With the start of the HOT weather, summer entertaining season is now officially in full swing!
Pitcher cocktails is the latest trend on the cocktail scene as we creep into the summer months, cocktails served in pitchers go hand-in-hand with the punch phenomenon that became popular over the past year. The trend couldn’t come at a more convenient time as everyone starts their outdoor entertaining repertoire, leaving more time to enjoy company and less time to worry about mixing drinks!
Perfect for al fresco festivities, here’s a refreshing recipe from New York mixologist Kenneth McCoy (Rum House, Ward III) which you can easily whip up in a large batch for a group of guests. Using the dry style Brugal Extra Dry Rum, this punch mixes perfectly with the fruity ingredients to create a balanced summer drink – without being overly sweet.
Created by Kenneth McCoy – Rum House, Ward III
1 bottle of Brugal Extra Dry Rum
2 oz. Highland Park 12 Year Old Scotch Whisky
2 oz. Gran Classico Bitters
8 oz. Cocchi Americano
2 oz. Agave syrup
6 oz. Fresh squeezed orange juice
6 oz. Fresh squeezed lemon juice
6 to 8 slices of orange rind
6 to 8 slices of lemon rind
Pour all ingredients into large pitcher and add ice, chill for at least an hour, sweeten to taste, top off with champagne serve with an orange and lemon rind in chilled rocks glass with 1 large cube of ice. Serves 15 to 20 people.
Rolling out this month, Brugal Extra Dry (SRP $19.99) is a blended crystal-clear, white rum that is aged 2 – 5 years in white American oak casks prior to undergoing a triple filtration process. The result is a smooth, dry and refined flavor profile which may be enjoyed neat or on the rocks, as well as in your favorite rum cocktail.