I love bringing prebatched cocktails to a park when hanging around with friends, it feels so much more delicate than drinking the casual beers... Always with a cooler bag and a big chunk of ice as portable fridge ;). Would love to get to know more prebatched cocktails!! :)
I did a batched Negroni to take to family Christmas last year. Pack that, a tray of the best ice cubes you can make and an orange or two and your are set to sit back and watch family drama unfold around you !
Nicely done! In our home Negronis, I now split the Campari 50-50 with Aperol. As you said, it becomes a wee bit more approachable and our friends seem to enjoy it very much! Slainte!
Great video!! So I guess you can do this with any drink (mostly boozy drinks), but just pre-mixing the booze, add any citrus or ice later? 🤔 Have to try.
Ah - I spot the Nordes Gin in the background - what do you make of it? It's REALLY heavy on the botanicals, so having to pick-and-choose which ones to use it in. Shines in a Negroni where a gin can sometimes get lost, but way too much for a Martini or even G&T to my tastes...
It was everywhere when I was just in Europe! I like it but you’re right, it definitely doesn’t fit into everything. I find it quite fruity with the Albariño base, and very herbal. At Bomba we serve it with elderflower tonic and sage which works well - would definitely work in a Tom Collins too!
I get your point, we go through it quickly enough at the bar that I think it would be minimal but probably not practical storage for a home bar where it would sit in there for longer!
It’s never lasted long enough for me to test this haha… but jokes aside it’s very stable, but does has the vermouth component so I would say any longer than a month you’d just want to check on it. In the fridge I think at least a couple of months though!
Hmm, sorry, but I would feel cheated being served a batch version. It's not about the drink, but the experience. I love negronis, but I can make them too. It's the prep and presentation that adds the magic!
I get your point but I think it does depend on the venue - smaller venues where the focus on the bar making to order makes sense, whereas in the restaurant it’s essentially a dispense bar so consistency and speed are paramount.
You can batch any cocktail that is all booze - I keep bottles of pre-mixed Cajun Martinis (in the freezer), Black Manhattans and Irish Old Fashioneds on hand. You can do any cocktail really, if you want to pre-mix the alcohol and add the rest when you make the individual drink. On the other hand, I have never "enjoyed" a Negroni. IMO, Campari ruins just about anything it touches in any meaningful quantity. Any more than 1/2 oz in a cocktail is to me borderline undrinkable.
I love the idea of mixing batch cocktails. Could we please have more recipes ? Thank you !
I love bringing prebatched cocktails to a park when hanging around with friends, it feels so much more delicate than drinking the casual beers...
Always with a cooler bag and a big chunk of ice as portable fridge ;).
Would love to get to know more prebatched cocktails!! :)
I did a batched Negroni to take to family Christmas last year. Pack that, a tray of the best ice cubes you can make and an orange or two and your are set to sit back and watch family drama unfold around you !
"Gateway Negroni." Love it! This must be how cocktails get their names. 🥃❤
Nicely done! In our home Negronis, I now split the Campari 50-50 with Aperol. As you said, it becomes a wee bit more approachable and our friends seem to enjoy it very much! Slainte!
I do this too sometimes. The 50-50 split of Campari and Aperol can be so lovely in a Negroni!! 🙂
@@christinecamley Yes, and a great way to get friends who might not know otherwise to taste and surprisingly enjoy a "bitter" drink.
@@aginsfbayarea7350 Yes!!
I want to have a 15 liter jug of gin for my little private bar!!!
Love a batch or party bunch to make all guests happy 🤪 Thanks for sharing!
Thank you more videos like this please big batch cocktails!❤❤❤❤
Now I know! Thank you!
perfect idea
Absolutely fab!
At first I read that as "Beach Negroni". Now I'm starting to wonder a beach themed Negroni would be. Might just be a Jungle Bird.
that's indeed what a beach negroni is :) Jungle bird
Exactly! Or there are some fun fruity gins nowadays, in Australia there’s a Poor Toms Pina Colada Gin or 78 Degrees have a Sunshine State one 😋
LMAO the jug says "Manly spirits"?? (But also, great video! Love the channel!)
Haha it’s a place in Sydney, has definitely caused some confusion sometimes!
Nice top you look so pretty
Like the ape, from Greg the Bunny(IFC) said" that's what i call a Party Favor" 😮
Try hanging a bent paperclip between the bottle and the funnel to break the seal.
Good trick. But I always though that funnels should have a kink all the way down, so that wouldn't be needed!
Great video!! So I guess you can do this with any drink (mostly boozy drinks), but just pre-mixing the booze, add any citrus or ice later? 🤔 Have to try.
Exactly, I hatch a lot of drinks like that - everything except the citrus, then all you have to do is add the juice and shake 😊
Nice.
More like this or recipes....
Thanks
Ah - I spot the Nordes Gin in the background - what do you make of it? It's REALLY heavy on the botanicals, so having to pick-and-choose which ones to use it in. Shines in a Negroni where a gin can sometimes get lost, but way too much for a Martini or even G&T to my tastes...
It was everywhere when I was just in Europe! I like it but you’re right, it definitely doesn’t fit into everything. I find it quite fruity with the Albariño base, and very herbal. At Bomba we serve it with elderflower tonic and sage which works well - would definitely work in a Tom Collins too!
@@BehindtheBar Thanks for the tip! An INCREDIBLE Scottish gin if you can get it over there - Hills & Harbour, utterly sublime.
I feel funny taking liquor out of plastic. Always afraid of the disaolved microplastics
Then you should be afraid of everything you eat because plastic is used in all areas of food production.
@@paigeconnelly4244 I am lol
Etoh also dissolves nonpolar stuff like plastics much more easily than water....
I get your point, we go through it quickly enough at the bar that I think it would be minimal but probably not practical storage for a home bar where it would sit in there for longer!
What's the life on this if it's kept in the fridge?
It’s never lasted long enough for me to test this haha… but jokes aside it’s very stable, but does has the vermouth component so I would say any longer than a month you’d just want to check on it. In the fridge I think at least a couple of months though!
Love batching drinks but almost wish I could unsee that plastic thing, ugh. Thank you for the eye-opener; now I know 🤢
😂 lifting the curtain…
I wonder what Hogarth would of made of that image of you pouring that gin LOL
Hmm, sorry, but I would feel cheated being served a batch version. It's not about the drink, but the experience. I love negronis, but I can make them too. It's the prep and presentation that adds the magic!
I get your point but I think it does depend on the venue - smaller venues where the focus on the bar making to order makes sense, whereas in the restaurant it’s essentially a dispense bar so consistency and speed are paramount.
You can batch any cocktail that is all booze - I keep bottles of pre-mixed Cajun Martinis (in the freezer), Black Manhattans and Irish Old Fashioneds on hand. You can do any cocktail really, if you want to pre-mix the alcohol and add the rest when you make the individual drink. On the other hand, I have never "enjoyed" a Negroni. IMO, Campari ruins just about anything it touches in any meaningful quantity. Any more than 1/2 oz in a cocktail is to me borderline undrinkable.