Need recs: GREAT bbq cocktails to serve in bulk?
We are having a big backyard BBQ at the end of the summer to celebrate multiple milestone birthdays. On the menu will be pork ribs, tri tip and fried chicken, along with grilled veggies, green salad, etc. The birthday boys are self-described cocktail conoisseurs.
We have procured 5 drink dispensers for this grand occasion. One will be water, the other fresh lemonade, and the other three we want to fill with excellent cocktails, not too sweet, refreshing and festive.
We have a garden full of fresh herbs and we make fancy simple syrups and bitters quite a bit, so we are comfortable with random ingredients (also, living in the Bay Area we seem to have access to virtually whatever craziness we can dream up). They just need to be good with the food, OK to make in large quantities, and good in these large dispensers (ie not made to order).
Preferred booze bases are vodka, bourbon, gin, rum. Any recommendations for GREAT cocktails that fit the bill?
Thanks wise CHers!
I'd vote for Pimms Cup, and you can float slices of cucumber and lime in the glass dispenser. No need to garnish unless your cocktail afficionados prefer it that way. Just some ice and you're good to go.
Mint juleps are wonderful if it's warm!
You can get pretty darned drunk on mint juleps, but either of these can be diluted with some sparkling water if you're concerned about friends driving home.
Since you have access to good stuff in San Fran
Mai Tai would probably be good in batch
2 bottles Rhum Clement vsop
2 bottles appleton v/x
1 bottle senior curaco of cuaraco
1 bottle small hand foods orgeat (750ml)
someone will have to do the math on how much lime juice - i Think about 26oz would be about right but I like my Mai Tai a bit less limey, you could certain up that a bit
and perhaps some simple syrup but i usually omit in favor of extra orgeat
I have been debating on trying to do this for our next gathering - would love to hear how it turns out
You would just need to add ice and a mint garnish
you could do a Greyhound pretty easily for a large crowd. Always tasty on a hot summer day and would cut through some of the fattiness of BBQ.
While living in Kentucky, I was pleasantly surprised at how well a mint julep goes well with BBQ. Even Mutton and squirrel.
Easy to mass produce. The quantities consumed at the Kentucky Derby are astonishing. Just be sure to use simple syrup and add the mint when served.
Cucumber infused lemonade (don't make it sweet) with gin, poured over lots of ice in mason jars, ah refreshing. Toss in a sprig of mint or maybe tarragon to froufrou it out if you must
This is not fancy, but 2 parts of your favorite gin to one parts fresh lemon juice and finished off with your favorite ginger beer or ginger ale. Have your guest dispense over a full cup of ice. Called a gin buck. I make these in bulk all of the time for large BBQ's and they are the the first thing to run out.