Miya McLaughlan knows something about cocktail jugs. As the bar manager at The Tilbury in Sydney, she’s accustomed to doling them out across the bar. And not just in summer. Recently, the Tilbury launched a special winter cocktail that makes heroes of Tanqueray gin and citrus, which she says is “already up there with one of our bestsellers.”
The Imperial Winter Punch was inspired by mandarins, which are in peak season during the Australian winter. “The flavour of the fresh mandarin with lemon juice really complements the botanicals of the Tanqueray gin,” says McLaughlan. “Our winters are [still quite] sunny, so it’s perfect for drinking outside with a group of friends. We serve it in a glass carafe with freshly-cut fruit and mint to add colour to the eye and to enhance the flavours.”
McLaughlan says one advantage of batched cocktails is they don’t require the same precision as individual drinks. “A lot more work and care goes into making a single cocktail,” says the bar manager. “Every tiny detail can change the flavour of the drink. But making a cocktail jug just consists of putting in the right ingredients and the right amount, and ensuring you give it a good mix.” It also cuts down on time spent making individual drinks, handy for both busy bars and those making them for parties or get-togethers.
The Tilbury’s Imperial Winter Punch is easy to make at home. McLaughlan says to make sure all your ingredients are fresh and not from juice concentrate. Also, the more ice the better. “The less ice you put into the jug, the quicker it melts and dilutes your cocktail, which compromises the flavours.”
Try these four cocktail jug recipes tailored for different occasions.
For the mid-winter get-together…
It's a clear blue sky and the sun's out, but the air is still crisp. The Tilbury’s Imperial Winter Punch is the perfect drink for a hint of spring, even when it's months away. Gather some friends and plan ahead.
The Tilbury’s Imperial Winter Punch
Makes 4 serves. Approx. 1.6 standard drinks per serve.
120ml Tanqueray No. TEN gin
50ml maraschino liqueur
40ml fresh mandarin juice
20ml fresh lemon juice
20ml sugar syrup
300ml sparkling water
3 dashes orange bitters
Mint, for garnish
Mandarin slices, for garnish
Add all ingredients into a carafe and fill with ice. Garnish with mint and mandarin.
The outdoor dining table is laden with simmering candles, fruits, flowers, and the remnants of a barbeque dinner. Friends are wondering what's to come. You've a jug of Dead Ringer's Tanqueray Summer Punch in the fridge. Everything is just as it should be.
Dead Ringer’s Tanqueray Summer Punch
Makes 4 serves. Approx. 1 standard drink per serve.
100ml Tanqueray gin
50ml Rosso vermouth
20ml maraschino liqueur
5 dashes rhubarb bitters
Cucumber slices, for garnish
Orange slices, for garnish
200ml punch mix
Punch mix ingredients
20ml freshly pressed ginger syrup
20ml cucumber syrup
20ml lime juice
250ml soda water
Blend all the ingredients for the punch mix. Add remaining ingredients and pour cocktail into a glass of choice. Chill and serve over ice with slices of orange and cucumber.
The last place you want to be on date night is tucked away in the kitchen frantically making drinks while your date browses the dusty DVD shelf and wonders why an adult still needs Spiderman in their collection. Don't get caught out. Make The Boulevardier the night before and keep it in the fridge. Test it first if you have to. You don't want to mess this one up.
Makes 4 serves. Approx. 1.4 standard drinks per serve.
120ml Bulleit Rye Whiskey
60ml sweet vermouth
Still mineral water for dilution. (Allow 15 per cent dilution of mineral water if you’re going to serve the drink on ice and 20 per cent if you’re going to serve it immediately.)
Combine ingredients in a jug. Chill in fridge until time to serve.
Sun's out. Lunch is done. Birds are chirping and the blanket on the lawn is covered with discarded thongs and crumbs. Make this Pimm's Cup the night before, ensuring the only action you need to do today is stroll from the grass to the fridge and back.
Makes 4 serves. Approximately 1.6 standard drinks per serve.
20ml ginger syrup
20ml triple sec
40ml lime juice
40ml sugar syrup
Combine all ingredients in a sterilised bottle and refrigerate until required. Serve in a chilled glass over ice, top with dry ginger ale and garnish with sprigs of mint and long stick of cucumber. Increase the quantities in the recipe to make multiple serves.
This article is produced by Broadsheet in partnership with World Class. Drink responsibly.