Your ultimate New Year’s Eve cocktail: French 75 Punch

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

I know, it’s not even Christmas yet. But New Year’s Eve will be here soon enough, so I’m (re-)publishing one of my favorite celebratory punches. (PS, nothing wrong with serving this for Christmas eve either, if you choose.)  Here’s why this is the drink for your New Year’s Eve bash:

1. It’s sparkling, and you know you need something bubbly for toasting at midnight.

2. Between the fancy block of ice and simple orange-wheel slices, It looks great in a punch bowl. But it’s easy to put together and difficult to screw up. If all else fails, just pour in more bubbly.

3. As the ice melts over the course of the evening, the punch mellows a bit, but never waters down (thank you, gin), so the party keeps going until Auld Lang Syne.

French 75 Punch

From Cocktails for a Crowd

Serves 8

Total Volume: 7 3/4 cups (without ice)

The French 75 is a classic cocktail usually made with cognac, though gin is sometimes substituted, and that’s the spirit I call for in this recipe. It typically isn’t served as a punch but works quite well in this format. Serve this fresh, fragrant variation at any occasion that calls for toasting.

A simple chunk of ice, such as one frozen in a loaf pan or bowl will suffice, but for a special, decorative touch, consider freezing orange wheels inside the ice.

16 ounces (2 cups)  London dry gin
8 ounces (1 cup) freshly squeezed lemon juice
6 ounces (3/4 cup) simple syrup
1/2 teaspoon orange bitters
32 ounces (4 cups) dry champagne or other sparkling dry white wine, chilled
1 large ice block
8 orange wheels, for garnish

In a punch bowl, combine the gin, lemon juice, simple syrup, and bitters and stir well.

Just before serving, pour in the champagne and stir gently. Add the ice and garnish with the orange wheels.

To serve, ladle into punch glasses.

Like this recipe? Sign up at The Dizzy Fizz now through Jan 16 for a chance to win a copy of Cocktails for a Crowd.

Your ultimate Thanksgiving cocktail: Spiked & Spiced Apple Cider

photo credit: Teri Lyn Fisher

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

I ran this post last year to help promote my then-new book, Cocktails for a Crowd. It was one of the most-read posts on the site all year, so I’m posting it again – enjoy!

Here’s why I’m calling this recipe “ultimate”:

1. It works with any brown liquor you have on hand: aged rum, whiskey, brandy, in whatever proportions you like.  If you have two bottles of bourbon and brandy, with just a cupful left in each? Use ’em up.  It’s like Thanksgiving leftovers for your cup.

2. You can make and serve this drink without leaving the kitchen. Face it – all your guests are gathered there anyway, right?

3. It perfumes your home with the scent of autumn– spicy, apple-y and amazing.

4. Since this drink pairs perfectly with apple cider doughnuts, you now have an excuse to buy some. You saw them at the greenmarket and wanted them anyway.

Okay, that’s enough rationalizing. Let’s drink!

“Spiked & Spiced” Apple Cider

From Cocktails for a Crowd
Serves 8
Total volume: 52 ounces, or 6 1/2 cups

At home, ladle this warming drink straight from the stove (everyone’s probably gathered in the kitchen anyway, right?) or into a teapot to serve. Alternatively, consider pouring the cider into a heatproof thermos to keep toes warm at a tailgating party.

2 cinnamon sticks
8 whole allspice berries
32 ounces (4 cups) apple cider
16 ounces (2 cups) brandy (whiskey or aged rum may be substituted)
8 Tablespoons (1/2 cup) honey

8 cinnamon sticks, for garnish

Tie together the spices inside a square of cheesecloth and secure with twine, creating a spice sachet.

In a saucepan, stir together apple cider, brandy and honey. Drop in the spice sachet. Cover and bring to a boil, reduce heat and simmer for five minutes. Remove from heat and stir again. Discard spice sachet.

Ladle into glass mugs or tea cups and garnish each glass with a cinnamon stick.

If you enjoyed this post, please consider buying the book on Amazon: Cocktails for a Crowd. It makes a great host/hostess or holiday gift, too!

Cocktail batching horror stories

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Batched & bottled Negronis from yesterday’s event at Grape & Grain.

This past weekend, I visited with the Jacksonville, FL chapter of the US Bartenders’ Guild (USBG). The game plan was to talk about Cocktails for a Crowd — but although much of the book is informed by advice from bartenders, I was worried:  what could I possibly tell these USBG pros that they didn’t already know?

So I prepped for the event by turning to other bartenders, asking them for their craziest stories about batching cocktails. Here’s what they told me (names removed to protect the innocent & lightly edited). In general, I learned three lessons in particular:

Lesson #1: CLEARLY LABEL AND, IF NECESSARY, LOCK UP YOUR STUFF.

“We were batching cocktails for an event once for the Kentucky Derby in a hallway outside the main venue, and had about 35 gallons of cocktails picked up and locked in a closet by a janitor because he thought it was paint left out. We went for sandwiches before the event started. We came back and thought someone took them all. Had to come up with something on the fly. Found out a couple of days later what happened.” –Louisville, KY-based bartender.

“Spent a couple of days figuring out how to clarify lime juice for a pre-batched Moscow Mule.

Ended up making about a half gallon of clarified lime only for it to be thrown out because someone wanted the cambro to make ice-tea. [NOTE FROM KARA: A Cambro is a plastic storage container, aka. “restaurant size Tupperware.”] Two days work literally down the drain right before a busy weekend where the drink was supposed to be featured.

For awhile we would tape down the lids of the cambro with descriptions, dates, and death threats.”  – Oakland, CA-based bartender

Lesson #2: IF YOU’RE OFF SITE – IF POSSIBLE, BATCH AHEAD & BRING IT TO THE EVENT

“A former boss hired me to come to his 10-year college reunion & make drinks & give a talk. About 500 people where scheduled to be there. I got the specs, the menu, and prepared a talk related to historical drinks to the school.

I planned to make 60 gallons of cocktail. I got there at 1PM, the event started at 8PM. I showed up, and the prep kitchen is a porch. There’s one electrical outlet, and it’s as close to the floor as you can get. And the juicer is a $20 Black & Decker for grannies to make juice in the morning.

I made three to four gallons of citrus juice squatting down in a catcher’s stance, then standing up and emptying the container. By the end of the experience, the juicer was broken.

During the event, out of 500 people, maybe 12 had drinks. 98% of the drinks were thrown away. There were maybe 10 people listening to my talk. But one turned out to be one of my best regulars. So I’d say it was 100% worth it.” –NYC-based bartender

Lesson #3: BE AWARE OF YOUR SURROUNDINGS

“I watched a large frozen spider fall into my punch (frozen inside a large chunk of ice). Out in Arizona when I worked at the Scottsdale Princess Hotel as a chef… Spiders would make their way in from the desert just outside because it was cool inside. they would eventually get into the ice block machine and end up quite frozen.” –MA-based author

About a decade ago I ran a Tequila bar. It was a busy joint so I used to make large batches of the many *flavored* house margaritas.

One day while I was doing the deed I had two batching containers on the floor with tops on them. I had a drink in my hand *quality control* when I decided to step over both buckets. My foot got caught on one of the lids which popped it open– my foot fell into the large vessel with a giant splash!

I reflexively threw my hands in the air from shock/surprise throwing my full drink into my face!

Thankfully there were only a few people at the bar to see one of my proudest moments. I proceeded to work the rest of that evening with a red stain up to my right knee.” — New Orleans, LA-based bartender

“I was helping prep for a major consumer event in Chicago and had to squeeze about three cases of limes. The hotel we were staying in was nice enough to let me use their professional juicer – otherwise it would have to be done by hand! – and I was set up in a corner of the kitchen with my cases. Even so it took a few hours, and ran into dinner service. As the kitchen was getting busier and busier, a chef walked by and accidentally bumped into the nozzle where the lime juice was being collected. A slow drip of lime juice started falling on the floor. Luckily we caught it after a few minutes, but still, sad.” –NYC-based PR rep

“Friend of mine dropped her new iPhone in a batch of Bloody Marys — wet and corrosive. Got her a case that is waterproof down to 7 feet, No problems so far anymore.”— New York state-based spirits blogger

It’s Cyber Monday! Order Cocktails for a Crowd

Cocktails_for_a_Crowd_COVERTaking advantage of all those Cyber Monday deals? Good for you. Now’s the time to order Cocktails for a Crowd  – whether it’s a gift for a friend who loves to entertain, the party’s at your home and you’re seeking drink inspiration, or you’re celebrating elsewhere and need a host/hostess gift.  Throw in a bottle of booze or bitters, and you’re officially the best gifter in the world.

–>Order “Cocktails for a Crowd” from Amazon

Book Cover

–>As long as you’re browsing online, you can also buy a copy of my other book,  The Secret Financial Life of Food: from commodities markets to supermarkets, for the history-minded foodies on your gift list. New this holiday season: it’s also available in paperback format!

–>Order “The Secret Financial Life of Food” from Amazon

Many thanks and happy holidays!

Where to find me at Tales of the Cocktail

tales

If you’re headed to Tales of the Cocktail in New Orleans next week, please come say hello! Here’s where you’ll find me — that is, when I’m not tippling at one of NOLA’s many amazing bars:

Wednesday, July 16, 1:00-2:30 PM:  Innovation: Pathbreaker or Abomination? seminar

We’ll be talking about “the good, the bad and the ugly of innovation” — including the thought process behind creating innovative new spirits and other products; when does innovation enhance the industry and when does it harm it?; the difference between how consumers and the trade perceive innovation; and what journalists look for when deciding whether to write about innovative new products.

Panel participants include Avery Glasser of Bittermens; William Grant brand ambassador and self-described “cheeky monkey” Freddy May; Derek Elefson, a veteran of the flavor industry, and me. Audrey Fort of Domaine Select is moderating the panel.

This panel is intended for “the industry” — bartenders, spirits producers and the like — but if you’re an interested civilian I’d strongly encourage you to attend for one simple reason:  a crazy-innovative cocktail will be served. And it’s something you can’t get anywhere else. I can’t reveal what it is (yet), but when Audrey told me what it was I stopped and said….”Wait. You can DO that?!?”

Friday, July 18, 2:30-3:00 PM:  Cocktails for a Crowd book signing

I’ll be in the lobby of the Monteleone signing copies of my book about big-batch cocktails. Drop by and pick up a personalized copy to find punches, pitchers and bottled cocktails to make for your next summer soiree, or to give as a gift for your favorite host or hostess.

See you in New Orleans!

Spirited Award finalist! This one is for the bartenders.

Cocktails_for_a_Crowd_COVEROver the Memorial Day weekend, I received some particularly exciting news: Cocktails for a Crowd was named a Spirited Award finalist in the “Best New Cocktail/Bartending Book” category. The awards – part of the Tales of the Cocktail conference held in July – are a very big deal within the drinks industry, honoring bars, bartenders, brand ambassadors, and writers/authors from all over the world.

Though I’ve attended the awards before (this will be my 7th time at Tales!), this is the first time I’ve been been a finalist. And it’s particularly meaningful that the nod is for Cocktails for a Crowd, because the book has its roots at Tales – where I first saw really good drinks being batched in enormous quantities – and incorporates advice and recipes from so many bartenders I’ve met there over the years.

Take a look at the full list of finalists – I’m up against some hard-hitters and winning this is a long shot (although wouldn’t that just be the alcoholic frosting on an already booze-soaked cake?!?).

So I’m going to go ahead and say thank you now to the bartenders who contributed recipes and insight for Cocktails for a Crowd:  Jason Asher, Scott Baird, Corey Bunnewith, Martin Cate, Kevin Diedrich, Tasha Garcia-Gibson, Charles Joly, Ryan Maybee, Jim Meehan, Stephen Savage, Colin Shearn, and Kelley Swenson. Many of these fine folks are up for awards themselves this year, and at the awards ceremony, it’s for them I will be cheering myself most hoarse.

For Burns Night: DIY Bottled Bobby Burns cocktails

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

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.