Summer BBQ Cocktails
At last the sun is shining and all of our barbecue bookings are breathing a sigh of relief! So far, our private chefs have produced BBQ menus for hundreds of groups across the UK with a selection of meats and delicious sides such as Tarragon Coleslaw and coconut rice. To top it all off there’s even dessert with Eton Mess featuring on our BBQ English menu or Citrus Posset and Mississippi Mud Brown on the BBQ Gold menu. There’s just one last thing you need to alongside your personal chef to make this the perfect summer event… cocktails!
We love a seasonal British cocktail however in honour of the upcoming Royal Wedding, here are a few fruity classics from across the pond to perfectly pair with your DineIndulge BBQ!
We know, we know Pisco is of course from Peru however the Americans adopted Pisco back in the 18thcentury to invent this deliciously tropical creation. Take it to the next level and serve in a retro punch bowl.
- 700ml Pisco
- 250ml Fresh lemon juice (approx. 6 lemons)
- 250ml Water
- 250ml Pineapple juice
- 850g Fresh pineapple chunks plus extra for garnish
- Ice cubes
- In a punch bowl (or jug,) combine the pisco, lemon juice, water, pineapple juice and pineapple chunks and refrigerate for approx. 2 hours until chilled.
- Add ice.
- Serve the punch in chilled glasses and garnish with the extra pineapple slices.
The Gin Ricky made its first appearance in 1883 during a particularly hot summer in Washington. This refreshing cocktail is the perfect palate cleanser and a time saving crowd pleaser which you can simply throw into a pitcher and get back to the BBQ!
- Two lime wedges
- 40ml dry gin of your choice. We like a bit of West Country’s finest Psychopomp Gin.
- Sparkling Water
- Ice cubes
- Fill a glass with ice and squeeze in lime wedges.
- Add gin and top with sparkling water.
- Stir and serve
Think Ryan Gosling in Crazy, Stupid Love. This is the one for you if you like your cocktails short and smooth, it’s almost too easy to forget that you’re drinking straight whisky with little else. You have been warned.
- 1 teaspoon caster sugar
- 4 dashes Angostura Bitters
- 50ml Scotch whiskey of your choice
- 1 orange
- Ice cubes
- Add your sugar to a glass with 4 dashes of Angostura Bitters and a splash of hot water. Stir the mix until you have dissolved all of the sugar.
- Add 3 or 4 ice cubes plus half of the Scotch whiskey and stir for around 60 seconds. Top up the glass with more ice and add the rest of the rye whiskey, then stir for another 60 seconds.
- Cut a piece of orange peel about the size of your thumb (be careful not to bend it). Hold the piece of orange peel between finger and thumb over the glass. Quickly bend the orange peel so the oil from the skin settles on the surface of the drink. Drop the orange peel into the drink, stir a couple more times and serve.