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Jan 1, 2012 06:14 PM

Make-ahead Pitcher Cocktails

I like to keep about 1/2 gal of Bloody Mary mixed up to drink at home. There are so many ingredients, that it's a pain to get them out each time I want a glass.

Tonight, I'm looking for ideas for other cocktails that can be made-ahead in a pitcher and then served over ice. I'd like them to hold their flavor/freshness for 3 to 5 days.

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    1. re: Njchicaa

      I do love both. Do you think the fresh fruit would survive? I've only ever made these when they would definitely be consumed in the same day.

      1. re: JonParker

        Very interesting. I'm drinking gin & tonic w/lime tonight. Will definitely try this soon. :)

        1. re: drlaci

          Please, please please squeeze the lime juice yourself and toss the Rose's in the trash.

          1. re: JonParker

            Doesn't a gimlet absolutely require Rose's (or at least some form of lime cordial)? Made with fresh squeezed juice it's going to be a very different drink. Perhaps better in some ways, but probably not a gimlet anymore :-)

            1. re: davis_sq_pro

              That's a really good point and one that I would answer this way: when Rose's changed from sugar to HFCS as a sweetener, they changed the essential nature of the drink to a point where they could no longer claim ownership of a drink that relied on it as a main ingredient. Since Rose's was essentially lime juice and sugar, I think what I make is far closer to a classic gimlet than a drink made with Rose's.

              1. re: JonParker

                But it doesn't have that "cooked" lime flavor (perhaps "candied" is a better adjective). Have you considered making something like this:


                1. re: davis_sq_pro

                  Im willing to give it a shot. I do find it interesting that some drinks have very narrow definitions: a martini with a twist or an olive is definitely a martini, but replace either of those with an onion and you have a Gibson.

                  I have a real problem with the mouthfeel of HCFS. If Rose's needed to change that, they opened up the doors on the classic drink, and I think you could do a lot worse than fresh lime juice and simple syrup.

                  That said, I have to confess to doing two types of drinking. The first is "I believe I'll craft a cocktail." I get a lot of my ideas for those here and on kindredcocktails.

                  The second is the "oh fuck I need a drink", when I tend to go for iGordon's and Sierra Mist, the only popular US brand that doesn't use HFCS.

                  1. re: JonParker

                    Good to know regarding Sierra Mist!

                    My "oh fuck I need a drink" is much simpler: Rum, glass. Sip, repeat.

                    1. re: davis_sq_pro

                      I don't really post about it, but Sierra Mist is actually an excellent mixer. Think a light, much less cloying Sprite. With gin it doesn't kill the botanicals, just smooths off the rough edges. I discovered it by accident looking for a mixer in a hotel vending machine. While not one of the classic cocktails, gin and Mist can be quite delightful.

        1. re: Veggo

          I'm seeing a theme here. First gin w/lime. Now rum w/lime. I'm definitely game though. Will also try this soon. Any tips for proper preparation?

          1. re: drlaci

            Just don't leave limes in for too long. They will give off bitter notes if left too long

            1. re: drlaci

              I juice a gazillion limes and combine equal quantities of juice and cachaca (no worse than "51", better if you can find it, or vodka for caipiroskas), with sugar to taste, then serve over lots of ice (these are strong drink) with a wedge of lime. I wouldn't juice more than I would use in a couple days, I do this mostly for parties.

          2. I would have to say, I wouldn't make a pitcher of any drink involving fruit juice and expect it to still taste good 5 days later.

            I would go with all spirits drinks like a Negroni. I had a Ford Cocktail at the Temple Bar in Cambridge, MA that was barrel-aged and then poured over ice and I thought it was very nice. Anything that has worked as a barrel-aged cocktail should be able to last well over a week in the fridge, so you can look around online for ideas.

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