When I was younger, I used to go to a frisbee tournament in Wildwood NJ. This was mostly an excuse to drink on the beach. The second time I went, I realized that the Daiquiri was easy to adapt to a large format and delicious with Dragonberry Bacardi (hey I was in college). This proved delicious and dangerous - but everyone was super impressed to be enjoying a cocktail on the beach. As I’ve gone to other events, I’ve repeated this - some ice, a bottle of Rose’s Lime Cordial and some Gin and you have a party’s worth of (acceptable while camping) gimlets.
But from a cocktail newsletter I subscribe to, I think I’ve finally found the best way to prep growler cocktails, as well as the best recipe to enjoy them.
This is an adaptation of Peter Suderman’s lemonade recipe to be made in a growler to enjoy over a weekend.
We take his 7-part lemonade recipe and replace some of the water with ice (since we need to keep the insulated growler cold), and up the booze a tiny bit since nobody’s driving after all.
I present, The Colin Thomas:
Colin Thomas
Makes 1 growler, 6 drinks
Ingredients
| Amount | Ingredient |
|---|---|
| 8 oz | lemon juice, freshly squeezed and strained or lime juice if you prefer |
| 1 cup | sugar |
| 10 oz | gin or the clear liquor of your choice |
| 8 oz | ice, by weight |
| to taste | flavored bitters |
| 32 oz | cold water |
| 1 pinch | salt |
Directions
- Take an insulated growler and add the sugar (use a funnel if necessary), salt and lemon juice.
- Shake in the growler to combine.
- Add the ice, gin, bitters and water.
- Shake in the growler to combine.
- Add ice, lemon juice or water to taste.