Prepare Pre-Bottled Cocktails That People Will Actually Want to Drink

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Let’s say you’re going to a house party (or a picnic or a back door) and want to bring some alcohol. Beer and wine is a safe and easy bet, but a bottle of your favorite handcrafted cocktail says “I’ve tried,” but didn’t try too hard. Bottled cocktails are rarely this good, so why not make your own? Preparing delicious, fresh-tasting pre-bottled libations is actually quite simple, you just need to know and follow a few simple rules.

You should know how to keep them

The first thing you need to do is decide how you are going to present your adorable creations. If you’re throwing a party and want to keep the drinks going, a large pitcher will do. But if you want to move them to a friend’s home or give them out as a favor, glass bottles with a hinged lid are the way to go. (You can find them at IKEA or any brewing site.)

Besides bottles, the only other equipment you really need is a funnel and a measuring cup. If you don’t want to carbonate – which we’ll talk about in the last recipe – you’re ready to stir.

Know when to pour them

As Michael Ditch of Serious Eats notes, some ingredients are better bottled than others. If your drink contains fresh fruit juice it is best to drink the day it was prepared, but if it is mostly alcohol (which I recommend) you just need to keep it refrigerated (especially if you are using vermouth, which oxidizes at room temperature ). It is best to avoid cocktails that contain eggs and cream as they taste and look best when made to order.

Know how to mix them

Now comes the fun part. You will want to stick with what Liquor.com calls “heavy classics” like Manhattan, Negronis, and Martini. In addition to the standard ingredients, you will need to dilute them with a little water. This dilution, which is usually achieved by stirring everything with ice, helps to soften the bitter or sour taste and soften any alcoholic bite. (Alternatively, you can skip the initial bottling and add ice later, but I like to make them ready to eat “as is.”) Once mixed, chill in the refrigerator or refrigerator until you’re ready to serve.

I bet you need the recipes.

Bottled Manhattan ( via Liquor.com )

Six 8.5 oz servings

Ingredients:

  • 3.5 cups rye whiskey
  • 14 ounces sweet vermouth
  • 12 drops of Angostura bitter
  • 12 ounces of filtered water

Directions:

Pour everything into a large jug and stir gently to combine. Transfer to bottles of your choice and cap. Refrigerate until tender.

Margarita / Stroller / Sour ( from Serious Eats )

Although these are three different cocktails, the liquor / triple sec / citrus ratio is the same (3 parts alcohol (tequila, cognac, whiskey) to 2 parts triple sec and 1 part citrus juice). The following should be sufficient for a 32 oz batch.

  • 13 ounces of liquor (tequila, cognac, rum, vodka, bourbon, etc.)
  • 8 ounces triple seconds
  • 250 grams of citrus juice (lime or lemon)
  • 6 ounces bottled or filtered water

Directions:

Pour everything into a bottle and shake. Refrigerate and shake again before enjoying.

Bottled Americano ( via Imbibe )

If you want to show off, a soda cocktail is a great way to do just that. It does require a little extra hardware, but I think the extra work pays off. Opening cold has never looked cooler.

Ingredients:

  • 6 oz. Campari
  • 4 oz. sweet vermouth
  • 6 oz. filtered water

Tools:

Instructions:

  1. Combine all ingredients in a large glass jug or jar and refrigerate for at least two hours.
  2. Pour the contents into the desired carbonation vessel and refill with CO2.
  3. Pour the sparkling cocktail quickly into separate bottles.
  4. Using crown and bottle caps, pour and close cocktails. Store in refrigerator for up to 2 months.

Now drink them

Your lovely babies are ready to drink. You can gift them to the host / hostess, serve them at a dinner party, or have a drink on the couch.

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Food & Drink

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