3 DIY Fall Batch Cocktails: Whisky Drinks for Festive Gatherings
Making batch cocktails beforehand for any gathering can save one their hours on the day of the event. It also helps minimise the amount of alcohol used per serving. Fruits like apples, cranberries, strawberries and pears are easily available in the fall months, so it is a good idea to use such ingredients for the batch cocktails.
You can even add whole spices like cinnamon, clove, cardamom, star anise or fresh and candied ginger to the cocktails.
Here is a list of whisky-based cocktails you can try out for any fall-themed soiree at home.
Spiced Apple and Whisky Punch
Ingredients:
375 ml whisky
1 l apple cider
240 ml fresh lemon juice
120 ml wild honey
4 green cardamom
2 cinnamon sticks
500 ml soda water
Thinly sliced apples and lemon for garnish
Ice cubes for serving
Method:
Start by making a honey syrup by diluting wild honey in water and simmering it on low heat for a few minutes. Wait until it cools down.
Add in the liquids – honey syrup, whisky, apple cider and lemon juice – to a large pitcher and keep it stirring for a few minutes until everything has come together.
Then, drop in the whole spices – cinnamon sticks and cardamom – into the concoction.
Refrigerate this mixture for a few hours to let all the flavours meld.
Just before you serve, add the soda water and stir gently.
Garnish with slices of apple and lemon, and serve in glasses filled with ice.
This cocktail can also be served warm by gently heating it in the microwave for a minute. Do not overheat to prevent the alcohol from boiling off.
Cranberry Whisky Sour
Ingredients:
300 ml whisky
500 ml cranberry juice
120 ml fresh lime juice
120 ml simple syrup
250 ml soda water
Dried cranberries and lime slices for garnish
Ice cubes for serving
Method:
Begin by combining the cranberry juice, lime juice, simple syrup and whisky in a punch bowl.
To preserve the carbonation in the soda water, add it to the glasses individually with ice just before serving.
Immerse the dried cranberries in lukewarm water to rehydrate them.
You can make this cocktail a day in advance and store it in an airtight bottle.
Pear and Ginger Whisky Fizz
Ingredients:
375 ml whisky
500 ml pear juice
15 gm grated ginger
70 gm plain sugar
120 ml fresh lemon juice
500 ml soda water
Pear slices and candied ginger for garnish
Ice cubes for serving
Method:
In a small saucepan, bring 200 ml of water to boil, and add sugar and ginger. Simmer this liquid for a few minutes till it becomes golden in colour, sticks to the back of the spoon but is still runny. Let the ginger syrup cool down.
In a big jar, mix the whisky, pear juice, ginger syrup and lemon juice and stir well.
Pour the soda water into separate glasses, add the ice and incorporate the whisky mix.
Garnish the drink with slices of pear and candied ginger, and serve.
This drink can also be made a day in advance and stored in the refrigerator in a sealed bottle. The ginger syrup, on the other hand, can be bottled and stored for up to a month.
Do remember that like everything, alcohol is best consumed in moderation. Always drink and serve responsibly!
