Want to serve alcohol at your next party and avoid breaking the bank? Pick a signature cocktail! You can buy ingredients in bulk and, with the right recipe, make a big batch in advance to minimize your time away from actual festivities.
This drink was inspired by a delicious cocktail I had at the Four Seasons Hotel in San Francisco. A crowd pleaser, for sure.
I ended up making a weird version of an ice bowl to serve it in – I apologize for not taking pictures. Essentially I took a huge mixing bowl, filled it with water, placed a slightly smaller mixing bowl in it, weighed the slightly smaller mixing bowl down with hand-weights, then stuck the entire thing in the freezer. The end result was a nicely cold punch bowl that didn’t end up getting watered down with ice. Alternately, you can freeze green tea and mint leaves in an ice cube tray if you don’t want to deal with the nested mixing bowl craziness.
Make sure the vodka and green tea are as cold as possible, without freezing, for tastiest results.
P.S. This recipe makes A LOT. For one drink, go with 1 shot vodka, 2 shots green tea, 1 tablespoon rich simple syrup, 2 teaspoons lime juice, and just a few drops of mint oil.
P.P.S. Designate a driver and drink responsibly, folks.
- 4 cups White sugar
- 2 cup water
- ½ teaspoon Mint extract
- 1¾ cups lime juice (fresh or pre-squeezed)
- 15 cups sweetened green tea (we used a few large jugs from Safeway)
- 7½ cups Vodka (top-shelf yields the best results, but we saved some dollars by going with Smirnoff)
- First off, start by making a rich simple syrup by bringing 2 cups of water to a boil.
- Add sugar stirring constantly.
- Remove from heat, then stir in mint extract.
- Set aside and let cool (if time allows, refrigerate).
- Combine lime juice, green tea, vodka, and cooled rich minty simple syrup.
- Stir well.
- Taste test.
Wanna check out the rest of the Chinese-inspired menu? Try one of these!
- “Krab” Rangoon
- Chicken Potstickers
- Honey Walnut Shrimp
- Hoisin BBQ Pork Sliders
- Egg Fried Rice
- Veggie Lo Mein
- Mongolian Chicken
She lives in the Bay Area and cites her diverse background as her biggest influence: her visual artist mom is half-Chinese, half-Greek, and from Hawai’i; her film-loving, world-music curating dad is from Montana; and she lived in both California and Montana while growing up. She loves at least a little bit about virtually everything (Pokémon Snap included) and aims to be a Jane of all trades. By day Cat is a multiple-hat-wearing media person.
She is also allergic to felines.