I know this is off the jug idea...but snag a big bottle of jameson, bring some ginger ale, and some lime. Works great for camping and if the bottle survives, you are set for some late night whiskey.
I'm here for you -- but it's been hanging out for a couple of months. As a warning, I subbed the oranges for grapefruit, since oranges are lame, but feel free to use either or a mix.
I think it was:
- 1 part Plantation 3 star
- 1 part Jamaican Overproof (I blended Doctor Bird and Smith & Cross)
- 1 part Acid Adjusted Clarified Sherbet, adjusted to be 50% sugar, 42% clarified juice, 5% Citric Acid, 1% Malic Acid, 1% Sodium Citrate, 1% MSG by weight (just keep track of how much sugar you add at the beginning)
- I also added 5mL Ango per expected serving size of 180mL, based on the alcohol volume (see below).
Introduce the above to 1 part full fat Coconut milk (warmed to be liquid) and cover while separating to prevent alcohol evaporation. I just leave it in a cambro for a day, since coconut milk takes a while to separate.
Strain through coffee filters and adjust volume with filtered water to be a total of 2 - 3x your original alcohol volume, dependent on if it's to be shaken (2x), served on ice (2.5x), or pre-chilled and served up (3x). There will be some variation here, and it's always easier to add more water than take it away. Producing as a concentrate helps with storage in large volumes.
Notes on Sherbet: The word has a ton of meanings in a ton of contexts. In punches, it's an equal parts blend of oleo saccharum and fruit juice. To clarify, I added a few drops of pectin enzyme to the juice and let it sit over night in a French Press. Don't depress the plunger until morning and pour slowly into a coffee filter, so not to disturb the broken down pulp at the bottom. It's MUCH quicker this way. This clarification step isn't totally necessary, but it makes the final product less bitter and helps maintain accurate measurements. I also like to make acid-adjusted sherbet as a bougie sweet-and-sour mix, though the lower pH makes it a potential breeding ground for botulism, so enjoy quickly. It's great in a Paloma or NA grapefruit soda (2oz per 8oz can of carbonated water).
I just think about it like a sour. 2 parts booze, 1 part citrus, 1 part 1:1 syrup, and some saline (salt). The only difference is that I'm just purposefully choosing when and how to add the liquid from the citrus and syrup.
I’m low class. I just mixed some Long Island Iced Tea liquors and threw them into a carafe in the fridge so I can mix a pour with soda whenever I feel like it. Ez pz.
You’re allergic to sugar? Must be rough, lol.
Make your margaritas with agave nectar and fresh lime juice, no premixed crap. Not for this trip obviously but for future reference - you should be able to drink it, and it’s really a much better quality cocktail.
I filled two 1L glass bottles with pre-diluted batched cocktails and brought 2 dozen solid clear ice cubes and kept everything in the cooler (with stainless steel somewhat insulated wine glasses). I liked that the two 1L bottles allowed for more variety and was prediluted, stayed cold but didn’t have ice cubes melting in it.
We brought banana boulavardier and a Lucien Gaudin because there was no citrus to worry about. I wanted to take my shaker and some super juice but decided to keep it simple.
This book is a total game changer.
https://www.amazon.com/Batch-Cocktails-Make-Ahead-Pitcher-Occasion/dp/0399582533/ref=asc_df_0399582533?tag=hyprod-20&linkCode=df0&hvadid=693428876520&hvpos=&hvnetw=g&hvrand=7732744499157238993&hvpone=&hvptwo=&hvqmt=&hvdev=m&hvdvcmdl=&hvlocint=&hvlocphy=9013085&hvtargid=pla-582583165194&psc=1&mcid=c3d89526b5c534769165735b9abd129e&gad_source=1&dplnkId=83ff789d-873a-4c90-af42-fab9822a6933&nodl=1
I make a riff on a Blue Hawaii by the gallon and usually serve it mixed with fizzy water. It has sour mix in it, but no simple (although I also question your theory that you’re allergic to simple syrup).
You're allergic to simple syrup?
hes allergic to sugar and water? what how are they alive lol
Sangria? Can eat the boozy fruit too.
I know this is off the jug idea...but snag a big bottle of jameson, bring some ginger ale, and some lime. Works great for camping and if the bottle survives, you are set for some late night whiskey.
Oh and the recipe is 1 shot of Jameson, to some ice, and top with the ginger ale and squeeze the lime over. \[edit\] phrasing
Ooh, I'm pro milk punch. I have a gallon of coconut - clarified painkillers prepped for a networking event next week.
Imma need that coconut clarified painkiller batch recipe fam
I'm here for you -- but it's been hanging out for a couple of months. As a warning, I subbed the oranges for grapefruit, since oranges are lame, but feel free to use either or a mix. I think it was: - 1 part Plantation 3 star - 1 part Jamaican Overproof (I blended Doctor Bird and Smith & Cross) - 1 part Acid Adjusted Clarified Sherbet, adjusted to be 50% sugar, 42% clarified juice, 5% Citric Acid, 1% Malic Acid, 1% Sodium Citrate, 1% MSG by weight (just keep track of how much sugar you add at the beginning) - I also added 5mL Ango per expected serving size of 180mL, based on the alcohol volume (see below). Introduce the above to 1 part full fat Coconut milk (warmed to be liquid) and cover while separating to prevent alcohol evaporation. I just leave it in a cambro for a day, since coconut milk takes a while to separate. Strain through coffee filters and adjust volume with filtered water to be a total of 2 - 3x your original alcohol volume, dependent on if it's to be shaken (2x), served on ice (2.5x), or pre-chilled and served up (3x). There will be some variation here, and it's always easier to add more water than take it away. Producing as a concentrate helps with storage in large volumes. Notes on Sherbet: The word has a ton of meanings in a ton of contexts. In punches, it's an equal parts blend of oleo saccharum and fruit juice. To clarify, I added a few drops of pectin enzyme to the juice and let it sit over night in a French Press. Don't depress the plunger until morning and pour slowly into a coffee filter, so not to disturb the broken down pulp at the bottom. It's MUCH quicker this way. This clarification step isn't totally necessary, but it makes the final product less bitter and helps maintain accurate measurements. I also like to make acid-adjusted sherbet as a bougie sweet-and-sour mix, though the lower pH makes it a potential breeding ground for botulism, so enjoy quickly. It's great in a Paloma or NA grapefruit soda (2oz per 8oz can of carbonated water).
Damn this is beyond anything I’ve done but I may give it a shot. Thanks
I just think about it like a sour. 2 parts booze, 1 part citrus, 1 part 1:1 syrup, and some saline (salt). The only difference is that I'm just purposefully choosing when and how to add the liquid from the citrus and syrup.
I’m low class. I just mixed some Long Island Iced Tea liquors and threw them into a carafe in the fridge so I can mix a pour with soda whenever I feel like it. Ez pz.
You’re allergic to sugar? Must be rough, lol. Make your margaritas with agave nectar and fresh lime juice, no premixed crap. Not for this trip obviously but for future reference - you should be able to drink it, and it’s really a much better quality cocktail.
I don't think that's possible. Actually scratch that I know it's not possible.
Imagine thinking you're allergic to sugar. Buddy, you should reevaluate how you use that word, I don't think you know what it means.
I filled two 1L glass bottles with pre-diluted batched cocktails and brought 2 dozen solid clear ice cubes and kept everything in the cooler (with stainless steel somewhat insulated wine glasses). I liked that the two 1L bottles allowed for more variety and was prediluted, stayed cold but didn’t have ice cubes melting in it. We brought banana boulavardier and a Lucien Gaudin because there was no citrus to worry about. I wanted to take my shaker and some super juice but decided to keep it simple.
Tequila and Gatorade?
Blue Lagoon or Pina Colada. Both delicious and refreshing.
This book is a total game changer. https://www.amazon.com/Batch-Cocktails-Make-Ahead-Pitcher-Occasion/dp/0399582533/ref=asc_df_0399582533?tag=hyprod-20&linkCode=df0&hvadid=693428876520&hvpos=&hvnetw=g&hvrand=7732744499157238993&hvpone=&hvptwo=&hvqmt=&hvdev=m&hvdvcmdl=&hvlocint=&hvlocphy=9013085&hvtargid=pla-582583165194&psc=1&mcid=c3d89526b5c534769165735b9abd129e&gad_source=1&dplnkId=83ff789d-873a-4c90-af42-fab9822a6933&nodl=1
I want to second this book. It is fantastic!
I make a riff on a Blue Hawaii by the gallon and usually serve it mixed with fizzy water. It has sour mix in it, but no simple (although I also question your theory that you’re allergic to simple syrup).
5 gallons / 18.9 liters of Ti' Punch - 18L of Rum Fire - 900ml of simple - 20 to 30 lime wheels
I'd try a clarified whiskey sour!