Why batch and bottle cocktails? Because it’s hands down the best way to plan ahead, to reduce work at times when you want to be relaxing, and to have something delicious waiting for you at the very moment you’d like it. Preparing a cocktail in advance just makes sense: when the time comes that you actually want to be drinking or entertaining, it can be as straightforward as grabbing a few glasses and pouring the chilled liquid from the bottle.
But batching and bottling isn’t just about practicality. It allows for some cocktail flair. Our French 75, for example, is best served from a champagne bottle – with a neatly written label and a bit of theatre from the server (i.e. you), your guests will feel like they’re somewhere far more glamourous than your living room. At our bar, Three Sheets in Dalston, London, we think that any preparation that can be done ahead is for the benefit of the guests. And the same applies to you at home. As a good friend once put it: ‘You wouldn’t start cooking a dinner for a party when your guests arrive.’
You’ll notice we’ve divided the book into chapters based on seasons. That’s because we believe drinking, just like eating, is best if you follow nature, and match what you’re making to what’s going on outside. Just as a light, spritzy drink is more appealing in the sunshine, so a rich, comforting drink feels like just what we want when the nights draw in. Some of the recipes we’ve shared are ideal for a long, lazy afternoon in the park with a picnic (like the refreshing and fragrant Sencha Collins), others are just perfect for a quiet night in with a loved one (and they’ll love you even more if you make them a Fig Negroni).
We also want to introduce you to interesting cocktail-making techniques like carbonating, fat-washing, clarification and fermentation, but we’ve stayed away from using expensive scientific-type equipment, as we know that only a very small proportion of people have access to it. In fact, many of the recipes are as easy as combining a few ingredients in a bottle (like the Yuzu Negroni), though some are a bit more elaborate but very rewarding (try our Malts, Oats & Leaf, flavoured with manuka tincture and served from a soda siphon). If you want to start somewhere simple, we recommend you check out the Hidden Martini, 15 Second Old Fashioned and the Wedding Hip Flask. For something a little more technical, yet still straightforward, try the Whisky Soda, or get into one of the recipes that involves fermentation: it’s fun and super-addictive, but you may, like us, end up with cupboards full of resting fruit and bubbling liquids, which doesn’t always go down too well with the other halves.
We also want our recipes to be adaptable. Everyone has their own tastes, so we’ve tried to include flavour alternatives in recipes. If you’re not keen on the nettle cordial in the Foraged Martini, say, we’ve suggested you try swapping it for elderflower or dandelion. The same applies to some of the techniques. Once you have fat-washed the whisky for the Scottish Coffee, you can do it to any spirit you like, from rum to gin.
Throughout the book you’ll notice a few recipes from some of our close friends from around the world. We really believe that the best way to learn and progress is through conversation and collaboration. We’ve been lucky to cross paths with some of the brightest and most determined people in our industry, and we couldn’t resist the chance to get them involved (although when we tried their drinks, we were a little worried the guys might show us up). Massive thanks to Marcis, Nathan, Hyacinthe, Luke and Alex for their contributions. They are at the top of their games, and they know that working with seasonal ingredients and batching is the way forward for anyone who makes drinks.
We both hope you enjoy the drinks in this book. The recipes are a truly tasty starting point from which you can go on to experiment. And hopefully the stunning photography is an inspiration too. We wanted to show the drinks honestly, so that when you make them at home they look the same as ours: not over-stylised, no fake ice.
I think the biggest reason for us to put our ideas onto paper was to dispel the myth that you need a bunch of expensive equipment and years of experience to make top-quality drinks. With a little knowledge and basic kitchen items, you can produce stunning cocktails at home that are really easy to serve.