.jpg)
Pre-batched and bottled cocktails makes for great to-go cocktail program offerings and can also easily be turned into a fun home project. Mix up a batch of Bottled Blackberry Lemon Crush or Smokey Margarita for cocktails ready anytime you are!
Bottled Blackberry Lemon Crush
This bottled cocktail is perfect to make ahead, can be easily doubled or tripled, and is a great way to incorporate last year’s frozen stash of blackberries.
Recipe Tips:
- The recipe incorporates Limoncello which is also easy to make at home, be sure to read through that recipe before you make the bottled cocktail. If you want to substitute something else for the Limoncello you can use Cointreau or Grand Marnier, or just add more vodka (be sure to taste for sweetness if using more vodka).
- You can bottle in any kind of glass bottle that has a cap. If you’re a home-brewer use your bottle capper and order some small 187 bottles online.
Makes about 5 1/4 cups or 6 (187 ml) bottles
3/4 cup fresh squeezed lemon juice
1/2 cup fresh or frozen blackberries (you can also substitute raspberries)
1 1/2 cups water
1/2 cup sugar
—————————–
1 1/2 cups vodka
1/2 cup Limoncello (purchased or try making Quick & Easy Limoncello – recipe follows)
1/2 cup pomegranate juice
—————————–
6 – 187 ml glass bottles and crown beer cap*
Place the lemon juice, blackberries, water, and sugar in a blender and blend to infuse the blackberries. Fine strain into a large pitcher. Add remaining ingredients and stir to combine.
Fill bottles 1-inch from top using a funnel. Cap using a beer capper or screw on caps depending on what kind of small bottle you are using. Refrigerate for up to 2 weeks. Serve well chilled and shake before serving.
Quick & Easy Limoncello
Before squeezing lemons for fresh juice, zest the lemons and set aside for this recipe.
Makes about 2 1/4 cups
1 1/2 cups citrus vodka (or substitute plain vodka)
3 lemons
3/4 cup sugar
1/2 cup water
With a potato peeler, peel the zest from the lemon, being sure not to get any white pith. Place the vodka and lemon peel in a clean quart glass jar with lid. (Use the rest of the lemon for another purpose.) Cap the jar and shake well. Let sit at room temperature for 3 days, shaking the jars every couple of days. Then strain out the lemon peel and discard.
After the lemon peel infusion is done, bring the sugar and water to a boil in a large saucepan, stirring to dissolve the sugar. Boil for 2 minutes, then let cool to room temperature.
Strain the vodka into a pretty bottle. Add the cooled sugar syrup, cap bottle, and shake to combine. Store at room temperature for up to 2 months, or refrigerated for 1 year.
Recipe © Kathy Casey Liquid Kitchen®
Photo Credit: Kathy Casey Food Studios®
Smoky Margarita Pre-Batch
Make up a batch of Fresh Lime Elixir ahead of time then you’re ready to shake up a great margarita anytime! If smoky mezcal is not your thing, then just make the drink with all tequila.
Makes 25.5 oz – or 1 750 ml bottle, about 8 cocktails
8 oz (1 cup) reposado tequila
4 oz (1/2 cup) Mezcal
1 1/2 oz Cointreau
6 oz (3/4 cup) simple syrup (or use ½ cup simple syrup + 1/4 cup Monin Organic Agave Nectar)
6 oz (3/4 cup) fresh lime juice
Garnish: lime wheels, fat orange peel, pinch ruby salt [made with 2 parts Fresh Origins Mini Cranberry Crystals + 1 part Mini Hibiscus Crystals + 1 part Kosher Salt] (optional)
Combine all ingredients into a pitcher and stir. Funnel into a 750 ml glass bottle. Cap and store refrigerated until ready to use.
When ready to serve: Measure 3 ounces of Smoky Margarita Mix into a cocktail and fill with ice. Cap and shake. Pour into a glass. Express the orange peel oil over drink and twist. Garnish with lime wheel and a tiny pinch of ruby salt.
Recipe © Kathy Casey Liquid Kitchen®
Photo Credit: Kathy Casey Food Studios®
.jpg)
