The secret to enjoying your whiskey gatherings
Natalie Migliarini from Beautiful Booze gives Peggy a guide to batch cocktails
I’m trapped. Entrenched behind my kitchen bar making individual Old Fashioneds and whiskey sours. Catering to my deserving friends who inadvertently have grown to crave some of my hand-made cocktails. Bravo for me that I have become somewhat adept at plate spinning cocktail-making, but truth be told I like to actually join my guests in group conversation. This is where the ‘batch’ cocktail saves the day for any home entertainer. When you create your signature cocktail by the batch, guests can partake and refill to their hearts’ content.
Batch cocktails have been the bartender’s trick for quite some time and rightly so. I even remember the famous infusion creations that sat in large glass decanters on top of the bar soaking in whatever fruit or spice combo was chosen for a particular spirit. What a delight to create batch Manhattans allowing the concoction to just quietly sit in your fridge, so you can easily pour one at the end of a long day without breaking out all of the ‘equipment’ needed. But how do you come up with the perfect ingredients, or for that matter, the right combination of flavors?
So how do we do this at home? Natalie Migliarini from Beautiful Booze was the perfect mixologist to guide us through the wonderful batch concoctions she curates for the world of spirits. She should know – she wrote the book, Beautiful Booze. A bevy of spirits-inspired drinks just for you.
I think that punch could fall under the batched cocktail category, much the same as Tequila is de ned separately, however, it can fall under the mezcal umbrella if categorized by its de ning characteristics. A batched cocktail by de nition is a concoction that is prepared in bulk ahead of time to serve to guests or enjoy yourself in the future, so you are able to enjoy yourself more in the moment, especially if entertaining guests.
WHAT TO CONSIDER WHEN MAKING BATCH COCKTAILS?
A few important components that need to be considered when creating a batched drink are dilution and product lifespan. Dilution, or water, is a major player in cocktails that is often overlooked when people are batching cocktails. When we mix up individual cocktails we shake them, stir them, or mix them in using a number of techniques, which all use ice. is is not only to chill the concoction but also to add the wonderful ingredient of water as the ice inevitably melts and mixes with your ingredients. Of course, it is as important, if not more important to consider the individual lifespan of the ingredients you are using. If you are mixing a spirit-forward cocktail there isn’t much to consider, however, if batching a series of Margaritas or cocktails that require fresh citrus or other components that depreciate in quality as time passes, you need to consider how long this batch will be resting before being served. Sure, if the party/event is that evening you certainly won’t have an issue, however, if you are mixing up a batch of drinks for the weekend, you may want to make a mental note of how long the drinks will last. e last thing you want to do is serve underwhelming drinks you have put so much e ort into for your guests. To avoid issues with citrus, many people are switching to other acidic substitutes, such as shrubs and
... you are able to enjoy yourself more in the moment, especially if entertaining...
verjus, and vinegars, which still o er great avor, but with a more extended shelf life.
WHAT DOES TIME OF DAY HAVE TO DO WITH ANYTHING?
I think the biggest consideration when discussing the time of day, is when it is best to begin batching your cocktails. If we are considering batching for a party that evening, there are many variables. Primarily, as mentioned above, how long will the ingredients stay fresh. For instance, it is considered best for citrus to be exposed to oxygen for a few hours (4-10) prior to consumption in cocktails, to mellow them out, however, too long, and the citrus becomes more bitter and less aromatic.
WHAT ARE SOME TRICKS OF THE TRADE WHEN MAKING BATCH COCKTAILS?
I absolutely love serving my batched cocktails in a big punch bowl with a huge homemade ice ring. By using a large-format piece of ice you e ectively slow dilution and keep your concoction cool for guests to enjoy. A bundt cake pan makes for one of the best ice molds out of what I have experimented with around the house. You can ll the punch bowl ahead of time and run around to get everything else in order; then just before guests are set to arrive drop in the ice ring and you’re good to go. If you are serving individually prepared batched cocktails, make sure to have a selection where each cocktail is a di erent color for guests to recognize. Set up a punch bowl, or another large container full of ice, and let your guests serve themselves.
WHAT ARE MUST HAVES TO KEEP AT THE READY TO MAKE BATCH DRINKS?
I think a good-quality whiskey makes for a great batched cocktail base. While you’re able to modify your additional ingredients, you know you can rely on the wonderful base to still come through. Another very important variable is a modi er, such as crème de banane, chartreuse, absinthe, or something else unique that when used in a small quantity will stand out and create not only a great avor but an even greater talking point for guests.
WHERE HAVE YOU FOUND INSPIRATION FOR BATCHED DRINKS IN YOUR ADVENTURES?
Some of the best examples of batched cocktails I have experienced have been in my home state of North Carolina. My good friend Bob Peters used to run a wonderful bar in Charlotte, aptly named e Punch Room. Bob was famous for his punches, and as part of the service there was a glass of punch for every guest upon arrival while they perused the menu. is is a time-honored tradition from the early public houses that Bob wanted to continue in his establishment. A little closer to home, in Asheville, I visited a bar called Little Jumbo, where they had a specialized menu for shared/batched cocktails for two. e bartender would batch up whichever of the concoctions you ordered and the drink would then be served in a decanter on a small silver tray with two glasses; it was a wonderful experience.
We did it! Hallelujah, the batch cocktail is in full gear for my guests to enjoy and sample on their spirits journey. When planning your next get-together, enjoy one at a time, or take the pressure o and batch it up gang!
Find more of the Beautiful Booze cocktails at www.beautifulbooze.com