Here’s the thing about making cocktails at a party - usually you’re mixing them to order. By that I mean that every time someone asks you for one, you have to and make it individually. Some people don’t mind this, but I find as a host, after a couple drinks I really don’t want to get up and make 10 drinks, one after the other. Which is why I am always on the hunt for drinks you can make in large quantities and keep in the fridge. You prep it up beforehand and you make your life so much easier later on. Pitchers are a host’s best friend.
Take this one for example, you just muddle fruit, at some booze, some simple syrup, and a squeeze of lemon and let it sit for a few hours in the fridge. It’s actually better if you let it sit for a few hours, the fruit releases more juices as it macerates, and then when people come over, you simply pour some in a glass with ice and ask them if they want it topped with soda. Brilliant, right?
Apricot Brown Sugar Bourbon Make Aheads Serves 8
- 4 Apricots
- 1 cup Bourbon
- 1/3 cup Brown Sugar
- ½ tsp Vanilla Extract
- ½ Lemon
In a small pot over medium heat, mix the brown sugar with ¼ cup of water. Stir until it’s dissolved. Half the apricots and remove the pit.
In a large jar or pitcher, put the pieces of apricots in the bottom and muddle them with a muddle or the end of a wooden spoon. You don’t need to completely break them up yet.
Add the bourbon, the vanilla, and 4 tablespoons of the sugar syrup. Squeeze in some of the lemon and taste. Add more sugar or lemon depending on your taste.
Let it sit in the fridge for at least 2 hours. To serve, pour over ice and top with soda. Enjoy!