#bottled cocktail

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[kitchensurfing]

How To Make a Bottled Cocktail

What if a making a good cocktail was as simple as opening a bottle of wine? It can be, with a little bit of planning ahead.

Bottled cocktails have popped up at bars and restaurants around the country as an innovative way to serve drinks for a group, and they’re easy to replicate at home. We love making them before a dinner party as an easy aperitif, or bringing them to someone else’s soiree as a hostess gift. Your very own bottled Negroni will be much more memorable than a six-pack you grabbed en route.

Here are a few suggestions for making your very own bottled cocktail:

Stick with stirred. When thinking about which cocktail to bottle, choose a drink that calls for being stirred (as opposed to shaken). If there’s citrus, egg or a carbonated element, it won’t make a good bottled cocktail. Drinks like the Manhattan, the Martinez the Boulevardier and the aforementioned Negroni are all great for bottling.

Dilute your cocktails ahead of time. If you’re planning on chilling and serving the drink straight out of the bottle, add 25% of the total volume of the cocktail in water to make sure your drink isn’t overwhelmingly strong. If you’re planning on chilling your drink by stirring it over ice to order, you can omit the water.

Infuse your cocktails. For a personal twist, add spices or herbs to the bottle; they’ll give an extra layer of flavor to your cocktail. Just make it far enough ahead of time to let the infusion take place.

Bottle and label. There’s no need to go out and buy a new bottle for your cocktail needs. Simply save empty liquor bottles, remove the labels and fill them with your cocktail of choice. To give it a and give them a special label.

Kitchensurfing’s Bottled Boulevardier

Makes enough for 6 to 8 cocktails

Special Equipment:

One 750ml bottle (with top)

Funnel

Ingredients:

3 sprigs lemon thyme, washed and dried

1 cup rye

1 cup sweet vermouth

1 cup Campari

5 ounces water

Lemon twists, for garnish

Place the lemon thyme inside the bottle. In a large pitcher or bowl, mix the rye, vermouth, Campari and water. Funnel the mixture into the bottle, seal the bottle and refrigerate until ready to use. To serve, pour 3 to 4 ounces of the cocktail into an ice-filled glass and garnish with a lemon twist.

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Don't drink to get drunk. Drink to enjoy life.

- Jack Kerouac

[brottle]

P.P.S. Don’t you drink? I notice you speak slightingly of the bottle. I have drunk since I was fifteen and few things have given me more pleasure. When you work hard all day with your head and know you must work again the next day what else can change your ideas and make them run on a different plane like whisky? When you are cold and wet what else can warm you? Before an attack who can say anything that gives you the momentary well being that rum does? I would as soon not eat at night as not to have red wine and water. The only time it isn’t good for you is when you write or when you fight. You have to do that cold. But it always helps my shooting. Modern life, too, is often a mechanical oppression and liquor is the only mechanical relief. Let me know if my books make any money and will come to Moscow and we will find somebody that drinks and drink my royalties up to end the mechanical oppression.

- Ernest Hemingway

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