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Cocktails/Punch for a BBQ

ooroger Jun 28, 2008 02:13 PM

We're having a BBQ next weekend and need some ideas for the perfect cocktail/punch to serve with our BBQ dishes. Would be most convenient to mix up something in a batch, rather than mixing drinks one at a time. We're looking for something refreshing as the weather is likely to be in the mid-90s. (Also, any good suggestions for mocktails are welcome as a few guests & my wife are pregnant.)

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    Xaga RE: ooroger Jun 28, 2008 06:33 PM

    So, if we are talking a BBQ, as in charcoal smoking, not just grilling, then I think I would go for a Lynchberg Lemonade as a good compliment. The distinct charcoal flavor of the Jack Daniels would help reinforce the smokiness of whatever you're BBQing. So, I would go with something like this.

    2 parts Jack Daniels, 1 part Triple Sec, 1 part fresh Lemon Juice, 2-4 parts Lemon-Lime Soda(Sprite, 7-up, Sierra Mist). Most recipes that I find call for 1:1:1:4 instead of 2:1:1:2-4. I feel that the 1:1:1:4 is nothing more than soda with a shot of Jack in it. The recipe I gave should give a more balanced drink which lets the Jack come through. Though, it really is your preference how strong you want the drink.

    If when you say BBQ, and you actually mean grilling, then I'd go with something else. Something sour, acid makes meat that much better. Artillery Punch perhaps? Strong stuff though.


    I am sure that this is a very good drink, but give it more lemon juice, or even lime juice. That'll make it more tart and help everyone enjoy the meat.

    1 Reply
    1. re: Xaga
      ooroger RE: Xaga Jun 30, 2008 09:32 AM

      Thanks for the ideas, Xaga. Good point of clarification also; I am actually grilling rather than BBQing.

      Both of these (especially the Artillery Punch) seem pretty heavy; any suggestions for clear punches (using gin, vodka, etc) that would also suit?

    2. lynnlato RE: ooroger Jun 28, 2008 06:43 PM

      Red sangria. They have a great recipe on Epicurious.com called Sangria IV. Red wine, oranges, lemons, limes, cointreau, brandy, oj, etc. Delicious! You can make it up ahead of time and serve it on ice.

      1 Reply
      1. re: lynnlato
        jspear RE: lynnlato Jul 3, 2008 09:53 AM

        I second the sangria suggestion. My recipe:
        Equal parts red and white wine, orange juice/grapefruit juice, splash of lemon and splash of lime and something sweet like cointreau. Lots of fruits, the more tropical the better. Sit overnight in the fridge. Freeze some wine cubes to add the next day (red and white).

      2. ted RE: ooroger Jun 30, 2008 09:32 AM

        My bulk mojito method is in this thread: http://www.chowhound.com/topics/304661

        I've done this more recently with Gin Gin Mules. That time, I added the liquor to the mix (for the GGM and mojitos) to make a just-add-ice-and-soda version.

        If you do the mojito mix as in the thread above, it's easy to add just the lime and soda for a nonalcoholic version.

        7 Replies
        1. re: ted
          barefootpris RE: ted Jul 15, 2008 10:42 AM

          Hey Ted...just read your Mojito link and it looks great..do you have any other drinks that can be made in bulk ...Having a end of summer party for 100 and looking to prep as much as possible....I'll have a few Sangria's made up ...maybe Manhattans??

          1. re: barefootpris
            jspear RE: barefootpris Jul 15, 2008 11:03 AM

            How about a champagne cocktail punch? Make as much as you need, freeze some champagne for ice and add enough casis to just pink it up. Float lemon wheels and go.....

            1. re: jspear
              invinotheresverde RE: jspear Jul 16, 2008 08:30 AM

              Because you know I'm totally OCD:

              A champagne cocktail has no cassis, only a sugar cube, Angostura bitters and champagne. I believe you're thinking of a kir royal punch.

              Sorry, I couldn't help it. You know I"m an insane stickler. :)

              1. re: invinotheresverde
                jspear RE: invinotheresverde Jul 17, 2008 04:54 AM

                OMG, can you let anything go :)

                1. re: invinotheresverde
                  jspear RE: invinotheresverde Jul 17, 2008 06:21 AM

                  This is a champagne punch, not a single cocktail. the casis was meant to add color and to cut down on the need to add sugar to taste as the color would signify enough sweet......and yes, I can tell you are a stickler. Doesn't your cocktail include a twist as well??!!

                  1. re: jspear
                    invinotheresverde RE: jspear Jul 17, 2008 09:10 AM

                    Mine doesn't, although I know some people add one.

              2. re: barefootpris
                ted RE: barefootpris Jul 16, 2008 07:28 AM

                I've done something similar with Gin Gin Mules, which are similar to mojitos but use gin and add ginger beer/ale (I use Buffalo Rock, which is a bit dark and messes with the clear color of the drink). I also squeezed some ginger juice into the mix. Pegu Club served it with a garnish of crystallized ginger on the rim- I haven't gone as far as making my own but will sometime.

                IIRC, Gary Regan's book, The Joy of Mixology, includes "bottled cocktail' recipes precisely for what you want to do. I keep meaning to get some Three Thieves or other inexpensive "jug" wine and save the bottles for bulk cocktails.

                If you do Manhattans, you should definitely make a batch of brandied cherries to 'ripen' between now and then.

                We also want to try the boozy watermelon pop recipe that's on this site sometime.

            2. w
              white light RE: ooroger Jul 15, 2008 11:39 AM

              I made a version of Dale Degroff's Planters Punch a couple weeks back for a party that was a hit.

              1 Reply
              1. re: white light
                HillJ RE: white light Jul 16, 2008 07:34 AM


                2nd the DD Planters Punch, well worth sharing the link/recipe!

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