We’re smack dab in the middle of dinner party season. Rather than spend your hosting time toiling away at the bar, take this genius advice (and check out these delicious recipes) courtesy of Bon Appétit.
There’s nothing sadder than a host so busy muddling and shaking drinks that he misses his own party. Fortunately, there’s a solution: complex potables prepared in batches. “Do the work ahead and you can serve a higher-caliber drink,” says Andrew Volk of Portland Hunt & Alpine Club, in Maine. That means mixing and chilling ingredients in advance and prepping garnishes before the event. Do that—starting with these three drinks—and you might actually enjoy the night.
Evening in Kingston
Sparkling wine and Jamaican rum make for a compelling riff on the Negroni. Plus, it’s a quick finish once it’s batched.
Credit: Eva Kolenko
Sazerac
Mix this New Orleans classic hours ahead of time, says Andrew Volk, of Maine’s Portland Hunt & Alpine Club, and serving it is as simple as pouring a pitcher of lemonade.
Credit: Michael Graydon + Nikole Herriot
Autumn Gin Sour
Egg whites are shaken into this gin-based sour, where they take on an airy, velvety texture.
Credit: Michael Graydon + Nikole Herriot
See what else the Bon Appétit team is cooking up this season right here.
I just got a couple of new alkaline pitchers and I can’t wait to use them. I actually have been thinking that it would be a great idea to use the pitchers to throw a cocktail party for my friends and I. I definitely think that they would appreciate the Kingston and Sazerac cocktails the most, but which one has the most amount of flavor?
These drinks sound amazing and I am so glad you can make them a head of time. Last thing I want to be doing is making drinks all party long again. I will have to try them when I host my next dinner party. I am really looking forward to trying the “Evening in Kingston” drink. Looks delicious. Thanks for sharing!