Drinks by the Gallon: Manhattans and Prairie Punch
As part of my Cocktails 101 series over at the cityhomeCOLLECTIVE blog, I recently wrote a history/rant on that gorgeous hit of rye, The Manhattan. For this very tough and hard-hitting bit of research, I spent an afternoon chatting and drinking with bartender extraordinaire Amy Eldridge at the classic Salt Lake watering hole, Bar X. Somebody’s gotta do it. Quite a few folks have been asking me lately about drinks by the pitcher or punch bowl for a crowd over the holidays, so here are a couple of my standards: one is for Manhattans pre-made in the freezer, the other for a citrusy punch that you need to plan about a day of lead time for to make the classic oleo saccharum (“oil sugar”). Both with whiskey, of course!
Manhattans by the Gallon This edition of “How to get your family shitfaced in large batches” courtesy of Amy Eldridge. Perfect for the holidays!
1) Take a very large freezer-safe pitcher or hefty gallon jug, and fill it with:
one bottle sweet vermouth
two bottles rye whiskey
and the equivalent of one bottle filtered water
2) Put upright in the freezer for at least a couple of hours or overnight [it won’t freeze because of all of the alcohol, but may get a little slushy].
3) Portion out cocktails directly into chilled glasses as needed, with a couple of dashes of bitters dropped into each glass first, and a cherry garnish to finish. Or, fill a pretty glass pitcher with the booze and one of those wicked cool ice insert thingies so your Manhattans stay icy cold without getting diluted. Let your guests serve themselves until you call them a cab and boot their ass to the curb. Cheers!
High West Prairie Punch
Finca’s bar man Scott Gardner resurrects the concept of an artisanal punch in this recipe, harkening back to the time when every bar or local watering hole worth its salt had a proprietary and exclusive house punch. The traditional oleo saccharum (“oil sugar”) preparation takes some lead-time to assemble, but is worth the effort to create a well-blended traditional punch. Here’s his recipe, which makes A LOT (good for a party of 20 or more guests):
1) At least two hours, or up to one day ahead, prepare oleo saccarum by gently muddling 8 oz. granulated sugar and the peels of 6 lemons.
2) After the sugar has turned to a syrup/paste consistency, add 6 oz. lemon juice, stir to combine, and let sit for an additional 30 minutes.
3) Strain out the lemon peels from the mixture and discard
4) In a large punch bowl (or two pitchers), combine:
- lemon sugar
- 1 bottle (apprx 25 oz.) High West American Prairie Reserve bourbon
- 40 oz. cold water
- ½ oz. angostura bitters
- Just before serving, add ice to chill your punch
- Float 8 oz. brut cava on top of the punch
- Garnish with lemon wheels and a generous grating of fresh nutmeg
- Note from A Bourbon Gal: Lovely served in shallow ‘coupe’ stemmed glasses
For more punch recipes made the old, old fashioned way [um, not with 7up and floating sherbet], check out David Wondrich’s history of the flowing bowl, Punch [Penguin 2010].