Pitcher of cocktails suggestion
I'm hosting a dinner party Sunday afternoon, and would like to get everyone in a happy mood to start. With the appetizers I'd like to have a nice recipe to make a pitcher of drinks.
The appetizers I'm putting out will be some home (not my home) made soppressatta, bocconcino mozzarella balls wrapped with grilled marinated zucchini strips, goat cheese and tapenade bruschetta, and small cubes of an artichoke frittata.
Any suggestions? Thanks in advance.
I see you picked one already, but for future parties perhaps...
At the Tiki Bash fundraiser run by LUPEC Boston (Ladies United for Preservation of the Endangered Cocktail), they served big punch bowls full of several stellar party cocktails.
By far, my favorite was the Ken-Tiki. It's not particularly sweet, has good complexity because of the Campari, yet still keeps just on this side of what most people's palates enjoy. I think the Campari would complement the artichoke frittata and the goat cheese in particular.
Here's the recipe. It's not scaled up for pitcher size, but easy enough to adjust. It says to shake the ingredients, but I know for sure they didn't do this for the punch-bowl version at the Tiki Bash. if I recall correctly, they had big rings (or blocks?) of ice so it didn't get watered down too quickly. For serving from a pitcher, I'd probably advocate large chunks on ice and some vigorous stirring. As for the Herbsaint rinse, you could just rinse each glass poured (oo! You could use one of those old school vermouth atomizers for finnicky martini drinkers, and fill with Herbsaint. If don't have one of those, a cheapo mini perfume atomizer would suffice -- I know Sephora keeps these in stock for under $10.). And if you don't have Herbsaint or Absinthe on hand, I'm sure Pernod or Ricard or Pastis would be perfectly acceptable substitutes, at a fraction of the price.
1.5 oz Bourbon
.5 oz Campari
.75 oz Falernum
.5 oz passionfruit
.5 oz lemon
Put all ingredients except Herbsaint in shaker and shake. Rinse glass with Herbsaint (or absinthe). Strain into a chilled cocktail glass.
If you want something more citrusy, I recommend another one the LUPEC ladies have done up punch bowl style (and thus, could be made pitcher style too). Purists will tell you that it's important the proportions on this cocktail are precisely measured, and that you use Cointreau instead of Triple Sec.
CORPSE REVIVER #2
3/4 ounce gin
3/4 ounce Cointreau
3/4 ounce Lillet blanc
3/4 ounce fresh lemon juice
2 dashes absinthe, Herbsaint or other pastis
Combine in a shaker with cracked ice; shake and strain. Garnish with a stemless cherry.
And something from Death & Co in NYC -- a bit sweeter, and with a deep flavor despite the simplicity. (Needs to be scaled up for pitcher, but would be a very appropriate cocktail for serving that way.)
THE ELDER FASHION
2 oz. Plymouth Gin
1/2 oz. St Germain
Dash orange bitters
Stir in a mixing glass with ice. Serve in a rocks glass over ice with a grapefruit twist.
Manhattan's stand up pretty well to a pitcher as do Aviations.
Might also try Negroni's with that food.
Not exactly a cocktail, but I really LOVE a good Manzanilla de Sanlucar (bone dry) sherry with Salumi and the like. Nothing is better in my book with cured meats. If you can't find a Manzanilla a decent Fino is pretty close.
I guess it depends upon your guests. If they are adventurous, I might do a pitcher of these:
1 oz Gin (overproof would be wise in a pitcher)
1 oz Cynar
1 oz Sweet Vermouth (Cinzano for the name, but any would do)
1 dash Peychaurd or Angostura bitters
This would stand up to the bold appetizers, and a little melting will moderate the drink's bold flavors. Basically a Negroni with Cynar (to mirror the artichoke, and also to stand up to your bold tapenade).
Staying with the Italian theme, you could also do a Pegu Club with optional Campari:
2 oz Gin
3/4 oz Cointreau
3/4 oz Lime
2 dash aromatic bitters
optional 1/4 (or 1/2 :) ) of Campari that each person can pour into their glass or not as they choose, either mixed or let it sink to the bottom. With the Campari, it is a lot like a Jasmine, but I prefer the Pegu/Campari combo. Without the Campari, it's also fabulous.
And this would be fabulous, too:
1 1/2 oz gin (I use Tanqueray, but the recipe calls for Plymouth)
3/4 oz St Germain
1/2 oz Campari
1/2 oz Lemon
Really delicious. Really.