3 Big Batch Cocktails for a Party 🍹 Blue Lagoon, Long Island Iced Tea, Enzoni

Introduce the concept of pre-batched cocktails for parties or picnics.

Explain the importance of diluting cocktails by 10-20% with water when batching.

Advise against batching cocktails with fresh juices, eggs, or dairy due to spoilage and separation.

Demonstrate making a Negroni by pouring 5 oz (150 ml) each of gin, red sweet vermouth, and Campari into a liter bottle and topping it with 2 oz (60 ml) of water. Shake and store in the freezer or fridge.

Introduce the Enzoni cocktail and its ingredients, noting the use of 20 white seedless grapes and gin.

Muddle the grapes thoroughly in a mixing glass.

Add 4 oz (120 ml) gin, 4 oz (120 ml) Campari, and 3 oz (90 ml) freshly squeezed lemon juice to the mixing glass.

Strain the lemon juice twice to remove bits, using a fine strainer and then a finer strainer or cheesecloth.

Add 1.5 oz (45 ml) rich simple syrup and 2 oz (60 ml) water to the mixing glass.

Mix everything and check for balance, adjusting if necessary.

Pour the mixture into a bottle and refrigerate for at least 3 hours or overnight.

After chilling, pour 4 oz (120 ml) of the pre-batched Enzoni into an old-fashioned glass filled with ice and garnish with green grapes on a skewer.

Introduce the Blue Lagoon cocktail and its ingredients, noting the reduction of blue curaçao for color and the addition of lemon and lime juices.

In a mixing glass, combine 8 oz (240 ml) vodka, 3 oz (90 ml) freshly squeezed lemon juice, 3 oz (90 ml) freshly squeezed lime juice, 0.75 oz (45 ml) rich simple syrup, and 1.5 oz (45 ml) blue curaçao.

Mix and taste the cocktail, noting it should be too sweet and too sour as water will be added later.

Pour the mixture into a bottle and refrigerate overnight.

After chilling, fill a highball glass with ice and pour 4 oz (120 ml) of the cocktail, leaving room for club soda.

Add about 1 oz (60 ml) of club soda, stir, and garnish with a lemon wheel.

Equipment Needed

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