Easy Make-Ahead Party Cocktails

May 9, 2017

Campari iStock 183150003

LATE HARVEST WINE & COMPARI COCKTAIL

3 3/4 cups sweet late-harvest white wine,
such as Riesling
2 1/4 cups fresh orange juice
1 cup Campari
Ice, for serving

In a large pitcher, mix the white wine with the fresh orange juice and Campari. Refrigerate until chilled, about 2 hours. Fill tall glasses with ice, pour the cocktail over the ice and serve.

 

Raspberry iStock 177520696

BEAUJOLAIS RASPBERRY COBBLER

2 1/2 pints raspberries (1 1/4 pounds)
3 cups sugar
4 lemons zest, finely grated
10 ounces red wine vinegar
8 ounces water
A handful of mint leaves
2 Bottles of your favourite Beaujolais
3/4 bottle of Cherry Brandy
2 cups fresh lime juice

In a nonreactive bowl, combine raspberries with 2 cups of the sugar and the lemon zest and mix thoroughly. Cover and refrigerate for 3 days. Stir the vinegar into the raspberry mixture and strain the mix through a fine sieve into a clean jar.

In a small saucepan, bring the water to a boil with the remaining 1 cup of sugar over moderately high heat, stirring to dissolve the sugar. Remove from the heat and add the mint sprigs. Let cool to room temperature. Discard the mint sprigs.

In a large punch bowl or pitcher, combine the Beaujolais, cherry brandy, lime juice, 1 1/4 cups of the raspberry mixture and 1 1/4 cups of the mint syrup; reserve the rest of the raspberry mixture and mint syrup for another use. Refrigerate the cobbler until well chilled, about 4 hours.

Serve the cobbler in collins glasses over ice, garnished with orange wheels and the remaining 1/2 pint of raspberries. The raspberry mixture and mint syrup can be refrigerated up to 1 week.

 

Coupe glass iStock 529477241

PUNCH ROMAINE  

As served in First Class on the RMS Titanic

1egg white
1 ounce white rum
1 ounce white wine
1/2 ounce simple syrup
1/2 ounce lemon juice
1 ounce fresh orange juice
2 ounces Champagne or sparkling wine
Twist of orange peel, for garnish

In an ice-filled cocktail shaker, combine egg white, rum, wine, simple syrup, lemon and orange juice. Shake vigorously until well mixed and frothy. Mound crushed ice in large coupe glass, and pour drink around it. Top with champagne and garnish with orange peel.

If you wish to make a batch ahead of time, increase the ingredient list to make the desired amount of servings and blend with an emulsion blender on low or whisk by hand and store in a glass pitcher.

 

 

 

 

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