Supper Club
Classic Cocktail Bar
My one hard-fast entertaining rule: no cocktail should be served without a snack of some kind. I am a huge fan of lazy-fancy appetizers like potato chips and dip caviar, seasonal crostini or a vegetable tart cut into bite-sized squares — anything that can be made the morning of and dressed right before you put it out on the table. So for this post I gave you one snack, and three cocktails for the ultimate classic cocktail party (bar).
-Menu-
INGREDIENTS
all units: U.S. Imperial
OLIVE OIL “WASHED” GIN:
- 1 750ml bottle of gin (Fords, Four Pillars London Dry)
- 4oz or ¼ c high quality Extra Virgin Olive Oil
- A few sprigs of rosemary or fresh fennel frond
BATCH MARTINI:
- 750 ml of olive oil infused gin
- 3⁄4 cup (180 mL) of dry vermouth
- 3⁄4 cup (180 mL) of bottled or filtered water
- Garnishes: lemon twists, olives, cocktail onions
OLIVE OIL “WASHED” GIN:
A few days before your planned soiree make the olive oil infused gin. In a large container sealable lid, pour in the gin, olive oil and shake vigorously. Then add in the herbs and allow to infuse on the counter for 12 hrs.
Remove the herbs and pour the infused gin into a freezer safe container, for at least another 12hrs. The olive oil will freeze and separate from the gin. Remove from the freezer and quickly strain the gin through a very fine strainer. The point is to remove the olive oil solids from the gin for a clear liquid. You can repeat this process as necessary but keeping the mixture in the freezer helps the fat and alcohol separate.
BATCH MARTINI:
Pour all ingredients in a glass flip-top bottle (these are essential in my house) and store in the fridge if using that evening, or freezer for longer storage. Be sure to leave a little extra room because the liquid might freeze slightly.
Remove from the fridge/freezer and set out for guests in an ice bucket, with martini glasses, and garnishes for a serve yourself martini bar.
INGREDIENTS
all units: U.S. Imperial
- 1.5 oz London Dry Gin
- .75 oz Cocchi Americano
- .5 oz Blanc Vermouth
- Lemon or Grapefruit peel for garnish
Pour all the ingredients into a cocktail mixing glass and stir over ice, allow to dilute for 60 seconds.
Serve in a rocks glass, over a large single ice cube, with a citrus peel garnish.
INGREDIENTS
all units: U.S. Imperial
4oz Bourbon
2oz Averna
2 dashes Angostura Bitters
4 Luxardo Cherries
In a cocktail mixing glass, pour the bourbon, Averna over ice and stir. Wait 1-2 minutes for the ice to dilute the spirits. Serve up in a chilled glass, with brandied cherries
serves 2
