We’ve curated a short list of the best batched cocktails for you to enjoy this New Year’s Eve. Simplify your celebrations with a little preparation prior and you’ll be sipping tasty punches, pitchers and batched cocktails.
The Philadelphia Fish House Punch, one of the most famous of punch recipes, was first referenced in writing as far back as 1794. The drink originated at the ‘State in Schuylkill Fishing Corporation’, a fishing and social club in Philadelphia established in 1732.
Louisiana native Ernest Raymond Beaumont Gantt opened a bar named Don the Beachcomber back in 1934 after being inspired by his travels in the South Pacific. The bar was a tropical-themed bar and restaurant in Hollywood, California, complete with flaming tiki torches and rattan furniture. The drinks menu was potent and rum centric.
A riff on a classic Old Fashioned. Essentially a Rum Old Fashioned with a apple juice float. The Jamaican dark rum’s caramel notes play well with the tart freshly pressed apple juice.
A unique tiki style cocktail. First created in the 1970s in Kuala Lumpur at the Aviary bar in Kuala Lumpur, this tropical concoction combines a delicious mix of dark rum, Campari and fruit juices.
First made popular in a New Orleans bar, Pat O’Briens, back in the 1940s. The drink was named after the glasses that the first drinks were served in (still known as the hurricane glass).
The Planter’s Punch originated from the Caribbean over a century ago. Originally a simple combination of a full-flavored rum with lime juice, sugar, spice and ice. The following recipe is one of the basic recipes refined by Beachbum Berry.
The Navy Grog began as a means for British sailors to enhance and preserve the water they stored on ship and get vitamins to fight diseases. This grog dates to the mid 1700’s and was typically a mix of rum, water, honey or molasses, lemon and cinnamon. This particular recipe was refined by Don the Beachcomber.