Willa Van Nostrand, Owner, Little Bitte Cocktails & World’s Fair Gallery, Providence
Bottled cocktails are a wonderful help if you’re hosting a party. Prep spirit-foward drinks (no juices) up to a few days ahead and refrigerate, dilute with water or pour over ice and voilà: a party in moments! If you’re not a fan of smoky spirits like mezcal, swap in blanco tequila for a cleaner, brighter taste.
Ingredients
- 6 ounces mezcal
- 6 ounces Campari
- 6 ounces Cocchi Americano (or substitute white vermouth)
- 6 ounces water
- Orange twists for garnish
Preparation
Funnel liquid ingredients into a clean, sealable bottle and refrigerate. When ready to serve, add ice to ceramic cups or rocks glasses, pour 3 to 5 ounces into each vessel and garnish with a twist of orange.
About this recipe
Get the party started with recipes for Willa’s Butterfly Limonata, plus Siobhán’s Beet Deviled Eggs and Olives in Classic Spanish Marinade. Find them at EdibleRhody.com.
