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.
Ensure you choose a great rye whiskey as it’s centric to the classic cocktail, driven by it’s spicy profile. Whiskies such as Sazerac Rye, Rittenhouse Rye and WhistlePig Rye all work well in a Vieux Carré.
The Toronto cocktail is a cousin of the of the Old Fashioned, with the addition of Fernet Branca. Because it’s December, Corpen Distillers wanted to make it a bit more festive with the addition of a Christmas tree simple syrup which was then complimented with Cynar in place of Fernet.
The Vieux Carré originates from the Carousel Bar in the French Quarter of New Orleans. This complex cocktail packs a lot of punch especially after we used a Bonded Rye such as Rittenhouse.
First created by Enzo Enrico of Milk and Honey, New York City in 2003. The Red Hook has strong similarities to a classic Manhattan and was also inspired by the Brooklyn cocktail.
The Improved Whiskey Cocktail is a surprisingly smooth mix of rye whiskey (preferably Rittenhouse Bonded Rye Whiskey), Luxardo Maraschino liqueur, a touch of sugar and Angostura Bitters.
An essential classic cocktail for the whiskey lover. The Manhattan consists of rye whiskey, sweet vermouth and bitters stirred over ice and strained into a chilled glass.
The Trinidad Sour is packed full of bitter flavours thanks to the key ingredient, Angostura bitters. The full shot of bitters is balanced with orgeat (almond syrup) and fresh citrus in addition to a small part of rye whiskey.
The Sazerac is one of America’s earliest cocktails and is native to New Orleans. Peychaud’s bitters is a key ingredient. It is a sweeter style bitters with a floral aroma. The Sazerac was originally made with cognac, but an insect epidemic destroyed many French vineyards and was cause to change to the readily available rye whiskey.
The Ward 8 cocktail is closely related to a classic whiskey sour. The recipe utilises grenadine for the sugar aspect with the addition of freshly squeezed orange juice and was created in Boston back in 1898.
