Jug Cocktails for a Party
I was asked to provide cocktail recipes for Lime Venue Portfolio who will help you find the perfect meeting, party or conference venue in unique and unusual locations. Who wouldn’t want to go to a Christmas party at the London Science Museum, or an exhibition at Manchester Art Gallery or a wedding reception at Grove House, London?
I love a cocktail or two and if I’m planning a drinks party or having friends round for an informal dinner party sometimes I just want to concentrate on enjoying their company without all the folderol of mixing and shaking cocktail after cocktail in another room away from all the chat and laughter.
So I thought how about mixing a cocktail in a jug so it’s all ready to pour when the guests arrive and continue to pour throughout the night as the chat and laughter turns into dancing and singing – just the ticket. Only thing is, I make dogs bark with my singing but I do mix a mean cocktail.
And if I was at a wedding party or corporate venue and these cocktails were served as you arrived then I would be one happy guest. Minus the singing.
Bitter Orange Sparkle (makes 1 jug)
Crushed Ice, one large double handful
550ml French Vermouth, chilled
120ml Grand Marnier
Zest of half one large orange
Juice of one large orange
225ml soda water
Angostura Bitters, 4 good shakes
Thyme sprigs, left whole
Put crushed ice into the jug, pour over vermouth, add the Grand Marnier, zest and juice of the orange, soda and finally the Angostura Bitters. Stir with the thyme leaves leaving them in whole for a couple of minutes and then remove when ready to pour.
Summer Fruit Spritzer (makes 1 jug)
Crushed ice, one large double handful
1 bottle Vino Verde, chilled
160ml Grand Marnier
2 tablespoons Agave Syrup
300ml soda water
2 peaches, sliced
Put crushed ice into the jug, pour over the Vino Verde, Grand Marnier, add the Agave Syrup, top up with soda water. Add the fruit, giving everything a good stir. The juice in the blackberries will start to give the cocktail a wonderful hue of late summer.