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.
Tipple Sheet 