For Burns Night: DIY Bottled Bobby Burns cocktails

Photo credit: Teri Lyn Fisher, for Cocktails for a Crowd

Pre-batched, bottled cocktails are officially a thing.  Bars across the nation are mixing up batches of cocktails ahead of time.  (I’ve even received a couple of press releases for bars that are offering nothing but – are bartenders obsolete?) You can even buy pre-batched cocktails by the bottle at liquor stores.

Or you can go the DIY route, for a party or to keep in the fridge at home after a long day. Here’s my recipe for making Bobby Burns cocktails by the bottle. Whip up a batch for Burns Night this weekend.

 

Bottled Bobby Burns cocktails

From Cocktails for a Crowd, by Kara Newman

Serves 8

Looking for an excuse to chase away the late-January blahs? Celebrate Burns Night on January 25. This drink—perfect for Scotch lovers—is named for the famed Scottish poet Robert Burns, who wrote “Auld Lang Syne.”

12 ounces (1 1/2 cups)  Scotch
12 ounces (1 1/2 cups)  sweet vermouth (such as Carpano Antica)
5 ounces (1/2 cup plus 2 Tablespoons)  water
2 ounces (1/4 cup) Benedictine
8 lemon twists, for garnish

In a pitcher that holds at least 5 cups, combine the Scotch, vermouth, water, and Bénédictine and stir well. Using a funnel, decant into a 1-liter liquor bottle or two 750-ml liquor bottles. Cap tightly and refrigerate for at least 2 hours, until chilled.

To serve, set out a bowl or wine bucket filled with ice. Shake the bottle to ensure the cocktail is well mixed, then set it in the ice so it stays chilled. Pour into coupe or martini glasses and garnish each glass with a lemon peel.

Two parties, two punches

Last week, I participated in two events, and punch was the featured libation at both. A few snaps (and recipes) to share:

Event #1:  The Holiday Spirits Bazaar – This event was hosted by The Dizzy Fizz. I was there selling copies of Spice & Ice, so of course I showcased a drink from the book, writ large in punch format.  I also had hot sauce available for sale, the hottest I could find!

Punch #1:  Sparkling Ginger Daisy Punch (click for recipe)

  

 

 

Event #2: Monastic Liqueurs & Cheeses – This was an event hosted by The Culinary Historians of New York, and focused on the rich foodways that monks have provided throughout history, and continue to provide today. The event was held at the National Arts Club, who provided the gorgeous silver punchbowl.

Recipe #2:  Alchemist Punch  The punch (recipe after the photo) showcases Benedictine, a liqueur once made by monks as long as 500 years ago. It’s not supposed to be bright red (I used blood orange puree since I couldn’t find mandarin orange puree). But it sure does look festive, doesn’t it?

Alchemist Punch

Alchemist Punch (courtesy of Benedictine)

Organic honey (50 ml)

Water (300 ml) (10 oz)

1 bottle of Benedictine (70 cl)   

Mandarine Puree/Nectar (500 ml) (16.6 oz)   

Freshly squeezed lemon juice (350 ml) (11.6 oz)

Fresh slices of lemons (2 lemons)

Fresh wedges of tangerines (3 tangerines)

Fresh thyme (for garnish)

Glassware:  Punch bowl + glasses.

Method:  Start by diluting the honey with hot water in the punch bowl. Assemble all the other ingredients, stir to harmonize all the flavors, fresh fruits last. Macerate and refrigerate for at least 4 hours. Take the punch out. Serve in a cup/glass with ice cubes and garnish with fresh thyme.

Where You’ll Find Me This Weekend

There’s no need to stay thirsty this weekend!  (okay, long weekend, since I’m including Monday). Here’s what I’ll be up to – please come out and say hello!

Saturday, December 11: Holiday Spirits Bazaar (Brooklyn, NY). A one-night shopping and tasting extravaganza, benefiting the Museum of the American Cocktail. I’ll be signing & selling books, and serving up some Sparkling Ginger Daisy Punch!  Buy tickets here.

Sunday, December 12: Heritage Radio Network. Along with cheese expert Diana Pittet, I’ll be talking with cheesemonger Anne Saxelby, host of “Cutting the Curd,” about monastic heritage in cheeses and liqueurs. 

Monday, December 13: Monastic Liqueurs and Cheeses, a lecture and tasting event with cheese expert Diana Pittet and me, presented by The Culinary Historians of New York. (National Arts Club, Gramercy Park, New York — Excuse me, but have you seen what the NAC looks like all decked out for the holidays?!? Wow.) An amazing raffle basket also will be available, including a limted edition 500th anniversary bottle of Benedictine. Buy tickets here.