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Download Cocktails for a Crowd: More than 40 Recipes for Making by Kara Newman PDF

By Kara Newman

During this tasty little quantity, wine and spirits specialist Kara Newman bargains forty two fail-safe recipes for making nice cocktails in batches, proving that no host desire ever spend the night trapped in the back of the bar. With suggestion on measuring and conversion suggestions, beneficial tricks on balancing flavors, and many counsel for getting ready sooner than time, the delights of beverages frequently ready separately are simply duplicated on a bigger scale. Enriched with 24 colour pictures, this helpful ebook makes a successful present for summer time enjoyable.

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Additional info for Cocktails for a Crowd: More than 40 Recipes for Making Popular Drinks in Party-Pleasing Batches

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Cook over medium-high heat, stirring constantly, until the sugar is dissolved. When the syrup starts to boil, lower the heat to maintain a simmer. Gently roll the rosemary between your hands to release the aromatic oils, then add it to the syrup. Cook, stirring occasionally, for 10 minutes. Let cool to room temperature, then remove the rosemary sprigs and strain the syrup if need be. Stored in a covered container in the refrigerator, the syrup will keep for about 2 weeks. Melon Margarita Madness SERVES 8 TOTAL VOLUME: ABOUT 9 CUPS 3 cups watermelon, cut into 1-inch pieces and seeded (see Note) 12 ounces (11/2 cups) silver tequila 6 ounces (3/4 cup) orange liqueur (such as Grand Marnier), plus more as needed 6 ounces (3/4 cup) freshly squeezed lime juice 4 cups ice cubes SALT AND PINK PEPPERCORN RIM (OPTIONAL) 2 tablespoons sea salt 2 tablespoons finely crushed pink peppercorns Lime wedges 56 Cocktails for a Crowd This has to be one of the most refreshing summer cocktails imaginable.

Shake the cocktail again, then pour it over the ice. Garnish each drink with a pineapple chunk and cherry skewered on a toothpick accompanied by a sprig of mint. Crushed ice 8 pineapple chunks, for garnish 8 maraschino cherries, for garnish 8 sprigs fresh mint, for garnish The Recipes: Tiki & Tropical Drinks 61 Zombie SERVES 8 TO 10 TOTAL VOLUME: 5 CUPS 12 ounces (11/2 cups) reposado tequila 8 ounces (1 cup) absinthe 8 ounces (1 cup) pineapple juice 4 ounces (1/2 cup) passion fruit syrup (such as Monin) 4 ounces (1/2 cup) freshly squeezed lime juice 4 ounces (1/2 cup) agave nectar Crushed ice 4 ounces (1/2 cup) 151‑proof rum (such as Lemon Hart) 8 pineapple wedges, for garnish 62 Cocktails for a Crowd This dangerous-sounding drink was made famous by Don the Beachcomber, one of the leading midtwentieth­-century tiki icons, who never revealed his secret recipe.

It typically isn’t served as a punch but works quite well in this format. Serve this fresh, fragrant variation at any occasion that calls for toasting, like a brunch or a bridal or baby shower. A simple chunk of ice, such as one frozen in a loaf pan or bowl will suffice, but for a special, decorative touch, consider freezing orange wheels inside the ice (see page 20). In a punch bowl, combine the gin, lemon juice, simple syrup, and bitters and stir until thoroughly blended. Just before serving, pour in the Champagne and stir gently.

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