The Intoxicologist

Retro style is all the rage this season even where cocktails are concerned.   Some of the hottest ‘in’ fashion bar chefs across the country are creating cocktails meant for pleasing a crowd rather than one patron at a time.  The days of true shared experience gatherings are upon us with the rebirth of punch bowl communal drinking. 

Pitcher drinks and punch bowl cocktails have reached the pinnacle of innovation with the inclusion of the freshest ingredients and finest quality spirits.  No longer does party punch mean Hawaiian Punch flavor in the deepest hues of red with sugary flavors so sweet one wonders if it is merely spiked Kool-aid.  The oversized cocktail from the trendiest cocktail lounges have morphed into larger sized party bowls featuring the same layering of ingredients that brought friends together for evenings of conversation at the bar.  Now bring that feel to your own back yard, poolside or an evening of entertaining over casual dinner. 

Rather than whip up cocktail after cocktail with guests specifying their individual wants and desires leaving the host stuck behind the bar, cocktail punch bowls can easily be made in advance no matter the number of ingredients or degree of complication.  As the flavors are left to meld, cocktails usually become richer in flavor.  Garnishes, toppers and ice are easily left until the last minute when guests arrive leaving the host more time to mingle while still impressing guests with flavorful, individual cocktails. 

Don’t miss your next dinner event, summer party or impromptu gathering of friends stuck behind the bar or in the kitchen mixing individual cocktails when the planning is already done for you.  From Sangrias to the traditional Margarita and a ‘Breeze’ of specialty cocktails in between, your next summer bash will be fabulous served communal cocktail style.

MARTINI & ROSSI Venezia Sangria

1 (750 ml) bottle of MARTINI & ROSSI® Bianco vermouth

1 cup (8 ounces) apple juice

1/2 cup (4 ounces) cranberry juice

1/2 cup (4 ounces) simple syrup (equal parts sugar & water)

2 ounces freshly squeezed lime juice

1 cup (8 ounces) MARTINI & ROSSI® Prosecco

1 apple, cubed

1 lemon, thinly sliced into wheels

1 orange, thinly sliced into wheels

Combine first five ingredients in a large pitcher, and stir in fruit. Chill until ready to serve (24 hours, if possible). Just prior to serving, stir in Prosecco. Pour over ice in tall glasses. Makes 8-10 servings.

South Pacific Breeze

10 ounces 42BELOW vodka

5 ounces white cranberry juice

3 ounces elderflower liqueur

3 ounces lemon or lime juice

5 ounces chilled water

Pour the vodka, juice and liqueur into a wine bottle, stop the bottle and refrigerate. When ready to drink, add citrus juice, top with chilled water, and shake well before drinking.

MARTINI & ROSSI Torino Sangria

1 (750 ml) bottle of MARTINI & ROSSI® Extra Dry vermouth

2 cups (16 ounces) cranberry juice cocktail

1/2 cup (4 ounces) brandy (optional)

1/2 cup sugar

2 cups (16 ounces) sparkling water

2 oranges, thinly sliced into wheels

1 lemon, thinly sliced into wheels

1 lime, thinly sliced into wheels

Combine MARTINI & ROSSI Extra Dry vermouth, cranberry juice, brandy and sugar in a large pitcher; stir until sugar is dissolved. Chill until ready to serve. Stir in sliced fruit and sparkling water. Serve over ice. Makes 8 servings.

The Chamomile Lawn

1 bottle 42BELOW vodka

1/2 bottle premium triple sec

1 bottle Martini & Rossi Bianco Vermouth

1/2 liter chilled chamomile tea

1/2 liter club soda or sparkling mineral water

Peel of 10 lemons, 10 oranges

1/2 pound of sugar

Garnish with slices of orange, lemon and apple

In a large punch bowl, place the citrus peels, and cover with cane sugar. Pour in the 42BELOW vodka, and cover with a cloth, leaving for 3 hours (or as little as you need). Add tea, Martini Bianco, triple sec and chill until ready to serve. Just before serving, add chilled mineral water and fresh fruit. Stir well, and serve over ice in small tumblers or chilled wine glasses.

MARTINI & ROSSI Monviso Sangria

1 (750 ml) bottle of MARTINI & ROSSI® Rosso vermouth

1 cup (8 ounces) pomegranate juice

1 cup (8 ounces) cranberry juice

1/2 cup (4 ounces) DISARONNO® Originale Liqueur

1/2 cup (4 ounces) simple syrup

2 apples, cubed

2 lemons, thinly sliced into wheels

20 cherries, whole

1 cup (8 ounces) lemon-lime soda

Combine first five ingredients in a large pitcher, and stir in fruit. Chill until ready to serve (24 hours, if possible). Just prior to serving, stir in lemon-lime soda. Pour over ice in tall glasses. Makes 8-10 servings.

Garden Party

1 liter 42BELOW vodka

1 liter limoncello

1 liter chilled lemon juice

2 liters chilled apple cider

2 liters chilled ginger beer or ginger ale

3 peeled cucumbers cut into rounds

30 mint leaves

Cut the cucumber and place in a large bowl, cover with limoncello and lemon juice and vodka, and keep chilled or covered. When ready to drink, top with chilled ginger beer or ginger ale, and apple cider, add mint leaves, and stir well. Pour into ice-filled tumblers.

BACARDI MOJITO THE ORIGINAL: MIX FOR SIX

9 ounces BACARDI Superior Rum

15 ounces club soda

8 sprigs fresh mint leaves

3 limes, sliced

12 ounces simple syrup or 4 oz. sugar

Muddle 8 sprigs of fresh mint leaves & 3 sliced limes.  Cover with 12 ounces simple syrup or 4 ounces sugar, top with ice.  Add 9 ounces BACARDI Superior Rum & 15 ounces club soda.  Stir well; garnish individual glasses with a lime & sprig of mint.  * Makes six servings with 1.5 ounces of BACARDI Rum per serving.

Tequila CAZADORES Reposado 5 Gallon Margarita

4 liters of Tequila CAZADORES® Reposado

2 liters of triple sec (40 proof)

10 bottles (750 ml) of sweet and sour ready to use (not concentrate)

1 gallon of orange juice

1/2 gallon fresh lime juice

Mix all ingredients in a large container and stir, serve over the rocks with salt on the rim.  Garnish: with a lime. Makes 129 servings.

·         Cinco de Mayo non-alcoholic cocktail: Sangria Faux You

Copyright 2009 Cheri Loughlin – The Intoxicologist – All Rights Reserved