Batch the cocktails for your next gathering, and you can be part of the fun, too
Let’s face it: Making cocktails for a crowd is quite easy, but executing multiple different drinks over and over can be a tedious chore, especially when you want to enjoy the fun, too. The solution? Bottle these crowd pleasers in advance of your next party or backyard barbecue.
Your guests will be blown away with your attention to detail and this fun way of serving iconic cocktails.
Mix up this rosé-based sangria recipe ahead of your next outdoor gathering.
• 3 cups dry rosé wine
• 0.5 cup brandy
• 0.5 cup Okanagan Spirits rhubarb liqueur
• 2 cups white cranberry juice
• 2 cups sliced strawberries
• 1 mango, peeled, pitted and cubed
• 2 cups soda water
In a large container such as a gallon-sized glass jar, combine all ingredients except soda water. Seal container and refrigerate for 12 hours or overnight. Remove fruit, place in ice moulds or freezer bags and freeze.
Raise a glass to the supporting cast of B.C.’s cocktail scene—local craft syrups, sodas, tonics and other mixers
Forget the genie. Professional bartending expertise is captured in each bottle, can and jar of these B.C.-born cocktail mixers, which are often natural and preservative-free, too. To let loose your cocktail creativity, just add craft spirits.
These British cocktails are worthy of a royal celebration
Wedding bells will be ringing this spring at Windsor Castle and you are going to need some cocktails to celebrate, too. With this as inspiration, let’s take a glance at some iconic British tipples and learn how to make them.
This British-inspired cocktail was created in 2017 by Justin Taylor, in Vancouver.
• 1 oz Odd Society Wallflower Gin • 1 oz sloe gin • 0.75 oz fresh lemon juice • 0.25 oz honey syrup (see note) • 0.75 oz pasteurized egg whites • 3 dashes Bittered Sling Kensington Bitters • 3 drops rose water
Chill a coupe glass with ice. Combine all ingredients in a cocktail shaker with ice and shake vigorously for 20 seconds. Fine strain cocktail into the chilled cocktail glass. Garnish with dehydrated rose petals. Serves 1.
This classic cocktail was created in 1984 by Dick Bradsell, in London.
• 1.5 oz London Dry gin • 0.75 oz fresh squeezed lemon juice • 0.5 oz simple syrup (see note) • 0.5 oz Okanagan Spirits Blackberry Liqueur
Combine gin, lemon and simple syrup in a cocktail shaker with ice and shake. Strain over fresh ice in a double old-fashioned glass. Cap cocktail with crushed ice. Drizzle blackberry liqueur over the top of the cocktail. Garnish with fresh organic blackberries. Serves 1.