The Ultimate Guide to Pitcher Drinks: Cool Cocktails for a Crowd
Sharon Tyler Herbst
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!
Bralexander” by those who've had too many, this innocent-tasting after-dinner drink has endless avor permutations. It can be served either UP in a cocktail glass or ON THE ROCKS in an old-fashioned glass. As always, if you serve a drink without ice, it's nice to have the glasses chilled. Makes twelve 4-ounce servings 2 cups (16 ounces) brandy 2 cups (16 ounces) white crème de cacao 2 cups (16 ounces) half-and-half or heavy cream ½ cup (4 ounces) cold water Garnish: Freshly grated nutmeg Combine
dry vermouth Garnish: 10 olives or lemon twists Combine all ingredients except garnish in a pitcher that holds at least 40 ounces; stir well. Cover and freeze for at least 4 hours. If your freezer won't accommodate the pitcher, pour mix into two smaller containers—for the best texture, this mixture should be kept in the freezer. Serve in 4- to 5-ounce cocktail glasses; garnish each serving as desired. Variations DIRTY MARTINI: Add 1/3 to ½ cup olive brine; garnish each serving with an olive.
unsalted butter. Toss with 4 cups mixed unsalted nuts. Spread nuts in a single layer on 2 rimmed, ungreased baking sheets. Bake in a preheated 325°F oven for 15 minutes. Cool slightly before serving. Store in an airtight container at room temperature for up to 1 week. OLIVADA A quick and easy spread that'll garner raves. Toss 1 large peeled garlic clove into a running food processor tted with a metal blade; process until bits of garlic are clinging to the sides of the bowl. Scrape down the sides
accompanied with lemon wedges and hot sauce. See also SMOKED OYSTERS (page 196). PÂTÉ SELECTION Excellent freshly made pâtés are available in delis, take-out stores, and charcuteries. There are two basic styles—country pâté (coarse-textured, with chunks of meat) or the smooth, creamy type. Arrange a pâté platter with one or two of each of the styles, accompanied by cornichons (tiny, crisp gherkins available in jars), a good mustard or two, and slices of French baguette. PITA CHIPS You can nd pita
subsequent collection of the condensation. DRY A term used in the world of WINE and SPIRITS to describe a potable that isn't sweet. For sparkling wine sweetness designations, see CHAMPAGNE. See also SEC. FERMENTATION A process in which the enzymes from yeast convert natural sugars in grain, fruit, and vegetables into ALCOHOL. For example, yeast converts the sugars in grape juice for WINE, those in sugarcane molasses for RUM, and the starch in grains (subsequently converted into sugar by diastase