BEST PARTY COCKTAIL - How To Batch a NEGRONI to make all your guests happy!

[@mikeyjoechicago5818]

I love the idea of mixing batch cocktails. Could we please have more recipes ? Thank you !

[@ole4796]

I love bringing prebatched cocktails to a park when hanging around with friends, it feels so much more delicate than drinking the casual beers... Always with a cooler bag and a big chunk of ice as portable fridge ;). Would love to get to know more prebatched cocktails!! :)

[@shaungbm3861]

I did a batched Negroni to take to family Christmas last year. Pack that, a tray of the best ice cubes you can make and an orange or two and your are set to sit back and watch family drama unfold around you !

[@aginsfbayarea7350]

Nicely done! In our home Negronis, I now split the Campari 50-50 with Aperol. As you said, it becomes a wee bit more approachable and our friends seem to enjoy it very much! Slainte!

[@christinecamley]

I do this too sometimes. The 50-50 split of Campari and Aperol can be so lovely in a Negroni!! 🙂

[@aginsfbayarea7350]

@@christinecamley Yes, and a great way to get friends who might not know otherwise to taste and surprisingly enjoy a "bitter" drink.

[@christinecamley]

@@aginsfbayarea7350 Yes!!

[@misterwray9807]

"Gateway Negroni." Love it! This must be how cocktails get their names. 🥃❤

[@kingsgaurd]

I want to have a 15 liter jug of gin for my little private bar!!!

[@ginafriend1690]

Love a batch or party bunch to make all guests happy 🤪 Thanks for sharing!

[@Tatixox]

Thank you more videos like this please big batch cocktails!❤❤❤❤

[@sixoffcenter80]

At first I read that as "Beach Negroni". Now I'm starting to wonder a beach themed Negroni would be. Might just be a Jungle Bird.

[@losingitrush]

that's indeed what a beach negroni is :) Jungle bird

[@BehindtheBar]

Exactly! Or there are some fun fruity gins nowadays, in Australia there’s a Poor Toms Pina Colada Gin or 78 Degrees have a Sunshine State one 😋

[@jenshjlund6488]

Absolutely fab!

[@deanarmstrong8185]

Now I know! Thank you!

[@georgy388]

perfect idea

[@frankmartinez4856]

Like the ape, from Greg the Bunny(IFC) said" that's what i call a Party Favor" 😮

[@brinlov]

LMAO the jug says "Manly spirits"?? (But also, great video! Love the channel!)

[@BehindtheBar]

Haha it’s a place in Sydney, has definitely caused some confusion sometimes!

[@mohammedmussa8048]

Nice top you look so pretty

[@Fercho01]

Great video!! So I guess you can do this with any drink (mostly boozy drinks), but just pre-mixing the booze, add any citrus or ice later? 🤔 Have to try.

[@BehindtheBar]

Exactly, I hatch a lot of drinks like that - everything except the citrus, then all you have to do is add the juice and shake 😊

[@Bebop_2962]

Try hanging a bent paperclip between the bottle and the funnel to break the seal.

[@WatanabeNoTsuna.]

Good trick. But I always though that funnels should have a kink all the way down, so that wouldn't be needed!

[@redoorn]

Nice. More like this or recipes.... Thanks

[@uog293]

I feel funny taking liquor out of plastic. Always afraid of the disaolved microplastics

[@paigeconnelly4244]

Then you should be afraid of everything you eat because plastic is used in all areas of food production.

[@uog293]

@@paigeconnelly4244 I am lol Etoh also dissolves nonpolar stuff like plastics much more easily than water....

[@BehindtheBar]

I get your point, we go through it quickly enough at the bar that I think it would be minimal but probably not practical storage for a home bar where it would sit in there for longer!

[@DurbsBT]

Ah - I spot the Nordes Gin in the background - what do you make of it? It's REALLY heavy on the botanicals, so having to pick-and-choose which ones to use it in. Shines in a Negroni where a gin can sometimes get lost, but way too much for a Martini or even G&T to my tastes...

[@BehindtheBar]

It was everywhere when I was just in Europe! I like it but you’re right, it definitely doesn’t fit into everything. I find it quite fruity with the Albariño base, and very herbal. At Bomba we serve it with elderflower tonic and sage which works well - would definitely work in a Tom Collins too!

[@DurbsBT]

@@BehindtheBar Thanks for the tip! An INCREDIBLE Scottish gin if you can get it over there - Hills & Harbour, utterly sublime.

[@OSheaDean]

Love batching drinks but almost wish I could unsee that plastic thing, ugh. Thank you for the eye-opener; now I know 🤢

[@BehindtheBar]

😂 lifting the curtain…

[@mothmansuperfan7513]

What's the life on this if it's kept in the fridge?

[@BehindtheBar]

It’s never lasted long enough for me to test this haha… but jokes aside it’s very stable, but does has the vermouth component so I would say any longer than a month you’d just want to check on it. In the fridge I think at least a couple of months though!

[@finallydone8640]

I wonder what Hogarth would of made of that image of you pouring that gin LOL

[@geo34south]

Hmm, sorry, but I would feel cheated being served a batch version. It's not about the drink, but the experience. I love negronis, but I can make them too. It's the prep and presentation that adds the magic!

[@BehindtheBar]

I get your point but I think it does depend on the venue - smaller venues where the focus on the bar making to order makes sense, whereas in the restaurant it’s essentially a dispense bar so consistency and speed are paramount.

[@bobschiller6435]

You can batch any cocktail that is all booze - I keep bottles of pre-mixed Cajun Martinis (in the freezer), Black Manhattans and Irish Old Fashioneds on hand. You can do any cocktail really, if you want to pre-mix the alcohol and add the rest when you make the individual drink. On the other hand, I have never "enjoyed" a Negroni. IMO, Campari ruins just about anything it touches in any meaningful quantity. Any more than 1/2 oz in a cocktail is to me borderline undrinkable.