Pitcher perfect cocktails
Big batches cut the work so you can enjoy your summer party
As warmer weather kicks in, big-batch cocktails can help to make gatherings easy. Whether guests are under the stars, seated poolside or happily gathered around the table on a patio, backyard bartenders can relax when entertaining outdoors. Chill. Pour. Cheers. ¶ Made in advance, big-batch drinks are served from a large, chilly pitcher. Depending on the ingredients, most of the work can be accomplished days in advance. So, there’s no last-minute shaking in a cocktail shaker. No trying to remember ingredients and proportions. No stress. Big Batch Boulevardiers
Boulevardiers’ origin dates to Paris in the 1920s. American expat Erskine Gwynne is credited with inventing the tasty concoction, giving it a name that honors those who frequent Parisian boulevards. The cocktail can be thought of as either a bittersweet Manhattan variation or a whiskey Negroni (you can think of the Negroni as a Boulevardier variation, because Boulevardiers appeared in print long before the Negroni).
According to the authors of America’s Test Kitchen’s book “How to Cocktail,” the cocktail originally called for equal parts bourbon or rye, Campari and sweet vermouth. But when they put their version together, they reasoned that a smaller ratio of Campari allowed the drink to walk a fine line between bitter and sweet while maintaining a rich lushness. And they point out that because water is added to the mix, no ice is needed. The water ensures the right amount of dilution.
Yield: 8 cocktails
INGREDIENTS
12ounces rye or bourbon
8 ounces Campari
8 ounces sweet vermouth
8 ounces water
Garnish: 8orange twists, see cook’s notes PROCEDURE
Cook’s notes: To make a citrus twist, use a paring knife or a swivel-bladed vegetable peeler to remove a long, wide strip of peel. Try not to take too much white pith along with the colored portion of peel.
1: Combine rye, Campari, vermouth and water in a serving pitcher or large container. Cover and refrigerate until well chilled, at least 2hours.
2: Stir to recombine, then serve in chilled cocktail glasses, garnishing each with an orange twist. Big batch Boulevardiers may be refrigerated for up to 1 month, well-sealed.
Source: “How to Cocktail,” by America’s Test Kitchen (America’s Test Kitchen, $24.99)
Classic Red Wine Sangria
Sangria, with its ancient roots in Spain, has become a party drink mainstay around the globe. The folks at America’s Test Kitchen, after much experimentation, decided they preferred a simple formula. They tested versions with untold collections of fruit and settled on this classic red wine rendition that incorporates simple citrus — just oranges and lemons.
For white-wine based Sangria, they preferred the addition of apples or pears. For a rosé-based version, they suggest 2 cups of mixed fresh berries. Recipes for these variations appear at the end of the classic sangria recipe.
Yield: 12 cocktails INGREDIENTS
2(750-ml) bottles fruity red wine, such as merlot 4 ounces orange liqueur, such as Grand Marnier 4 ounces simple syrup, see cook’s notes
3 oranges (2 sliced thin, 1 juiced to yield 4 ounces) 2 lemons, sliced thin
For serving: ice
Cook’s notes: To make simple syrup, combine 3⁄4 cup granulated sugar and 5ounces warm tap water in a bowl. Whisk until sugar dissolves. Cool completely, about 10minutes, before transferring to an airtight container. You can also buy simple syrup in many supermarkets in the liquor department.
PROCEDURE
1: Combine all ingredients (except ice) in serving pitcher or large container. Cover and refrigerate until flavors meld and mixture is well-chilled, at least 2hours or up to 8hours.
2: Stir sangria to recombine, then serve in chilled wine glasses half-filled with ice, garnishing individual portions with macerated fruit. VARIATIONS
White wine sangria: Substitute a fruity white wine such as riesling for the red wine, brandy for the orange liqueur, 8 ounces apple juice for the orange juice, and 2 apples or pears — thinly sliced — for the orange and lemon slices.
Rosé sangria: Substitute a rosé wine for red wine, elderflower liqueur for the orange liqueur, 8ounces pomegranate juice for orange juice, and 2cups of mixed berries for the orange and lemon slices. Source: “How to Cocktail,” by America’s Test Kitchen (America’s Test Kitchen, $24.99)
Birds Again
In Maggie Hoffman’s book, “Batch Cocktails” (Ten Speed Press, $19.99), she offers the formula for big-batch Birds Again cocktails, a tangy pour that teams sauvignon blanc and an herbal, dry vermouth with basil, simple syrup, rose water and fresh lime juice. The author points out it is a refreshing mix that is a “low-proof easy drinker.”
Yield: INGREDIENTS
about 13servings 15fresh basil leaves, torn in half
1cup plus 2tablespoons (1:1) simple syrup; see cook’s notes
1 1⁄4 teaspoons rose water; see cook’s notes
2 1⁄4 cups chilled sauvignon blanc
21⁄4 cups chilled dry vermouth, such as Dolin 1cup plus 2tablespoons fresh lime juice
Ice
Garnish: 13 fresh basil leaves
Optional garnish: Freshly ground black pepper Cook’s notes: This version of simple syrup is made in a 1:1ratio. Combine 1cup granulated sugar and 1cup very hot water in a resealable container, such as a Mason jar; stir to dissolve sugar. When cool, seal and refrigerate up to 2 weeks.
Rose water is made by steeping rose petals in water. It is sold at supermarkets with large liquor sections, large wine stores and online.
PROCEDURE
1: Up to two hours before serving, place basil leaves, simple syrup and rose water in a 2-quart pitcher. Tap basil gently with a muddler or long wooden spoon, just enough to coax the flavor out; don’t pulverize it. Pour in chilled sauvignon blanc, chilled vermouth and lime juice. Stir well to combine. If not serving immediately, seal well by covering with plastic wrap and refrigerate.
2: To serve, stir mixture well. Pour into ice-filled wine glasses or rocks glasses and garnish each with a basil leaf. If desired, top with a little freshly ground black pepper.
Source: “Batch Cocktails,” by Maggie Hoffman (Ten Speed Press, $19.99)