If you’re heading to a picnic in the park or a party and want to bring along your own special cocktails without dragging the whole bar, try bottling them.
Photo by Alan (Flickr)
Punch spoke with cocktail expert Dave Arnold to learn a few important tips:
[…] “never bottle a cocktail you’d ordinarily shake.” Shaken cocktails contain unstable ingredients — think egg white, citrus or cream — that normally require more miraculous mixing to combine.
And if you’re going to carbonate the drinks with something like a SodaStream, go for a lighter alcohol mix, as the carbonation can influence the taste:
When it comes to carbonating, pick a cocktail that’s lower in alcohol by volume. You’re looking for something that wants to be carbonated. These are the drinks that exist to refresh on patios and stoops and by the pool — the Aperol Spritzes, the Palomas, the Americanos of the world. […] Arnold suggests that you think of carbonation as an ingredient, something that has the ability to change the taste of the finished drink.
You can also keep the drinks at a certain dilution by storing them in a cooler instead of putting ice in the cocktails. Of course, you’ll also need a crown capper, caps, and bottles. The glass bottles might not be essential — you could use any watertight container — but it’s nice to have individual servings ready to go.
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