Cocktail newbie seeks help scaling up recipe
So I'm throwing a party for some friends who are moving to Newport, RI and I thought: what better drink to serve than a Rhode Island cocktail (see recipe below)? Thing is, I need to make it in large quantities (I'll need several pitchers' worth) and this recipe involves muddling, straining, etc. What do you think, is it going to be a major headache to make this recipe in quantity? I'm grateful for any advice!
Rhode Island Red
Bar Chef Vincenzo Marianella of Providence - Los Angeles, CA
Adapted by StarChefs.com
Yield: 1 Serving
6 fresh raspberries
½ ounce freshly squeezed lemon juice
½ ounce agave nectar
1½ ounces Gran Centenario Plata Tequila (100% Agave)
½ ounce Chambord
Ginger beer, preferably Bundaberg
Citrus zest, for garnish
Muddle raspberries with lemon juice and agave nectar in the base of a cocktail shaker. Add the tequila and Chambord. Shake vigorously. Strain into a Collins glass with crushed ice and top up with ginger beer.
Muddling is just crushing/smushing. In this instance, you're getting the red color from the berries.
My suggestion: get frozen berries from Trader Joe's or somewhere and crush them in a blender. You might want to strain out the pulp. Then proceed to mix everything in a blender, strain it into a pitcher, add the ginger beer, and you're good. For proportions, multiply by however many people you expect, and convert that into bottles of liquor.