Cocktail for BBQ suggestions?
Any suggestions for a BBQ cocktail? been enjoying some of the threads here, tempted to try the recent Mai Tai recipe posted but I'm a cocktail newb so it's a little intimidating.
I love fresh margaritas but don't think I can keep up squeezing limes while entertaining.
Maybe Paloma or Hemingway (havent been able to find Luxardo so far though)
Thanks for any suggestions !
Never thought of anything hard other than beer with BBQ. I'll be interested if anybody comes up with something that's traditional in some circles (as opposed to the random "how abut a grasshopper? " or "Have you thought of appletinis?")
I see a conflict -- I think a sour would go well with BBQ because the acid will cut through the grease and stand up to the strong flavors. Yes these sours require fresh citrus -- either lemon or lime. And they are very refreshing on a hot summer day.
I'm not sure how many people you are talking about, but a Caipirinha (more or less a Daiquiri made with Cachaca, the rum-like spirit from Brazil) or a Mojito (more or less a Daiquiri made with mint and soda water) could be made ahead of time and kept cold in a bottle or pitcher. You may need to add water to simulate the melted ice and/or you would want to add the soda at the last minute. They won't be as good if made hours a head of time because of the oxidation of the lime, but they will still be very good. With a good pliers-type squeezer, you can squeeze a lot of citrus in a reasonable amount of time.
You could do the same with a Margarita, which is a Tequila sour with the addition of orange liqueur.
I would probably stay away for Maraschino liqueur unless you know your guests are adventurous. It is an acquired taste.
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Yesterday, we had watermelon mojitos with the appetizers (homemade andouille with thinly sliced bread grilled on the BBQ, oysters on the half-shell), while doing lamb chops, tri-tip, and tripe on the grill . . . along with wheat/summer beers from Anchor, Sierra Nevada, and Widmer; Domaine de la Pépière Muscadet Sèvre et Maine sur lie , Robert Sinsky Pinot Gris, and 3-4 different bottlings of sake (Dewazakura "Dewasansan" Green Ridge, Kokuryu "Junmai Ginjo" Black Dragon, and a couple of others).
Why not make up a pitcher of margaritas if that is what you like? Squeeze all the limes ahead of time.
We always do a big glass jar of sangria. Good stuff for BBQ's that. :)
BBQ restaurant Fatty 'Cue in Brooklyn has a signature drink called The Cue (I believe) that is very good. If I recall, they muddle smoked pineapple, add lime juice, white overproof rum, simple syrup and serve in a DOF glass rinsed with absinthe and a dash of Tobasco. Very deep and intriguing flavor profile. Very likely a difficult drink to pull off--especially with the smoked pineapple--but it was quite delicious.