The Ultimate Guide to Pitcher Drinks: Cool Cocktails for a Crowd

The Ultimate Guide to Pitcher Drinks: Cool Cocktails for a Crowd

Sharon Tyler Herbst

Language: English

Pages: 224

ISBN: 0812967682

Format: PDF / Kindle (mobi) / ePub


In the mood for a Summer Hummer?
How about a French Flirt or a Neon Nexus?
or Maybe even a Sin City Slider?

This book includes these and 150 more cool cocktails for a crowd—everything from classics like Sangría, Martinis, and Manhattans, to newer favorites like Kamikazes and Mudslides, to international raves such as Brazil’s Caipirinha and Cuba’s Mojito, not to mention liquor-free variations. Plus, there’s information on mixing techniques, ingredients, equipment, and glassware, hangover helpers, tips on party food for non-cooks, and a user-friendly index that lists recipes by ingredients.

Serving pitcher drinks is an ingeniously effortless way to entertain and still have fun at your own party. It’s an idea whose time has come—in fact, it’s long overdue. No doubt about it, a premixed pitcher of drinks is a huge asset to any gathering. Making individual cocktails not only takes time, but removes you from the action. So mix up a batch of pitcher drinks and join in the party. They’re stylish, fun, and easy, and they definitely take the angst out of entertaining!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

slices Combine all ingredients except garnish in a pitcher that holds at least 70 ounces; stir well. Cover and refrigerate at least 5 hours. Serve in 6ounce cocktail glasses; garnish each serving by dropping in a cherry and hooking a banana slice over the rim. Variation DOUBLE-TROUBLE B.S.: Use 8-ounce cocktail glasses. Place a small scoop of vanilla or chocolate ice cream in each glass. If desired, drizzle with chocolate syrup. Top with drink mixture. Serve with spoons and short straws. Jump

glasses in there an hour or so before serving. This recipe makes extra-dry Martinis—if you want 'em wetter, add vermouth to taste (my husband, Ron, and I don't even let the vermouth irt with the gin). My very favorite version is the lemon-infused Zestini (see Variations). Dirty Martini fans will want to try the olive-infused “Olivetti” rendition. Makes ten 3.25-ounce servings one 750-ml. bottle (25.4 ounces) gin or vodka ¾ cup (6 ounces) water 3 tablespoons plus 1 teaspoon (generous 1½ ounces)

(usually in plastic tubs) in Italian markets, cheese stores, and many supermarkets. Thoroughly drain two 8-ounce tubs of bocconcini; blot cheese dry with paper towel. In a large bowl, combine ½ cup extravirgin olive oil, ¼ cup minced fresh herbs (a combination of basil, parsley, and mint is nice), 2 medium garlic cloves (minced), and ½ teaspoon each salt and cracked black pepper. Add bocconcini, tossing gently to thoroughly coat with seasoned oil. Cover and refrigerate at least 12 hours and for

a dark brown color and a complex co ee avor with hints of dark chocolate and vanilla. This smooth elixir contains 26.5 percent alcohol. LEMON JUICE; LIME JUICE see Squeeze Play, page 113; Lemon Logic, page 142. LICOR 43 [lih-KOR] A bright yellow, extremely sweet and viscous LIQUEUR with an exotic citrusy avor perfumed with vanilla and spices. It's also called Cuarenta Y Tres (Spanish for “forty-three”), owing to the fact that it's comprised of forty-three di erent ingredients blended from an

medium (10- to 12-ounce) size. If you have unlimited budget and storage, you might want some of the specialty glasses like those for Hurricanes and Margaritas. ICE BUCKET AND TONGS (OR SCOOP) Though you can keep ice in a large bowl, an ice bucket will keep it colder longer. Tongs are a nice touch when adding ice cubes to drinks. An ice scoop works for both crushed and cubed ice. ICE CRUSHER If you're lucky enough to have a freezer tha dispenses crushed ice, skip this paragraph. If you're not, you

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