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Try these winter batch cocktails at your next party
Entertaining expert Warren Mendes shares his top batch cocktail recipes for winter get-togethers – a warming hot toddy twist and a zesty tequila crowd-pleaser.
Batch cocktails are the best solution for laid-back entertaining – instead of making one cocktail at a time for each guest, you can whip up a whole round at once and get on with enjoying the party. Whether it’s simple drinks with friends or a fun and festive ‘Christmas in July’ dinner, these batch cocktails from chef Warren Mendes have you covered. For a superstar whisky cocktail to warm everyone up from the inside, Warren’s Salted Caramel Hot Toddy recipe is a must-try. “A Hot Toddy is the classic mix between whisky, honey, hot water, and some lemon, but here I’m doing a salted caramel version to really warm your soul,” says Warren.
Perhaps you’re expecting guests who love margs, palomas and other citrus-forward cocktails? Look no further than Warren’s Salty Chihuahua – a tequila take on the gin-and-grapefruit Greyhound cocktail. “A Salty Chihuahua is the beautiful blend between a margarita and a Greyhound, and one thing – it’s simple and delicious, so grab a jug and let’s prep up a batch for your next party.” says Warren.
How to make a Salted Caramel Hot Toddy
Ingredients (Serves 4)
- 2 lemons
- 4 tbs caster sugar
- 750mL hot water
- 2 tsp sea salt flakes
- 240mL Monkey Shoulder Blended Malt Scotch
- 4 cinnamon sticks or quills
Method
- Juice 1 lemon and cut the remaining lemon into slices. Place the sugar in a small saucepan. Heat over medium heat until the sugar melts and forms a dark caramel. Remove from heat. Gradually (and carefully) add the hot water. Whisk until dissolved.
- Add the salt and lemon juice to the mixture then divide among 4 mugs. Add the whisky, lemon slices and cinnamon.
Tip: For a bourbon version, swap the Scotch for Basil Hayden Kentucky Straight Bourbon Whiskey.
How to make a Salty Chihuahua Batch Cocktail
Ingredients (Serves 4)
- 200mL Jose Cuervo Especial Tequila Silver
- 200mL Cointreau liqueur
- 500mL Ruby Red grapefruit juice
- 1-2 tbs caster sugar
- 2 grapefruits, rind finely grated
- 3 tbs salt flakes
- Ice cubes, to serve
- Ruby Red grapefruit slices, to serve
Method
- Combine the tequila, Cointreau and grapefruit juice in a jug. Add the sugar. Stir until the sugar dissolves and the mixture is well combined.
- Combine the grapefruit rind and salt on a plate. Wet the rims of 4 tumbler serving glasses and dip in the salt mixture to coat. Fill the prepared glasses with ice. Divide the tequila mixture among the glasses. Garnish with grapefruit slices.
Tip: To get 500ml freshly squeezed grapefruit juice, you’ll need 4-6 Ruby Red grapefruits (depending on how juicy they are).
Stock up for winter cocktails
Make sure you have quality Scotch and bourbon in your liquor cabinet so you’ll be ready to make a round of Salted Caramel Hot Toddies on a chilly winter’s night in with friends. Pick up a bottle of rich, sweet and spicy Basil Hayden Kentucky Straight Bourbon Whiskey along with Monkey Shoulder Blended Malt Scotch – technically a triple malt, it’s produced with single malts from distilleries in Speyside and has hints of vanilla, orange and honey.
Become the master of the Salty Chihuahua cocktail with a bottle of Jose Cuervo Especial Tequila Silver – smooth and balanced, it has notes of agave, caramel and fresh herbs. You’ll also need Cointreau, the clear orange-flavoured liqueur that brings sweetness and freshness to classic sour cocktails including the Margarita, Cosmopolitan and more.
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