks can be made fl uid ly, speed i ly, and wel l .

Home barte nders can benefit from mise en place too. This is less i m portant when you're making d ri n ks for one or two people. Who cares if yo u need to squeeze a lemon on the spot or h u n t for that bottle of gin? But when you're plan n i ng cocktai ls for a c rowd, the sec ret to effortless entertai ning is plan n i ng ahead. Figu re out exactly which liq uors you'l l need and how m uc h of each, and also the amou nts of m ixers, ice, and garnishes. Also consider tools and glassware. And don't forget you r clean u p gear, such as dish towels, paper towels, and trash bins. (If a si n k isn't i n easy reach, many bartenders recom mend one trash bin fo r ice and l i q u ids and a seco nd receptacle for garbage.) Meas u re out and pre pare you r ingred ients as m uch as possible and make s u re everyth i ng is

conveniently wit h i n reach, whether yo u're playing barte nder or setting u p an area where guests can se rve themselves. Many of the d ri n ks i n this book can be put together in their entirety ahead of time. Another aspect of mise en place is ind icating to guests what's expected of them. I f you're be h i n d the bar, that makes it obvious: You ' l l be explai n i ng and po u ring as you go alo ng. But if you 'd rather be social izi ng than making d rin ks, take a m i n u te to write the name of each d ri n k on a se parate i ndex card, along with a note abou t what's i n the d r i n k. This wi l l spare you from having to explain the ingred ients repeated ly. P l u s, those with al lergies or, say, a post- bender ave rsion to teq uila wi l l thank yo u. If yo u expect guests to do some asse m b ly, jot down in structions, such as '\ Shake. 2. Po u r into a glass. 3. Garn ish with a lemon pee l ." One barte nder i nterviewed for this boo k even suggested pri nting a photo of the fi n ished d r i n k and displaying it to let guests know what their d ri n k should look l i ke. If this see ms like co m m on sense, congratu lations-you're ahead of the game. If not, consider cocktail mise en place for yo u r next gatheri ng. When those fi rst guests knock on the door, you'l l be able to cal m ly poi nt them to the bar, where they can happi ly fix a d ri n k. They m ight not eve n notice that you're o n ly wearing one shoe.

Equipment A wide range of servi ng vessels are specified i n the reci pes i n this boo k, usually selected with a mind toward showcasing the d ri n k to best advantage; kee ping it chil led o r warm, as approp riate; and, i n some cases, for h istorical accu racy. I f you don't have the "right" gl asses, don't wo rry; j ust use what seems to fit the d r i n k best. H e re's a guide t o t h e gl assware I cal l for: CHAMPAGNE FLUTE: A tal l, narrow stem med wi negl ass, intended to give bu bbly drinks less su rface area so the carbonation l asts as long as poss i ble. Wineglasses or goblets may be su bstituted. COLLINS GLASS: A tal l glass with straight vertical sides and plenty of room for ice, named for the Tom Co l l i n s cocktai l . They typical ly hold 1 0 to 14 ounces (1 114 to 1 % cu ps). H igh bal l glasses may be su bstituted. COUPE: A stem med glass with a ro u nded, saucerl i ke bowl, com mo n ly used fo r classic cocktai ls. Marti n i glasses may be su bstituted. FOOTED MUG: A m ug usually made of tem pered glass and with a handle, and freq uently used fo r hot d r i n ks; also known as an I rish coffee m ug. Regular coffee m ugs may be su bstituted. HIGHBALL GLASS: The most co m m on bar glass, with straight vertical sid es, and usually holding 8 to 12 o u n ces (1 to 1% c u ps). It is used for everything fro m Bloody Marys to gin and ton ics. Although slightly larger, Col l i n s glasses may be su bstituted. MARGARITA GLASS: A cu rvy ste mm ed glass typically used for margaritas and daiq u i ris. Standard marti n i glasses may be su bstituted. MARTINI GLASS: A stem med glass with a V-shaped bowl, and the classic vessel for any d r i n k se rved without ice-but especially a marti n i' OLD-FASHIONED GLASS: A short glass with straight vertical sides that typical ly holds 4 to 8 ou nces (% to 1 cup). I t is the standard glass used for d ri n ks m ixed with ice. PUNCH GLASS: A cup that may or may not have hand les and that may be made of glass or decorative materials. Teacu ps or old-fashioned glasses may be su bstituted. TIKI MUG: A whimsical vessel that comes in a wide range of shapes and sizes­ the more garish, the better' While most tiki m ugs are sized for one serving (usually com parable to a h igh bal l glass), scorpion bowls usually hold 20 o u n ces (2% c u ps), and volcano bowls may hold from 32 to 48 ounces (4 to 6 cu ps), which is com parable to many punch bowls. H owever, these are rough •

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guideli nes, and the sizes of scorpion bowls and vo lcano bowls can vary widely. Be that as it may, one stand ard remains: They're sized fo r shari ng. WINE GOBLET OR WINEGLASS: An ass u redly fam i l iar vesse l. A stand ard wh ite wineglass holds from 6 to 12 ounces (% to 1% cu ps), while large r and more rou n ded red wineglasses may hold anywhere from 8 to 24 ounces (1 to 3 cu ps).

Beyo nd gl assware, making and servi ng cocktai ls doesn't req u i re m uch special eq u i pment. You probably al ready have most of what you need. Here's a quick rundown of the tools and eq u i pment specified in the reci pes i n this book:

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For crus hing ice and blending frozen d ri n ks. FINE-MESH SIEVE: Good for strai n i ng herbs and other solids from in fusio ns. HAWTHORNE STRAINER: A flat strai ner eq u i pped with a spring coil so it fits neat ly in to a m ixing glass to preve nt ice from fal l i ng i n to a d ri n k. For large drinks made in pitche rs, a large wooden spoon can be used to hold bac k ice, or you may wish to pou r th rough a fi ne-mesh sieve. INFUSION JAR: Large Mason-style jars with spouts at the bottom. Although not obl igatory at all, they can be usefu l fo r making and serving sangrias and other infused d ri n ks with ease. JIGGER: Avai lable i n a variety of sizes, and ofte n double-sided, with a different meas u re on each end. They are excel lent fo r measu ring out ounces, but be s u re to check how many ounces yo u r j igger holds befo re using it. LONG-HANDLED SPOON: Perfect for reaching down in to the bottom of a m ixing glass or pitcher to stir thorough ly. MEASURING CUP OR GLASS: If possible, select a glass with meas u res fo r both c u ps and o u n ces. MEASURING SPOONS: Measu res for teaspoons and tablespoons come in handy for bitters, spices, extracts, and other i ngred ients used i n smal l amounts. MIXING GLASS: A vessel specifical ly designed fo r stirring d rinks with ice. Altho ugh any large glass or pitcher can be used for this purpose, many m ixing glasses have spouts that make fo r easy pouri ng. MUDDLER: A tool somewhat l i ke a m i n i base bal l bat, us ual ly with a b l u n t or rou n ded edge at one end. I t is used for crushing herbs, spices, o r other ingred ients. The back of a spoon also can be used i n a pinch. BLENDER:

Ice for a Crowd Altho ugh most dri nks can be c h i l led with standard ice cu bes, it's worth maste ring two ad d itional ice fo rmats: block ice fo r punch bowls and crushed ice for ti ki d ri n ks. Another o ption-one that's a bit of a nove lty-is to make shaped c u bes using sil icone ice mol ds. PUNCH BOWL ICE

Don't use ice cu bes for punc hes; they wi l l melt q u ickly and water down the punch. I nstead, use large bl ocks of ice, which wi l l melt slowly over the cou rse of an eveni ng. Since this ice wi l l eventually m ix with the d ri n ks, consider using bottled or fi ltered water if the q ual ity of yo u r tap water isn't great. Fo r crystal-clear ice, use disti l led or boi led water. When selecti ng a contai ner fo r freezing the ice, the key is go as big as possible while sti l l leavi ng room i n the punch bowl to maneuver the lad l e. SIMPLE PUNCH BOWL ICE: At

least a day i n advance, po u r water into disposable al u m i n u m loaf pans, fi l l i ng them about halfway, o r disposab le al u m i n u m pie pans and freeze u ntil co m pletely fi rm. When yo u're ready to serve the pu nch, peel the pan away. Alternatively, use a bowl to create rou nded ice. R u n the bottom of the bowl u nder hot water briefly to rel ease the ice.

For more decorative ice, use a Bundt pan or tube pan. At least a day i n advance, fi l l the pan with water and freeze u n til completely fi rm. When you're ready to serve, run the bottom of the pan u n der hot water briefly to rel ease the ice.

DECORATIVE PUNCH BOWL ICE:

TINTED OR FRUITED ICE: Another

option for decorative punch bowl ice is to m ix the water with fruit j u ice or fru it, such as pineapple ri ngs o r cran berries, before freezi ng. J ust be aware that as the ice melts, the j u ice or fruit wi l l beco me part of the pu nch, and th is can affect the flavor. Making this ice req u i res a cou p le of freezing sessions, but it can be worth the effort fo r eve nts where you want to i m p ress:

FANCY PUNCH BOWL ICE:

Cut fru it, such as lemons or o ranges, into t h i n s l ices, or use smal l, whole fruits such as berries. H e rbs, such as mint or rosem ary, or ed ible flower petals are also an option.

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2. Arrange the sl iced fru it, herbs, or flower petals i n an overlapping pattern around the ou ter edge of the pan. Set berries along the bottom of the pan. Pou r in enough water to hold the deco rations i n place agai nst the outside of the pan or to su bmerge fruit on the bottom of the pan-about Y2 inch of water. Freeze u ntil fi rm, abou t 2 hou rs. Fill the pan with cold water, com p letely su bmerging the fru it. Freeze u ntil sol id, usually at least 4 hou rs, before usi ng.

3.

HOW MUCH ICEl YOU'VE HEARD THE HOST'S MAXIM:

But is there any way to determine how m uc h is enough? Portland bartender Ke l l ey Swenson has a simple formu la: Fo r eac h 750 m i l l i liters of cocktai l (the size of a standard bott le of liquor), he al lots 7 po u n ds of ice. "And then I add extra," Swenson says. "You can never have too m uch ice, and it is devastating to run out." You can never have too much ice.

HERE'S THE COCKTAIL MATH:

750 m l equals about 3114 cu ps. So once you've figu red out which coc ktai ls you'll be serving and the vol u mes you plan to make, you can calculate the amo u n t of ice you'll need (keeping in mind that pu nches should be c h i l led using solid blocks of ice in the bowl, not ice cu bes). O bvio us ly, not all that ice wi l l go into pitchers o r other b u l k contai ners. Some wi l l go in to cu ps, glasses, or cocktail sh akers, or into buckets to hel p keep bottles cold. HERE'S ANOTHER TIP FROM KELLEY SWENSON:

I f at all possi ble, don't use bags of ice from conven ience stores, si nce that ice may have "off" flavors. " I prefer to make ice myse lf or build a re lationship with a store or bar that can sel l good ice to me." CRUSHED ICE

Crus hed ice is the polar opposite of long-lasting punch bowl ice. I n ti ki-sty le drinks and other potent l i bations, its pu rpose is to melt q u ickly and d i l ute the drink. It should n't be made ahead of ti me. Crush it as described bel ow, scoop it into the glasses, pou r the d ri n ks over the ice, and serve i m m ed iate ly. Su re, you can crush ice i n a blender, but doing it by hand is a great way for you or a friend to release a l ittle tension-and it also makes for an eve n more dynamic and mem orable gatheri ng. To crush ice by hand, scoop it i nto a canvas bag (the Lewis I ce Bag is special ly made for this task) or a plastic zi p-top freezer bag (squeeze out al l the air before closing it, or it wi l l pop when you crush the ice). Beat the bag with a rol l ing pin, a l arge m u dd ler, or a meat pou n der to crush the ice. SILICONE ICE MOLDS

I f yo u real ly want to go the extra m i l e, consider i nvesting i n sil icone ice molds, which can be used to freeze ice i nto spheres or large cu bes, both excel lent for

chil l i ng spi rit-fo rward cocktai ls such as Mad ison Avenue Manhattans (page 79), or a special Scotch you don't want to dil ute too m uch. This type of ice is probably best for smal lish groups and beverages where you'l l only be using one or two ice spheres or cu bes per d ri n k.

Garnish es and Other Ingredients As m uch as possible, make you r garnishes ah ead of time, then set them u p next to the d ri n ks they're intended to embel lish. Some, such as marasch i n o cherries, brand ied cherries, and pic kled cocktail onions, m ust be made from 1 day to 2 weeks i n advance. Most others, such as citrus garnishes, should be prepared sh ortly before servi ng time so they'll be as fresh as possib le. Maraschino Cherries MAKES ABOUT 2 CU PS

Why buy dyed, flavorless maraschino cherries when they're so easy to assem ble? The only hard part is waiting a cou ple of weeks while they marinate. J ust one word of warni ng: Although I prefer to make this rec ipe with the che rries in tact, pits and all, to add a s u btle to uch of almond l i ke flavor, many people don't care fo r pits in their maraschino cherries. I f that incl udes you, go ahead and pit the che rries fi rst.

1 pound ripe cherries, intact with stems and pits, washed well 16 to 24 ounces (2 to 3 cups) Luxardo maraschino liqueur Put the cherries in a 2-q uart glass jar o r other glass con tai ner with a lid. Pou r the l i q u e u r over the che rries, ad ding enough to i m m erse the fru it (but note that they'll bob to the top of the l i q u id). Cover and refrigerate for at least 2 weeks befo re usi ng. Gently swi rl the con tai ner every 2 to 3 days so all the c h e rries wi l l be evenly imm ersed i n the l i q u e u r. Sto red i n a cool, dark place, the che rries wi l l keep for about 1 month. Brandied Cherries MAKES ABOUT % CU P

This is my go-to reci pe when fresh che rries are n't avai lable. Dried, pitted Bing che rries p l u m p u p when soaked i n a spirits- based syru p. Ad ding a dash of al mond or van i l l a extract m i m ics the flavor usually im parted by the che rry pits.

Y:z cup sugar 4 ounces (Y:z cup) water Y:z cup dried cherries % teaspoon almond or vanilla extract

4 ounces (Y:z cup) brandy, bourbon, aged rum, or other brown spirits, plus more as needed I n a small saucepan, co mbine the sugar and water over med i u m -high heat. Coo k, stirring constantly, u ntil the sugar is d isso lved and the syrup is boi l i ng. Lower the heat to maintain a simmer, then stir in the che rries and al mond extract. Sim mer uncovered, stirri ng occasional ly, u n til the l i q u id th ickens to a l ight sy rupy consistency, 5 to 7 m i n u tes. Remove fro m the heat, stir in the brandy, and let cool to roo m tem peratu re. Tran sfer the che rries and l i q u id to a l-qu art glass jar or other glass con tai ner with a lid. Add more brandy if n eeded to cover the cherries. Covered and sto red in the refrige rato r, the cherries wi l l keep fo r abou t 2 weeks. PICKLED VEGETABLES

Loo k for jars of various pickled vegetab les at farmers' markets and specialty markets; you can also fi nd them i n many regular superm arkets near the pickles. More u n usual choices, such as pickled string beans or o kra, can add extra color and crunch to martin is, Bl oody Marys, and other d ri n ks. DIY Cocktail Onions MAKES ABOUT Y2 CU P

These savory, cru nchy pic kled onions are the classic garn ish fo r a Gibson, but they also make fu n bar snacks. To peel onions easily, try the blanching method: Boil them for a couple of m i n u tes, then d rain and transfer to an ice bath. O nce the onions are cool enough to handle, cut off the root ends; the onions should squeeze right out of thei r skins.

8 ounces (1 cup) Champagne vinegar or sherry vinegar Vl cup sugar

Y:z tablespoon salt Y:z teaspoon pickling spice 4 ounces pearl onions, peeled Splash of dry vermouth I n a small saucepan, co mbine the vin egar, sugar, salt, and pickl ing spice. Bring to a boil over med i u m-h igh heat, stirri ng ofte n. Lowe r the heat to mai ntai n a simmer and add the o n ions. Cook, stirring occasional ly, fo r about 5 m i n utes. Remove from the heat and let coo l to roo m tem peratu re.

Tran sfer the onions and l i q u id to a 1-quart glass jar or other glass contai ner with a lid and add the ve rmouth. Refrige rate for at least 1 2 hours before usi ng. Covered and stored in the refrigerator, the o n ions wi l l keep for about 1 month. STUFFED COCKTAIL OLIVES

Altho ugh stuffed ol ives could n't be simpler to make, they add an u n usual twist to martinis and Bloody Marys. Plus, making them yo u rself gives yo u the opport u n ity to experi ment with d iffe re nt flavors to co m plement diffe re nt d ri n ks. Use green ol ives-and use you r imagination when it comes to the fi l l i ngs. That said, here are a few ideas to get you started: piquant b l u e cheese, roasted garlic cl oves, fo lded scraps of prosciutto, or al monds. CITRUS GARNISHES

I n a variety of forms from wheels to twists, citrus garn ishes are al most always the perfect accessory for a we l l -d ressed d ri n k. Prepare one garnish per gl ass, and do it as close to service ti me as you can manage. Cut the ends off a l emon, lime, or orange and d iscard. Sl ice the fruit i nto rou n ds about 114 i n ch th ick. If the wheel wi l l be perched on the edge of the glass, cut a slit from the center of the fruit to the outer peel.

WHEELS:

Cut citrus wheels i n half to c reate semicircl es. I f the half wheel wi l l be perched o n the edge of the glass, cut a slit i n the center of the cut edge.

HALF WHEELS:

For wedges, cut lemons or l i mes in to q uarters le ngthwise. Cut oranges into eighths.

WEDGES:

Use a knife or vegetab le pee ler to cut a swath of zest from the fru it. Many bartenders encou rage using the serving glass fo r inspiration: Cut t h i n pieces of peel fo r gracefu l gl assware like c ham pagne flutes and wider pieces for stu rdy vessels like old-fashioned gl asses.

PEELS:

Use a kn ife or vegetable pee ler to cut strips approxi mately 1 inch wide and 4 i nches long from the fru it. Cut each strip lengthwise to prod uce narrow 4inch strips abo ut Y2 inch wide. Wind each aro u n d you r fi nge rti p in to a circle and secu re with a tooth pick. Cover the twists with a damp paper towe l u ntil service time. When you're ready to se rve d ri n ks, re move the tooth picks and d iscard. Gently p u l l the twists to u nfu rl them.

TWISTS:

SWEETENING SYRUPS

Maki ng sy rups to sweeten coc ktai ls (and iced coffee . . . and lemonade . . .) is an easy task, yet it goes a long way toward taki ng d ri n ks to the next l eve l.

Simple Syrup MAKES ABOUT 1 Y. CU PS

This basic simple syrup recipe can be used in a broad range of cocktails, and it can easily be customized by adding flavorings like spices, herbs, or tea (see Note) .

1 cup sugar 8 ounces

(1 CUp) water

In a small saucepan, combine the sugar and water. Cook over medium-high heat, stirring constantly, until the sugar is dissolved. When the syrup starts to boil, lower the heat to maintain a simmer. Cook, stirring occasionally, for 10 minutes. Remove from the heat and let cool to room temperature. Stored in a covered container in the refrigerator, the syrup will keep for about 1 month. NOTE:

If making a flavored syrup, for example, with herbs, add them after the

sugar has dissolved. Leave the flavorings in the syrup until it cools to room temperature, then remove, straining the syrup if needed to remove any of the flavorings. Honey Syrup MAKES ABOUT Y2 CU PS

Although honey is a delightful flavoring, it's too thick and sticky to use easily in cocktails. But when thinned with hot water, it has a perfect consistency for pouring, measuring, and combining into creative drinks. Note that honey syrup should be stored at room temperature and used within a day; if refrigerated, it will separate or crystallize, so it's easier to make a fresh batch than attempt to rescue an old one. 6 ounces

(% cup) honey

6 ounces

(% cup) water

In a small saucepan, combine the honey and water and cook over low heat, stirring constantly, until thoroughly blended. Let cool to room temperature. Stored in a covered container at room temperature, the syrup will keep for about 24 hours.

Techniques The tec h n iq ues i nvolved i n maki ng coc ktai ls are ge neral ly very straightforward. Here are j ust a co uple of poi nters that you may fi nd usefu l. M u d d l ing is sim ply crushing ingred ients, such as herbs or fru it. Put the i ngred ients to be m u ddled in a coc ktai l shaker or pitcher and use a m u ddler or wood en spoon to crush them and rel ease their flavors and ju ices.

HOW TO MUDDLE:

Yo u'll notice that many of the recipes i n this book cal l for fres h l y squ eezed lemon or lime j u ice, someti mes as m u ch as 1 6 ou nces (2 cu ps) per reci pe-and in one case 60 ounces (7% cu ps)1 Resist the u rge to s u bstitute bottled lemon or lime j u ice, which tends to have off flavors and sim ply won 't do you r coc ktai ls justice. To strengthen you r resolve, here are some tips on how to coax maxi m u m j u ice from citrus with m i n imal effort. Fi rst, be aware that fru it at room te m peratu re yields more j u ice than chil led fru it. I f necessary, microwave the fru it for 1 0 seconds to warm it to roo m tem peratu re and encou rage it to rel ease more j u ice. Second, invest i n a hand held metal j u ice press. These h i nged, two-piece tools come in seve ral sizes, su itable for l i m es, lemons, and larger citrus fru its. They usual ly cost less than $20, and they make the job m u ch easier. Of cou rse, if you r bu dget pe rmits, a heavy­ duty u pright j u ice press or electric ju icer makes it easier sti l l .

HOW TO SQUEEZE LARGE AMOUNTS OF CITRUS JUICE:

CHAPTER I I

THE

Recip es •

-.

PUNCHES Tru ly, we are enjoyi ng a golden age of punc hes. I n addition to the many wonderfu l classics, l i ke Fish H ouse Pu nch, these days it seems l i ke most bartenders have c reated new and wonderfu l libations designed to be served i n a punch bowl. Some bars have signat u re pu nches o r offer punch d u jour. I n recent years, I 've also been to a few punch parties, and if any d r i n k format i s pe rfect fo r h o m e entertai n i ng, t h i s is it. The only "special" technique you'll need to learn is how to make punch bowl ice-big blocks of ice that wi l l melt slowly i n the d ri n k (see page 20). S o spl u rge o n that gorgeous si lver punch bowl, pou r in the i ngred ients, add the ice, and go enjoy the partyl RASPBERRY BELLINIS BOTANICAL APERITIF PUNCH FRENCH 75 PUNCH ALCHEMIST PUNCH SOUTHERN MILK PUNCH FISH HOUSE PUNCH PASSYUNK PUNCH THE GUILD MEETING SPIKED AND SPICED APPLE CIDER

Ras p berry Be Hinis SERVES 16 TOTAL VOLUME: ABOUT 11Y2 CUPS (WITHOUT ICE) 8 ounces (1 cup) elderflower liqueur (such as St-Germain) 8 ounces (1 cup) raspberry puree, homemade (see Note) or store­ bought Three 750-ml bottles (about 9% cups) Prosecco or other sparkling white wine 1 ice block Fresh raspberries, for garnish Typical ly, Be l l i n i s are made with peac h p u ree. But it's hard to resist the bright pi n k of ras pberries, especially when they're i n seaso n. This effervesce nt d ri n k looks es pecial ly pretty i n a cut-glass punch bowl with a block of ice fl oated i n the center. Boiron brand raspberry puree is excel lent in this pu nch; you may be able to fi nd it i n the freezer section at q ual ity markets, and you can also pu rc hase it o n l i ne. Alternatively, you can make it from sc ratch to take advan tage of tasty, peak-of-season berries.

I n a p u n c h bowl, com b i n e the elderfl ower l i q u e u r and raspberry pu ree and stir wel l. Just before serving, po u r in the Prosecco and stir gent ly. Add the ice. To se rve, lad le into champagne fl utes or crystal p u n c h glasses. Garn ish with fresh raspberries, floated in t h e glass or speared on toothp icks. NOTE: To make raspberry puree, combine 2 cups raspberries,

2 ounces (1;4 cup) freshly

squeezed lemon juice, and 1;4 cup sugar in a blender or food processor and process until smooth. Strain through a fine-mesh sieve. Stored in a covered container in the refrigerator, the puree will keep for about 4 days.

Botanical A p eri tiE Punch SERVES 8 TO 10 TOTAL VOLUME: ABOUT 4314 CUPS (WITHOUT ICE) 10 ounces (1% cups) gin with a botanical profile 10 ounces (1% cups) Lillet Blanc 10 ounces (1% cups) Honey Syrup (page 26) 7 ounces (% cup plus 2 tablespoons) freshly squeezed lemon juice 1 ice block Ground cinnamon, for garnish (optional) Than ks to Co rey Bunnewith, m ixo logist with Citizen P u bl ic H ouse i n Boston, for this recipe for a l ight, crisp d ri n k that l ives u p to the "aperitif" i n its name. I t is neither too boozy nor too strongly flavored and makes for a great serve-you rse lf tipple before d i n ner. Use a d ry gin here, preferably one with a botan ical, floral profi l e. Although gin is esse ntially vod ka infused with botan icals, some varieties have more pronou nced flavo rs. Another great option is Square One Botan ical, a rye vod ka infused with fru its and herbs, i n c l u d i ng lemon verbena, rose mary, and coriander. Consider freezing whole cran be rries, edible fl owers, or other deco rative elem ents i nto the ice block for more visual i m pact (see page 20).

I n a p u n c h bowl, combine the gin, Lillet Blanc, honey syru p, and lemon ju ice and stir u ntil th oroughly blended. Add t h e ice. To se rve, lad le into cou pe or mart i n i glasses and garn ish with a d usting of cin namon, if desired.

French 75 Punch SERVES 8 TOTAL VOLUME: 7314 CUPS (WITHOUT ICE) 16 ounces (2 cups) gin (preferably a London dry gin, such as Tanqueray) 8 ounces (1 cup) freshly squeezed lemon juice 6 ounces (% cup) Simple Syrup (page 26) Y2 teaspoon orange bitters 32 ounces (4 cups) dry Champagne or other sparkling dry white wine, chilled 1 large ice block or several smaller blocks 8 orange wheels, for garnish The French 75 is a classic cocktai l usually made with cognac, though gin is someti mes su bstituted, and that's the spirit I cal l fo r i n this reci pe. It typical ly isn't served as a punch but works q u ite we l l in this format. Serve this fresh, fragrant variation at any occasion that cal ls for toasti ng, l i ke a brunch or a bridal or baby shower. A simple c h u nk of ice, such as one frozen in a loaf pan or bowl wi l l suffice, but for a special, decorative to uch, consider freezing orange wheels i nside the ice (see page 20).

I n a p u n c h bowl, com b i n e the gin, lemon ju ice, simple syrup, and bitters and stir until t h o rough ly blended. Just before serving, po u r in the Champagne and stir gently. Add the ice and garnish with the orange wheels. To se rve, lad le into p u n ch glasses.

Alchemist Punch SERVES 10 TO 12 TOTAL VOLUME: ABOUT gY2 CUPS (WITHOUT ICE) 10 ounces (1% cups) warm water ,Y2 ounces (3 tabl espoons) honey One 750-ml bottle (about 3% cups) Benedictine 16 ounces (2 cups) mandarin puree, homemade (see Note) or store­ bought 12 ounces (1% cups) freshly squeezed lemon juice 3 tangerines, cut into wedges 2 lemons, sliced into wheels 2% cups ice cubes This visual ly stu n n i ng punch was created by the make rs of Bened icti ne, an he rbal l i q u e u r that, as lege nd has it, was origi nally brewed by m o n ks. I 've made this for several h istory-mi nded eve nts, and I can ass u re you that with its striki ng bright orange color and the fruit fl oati ng in the bowl, it l ooks as if you 've go ne to a lot more tro u ble than you have. Bo rrow a si lver punch bowl and a ladle, and you'll have instant class i n a glass. Boiron brand mandarin orange p u ree is excel lent i n this pu nch; yo u may be able to fi nd it in the freezer section at q u al ity markets, and yo u can also pu rc hase it o n l in e. Alternative ly, you can make it from sc ratc h.

I n a pitcher that holds at least 11 cu ps, combine the water and h o n ey and stir u ntil th oroughly blended. Stir in the Benedictine, man darin pu ree, and lemon j u i ce; then add t h e tangerine wedges and lemon wheels. Refrige rate for at least 4 h o u rs to infuse the p u n c h with the flavors of the fru it. To se rve, pou r the punch into a punch bowl and add the ice. (Because ice cu bes are used for c h i l l i ng, rather than a large block of ice, the p u n c h will become a bit more dil uted than usual over t h e cou rse of the eve n ing; t h is is okay.) Lad le into p u n c h glasses or teacu ps.

NOTE: To make 16 ounces

(2 cups) mandarin orange puree, peel and seed 3 mandarin

oranges and put the sections in a blender or food processor. Add Y2 ounce (1 tablespoon) lemon juice and 1 tablespoon sugar and process until smooth. Strain through a fine-mesh sieve. Stored in a covered container in the refrigerator, the puree will keep for about 4 days. (You can use other types of oranges, but then, of course, it won't be a mandarin orange puree.)

Southern Milk Punch SERVES 12 TOTAL VOLUME: ABOUT 7 CUPS 36 ounces (4% cups) half-and-half 14 ounces (1% cups) brandy, bourbon, or a combination 4 ounces (% cup) Tuaca % cup powdered sugar 1 teaspoon vanilla extract Freshly grated nutmeg, for garnish I fi rst tried m i l k pu nch i n New Orl eans, where it's a S u n day brunch stap le and every bar and restaurant has its own version, often sh aken or blen ded with ice. Fo r a large gro u p, try this tantalizing re nd ition, which is frozen to a pleasi ngly sl ushy consistency. Although it takes at least th ree h o u rs to freeze, it can be left in the freezer u p to 1 day. Plus, this method doesn't contai n added ice, so there's no add itional water to dil ute the d ri n k. N ote that this punch should be served i n c h i l led w i n e go bl ets, s o p l a n ahead and put t h e m in t h e freezer for at least t h i rty m i n utes before servi ng.

I n a large bowl that holds at least 8 cu ps, combine the half-an d-half, brandy, T uaca, powd ered sugar, and van i l l a and stir u ntil th oroughly blended. Cover and freeze for at least 3 hou rs, u ntil s l ightly frozen . Just before serving, stir t h e m ixtu re t o make it s l ightly slu shy. If i t has been sitting in the freezer fo r longer than 4 h o u rs and is more firmly frozen, use a metal spoon to scrape the top layer into a sl ush, breaki ng it up into smal l pieces. Let sit at room tem perat u re for 30 m i n utes, stirring occasional ly, until the m ixtu re softens to a pou rable consiste ncy. To se rve, pou r into chil led wine gobl ets and garn ish with a gen erous grating of n utmeg.

Fish House Punch SERVES 14 TO 16 TOTAL VOLUME: ABOUT 12 CUPS (WITHOUT ICE) 28 ounces (3Y2 cups) hot water 1 cup Demerara sugar One 750-ml bottle (about 3% cups) dark rum 12 ounces (1Y2 cups) cognac 12 ounces (1Y2 cups) peach brandy 12 ounces (1Y2 cups) freshly squeezed lemon juice 1 ice block Lemon wheels, for garnish Star anise, for garnish Many variations of th is colon ial classic exist, but cocktai I h istorian David Won d rich says this is the most authentic-and I say it's the most del icious. Serve this to celebrate Repeal Day on December 5, the end of that dark time known as Pro h i bition. Although Wond rich sternly advises against garnishing the drink, the truth is, it looks awfu l ly plain on its own. Repeal Day celebrates rebe l l io n agai nst Prohi bition, so go ahead and be a rebel with you r garnishes. Yo u can fl oat lemon wheels and star an ise i n the bowl, as suggested in this recipe. Another option is to garn ish each glass with a thin wheel of lemon wrap ped around a marasc h i n o cherry, speared with a tooth pick to secu re.

I n a pitcher that holds at least 13 cu ps, combine the hot water and sugar and stir until t h e sugar is d issolved. Stir in the r u m, cognac, peach bran dy, and lemon ju ice. Cover and refrige rate for at least 3 hou rs, until thoroughly c h i l led. To se rve, pou r the punch into a punch bowl and add the ice. Garn ish with lemon wheels and star anise. Lad le into p u n c h glasses or teac u ps.

Passyunk Punch SERVES 10 TO 12 TOTAL VOLUME: ABOUT 61fi1 CUPS (WITHOUT ICE) 9 ounces (1 cup plus 2 tablespoons) hot water 4 chai tea bags 6 ounces (% cup) honey 16 ounces (2 cups) aged rum (such as Pampero Anniversario) 8 ounces (1 cup) freshly squeezed lemon juice 3 ounces (6 tablespoons) Batavia arrack 2% teaspoons aromatic bitters (such as Fee Brothers Old Fashion) 8 ounces (1 cup) chilled club soda 1 ice block 2 lemons, sliced into wheels, for garnish This reci pe, named for a neigh borhood i n South P h i l ly, is from Co lin Shearn, manager and bartender at the Fran kl i n Mo rtgage & I nvestment Co. i n P h i l ad e lp h ia. T h e secret i ngred ient is tea. Accord ing to Shearn, "tea can h e l p smooth out some of the mistakes you m ight make i n other steps." For example, it can h e l p balance out excessive tartness o r sweetness and create more com p lexity of flavor. Batavia arrac k is an I ndonesian spirit disti l l ed fro m sugarcane and simi lar to rum. I t was a popu lar i ngred ient i n pre- Pro h i bition p u n ches, and barte nders love it, but it's sti l l relatively obscu re. I f you can't fi nd it, some experts recom mend su bstituting a combination of equal parts dark rum and cognac.

I n a small bowl, pou r 6 o u n ces (% c u p) of the h ot water over the tea bags and let steep for about 5 m i n utes. Remove the tea bags, gently pressing to extract the l i q u id before d iscard ing. I n a punch bowl, combine t h e h o n ey and re mai n i ng 3 o u n ces (6 tablespoons) hot water and stir u ntil thoroughly blended. Stir in the ru m, lemon ju ice, Batavia arrac k, bitters, and steeped tea.

Just before serving, po u r in the c l u b soda and stir gently. Add the ice and gar n ish with the lemon wheels. To se rve, lad le into teac u ps or small glasses.

The Guild Meeting SERVES 8 TOTAL VOLUME: ABOUT 8 CUPS (WITHOUT ICE) 30 ounces (3% cups) hot water 4 black tea bags (preferably chai or spiced black tea) Y2 cup vanilla sugar (see Note) 6 wide strips of orange peel, each about 2 inches long 10 ounces (1% cups) freshly squeezed orange juice 10 ounces (1% cups) rye whiskey (such as Rittenhouse 100 proof) 4 ounces (Y2 cup) ginger liqueur (such as Domaine de Canton) 4 ounces (Y2 cup) Drambuie 4 ounces (Y2 cup) freshly squeezed lemon juice 1 large ice block or several smaller blocks This punch recipe was created by Charles J o ly, c h ief m ixo logist at the Drawi ng Room in C h icago. Jo ly's o rigi nal reci pes consistently rack up awards at d ri n k com petitio ns, and this o n e was a favo rite among testers for this book; some eve n suggested this would be delightfu l served warm, l i ke a toddy.

I n a small bowl, pou r the h ot water over the tea bags and let steep for about 5 min utes. Remove the tea bags, gently pressing to extract the l i q u id before d iscard ing. Put the sugar and orange peel in a p u n c h bowl and m u d d l e l ightly to rel ease the oils from the orange peel. Pour in the steeped tea and stir until the sugar is d issolved. Add the orange ju ice, rye whiskey, ginger l i q u e u r, Dram b u i e, and lemon ju ice and stir we l l . Ad d the ice. To se rve, lad le into p u n ch glasses or teacu ps. NOTE: Although vanilla sugar can be purchased from specialty stores or online, you can

also make it by splitting a fresh vanilla bean and burying it in a container of sugar for several days. Or, in a pinch, just add a dash of vanilla extract to regular granulated sugar.

Sp iked and Sp iced A pp le Cider SERVES 8 TOTAL VOLUME: 6Y2 CUPS 8 whole allspice berries 10 cinnamon sticks 32 ounces (4 cups) apple cider 16 ounces (2 cups) brandy or whiskey 4 ounces (Y2 cup) honey This warm ing d ri n k, perfect fo r any aut u m n gatheri ng, practical ly cal ls out for someth i ng sweet o n the side, l i ke shortbread or apple-cider dough n uts. At home, serve this concoction in a teapot-or j ust ladle it into m ugs straight from the pot on the stove (everyo ne's probably gat hered in the kitchen anyway). O r po u r i t in to a The rmos and take it to a tai lgate party to h e l p keep fol ks' toes warm.

Put the allspice berries and 2 of the cin namon sticks in a sq uare of ch eesecloth and sec u re with kitchen twine, creating a spice sachet. I n a large saucepan, com bine the apple cid er, bran dy, and honey and stir until t h o rough ly blended. Add the spice sach et. Cover and bring to a boil over med i u m - h igh heat, then lower the heat and simm er, stirring occasional ly, for 5 min utes. Rem ove from the heat and stir again. Discard t h e spice sac het. To se rve, lad le into glass m ugs or footed mugs and garnish each d r i n k with a cin namon stick.

PITCHER DRINKS I t's an ove rsimpl ification to cal l all the beverages i n this section pitcher d rin ks, since that's only one possi ble vessel. That said, these cocktails can all be m ixed ah ead of time (some with a l ittle sparkle added at the last min ute) and offered i n a pitcher o r other con tai ner for the host t o pou r o u t o r for guests t o se rve themselves. I t's u p to you how to serve them-perhaps from a soph isticated, cu rvy carafe for a d i n ner party, a pitcher for a backyard barbecue, or a large in fusion jar for bigger grou ps. For those with a preference for shaken cocktai ls (and strong arm m uscles), these d ri n ks can be shaken i n a large, tight ly-capped jar. SANGRIA SAKE SANGRIA BLOODY MARYS CLASSIC CAIPIRINHAS PIMM'S PITCHER RASPBERRY MOJITOS ROSEMARY REFRESHER MELON MARGARITA MADNESS CEDERBERG COCKTAILS TIPSY PALMER

Sangria SERVES 8 TOTAL VOLUME: ABOUT 7Y2 CUPS One 750-ml bottle (about 3% cups) red wine (preferably a Spanish wine, such as Rioja) 8 ounces (1 cup) manzanill a sherry 4 ounces (Y2 cup) orange liqueur (such as Cointreau) 4 ounces (Y2 cup) freshly squeezed orange juice 1 orange, sliced into wheels 2 lemons, sliced into wheels 1 apple, cored and cut into Y2-inch cubes 4 cups ice cubes Club soda (optional) I t seems as if eve ryone has a variation on this Spanish stu n ner, a blend of wi ne, lots of fru it, and l iq uor (often brandy, sherry, o range liqueur, or a combi nation). This d ri n k not only can be but also should be m ixed ah ead of time to al low the flavors to meld and let the fruit soak u p a l ittle boozy good ness. Although I 'm cal ling this a pitcher d r i n k, creative con tai ners are encou raged-this is a d r i n k freq uently seen o n bartops i n i nfusion jars with spouts.

I n a pitcher that holds at least 9 cu ps, combine the wine, sherry, orange l i q u e u r, orange ju ice, orange wh eels, lemon wh eels, and apple cu bes and stir wel l. Cover and refrigerate for at least 1 h o u r. To se rve, scoop Y2 c u p ice into each o l d -fas h ioned glass and pour in the sangria, spoon i ng some of the booze-soaked fru it into each glass. Top with c l u b soda if desired.

Sake Sangria SERVES 8 TOTAL VOLUME: ABOUT 7 CUPS One 72o-ml bottle (3 cups) dry sake, chilled 8 ounces (1 cup) cucumber vodka (such as Crop Harvest Earth) 4 ounces (Y2 cup) ginger liqueur (such as Domaine de Canton) 4 ounces (Y2 cup) freshly squeezed lemon juice 2 lemons, sliced into wheels 1 cucumber, peeled and sliced into wheels 4 cups ice cubes Club soda (optional) Wh ite sangrias abou nd, usually based on wh ite wine. This version, made with d ry sake, cucum ber-flavored vod ka, and ginger l i q u e u r, is crisp and decided ly diffe rent. I f cucum ber-flavored vod ka is unavai lable, use u nflavored vod ka and ad d another sl ice or two of cuc u m ber to eac h glass for extra fresh cucu m ber fragrance.

I n a pitcher that holds at least 8 cu ps, combine the sake, vod ka, ginger l i q u e u r, lemon ju ice, lemon wheels, and c u c u m ber slices and stir we l l . T o se rve, scoop Y2 c u p ice into large w i n e tu mbl ers or brandy sn ifters and pour in the sangria, spoon ing some of the cucu mber and lemon wheels into eac h glass. Top with c l u b soda, if d esired.

Bloody Marys SERVES 8 TOTAL VOLUME: ABOUT 5 CUPS 24 ounces (3 cups) tomato juice 12 ounces (1% cups) vodka 4 ounces (% cup) freshly squeezed lemon juice % teaspoon freshly ground pepper % teaspoon celery salt % teaspoon Worcestershire sauce % teaspoon Tabasco sauce Ice cubes GARN ISH BAR

Grated horseradish Mustard Celery ribs and/or cucumber spears Pickled vegetables Caper berries Olives stuffed with blue cheese Fresh herb sprigs, such as basil or cilantro Lemon and lime wedges Crisp bacon Cooked, peeled shrimp

On its own, a basic Bloody Mary is one of the classic bru nch d ri n ks. But a D I Y Bloody Mary bar, with extra spices and add itional garnishes, makes for an interactive and memorable expe rience. If vod ka isn't you r thi ng, feel free to su bstitute teq u i l a, cac ha<;:a, or a smoky mezcal.

I n a pitcher that holds at least 6 cu ps, combine the tomato ju ice, vod ka, lemon ju ice, pepper, celery salt, Worcesters h i re, and Tabasco and stir wel l. To se rve, fill Co l l ins glasses with ice and pou r in the cocktail. Garnish as desired.

Classic Cai p irinhas SERVES 8 TOTAL VOLUME: ABOUT 7Y2 CUPS 6 limes, quartered Y2 cup sugar 4 cups crushed ice 16 ounces (2 cups) cacha�a Cacha<;:a, a sugarcane-based spi rit, is avai lable at most liquor stores. But if yo u can't fi nd it, or if yo u're j ust i n c l i ned to use a d ifferent spi rit, su bstitute vod ka to c reate a Cai pi roska or rum for a Caipi rissi ma.

I n a pitcher that holds at least 9 cu ps, combine the l i mes and sugar and m u d d l e u ntil the limes rel ease most of their j u i ces. Stir until the sugar is d issolved. Ad d the ice and cac ha�a, and stir again to c h i l l . T o se rve, pou r t h e Caipiri n h as (in c l u d i ng t h e l ime wedges a n d ice) into old -fash ioned glasses.

Pimm's Pitcher SERVES 8 TOTAL VOLUME: ABOUT 14 CUPS 48 ounces (6 cups) Pimm's NO. 1 32 ounces (4 cups) lemon-lime soda 3 cups ice cubes 8 lemon wheels 8 orange wheels 8 cucumber slices This cool, crisp thirst q u ench er, which is a natu ral fo r s u m mer parties, is a scal ed- u p version of Pim m's C u p, a classic cocktai l made with Pim m's NO. 1 and lemon-l ime soda. Pim m's N O. 1 is an English origin al, a bittersweet fruit-and­ herb-infused gin created by James Pi m m i n the early 1 8005 in his Lo ndon restau rant. I t's only 50 proof, so this d ri n k isn't too c razy-strong with the alcohol.

In a pitcher that holds at least 15 cu ps, combine the Pim m's NO. 1 and lemon-lime soda and stir gently u n til thorough ly combined. To se rve, add the ice and lemon wh eels, orange wheels, and cucu m ber sl ices; stir gently to c h i l l; then po u r into h igh bal l glasses. Or, fo r a neater appearance in the glass, d istribute the ice among eight h ighball glasses; arrange a lemon wheel, orange wheel, and c u c u m ber sl ice in each glass between the ice and the glass; then pour in the Pim m's m ixtu re.

Ras p berry Moji tos SERVES 8 TOTAL VOLUME: ABOUT 11 CUPS 8 ounces (1 cup) freshly squeezed lime juice 1 cup superfine sugar 16 ounces (2 cups) light rum 1? cups fresh raspberries 16 ounces (2 cups) club soda 1 bunch fresh mint, separated into sprigs 4 cups ice cubes Part of this cocktail can be m ixed wel l ahead of party time, but add the c l u b soda and m i n t leaves j ust before servi ng. That way you'l l have maxi m u m fizz, along with fresh m i n t aroma, rather than wi lted herbs at the botto m of the pitcher. For plai n mojitos, omit the ras pberries.

I n a pitcher that holds at least 12 cu ps, combine t h e l ime ju ice and sugar and stir until the sugar is d issolved. Add the ru m and raspberries and stir gently. Just before serving, po u r in the c l u b soda and stir gently. Gently roll the mint between you r hands to rel ease the aromatic oils, then add it to the pitcher. Add the ice and stir gently to c h i l l . T o se rve, po u r into tal l glasses, s u c h as Col l ins glasses, and offer straws.

Ro semary Refresher SERVES 8 TOTAL VOLUME: 8314 CUPS 16 ounces (2 cups) reposado tequila 12 ounces (1% cups) freshly squeezed grapefruit juice 6 ounces (% cup) Rosemary Simple Syrup (recipe follows) 4 ounces (% cup) freshly squeezed lime juice 4 cups ice cubes 8 sprigs fresh rosemary, for garnish This sophisticated margarita variation is a wonderfu l t h i rst-q uenching aperitif. The reci pe makes a bit more rosemary-infused simple syru p than needed for the cocktai ls. Offe r the leftover portion in a small pitcher fo r anyone who isn't drinki ng alcohol so they can enjoy it m ixed with c l u b soda or ginger ale.

I n pitc her that h olds at least 10 cu ps, combine the teq u ila, grapefr u it juice, rosemary syru p, and lime ju ice and stir u ntil thoroughly blended. Add the ice and stir well to c h i l l . T o se rve, po u r into old-fas h ioned glasses a n d gar n ish each d r i n k with a rosemary sprig.

Rosemary Simple Syrup 1 cup sugar 8 ounces (1 cup) water 5 sprigs fresh rosemary

I n a small saucepan, com bine t h e sugar and water. Cook ove r med ium­ h igh heat, stirring constantly, u n til the sugar is d issolved. When the syrup

starts to boil, lower the heat to maintain a simmer. Gently roll the rosemary between yo u r hands to release the aromatic oils, then add it to the syrup. Cook, stirring occasional ly, for 1 0 m i n utes. Let cool to room temperatu re, then remove the rosemary sprigs and strain the syr u p if need be. Stored in a covered contai ner in the refrigerator, the syru p wi ll keep for about 2 weeks.

Melon Margarita Madness SERVES 8 TOTAL VOLUME: ABOUT 9 CUPS 3 cups watermelon, cut into 1-inch pieces and seeded (see Note) 12 ounces (1% cups) silver tequila 6 ounces (% cup) orange liqueur (such as Grand Marnier), plus more as needed 6 ounces (% cup) freshly squeezed lime juice 4 cups ice cubes SALT AND PINK PEPPERCORN RIM (OPTIONAL)

2 tablespoons sea salt 2 tablespoons finely crushed pink peppercorns Lime wedges This has to be one of the most refreshing s u m mer cocktai ls imaginable. I t looks es pec ial ly n ice when the glasses are rim med with the o ptio nal p i n k pepper and sal t. More adventurous tippl ers m ight want to try making this with half teq u i l a a n d h a l f smoky mezcal. H owever yo u make it, acco m pany t h i s d r i n k with tort i l l a chips a n d plenty o f salsa'

I n a food processor or blend er, process the watermelon until smooth. Strain th rough a fi ne-mesh sieve into a pitcher that h olds at least 1 0 cu ps. Add the teq u i l a, orange l i q u e u r, and l i m e j u ice and stir we l l . Add the ice and stir again to chill. Because the sweetn ess of fresh watermelon can vary, taste before serving and add more orange l i q u e u r, 1 ou nce at a time, if needed to ach ieve the desired sweetn ess. To se rve, first rim the glasses, if des i red. Old -fas h io n ed or margarita glasses are recommended. Com bine the salt and pepp erco rns in a shal l ow d ish and mix wel l. R u n a l ime wedge aro u n d each glass rim to

moisten it, then turn the glass u pside down and d i p the rim in the salt and pepper m ix. Pou r the margaritas into t h e glasses. NOTE: When you cut the watermelon into pieces, try to remove as many of the seeds as

possible, but don't sweat it; a few seeds won't affect the flavor, and the watermelon is pureed and then strained to remove any fibrous bits.

Ceder berg Cocktails SERVES 8 TOTAL VOLUME: ABOUT S1fil CUPS 6 ounces (% cup) hot water 4 rooibos tea bags 1 cup sugar 12 ounces (1% cups) Calvados or other dry apple brandy 6 ounces (% cup) sweet vermouth (such as Carpano Antica) 6 ounces (% cup) freshly squeezed lemon juice 8 dashes Peychaud's bitters 4 dashes Angostura bitters 4 ounces (% cup) sparkling wine Ice cubes 1 Granny Smith apple, cored, halved, and sliced into thin half-moons, for garnish I n the name of this reci pe, Ced erberg refers to the region i n South Africa where rooi bos tea is grown. This ro bust, autum nal d ri n k was created by Portland, O rego n, barte nder Ke l l ey Swenso n, who favors cocktail carafes for smal ler groups at din ner parties o r backyard gatheri ngs. "Yo u can get really intricate with you r reci pes," he says, "because you get to prepare them in large batc hes without the press u re of making d ri n ks a la minute." As is typical for these types of reci pes, Swenson cal ls for add i ng the sparkling wine right befo re servi ng "so the bu bbles wi l l bring the cocktai l back to l ife." I n ad d ition, he says that for gro u ps larger than eight, " I 'd add a sp lash of sparkling wine to each glass to e n s u re that gu ests get the proper effervescence."

I n a small bowl, pou r the h ot water over the tea bags and let steep for 1 0 m i n utes. Remove the tea bags, pressing gently to extract the l i q u id

befo re d iscard ing. Add t h e sugar and stir until it is d issolved. Let cool to room tem peratu re. I n a pitcher that holds at least 6 cu ps, combine the steeped tea, Calvados, ve rmouth, lemon ju ice, and both bitters and stir we l l . Cover and refrigerate for at least 2 h o u rs, u ntil c h i lled. To se rve, po u r in the sparkl ing wine and stir gent ly. Fill old -fash ioned glasses with ice, pour in the cocktail, and garnish with the apple sl ices.

Ti p sy Palmer SERVES 16 TO 18 TOTAL VOLUME: ABOUT 3Y2 QUARTS 52 ounces (6Y2 cups) hot water 10 orange pekoe tea bags (such as Lipton) One 1-liter bottle (4% cups) sweet tea vodka (such as Firefly) 16 ounces (2 cups) freshly squeezed lemon juice 8 ounces (1 cup) Mint Simple Syrup (recipe follows) or Simple Syrup (page 26) 7 to 8 cups ice cubes 16 to 18 fresh mint sprigs, for garnish 16 to 18 lemon wheels, for garnish A riff o n the classic Arnold Pal mer, this recipe is cou rtesy of Stephen Savage, ge neral manager and beve rage d i rector at New York City's Ti psy Parson restau rant. Savage serves this in a glass Mason jar-the ty pe used for home can n i ng. To se rve it to a crowd, look for a large glass jar with a spigot toward the bottom. For a while, Bal l (a can n i ng jar manufacturer) made one-gal lon jars l i ke th is. I f you can find a co u p le of those, they would be ideal.

I n a small bowl, pou r the h ot water over the tea bags and let steep for about 1 5 m i n utes. Remove the tea bags, pressing gently to extract the l i q u id before d iscard ing. Let cool to room temperat u re. Pou r the steeped tea i nto a contai ner that holds at l east 6 q uarts. Add the vod ka, lemon ju ice, and m i n t syr u p and stir until th orough ly blended. Ad d the ice and stir wel l to c h i l l . T o se rve, pou r into p i n t can n ing jars or s i m i l ar-size glasses and garnish each d ri n k with a sprig of mint and a lemon wheel.

Mint Simple Syrup 1 cup sugar 8 ounces (1 cup) water 1 bunch fresh mint, separated into sprigs

I n a small saucepan, com bine t h e sugar and water. Cook ove r med ium­ h igh heat, stirring constantly, u n til the sugar is d issolved. When the syrup starts to boil, lower the heat to maintain a simmer. Gently roll the mint between you r hands to release the aromatic oils, then ad d it to the syrup. Cook, stirring occasional ly, for 10 min utes. Let cool to room temperatu re, then rem ove t h e mint sprigs and strai n the syrup if n eed be. Stored in a cove red container in the refrigerato r, the syrup will keep for about 2 weeks.

TIKI & TROPICAL DRINKS Tiki and tropical d ri n ks are some of the most whi msical and fu n cocktails around. They are typically spiked with flavors such as pineapple or h i biscus, sweete ned with n u tty o rgeat syru p, and dosed with lots of Cari bbean rum, making them gu aran teed party pl easers. And they're pe rfect for this boo k because many were o rigi nally designed as co m m u n al l i bations. The presen tation is part of the fu n: Large-vol u m e volcano bowls, sco rpion bowls, and tiki-themed footed bowls meant for se rvi ng a crowd can be purchased at Po lynesian, barware, and party su pply shops, or yo u m ight get l u cky and fi nd tiki m ugs at a yard sale. Don't ski m p on garnishes, as they wi l l make the prese ntation more festive. No matter what they're served i n, tiki d r i n ks are a wo nderfu l canvas for colorfu l fruit skewers, ed ible flowers, teeny u m bre l l as, and more. Aloha' MONDO MAl TAl ZOMBIE HIBISCUS RUM COOLER EL DIABLO PISCO PUNCH EUREKA TIKI PUNCH SCORPION BOWL PIMA COLADAS CLASSIC DAIQUIRIS FROZEN STRAWBERRY-BASIL DAIQUIRIS NORTHSHORE COCKTAILS SUFFERING BASTARD

Mondo Mai T ai SERVES 8 TOTAL VOLUME: 41A CUPS 16 ounces (2 cups) aged rum (preferably from Martinique, such as Rhum Clement VSOP) 6 ounces (% cup) freshly squeezed lime juice 6 ounces (% cup) cura�ao or orange liqueur 4 ounces (Y2 cup) dark rum (preferably from Jamaica, such as Appleton Estate Extra) 2 ounces (% cup) orgeat syrup Crushed ice 8 pineapple chunks, for garnish 8 maraschino cherries, for garnish 8 sprigs fresh mint, for garnish Tiki enth usiasts love to de bate who created the mai tai, a pere n n ial tropical favorite. Was it Trader Vic or Don the Beachcom ber? I t's fu n to watch the heated spec u l ation, but o n l y if you al ready have a cocktai l in hand-preferably this one. Si nce the drink has a relatively som ber h u e, garnishing lavishly is recom mended'

In a glass jar that holds at least 5 cu ps, combine the aged rum, lime ju ice, cu ra�ao, dark rum, and orgeat syr u p. Cap tightly and sh ake wel l. At t h is point, the cocktail can be refrige rated for u p to 8 h o u rs. To se rve, scoop ice i nto old-fash ioned glasses or tiki mugs. Shake the cocktail again, then pou r it over the ice. Garn ish each d ri n k with a pineapple c h u n k and ch erry skewered on a tooth pick accom panied by a sprig of m int.

Zombie SERVES 8 TO 10 TOTAL VOLUME: 5 CUPS 12 ounces (Y2 cups) reposado tequila 8 ounces (1 cup) absinthe 8 ounces (1 cup) pineapple juice 4 ounces (Y2 cup) passion fruit syrup (such as Monin) 4 ounces (Y2 cup) freshly squeezed lime juice 4 ounces (Y2 cup) agave nectar Crushed ice 4 ounces (Y2 cup) 151-proof rum (such as Lemon H art) 8 pineapple wedges, for garnish This dangerous-sounding d r i n k was made fam ous by Don the Beachcom ber, one of the lead i ng mid-twentieth-century tiki icons, who never revealed his secret reci pe. Although this d ri n k usually is rum-based, I tried an u n usual teq u i l a-based variation at PKNY (the New York City tiki bar previously known as Pai n ki l l er). This is an adaptation of their version. Beware: This is a strong d ri n k. PKNY al lots one per person, with very good reason'

In a pitcher that holds at least 6 cu ps, combine the teq u ila, absinthe, pineapple ju ice, passion fruit syru p, l i m e ju ice, and agave nectar and stir until th orough ly blended. To se rve, scoop ice i nto tiki mugs or tal l glasses u ntil th ree-q uarters fu ll, then pou r in the cocktail. Fi n ish each d ri n k by fl oating Y2 ou nce (1 tablespoon) rum on top (see N ote) and garnishing with a pineapple wedge. NOT E To float a spirit on top of a drink, hold a metal spoon upside down directly over the drink, with the tip of the spoon against the edge of the glass. Slowly pour the spirit

over the back of the spoon so it gently cascades over the spoon and settles on top of the drink. If this is done correctly, the spirit should float on top of the drink in a separate layer.

Hibiscus Rum Cooler SERVES 8 TOTAL VOLUME: 9Y2 CUPS 16 ounces (2 cups) dark rum 8 ounces (1 cup) hibiscus syrup 4 ounces (Y2 cup) freshly squeezed lime juice 4 cups ice cubes 16 ounces (2 cups) ginger beer The key to this u n usual coc ktai l is hibiscus syrup. I l i ke those made by Fru itlab and Wi ld H i biscus, but a n u m ber of other brands also offer versions of this rosy­ hued, sweet-tart sy ru p. Altho ugh the d ri n k doesn't req u i re a garn ish because it has such an attractive color and balanced flavor, consider ad orning the serving table with decorative fl owers and l i mes or lime halves.

I n a pitcher that holds at least 11 cu ps, combine the rum, h i biscus syru p, and lime ju ice and stir until th orough ly blended. Add the ice and stir to c h i l l . Pou r in t h e ginger beer and stir gently. To se rve, po u r into tal l glasses, such as Col l ins glasses, and offer straws.

El Diablo SERVES 8 TOTAL VOLUME: 83/4 CUPS 12 ounces (1% cups) silver tequila 6 ounces (% cup) creme de cassis 4 ounces (% cup) freshly squeezed lime juice 4 cups ice cubes 16 ounces (2 cups) ginger beer 8 lime wheels, for garnish EI Diablo (Spanish for "t he devi l") is a classic tiki d ri n k sassed u p with ginger beer. Creme de cassis, a l iq u e u r flavored with blac k c u rrants, im parts an appropriately deep, devi lish h ue.

I n a pitcher that holds at least 1 0 cu ps, combine the teq u i la, creme de cassis, and l i m e j u ice and stir until th orough ly blended. Add the ice and stir well to c h i l l . Add the ginger beer and stir gently. To se rve, po u r into tal l glasses, such as Col l ins glasses, and garnish with the lime wheels.

Pisco Punch SERVES 12 TOTAL VOLUME: ABOUT 11Y2 CUPS (WITHOUT ICE) One 750-ml bottle (about 3% cups) pisco 24 ounces (3 cups) Pineapple Simple Syrup (recipe follows, see Note) 12 ounces (1% cups) freshly squeezed lemon juice 12 ounces (1% cups) freshly squeezed lime juice 8 ounces (1 cup) pineapple juice 1% ounces (2% tablespoons) Peychaud's bitters 1 cup pineapple chunks (reserved from simple syrup; see Note) 1 large ice block Altho ugh Pisco Pu nch isn't a tropical d ri n k, strictly speaki ng, its l ight pineapple flavor plus the clove notes of Peyc haud's give it a fres h, tropical air. This punch is a San Fran cisco specialty dating back to the Gold Rush era of the m id-18oos, so its golden hue is fitting. Pisco is a South American brandy d isti l l ed from grapes, ty pically in Pe ru or Chi le. The pineapple syrup m u st be made at least twe lve h o u rs in advance, so plan ah ead .

I n a large p u n c h bowl, combine the pisco, pineapple syru p, lemon ju ice, lime ju ice, pineapple ju ice, bitters, and pineapple ch u n ks and stir until thoroughly blended. Add the ice. To se rve, lad le into p u n ch glasses or teacu ps. NOT E You can substitute a pineapple-flavored syrup, such as Monin brand, for the homemade version here. If you do that, replace the reserved pineapple in the punch with an equal amount of fresh or canned pineapple chunks.

Pineo pple Simple Syrup 3 cups sugar

12 ounces (1% cups) water % pineapple, cut into 1- to 2-inch chunks

I n a small saucepan, com bine t h e sugar and water. Cook ove r med ium­ h igh heat, stirring constantly, u n til the sugar is d issolved. When the syrup starts to boil, lower the heat to maintain a simmer. Cook, stirring occasional ly, fo r 5 m i n utes, u n til s l ightly th ickened. Remove from the heat, ad d the pineapple ch u n ks, and refrigerate for at least 12 h o u rs. Strain the syr u p and reserve the pi neapple for the p u n c h . Stored separately in covered contai ners in the refrigerator, the syrup wi l l keep for about 1 week, and the pineapple will keep for about 2 days.

Eureka Tiki Punch SERVES 40 TOTAL VOLUME: ABOUT 8Y2 QUARTS (WITHOUT ICE) 20 ounces (2Y2 cups) honey 20 ounces (2Y2 cups) water 60 ounces (7Y2 cups) light-bodied aged amber rum (such as Appleton Estate Reserve) 60 ounces (7Y2 cups) freshly squeezed lemon juice 20 ounces (2Y2 cups) Yellow Chartreuse 8 ounces (1 cup) ice water 1 tablespoon plus 3f4 teaspoon Angostura bitters 80 ounces (10 cups) ginger ale (such as Fever-Tree) 1 large ice block or several smaller blocks Lemon wheels, for garnish Fresh mint sprigs, for garnish Edible flowers, for garnish The reci pe for this tiki party crowd-pl easer (and I do mean a crowd l) is cou rtesy of Marti n Cate, owner of Sm uggler's Cove in San Fran cisco. This can be served in seve ral bowls placed t h roughout a party area or one enormous vessel.

In a small sau cepan, com bine the h o n ey and water and cook over low heat, stirring constantly, u n til thoroughly blended. Let cool to room temperatu re. In a container that holds at least 9 qu arts, combine the h o n ey m ixtu re, rum, lemon j u i ce, Chartreuse, water, and bitters and stir until thoroughly blended. Cover and chill for at least 2 hou rs. To se rve, po u r the m ixtu re into one or more p u n ch bowls. Po u r in the gi nger ale and stir gently. Ad d the ice and gar n ish with lemon wheels, mint sprigs, and edible fl owers. Lad le into tiki m ugs.

NOT E Want to set this baby on fire<' Here's Martin Cate's recommended technique: You'll need a l -inch square of white bread, left out to dry overnight. Soak the bread in lemon extract, then place it in a hollowed-out lime hull. Float the lime hull in the punch and use a long match or lighter to set it on fire. This will create a dramatic tall yellow flame. Just be sure to have a pitcher of water and tongs on hand I If the bread starts to blacken and smell like toast, grab it with the tongs and dunk it in the water to extinguish the flame.

Scor p ion Bowl SERVES 8 TOTAL VOLUME: ABOUT 11 CUPS 18 ounces (2% cups) light rum 18 ounces (2% cups) freshly squeezed orange juice 12 ounces (1% cups) freshly squeezed lemon juice 4 ounces (% cup) orgeat syrup 3 ounces (6 tablespoons) brandy 4 cups ice cubes Crushed ice Gardenia flowers, for garnish (optional) This is a classic co m m u nal l i bation-never d ri n k a Scorpion Bowl alone' Serve this i n seve ral small bowls, each for two o r th ree people, or in a larger bowl for a group. Although classic vesse ls l abeled "sco rpion bowls" or "volcano bowls" can be pu rc hased at barware or party su pply stores, let you r imagination run wi ld here. I 've eve n seen this d r i n k served in a large fish bowl. J u st don't forget the long straws-esse ntial for sh aring'

I n a pitcher that holds at least 8 cu ps, combine the rum, orange ju ice, lemon ju ice, orgeat syru p, and brandy and stir until th orough ly blended. Working in batches if need be, combine the m ixtu re with the ice cu bes in a blender and process u n til slu shy. To se rve, scoop crushed ice into one or more scorpion bowls or other vessels and pou r in the cocktail. Garnish with a gardenia fl ower, if des i red, and provide a long straw for each i m biber.

Pifia Coladas SERVES 8 TOTAL VOLUME: ABOUT 10 CUPS 16 ounces (2 cups) light rum (preferably from Puerto Rico) 16 ounces (2 cups) cream of coconut (such as Coco Lopez) 16 ounces (2 cups) pineapple juice 4 cups ice cubes 8 pineapple wedges (optional), for garnish 8 maraschino cherries, for garnish Serve this festive tropical d r i n k i n coco n u t halves, hol lowed-out pi neappl es, or tiki m ugs if you have 'e m. If not, tal l Col l i n s glasses work we l l, too.

I n a pitcher that holds at least 7 cu ps, combine the ru m, cream of coco n u t, and pineapple j u ice and stir wel l. Working in batches if need be, combine the mixtu re with the ice and process in a blender u n til s l u shy. To se rve, po u r into tiki m ugs or C o l l i n s glasses and garnish each d r i n k with a pineapple wedge, if d esired, and ch erry speared on a toothp ick. COCKTAIL MATH NOTE: This recipe is easy to scale up or down; just use 2 ounces (1;4 cup)

each of rum, cream of coconut, and pineapple juice, plus about Y2 cup of crushed ice per serving.

Classic Daiquiris SERVES 8 TOTAL VOLUME: 3 CUPS 12 ounces (1% cups) white rum 6 ounces (% cup) freshly squeezed lime juice 6 ounces (% cup) Simple Syrup (page 26) SUGARED RIM (OPTIONAL)

% cup sugar, or as needed Lime wedges Ice cubes 8 lime wheels, for garnish As the story goes, this classic coc ktai l was c reated i n C u ba and named i n honor of the nearby vi llage of Daiq u i ri.

I n a pitcher that holds at least 4 cu ps, combine the ru m, lime ju ice, and simple syrup and st ir u ntil thoroughly blended. To se rve, first rim the glasses, if des i red. Margarita glasses are recommended. Put t h e sugar in a shal low dish. R u n a lime wedge aro u n d each glass r i m t o moisten it, t h e n t u r n the glass u pside down a n d d i p t h e r i m in t h e sugar. Stir the rum mixtu re with a long-han dled spoon. For each two d r i n ks, po u r 6 ou nces (% c u p) of the m ixtu re into a m ixing glass with ice. Stir well to c h i l l, then strain into two Margarita glasses and garn ish each d r i n k with a lime wheel. COCKTAIL MATH NOTE: The formula for this cocktail is quite straightforward and easy to

scale for large groups. Just remember that the ratio is two parts rum to one part each lime juice and simple syrup.

Frozen Strawberry- Basil Daiquiris SERVES 8 TOTAL VOLUME: ABOUT 12 CUPS 4 cups strawberries, hulled 12 ounces (1% cups) white rum 6 ounces (% cup) freshly squeezed lime juice 6 ounces (% cup) Simple Syrup (page 26) 4 ounces (% cup) orange liqueur % cup fresh basil leaves, lightly packed, plus 8 sprigs fresh basil, for garnish (optional) 4 cups ice cubes There's noth i ng l i ke a rou nd of strawberry dai q u i ris for a beach party, and a blender makes this a snap to prepare for grou ps. C h i l led glasses are h ighly recom mended fo r this coc ktai l, so you'l l need to plan ah ead and put them in the freezer for at least thi rty m i n utes before servi ng.

Cut fou r of the strawberries in half for the gar n ish and set aside. Coarsely chop the remain ing strawberries. In a pitcher that holds at least 4% cu ps, combine the ru m, lime ju ice, simple syrup, and orange l i q u e u r and stir u ntil thoroughly blended. Working in batches if need be, combine the rum m ixtu re, chopped strawberries, basil leaves, and ice in a blender and process until smooth. To se rve, po u r into c h i l led Margarita glasses and garn ish each d r i n k with a sprig o f basil, if desired, and a strawberry half.

N orthshore Cocktails SERVES 8 TOTAL VOLUME: 2V2 CUPS 6 ounces (% cup) whiskey with a peaty, smoky flavor profile (such as Peat Monster) 6 ounces (% cup) almond syrup or orgeat syrup (such as Monin) 4 ounces (Y2 cup) hibiscus liqueur (such as Hum) 4 ounces (Y2 cup) freshly squeezed lime juice Ice cubes 8 strips of lemon peel, for garnish This pleasingly fru ity yet smoky cocktail, created by Arizona m ixol ogist Jason As her, is an u northodox but delicious add ition to the tiki can on.

In a pitcher that holds at least 3 cu ps, combine the whiskey, almond syru p, h i biscus l i q u e u r, and lime ju ice and stir u ntil th orough ly blended. To se rve, scoop ice i nto old-fash ioned glasses and pou r i n the cocktail . Garn ish eac h drink with a strip of lemon peel.

Suffering Bastard SERVES 8 TOTAL VOLUME: 7 CUPS 32 ounces (4 cups) ginger ale 8 ounces (1 cup) bourbon 8 ounces (1 cup) gin 8 ounces (1 CUp) freshly squeezed lime juice 4 or 5 dashes Angostura bitters Crushed ice 8 maraschino cherries, for garnish 8 orange wedges, for garnish 8 sprigs fresh mint, for garnish Lege nd has it that this d r i n k was i nve nted i n the 1 940S i n Cairo and was o rigi nally named the Suffe ring Bar Steward. Presu mably, too many d ri n ks led to its new, s l u rred pro n u n ciation. Some tiki bars gl eefu l ly serve variations o n this d r i n k with the name gl eefu l l y morphed from Suffering to Dead, Dying, or eve n I nglorious Bastard.

I n a pitcher that holds at least 8 cu ps, combine the ginger ale, bou rbon, gin, l ime juice, and bitters and stir gently until well combined. To se rve, scoop ice i nto tiki mugs or h igh bal l glasses and pou r in the cocktail . Garn ish eac h drink with a cherry and orange wedge skewered on a tooth pick alongside a sprig of m int.

COOL & CLASSIC DRINKS The wonderfu l d ri n ks i n this ch apter are classics fo r a reason-but they were c reated to be m ixed pai nstaki ngly, one by on e. N ow, these d r i n ks have been ad apted for serving to large r grou ps. Here's how it wo rks: Al l the i ngred ients are decan ted into a clean bottle, then cold water is added to approximate the effect of melting ice. When a cocktail is shaken with ice, the vol u me of the liquid typically inc reases by abo ut 2 5 percent as the ice fragments and melts into the d ri n k. That said, with some of the cocktails in this chapter, I found that add i ng 10 to 20 pe rce nt water hit the sweet spot. Su re, you could sim ply c h i l l prem ixed d ri n ks without adding water, but the flavor won't be the same as what you expect fro m the classic ve rsions of these cocktai ls. A bit of d i l ution softens the taste and balances the d ri n k. For opti m u m flavor, serve bottl ed coc ktai ls as cold as possible, and sh ake them wel l before po u ri ng, especially if citrus, sugar, or a syru p is part of the d ri n k, since those ingred ients tend to se parate. MADISON AVENUE MANHATTANS BOBBY BURNS BLOOD AND SAND JAPANESE COCKTAILS AVIATION COCKTAILS VODKA GIMLETS COSMOPOLITANS SILVER SCREEN MARTINIS NEGRONIS THE LAST WORD

Madison Avenue Manhattans SERVES 8 TOTAL VOLUME: 3Y2 CUPS 16 ounces (2 cups) rye whiskey 8 ounces (1 cup) sweet vermouth (such as Carpano Antica) 4 ounces (Y2 cup) water 1 teaspoon Angostura bitters 8 Brandied Cherries (page 23), for garnish (optional) My buddy N ora has a passion fo r classic cocktai ls and retro entertai nme nt, so it was o n ly a matter of time before she th rew a party with a Mad Men theme. Guests were i nvited to come i n retro atti re, and we partied l i ke it was 1965. Nora m ixed up a pitcher of Man hattans using a recipe along these lines, with spicy rye whiskey, and then fu n n eled the cocktails bac k into an em pty liquor bottle, which made for easy pouri ng-eve n w h i l e wearing proper wh ite gl oves.

I n a pitcher that holds at least 4 cu ps, combine the wh iskey, vermouth, water, and bitters and stir we l l . Using a fu n n el, decant into a l-l iter l iq u o r bottle or two 7so-m l l i q u o r bottles. Cap tightly a n d refrige rate for at least 2 h o u rs, u ntil c h i l l ed. To se rve, set out a bowl or wine bucket fil l ed with ice. Shake the bottle to e n s u re the cocktai l is we ll m ixed, then set it i n the ice so it stays chil led. Pour into cou pe glasses and gar n ish eac h drink with a cherry, if des i red. COCKTAIL MATH NOTE: To scale this drink up or down, it's a simple two-to-one ratio, two

parts rye to one part vermouth, plus a half part water. Use ? teaspoon bitters per drink.

Bobby Burns SERVES 8 TOTAL VOLUME: ABOUT 4 CUPS 12 ounces (1% cups) Scotch 12 ounces (1% cups) sweet vermouth (such as Carpano Antica) 5 ounces (% cup plus 2 tablespoons) water 2 ounces (% cup) Benedictine 8 lemon twists, for garnish Loo ki ng for an excuse to chase away the late-J anuary bl ahs? Celebrate Bu rns N ight on J an uary 25. This d r i n k-perfect for Scotch lovers-is named for famed Scottish poet Robert B u rns, who wrote "Auld Lang Syne." Since this d ri n k is esse ntial ly al l spi rits (with no j u ice or m ixe rs), trad itional ly it would be stirred rather than sh aken. The method here, for making a bottled version, deviates from that r u l e, but it's effective for serving a large grou p. I t's also rather strongl

I n a pitcher that holds at least 5 cu ps, combine the Scotch, vermou th, water, and Bened icti ne and stir wel l. Using a fu n n el, decant into a l -l iter l i q u o r bottle or two 750-ml l i q u o r bottles. Cap tightly and refrigerate for at least 2 h o u rs, until c h i l l ed. To se rve, set out a bowl or wine bucket fil l ed with ice. Shake the bottle to e n s u re the cocktai l is we ll m ixed, then set it i n the ice so it stays chil led. Pour into cou pe or mart i n i glasses and garnish each d ri n k with a lemon twist. COCKTAIL MATH NOTES: The Scotch and vermouth are poured in equal parts, with just

one-sixth part of Benedictine. That formula makes it easy to mix up the cocktail in any size batch. And with a few small variations, you can make a number of other Scotch­ based drinks using similar formulas. Here are some examples: •

parts Scotch and 1 part sweet ve rmouth, with a cou ple of dashes of Angostu ra bitters per d ri n k, served on the rocks in old-fashio ned glasses, garn ished with a marasc h i n o che rry.

ROB ROY:

2

Equal parts Scotch and Dram bu ie, sti rred with ice and served i n old-fashion ed glasses (some variations cal l for a l ittle more Scotch than Drambu ie).

•

RUSTY NAIL:

•

LOCH NESS:

parts Scotch, 1 part Pernod, and 114 part sweet ve rmouth, sti rred with ice i n old-fashioned gl asses. 1 Y2

Blood and Sand SERVES 8 TOTAL VOLUME: 3Y2 CUPS 8 ounces (1 cup) Scotch 8 ounces (1 cup) freshly squeezed orange juice 6 ounces (% cup) cherry liqueur (such as Heering) 6 ounces (% cup) sweet vermouth (such as Carpano Antica) Ice cubes Named after the 1 9 22 silent-screen romance starri ng Rudolph Val entino, this classic was origi nally made with equal amou nts of its fo u r i ngred ients. While that makes for a n icely straightforward for m u l a, most people seem to prefer this cocktail with the sweetness dialed down a l ittle, as reflected in this reci pe. This cocktail is the ideal q u aff for a movie marathon, es pecial ly if the fi lms featu re the Lati n Lover. By the way, this d ri n k also can be served bottled (add 6 o u nces [% cu pJ cold water) or on the rocks.

I n a pitcher that holds at least 4 cu ps, combine t h e Scotch, orange ju ice, ch erry l i q u e u r, and ve rmouth and stir wel l. To se rve, stir well with a long-han dled spoon. For each two d ri n ks, pou r 7 o u n ces (% c u p p l u s 2 tablespoons) of the m ixtu re into a m ixing glass with ice. Stir wel l to c h i l l, then strain into two mart i n i glasses.

Ja p anese Cocktails SERVES 8 TOTAL VOLUME: ABOUT 3 CUPS 16 ounces (2 cups) cognac 4 ounces (Y2 cup) orgeat syrup 2 ounces (% cup) water Y2 ounce (1 tablespoon) Angostura bitters 8 lemon twists, for garnish Classic coc ktai l buffs wi l l recogn ize this d ri n k as a "Professor" Jerry Thomas origi nal, ci rca 1860. The d ri n k contains no Asian i ngredients; rather, acco rd ing to lege nd it was c reated by Thomas to honor the arrival of the first Japanese del egation to visit the U n ited States.

Using a fu n n el, decant the cognac, orgeat syrup, water, and bitters into a bottle that holds at least 3 cu ps, such as a 7so-ml l i q u or bottle. Cap tightly, sh ake, and refrige rate for at least 2 hou rs, u n til chil led. To se rve, set out a bowl or wine bucket fil l ed with ice. Shake the bottle to e n s u re the cocktai l is we ll m ixed, then set it i n the ice so it stays chil led. Shake the bottle well before pou ring the cocktai l into mart i n i glasses. Garn ish each d r i n k with a l e m o n twist.

A via Hon Cocktails SERVES 8 TOTAL VOLUME: ABOUT 4 CUPS 16 ounces (2 cups) dry gin (such as Aviation) 6 ounces (% cup) maraschino liqueur (such as Luxardo) 6 ounces (% cup) freshly squeezed lemon juice 2% ounces (5 tablespoons) water 8 Brandied Cherries (page 23), for garnish This crisp, classic cocktail speaks of the era su rro u n d i ng Prohibition. I t was c reated by New York bartender H ugo Ensslin at the Wal l ick H otel i n the early twentieth cen t u ry, and the recipe was p u b l ished in The Savoy Cocktail Book by H arry C rad dock, one of the most famous barmen of the 1 9 20S and 1 930S. Crad dock-who created a n u m ber of bel oved coc ktai l classics-often is cred ited with the Aviation, too, but we know better, don't wee

I n a pitcher that holds at least 5 cu ps, combine the gin, marasch ino l i q u e u r, lemon ju ice, and water and stir wel l. Using a fu n n el, decant into a l-l iter l iq u o r bott le or two 750-ml l i q u o r bottles. Cap tightly and refrigerate for at least 2 h o u rs, until chil led. To se rve, set out a bowl or wine bucket fil l ed with ice. Shake the bottle to e n s u re the cocktai l is we ll m ixed, then set it i n the ice so it stays chil led. Becau se citrus ju ice tends to se parate from spirits, sh ake the bottle well before pouring the cocktai l into cou pe or mart i n i glasses. Garn ish each d r i n k with a che rry.

(

V odka Gimlets SERVES 8 TOTAL VOLUME: 2314 CUPS 16 ounces (2 cups) vodka 6 ounces (% cup) lime cordial Ice cubes 8 lime wheels, for garnish The sec ret to a great gi mlet is a great lime cord ial. I n a pi nch, lime j u ice m ixed with simple syrup or agave nectar can be su bstitu ted, but it's worth making yo u r own. This recipe makes more l i m e cordial than needed for the cocktai ls. Offe r some of the leftover portion i n a small pitcher for designated d rivers to sp lash into ginger beer or to nic water. I f you l i ke, yo u can s u bstitute gin for the vod ka.

Using a fu n n el, decant the vod ka and l i m e cord ial into a bottle that holds at least 2 % cu ps, such as a 7so-ml l i q u o r bottle. Cap tightly, shake wel l, and refrigerate for at least 2 h o u rs, u ntil c h i lled. To se rve, set out a bowl or wine bucket fil l ed with ice. Shake the bottle to e n s u re the cocktai l is we ll m ixed, then set it i n the ice so it stays chil led (gi m l ets are best when served as cold as possible). Fi ll old­ fash ioned glasses halfway with ice. Shake the bottle we l l before pouring in the cocktail. Gar n ish each drink with a l i me wheel.

Lime Cordial 28 ounces (3Y2 cups) water 1 cup sugar 4 ounces (Y2 cup) freshly squeezed lime juice

I n a small saucepan, co mbine the water and sugar. Cook ove r med i u m -high heat, sti rring constantly, u ntil the sugar is d issolved. Let cool to room tem peratu re. Stir in the lime ju ice. Cover and refrigerate u ntil c h i l led, about 3 h o u rs. Sto red i n a covered contai ner in the refrigerato r, the lime cord ial wi l l keep for abo ut 1 week.

Cosmo p oli tans SERVES 8 TOTAL VOLUME: 4Y2 CUPS (WITHOUT ICE) Ice cubes 16 ounces (2 cups) lemon vodka (such as Absolut Citron) 8 ounces (1 cup) orange liqueur (such as Cointreau) 8 ounces (1 cup) cranberry juice 4 ounces (Y2 cup) freshly squeezed lime juice 8 lime wedges, for garnish Any bachelorette party or "gi rls' n ight in" deserves a pitcher of festive Cosmos, a fru ity cousi n to the marti ni. Carrie Bradshaw wo u l d approvel N ote that this cocktail should be served i n c h i l led marti n i glasses, so plan ah ead and put them in the freezer for at least thi rty m i n utes before servi ng.

Scoop some ice into a pitcher that holds at least 8 c u ps. Ad d the vod ka, orange l i q u e u r, cran be rry ju ice, and l ime ju ice and stir we ll to c h i l l . T o se rve, carefu l ly strain into chil led mart i n i glasses, making sure n o ice gets into the glasses. Garnish each d ri n k with a lime wedge.

Sil ver Screen Martinis SERVES 8 TOTAL VOLUME: 2Y2 CUPS (WITHOUT ICE) Ice cubes 16 ounces (2 cups) gin 4 ounces (Y2 cup) dry vermouth (such as Vya or Dolin Blanc) GARNISH BAR Green olives and/or stuffed olives (see page 24) Juice from the olives (in a squeeze bottle or small pitcher), for dirty

martinis

Cocktail onions (see page 24), for Gibsons, and/or pickled vegetables Sprigs of fresh herbs, such as basil, presented in a glass or vase Citrus twists (see page 26) Orange bitters and other light-flavored bitters (such as Fee Brothers

cranberry or celery)

Dry vermouth (some people prefer equal amounts gin and vermouth, which is known as a Fifty-Fifty) The marti n i is a straigh tforward d ri n k, and a natu ral accompaniment to a marathon of blac k-and-white fi l m classics. Of cou rse, those fi lms often featu re marti nis, i n c l u d i ng The Thin Man (1 934), in which detective N ick C harles offers some advice on how to m ix d ri n ks. "Always have rhythm in yo u r s haki ng. N ow a Man hattan yo u always shake to fox-trot time, a B ronx to two-step time, a d ry marti n i you always shake to wal tz time." Never mind that these cocktai ls are all act ually better stirred; it's sti l l a great scene. In this reci pe, what tu rns the coc ktai l i nto a party is a D I Y garnish bar. Provide a variety of extras, and you r gu ests wi l l c reate some pretty snazzy d ri n ks. Note that this cocktai l should be served in c h i l led marti n i glasses, so plan ahead and put them in the freezer for at least thi rty m i n u tes before servi ng.

Scoop some ice into a pitcher that holds at least 5 cups. Ad d the gin and vermouth and stir we ll to c h i l l . T o se rve, carefu l ly strain into chil led mart i n i glasses, making sure n o ice gets into the glasses. Garnish as desired.

Negronis SERVES 8 TO 10 TOTAL VOLUME: ABOUT 23f4 CUPS 6 ounces (% cup) gin 6 ounces (% cup) Campari 6 ounces (% cup) sweet vermouth (such as Carpano Antica) 3% ounces (7 tablespoons) water 8 to 10 wide strips of orange peel or orange half wheels, for garnish I t is said that every barte nder eventually has an affai r with the Negroni. Maybe it's the al l u ring bittersweet profi le, or maybe it's the striking rosy h ue. This recipe is fo r a bottled version served straight u p. H owever, this cocktai l is freq uently served on the rocks. For a rocks version, omit the water.

I n a pitcher that holds at least 4 cu ps, combine the gin, Cam pari, vermou th, and water and stir wel l. Using a fu n n el, decan t into a bottle that holds at least 2% cu ps, such as a 7so- ml l i q u or bottle. Cap tightly and refrigerate for at least 2 h o u rs, u ntil c h i lled. To se rve, set out a bowl or wine bucket fil l ed with ice. Shake the bottle to e n s u re the cocktai l is we ll m ixed, then set it i n the ice so it stays chil led. Pour into cou pe or mart i n i glasses and garnish each d ri n k with a strip of orange peel.

The Last Word SERVES 8 TOTAL VOLUME: 3Yz CUPS 6 ounces (% cup) gin 6 ounces (% cup) Green Chartreuse 6 ounces (% cup) maraschino liqueur (such as Luxardo) 6 ounces (% cup) freshly squeezed lime juice 4 ounces (Y2 cup) water 8 lime wheels, for garnish I f yo u're not famil iar with the Last Wo rd, as k any bartender about it. This pote nt Prohi bition-era cocktai l, made with eq ual parts gin, l i m e ju ice, G reen Chartreuse, and marasc h i n o l i q u e u r, is seriously beloved i n mixol ogy circl es.

Using a fu n n el, decant the gin, G reen Chartreuse, marasch i n o l i q u e u r, lime ju ice, and water into a bottle that holds at least 3Y4 cu ps; a 750-ml l i q u o r bottle wil l j ust fit t h is amou nt. Cap tightly, shake, and refrigerate for at least 2 h o u rs, until c h i l l ed. To se rve, set out a bowl or wine bucket fil l ed with ice. Shake the bottle to e n s u re the cocktai l is we ll m ixed, then set it in the ice so it stays chil led. Becau se citrus ju ice tends to se parate from spirits, sh ake the bottle well before pouring the cocktai l into cou pe glasses. Garn ish eac h d r i n k with a lime wheel.

IN DEX The index entries below are as they appeared in the print version of the book and are included here for your reference. Please use the search function on your e Reader to search for terms of interest. A absinthe Zombie Alchem ist Punch Aviation Cockta i l s

B Batavia arrack Passyu n k P u n c h batc h i ng Bel i i n is, Raspbe rry Benedictine Alchem ist Punch Bobby B u r n s Blood and Sand B l o ody Marys Bobby B u r n s Bota n i cal Aperitif P u n c h bourbon Bran d i ed C h erries Southern M i l k P u n c h Suffering Bastard brandy.

See also cognac

Bran d i ed Ch erries Cederberg Cockta i l s Fish House Punch Pisco P u n c h Scorpion Bowl Southern M i l k P u n c h Spiked and S p iced A p p l e Cider

c

cacha<;:a Classic Caipirin has Cam pari N egro n i s Cederberg Cocktails Cham pagne French 75 P u n c h cherries Bran d i ed C h erries Maras c h i n o Ch erries c h e rry l i q u e u r. See also m a rasch i n o liqueur B l o o d a n d Sand Cid er, Spiked and S p iced Apple citrus ga rnis hes juice coco n u t Pina Coladas cognac Fish H o u s e P u n c h J a panese Cockta i l s Cosmopo l i tans creme d e cas s i s E I Diablo

D daiquiris C l a s s i c Daiq u i r i s Frozen Strawberry-Basil Da i q u i r is Dram b u i e The G u i l d Meeting Ru sty N a i l

E eld erflower l i q u e u r Raspberry Be l l i n i s EI Diablo eq u i pment

Eu reka Tiki Punch

F Fifty- Fifty Fish H o u s e P u n c h French 75 P u n c h

G ga r n i s hes G i bsons G i m lets, Vodka gin Aviation Cockta i l s Bota n ical Aperitif P u n c h Dirty Marti n i s Fifty-F ifty French 75 P u n c h Gibsons The Last Word N egro n i s Si lver Screen Martinis Suffering Bastard ginger l i q u e u r T h e G u i l d Meeting Sake Sangria glassware grapefruit j u ice Rosemary Refresher G reen Ch artreuse The Last Word The G u i l d Meeting

H hibiscus H i biscus R u m C o o l e r N o rth s hore Cocktails H o ney Syrup

ice

J J a panese Cockta i l s

L The Last Word lemons Alchem ist Punch Aviation Cockta i l s Bloo dy Marys Bota n ical Aperitif P u n c h Cederberg Cockta i l s Eu reka Tiki P u n c h Fish House Punch French 7 5 P u n c h T h e G u i l d Meeting Passyu n k P u n c h Pisco Punch Sake Sangria Scorpion Bowl Tipsy Palmer Lil let B l a nc Bota n ical Aperitif P u n c h l i mes Classic Caipirin has Classic Daiq u i r i s Cosmopol itans EI Diablo Frozen Strawberry- Basil Da i q u i r is H i biscus R u m Coo l e r The Last Word Lime Cordial Melon Margarita M a d n ess Mondo Mai T ai N o rth s hore Cocktai l s Pisco P u n c h Raspberry MOjitos Rosemary Refresher Suffering Bastard Vodka G i m lets

Zombie Loch N ess

M Madison Ave n u e Manhattans Mai Tai, M o n d o mandarin o ranges Alchem ist Punch Manhattans, Madison Ave n u e Maras c h i n o Ch erries maras c h i n o l i q u e u r Aviation Cockta i l s T h e Last Word Margarita Mad ness, M e l o n marti n i s Dirty Marti n i s Si lver Screen Martinis meas u r ing Melon Margarita Madness M i l k P u n c h , So uthern mint M i n t S i m p l e Syrup Raspberry Mojitos Tipsy Palmer

mise en place Mojitos, Raspbe rry M o n d o Mai T ai m u d d l i ng

N N egro n i s N o rth s hore Cockta i l s

o ol ives, stuffed cocktail O n i o n s , D I Y Cocktail orange l i q u e u r Cosmopol itans Frozen Strawberry-Basil Da i q u i r is

Melon Margarita Mad ness Mondo Mai T ai Sangria oranges Blood and Sand The G u i l d Meeting Sangria Scorpion Bowl

p Passy u n k P u n c h Pernod Loch N ess P i m m's Pitcher Pina Coladas pineapple M o n d o Mai Tai Pina Coladas Pineapple S i m p l e Sy r u p Pisco Punch Zombie Pisco P u n c h

R ras pber ries Raspberry Be l l i n i s Raspberry Mojitos Rob Roy rosemary Rosemary Refresher Rosemary S i m p l e Sy r u p rum Bran d i ed C h erries Classic Daiq u i r i s Eu reka T i k i P u n c h Fish H o u s e P u n c h Frozen Strawberry- Basil Da i q u i r is H i biscus R u m Coo l e r M o n d o Mai Ta i

Passyu n k P u n c h Pina Coladas Raspberry Mojitos Scorpion Bowl Ru sty N a i l rye whiskey The G u i l d Meeting Madison Ave n u e Manh attans

s Sake Sangria Sangria Sco rpion Bowl Scotch Blood and Sand Bobby Burns Loch N ess Rob Roy Ru sty N a i l s h erry Sangria Silver Screen Mart i n i s s i m p l e syrup. See syrups Southern M i l k Punch Strawberry- Basil Daiq u i r is, Frozen Suffering Bastard syrups H o ney Syrup Mint S i m p l e Syrup Pineapple S i m p l e Sy r u p Rosemary S i m p l e Sy r u p S i m p l e Syr u p

T tea Cederberg Cockta i l s T h e G u i l d Meeting Passyu n k P u n c h Tipsy Palmer

tec h n i q ues teq u i l a EI Diablo Melon Margarita Mad ness Rosemary Refresher Zombie Tipsy Palmer tomato j u ice Bloo dy Marys Tuaca Southern M i l k P u n c h

v va n i l l a s u gar Vegetabl es, Pickl ed ve rmouth Blood and Sand Bobby Burns Cederberg Cockta i l s Dirty Marti n i s Fifty-F ifty Gibsons Loch N ess Madison Ave n u e Manhattans N egro n i s Rob Roy Si lver Screen Martinis vodka Bloo dy Marys Cosmopol itans Sake Sangria Tipsy Palmer Vodka G i m lets

w watermelon Melon Margarita Mad ness whiskey. See also bourbon; rye w h i s key; Scotch N o rth s hore Cocktails

Spiked and S p iced A p p l e Cider w i n e. See also Cham pagne; Lil l et B l a nc Cederberg Cockta i l s Raspberry Be l l i n i s Sangria

y Yel l ow Ch artreuse Eu reka Tiki P u n c h

z Zombie

LIQUID MEASU REMENTS

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j-

u.s.

METRIC

1;4 c u p (4 tbsp)

60 m l

? cup

(5 tbsp)

75 m l

? cup

(6 tbsp)

90 m l

Y2 c u p ? CUp

(8 tbsp)

120 m l

(10 tbsp)

150 m l

? c u p (ll tbsp)

165 m l

% cup

180 m l

? cup

(12 tbs p)

(14 tbsp)

210 m l

1 C U p (1 6 tbsp)

240 m l

2 CUpS (1 pt)

480 m l

4 c u ps (1 qt)

960 m l

8 cups (2 qt)

2L

is the spi rits editor fo r Wine Enthusiast Magazine, and has contri buted to Food Republ ic, the New York Times, Saveur, Gourmet, and magazines, among others. She l ives i n New Yo rk City. KARA N EWMAN

TERI LYN F I S H E R

is a food and l ifestyl e photographer based in Los Angeles.

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