I’m a big fan of drinking at the beach, but it’s not always easy to pull off. The local options are frequently overpriced―or nonexistent―and bringing your own supply risks your being faced with warm drinks by the time you actually settle in. The trick is to make this drink the night before and let it chill in the freezer overnight. That way it will be extremely, overly cold when you pull it out of the freezer, but if you time it just right, you’ll have a perfectly chilled drink ready to go as soon as you arrive―1½ to 2 hours from your departure.* The water in the mixture makes up for the water you would otherwise get from shaking with ice. Obviously, this trick applies to many other outdoor locations or parties. This drink would also work nicely with other white spirits such as white rum or gin, even pisco or tequila.
* Just make sure the bottle you’re using is at least 1 liter in capacity, to account for the expansion caused by freezing, and is not insulated. Insulated bottles will take forever to freeze and thaw.
- In a blender, combine all the ingredients and blend on high speed for 2 minutes, until the sugar has dissolved. Strain through a gold coffee filter, discarding any solids. Store in an airtight container in the refrigerator for up to 2 weeks or in the freezer for up to 6 months.
- Using a funnel if necessary, pour all the ingredients into a 1-liter bottle and give it a little shake. Place the bottle in the freezer to chill overnight.
Reprinted with permission from Drink What You Want: The Subjective Guide to Making Objectively Delicious Cocktails by John deBary, copyright © 2020. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House. Illustration copyright: Sarah Tanat-Jones © 2020