If you're looking for big-batch mixed drink recipes to serve at a large gathering, there are plenty of make-ahead options: punches, sangrias, pitcher drinks. But what if you want to take an individual cocktail recipe like the Martini or Manhattan and mix it for several dozen people? Without a team of bartenders? I recently found myself in that very situation. Here's what I did.
Does your palate lean to the bitter side? Do you enjoy the sharp, bracing flavor of Campari on a hot summer evening? Ready to try something that packs an even bigger punch? How about nip of Fernet-Branca?
What's your favorite cocktail? It's a question I hear a lot, and frankly it's a tough one. We all enjoy different things at different times: a Dark and Stormy on the patio, a Mimosa or Bloody Mary at brunch, and maybe a Manhattan or a Negroni at a top-notch, old-school bar. But let's give it a shot. I'm going to tell you about 5 of my desert-island cocktail picks (some chosen for mostly sentimental reasons) - and then I want to hear yours.
The Bloody Mary is one of those decades-old drinks that seems to have earned itself as many die-hard haters as it has devoted fans. But love it or loathe it, this tangy, spicy, vodka and tomato juice-based cocktail's a classic. In honor of Breakfast Week here at The Kitchn, here's an up-close look at this savory brunch tipple/hangover cure.
There's a new drink combo that's been springing up on bar menus across the country: The Pickleback. Yes, that's right - a shot of whiskey accompanied by a "back" of pickle juice. This week, with side-by-side measures of skepticism and curiosity, I gave this unlikely pairing a shot.