At OTR, we love to keep you on-trend as you plan your events, but we don’t just want you to be in-the-know about what’s trending. We want you to be able to rock these trends so your events make a splash. In a recent post, we mentioned that we’ve noticed a surge in popularity of low ABV (alcohol by volume) cocktails and cocktails featuring coffee. So how can you harness these trends without tons of experience behind the bar? We’ve got you covered! Here are a few of OTR’s favorite low ABV and coffee cocktail recipes and instructions to get you mixing like a pro.
Autumnal Pimm's Cup
1.50oz Pimm's No. 1
.50oz Vida Mezcal
.75oz Fresh Lime Juice
.75oz Simple Syrup
2 Orange Slices
3 Black Berries
2 Mint Sprigs
Garnish: orange + blackberry flag
Muddle your fruit and mint in a cocktail shaker, see the whiskey smash recipe [below] for tips on bruising your mint.
Add the simple syrup, lime juice, Mezcal, Pimm's and ice to the shaker.
Shake it like you mean it.
Strain your cocktail into a collins glass with fresh ice and top with ginger beer (ginger ale is fine too if you like things a little sweeter).
To make the garnish you’ll need half of an orange wheel, a blackberry and a toothpick or bamboo skewer. Lightly pinch the blackberry with the half orange wheel and run a skewer or toothpick from one side of the wheel, through the berry and back out the other side of the wheel. Drop it on top of your glass and enjoy.
Elderflowers & Glitter
1.50oz of St. Germain
Splash Fresh Grapefruit Juice
Top with Dry Champagne (Club Soda works too if you want to keep the ABV really low)
Add all ingredients to a Champagne flute, and drop a raspberry in your glass if you are feeling super fancy.
2.0oz Bulleit Rye Whiskey
.25oz Demerara Syrup
1 Dash Fee's Old Fashioned Bitters
1 Cinnamon Stick
Cold Brew Coffee Ice Cubes
Garnish: Fresh Grated Cinnamon
In a mixing glass filled with ice add Bulleit Rye, Demerara Syrup and 1 hard dash of Fee's Old Fashioned bitters.
Stir with a bar spoon, tasting every 10 seconds or so.
Once the heat/burn from the whiskey is gone, strain the cocktail into a rocks glass with cold brew coffee ice cubes.
Grate fresh cinnamon on top and enjoy.
Note: To make a cold brew ice cube, visit a local coffee shop (the more hipster patrons the better) and buy some cold brew coffee. Take it home and fill up an ice cube tray with it. Once frozen, use those cubes to fill your rocks glass. As the cubes melt, the smooth cold brew flavors will mingle with your old fashioned and give you an irresistible, evolving cocktail experience.
In a mixing glass filled with ice add the rhum and espresso liqueur. Stir for about 10 seconds and strain into a small coupe glass.
In a separate cocktail strainer crush 3 sugar cubes and add 2.0oz of heavy cream. Put the top on your shaker and shake until you feel the cream start to thicken. You’re essentially making whipped cream, but you don't want to fully whip it. You want it to be thick enough that it will pour very slowly, but not so thick that you can't pour it.
Gently pour it on top of your cocktail and put a few drops of fee's old fashioned bitters on top of the cream.
Run a straw through the drops of bitters to spread them out and make yourself look like you've been making cocktails your whole life.
Enjoy your hard work!
BONUS: CLASSIC COCKTAIL
2.0oz Belle Meade Bourbon
.50oz Rich Demerara Syrup
3 Lemon Eighths
3 Mint Sprigs
1 Dash Peychaud's Bitters
Garnish: Mint Sprig
Muddle the Lemon eighths in a cocktail shaker. If you don't have a muddler use a wooden spoon or anything you have that will smash the juice and oil out of those eighths.
Add the leaves from two of your mint sprigs and lightly tap with your muddler. (Keep the third sprig for a garnish) You don't need to destroy the mint leaves, just tapping them lightly will release all of the mint oil that you want.
Add the demerara syrup, bourbon and a hard dash of Peychaud's bitters. Add ice to the shaker, put the top on and shake it hard... like 10x harder than you think you need to shake it. If you are using normal sized ice cubes from your refrigerator ice maker you only need to shake for 6-8 seconds if you are really shaking it hard.
Strain your cocktail into a rocks glass with fresh ice from the fridge or a 2x2 inch cube from one of these.
Take your remaining mint sprig and smack it on the back of your hand to release the beautiful mint aroma and slide the sprig between your ice and the glass.
Enjoy! Beware though, this drink goes down insanely easy for how boozey it is, making it a little dangerous!
Serving up some of these cocktails at an upcoming event? Be sure to snap a pic and tag us on Instagram @OTREvents. We can’t wait to see your creations!
Want to see what else we've been up to? Check out our portfolio here. Dying to say hello? Click here to drop us a line. We look forward to connecting!