There’s an art and science to making fresh-tasting, icy-cold cocktails for a crowd from a pitcher or a punch bowl. How far ahead can you mix ingredients? How does ice and water, for that matter, factor into flavor? Why do punch drinks often taste either watered-down or waaaay too strong? In Maggie Hoffman’s excellent new cocktail cookbook, Batch Cocktails, you’ll learn how to make perfect batch cocktails so you can back away from the shaker or bar cart and actually enjoy the food, friends, and family at your own party.
Maggie shares tips and tricks from the best bartenders in the country, along with recipes for nuanced (fruity, spicy, herby, bitter, tart, whatever you like), perfectly scaled-up cocktails or non-alcohol drinks specifically crafted to fill pitchers, punch bowls, and those giant drink dispensers that look so fun at a cookout. This beautiful book will absolutely make you want to have a party.
Side Porch Sangria