As fun as it can be to mix individual cocktails from scratch, being stuck behind your makeshift bar at a party isn't the best way to be a gracious host (or have fun). Here's what you need to know to batch cocktails in advance, allowing you to mix a large quantity at once, chill it down, and serve it stress-free.
Other than that, you may need well-sealing jars for storing any syrups, plus whatever gear you usually use for serving drinks, including enough glasses for everyone and plenty of ice trays.
Can you use tap water? Well, that depends on how your local water tastes. Some bartenders insist on using bottled water or filtered water for batched cocktails; if you like the taste and aroma of the water out of your tap, I say go ahead and use it.First, make ice. Make a lot of ice. Stored in zipper-lock bags, it can keep for a few weeks—don’t use ancient ice that has absorbed the smells of your freezer over more than a month.
Unfortunately, it’s really best to wait to squeeze citrus juice until the day you plan to serve them. There’s no point in putting in the effort to make fresh juices if you’re going to let them oxidize and start tasting off. I like to prep juices an hour or two ahead of a gathering—and add them to the refrigerated cocktail batch to keep cool—so that I can be certain they’ll taste really good throughout the party.
If you’re not one for math, I recommend starting with the recipes in my book, which I’ve already tested for you. No matter your recipe, all the best practices detailed in the sections above apply—don’t make fresh juices too far in advance, and be careful in your measurements! Next, stir with ice until it’s well chilled and properly diluted. You can taste it with a small cocktail straw to make sure.
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