Here’s a easy way to offer your dinner party guests a cocktail without having to hire a bartender.
You batch it before guests arrive. These whiskey cocktails – Manhattan, Vieux Carre, Boulevardier – all work well because the only ingredients are booze. They don’t use any citrus juice or sugar. No shaking either. And you batch them in a bottle with NO ice so it’ll keep in your fridge.
Here’s one of my favorites to try : A Manhattan with Meyer lemon-infused Cynar (in place of vermouth).
First infuse the Cynar – (an Italian liqueur distilled from artichokes) with Meyer lemon peels for one week. (use the peels only, use 4 or 5 lemons). If you’re making 8 drinks infuse 8 ounces, 10 drinks infuse 10 ounces, and so on.
After the week of infusing, it’s time to batch the drink. Use an empty wine bottle or any vessel that you prefer.
Use two parts rye whiskey OR bourbon to one part Meyer lemon-infused Cynar.
Optional – A dash of Angostura bitters if you have it, but it’s not necessary.
Keep it in the refrigerator and pour to orderer a large ice cube and serve with a Meyer lemon twist.