Embury did our first proper cocktail catering this week for an event in the showroom of The New Traditionalists, makers of classically inspired, environmentally sound furniture. The crowd was a lively mix up uptown and downtown, the showroom was a great setting for a party and the drinks, if I do say so myself, were smashing.
We made 3 large batches of some of our favorite cocktails, all of which proved to be highly effective in punch form. We poured the punches over ice and added garnishes with each serving.NEW LONDON PUNCH (from the mind of Naren Young)
5 parts Beefeater 24
1 part St Germain
1 part Maraschino
5 parts Chilled Green Tea
1 part Lime Juice
5 parts Proseco
Add ingredients to Punch Bowl with Ice Block, stir well, serve on the rocks, dropping a blackberry in the glass as a garnish.
PETER PAN PUNCH (All credit to a pre-Hendrick's Jim Ryan)
1 1/2 part Basil Hayden's Bourbon
1/2 part Luxardo Maraschino Liqueur
1/2 part Lemon juice
1/2 part. Simple syrup
Middle of 1 Pixie Mandarin (I per serving)
In a bowl, muddle Mandarin sections and add Luxardo, lemon juice, simple syrup and Basil Hayden's. Stir well, add a large block of ice and pour into a rocks glass--garnish with a good cherry, in syrup.
IN ANOTHER TIME (An Embury orginal)
2 parts Basil Hayden's Bourbon
1 part fresh grapefruit juice
1/2 part ginger simple syrup (instructions here)
Pour into punch bowl, add ice block, stir. Pour over ice, top with a fanned green apple resting on top of the rocks.
I served some impromptu cocktails from the New Traditionalist's highly desirable Bar Cart no. One., a great piece that stands at the exact proper height for building drinks. More about that bar cart to come.