August 29th, 2013
Are you gearing up for your Labor Day picnic? The last thing you want is to be tied to the bar the whole day. So how about pre-batching a signature cocktail and keep things easy breezy.
Go tropical with my Royal Orchid! It is a d’lish blend of lime juice, guava nectar, gin, gold rum, and for a floral note St. Germain elderflower liqueur! One batch makes about 6 drinks, and it’s easy to double or even triple. You can make it a couple days in advance and keep it in the fridge!
Or how about my Whisky Spiked Iced Tea Punch? With lots of warm spices, mint, brewed black tea, citrus and bourbon…. this cocktail will add some southern charm to any patio party.
Did you know most of your favorite cocktails can be batched up just like any recipe? Think Margaritas, Cosmos and Mojitos… Just make ahead and store in the refrigerator. When you’re ready to serve, shake them up or serve over ice. IT’S JUST THAT EASY! Just turn the ounces into cups for a quick conversion!
And because they have alcohol in them, the pre-mixes can be made a few days ahead and refrigerated – this is great if you make too much… but I doubt that will happen.
Enjoy a cocktail and have fun in the sun this Labor Day! – Kathy
St. Germain’s subtle elderflower flavor and light essence of lychee play nicely with the other spirits in this new-generation tiki drink.
Makes 1 cocktail
3-4 ounces Orchid Pre Mix (recipe follows)
Garnish: long strips of lime zest, or orchid or edible flower if available
Measure 3 – 4 ounces of the pre-mix into a cocktail shaker. Fill with ice, cap and shake vigorously. Pour into a tall glass. Garnish with zest and orchid or edible flower.
Times recipe up as needed depending upon how many guests you are having.
Makes enough for about 6 – 8 cocktails.
3/4 cup St. Germain liqueur
1/2 cup gin
1/2 cup gold rum
1/2 cup fresh lime juice
1 cup guava nectar
Mix together and refrigerate up to 5 days or until needed.
Recipe by Kathy Casey Liquid Kitchen®.
Whisky Spiked Iced Tea Punch
Punch is the perfect party cocktail! For a more-spiked interpretation, let guests add a little more whiskey to their individual drinks. For summertime sipping add in a few slices of fresh peach or nectarine. For more cocktail inspiration, check out www.LiquidKitchen.tv.
Makes about 8 cups, enough for 10 to 12 servings.
6 very large sprigs fresh mint
3 tea bags black tea
3 cups boiling water
1 cup ice water
1 cup fresh orange juice
1/2 cup fresh lemon juice
1 cup pineapple juice
1/2 cup packed brown sugar
2 cups whiskey
Poke the cloves into the orange, then cut it into 3 slices. Put the orange slices, mint, and tea bags in a heatproof pitcher or bowl. Add the boiling water, let steep for 1 hour, then remove the tea bags.
Add the ice water, juices, and brown sugar. Stir until the sugar is dissolved, add the whisky, and chill until ready to serve. Serve in ice-filled glasses. Garnish as desired.
Recipe adapted from Kathy Casey Sips & Apps, Chronicle Books.