Barbecue cocktails

[Duckboats]

I supply Rum (several varieties; most high end). Ice, Coke, whatever is your choice.

 

[MartinM]

Ditch the commercial margarita mix completely (as well as commercial sweet & sour mixes). A margarita should have nothing other than lime juice, tequila, and a bit of triple sec or other orange liqueur. To take some some the tart edge off, add 2T powdered sugar or 2 tsp blue agave nectar. The sweetness should not dominate the drink.

As simple as that sounds... I screw it up.

 

[THoey1963]

I am with SPRfree. When I invite others over for dinner of any sort, we provide all the food, but it's BYOBooze. There is always Bud Light (my drink of choice), 1800 (wife's), and boxed Merlot (also the wife's) available that we are willing to share.

 

[peeps]

As simple as that sounds... I screw it up.

Here is an easy option that you CANNOT screw up...

Go to the orange juice section of your grocer and pick up a bottle of Simply Limeade. Mix whatever ratio you desire of it and a good mid-level reposado.

You're welcome! :thumb:

 

[Wickedcajun]

Gentleman Jack and a glass

 

[Hawg Father of Seoul]

I like good tequila strait.

For my wife I like to make SWEET drinks. I make a strawberry daiquiri that tastes like a slurpy.

I want to make a decent margarita so bad but they turn out terrible..
I do not like the sweet mixes..

I can't screw up a good double of Don Julio Anejo.

Something foolproof. 1.5 parts Cuervo mix, 1 part Sauza or Cazadores, splash of good Orange liquor, and good salt in the drink.

Add lime and Orange zest if you want to kick it up.

I use confit lime and Orange, but I make my own mixer too.

 

[Swine Spectator]

In my opinion, the ultimate mixed drink for barbequed and grilled foods was inspired by Earnest Hemmingway:

The Dark and Stormy

2 ounces black rum (esp. Gosling's)
3 ounces ginger beer
1/2 ounce lime juice

The sweetness of the rum is offset by the spiciness of the ginger beer and the acid of the lime. If you think about it, you could add a tomato product and practically have a barbeque sauce.... hmmm....

 

[Ed Embry]

We like to serve Paloma's during the hot summers here:

Paloma

Ingredients

• 2 ounces tequila
• 1/2 ounce lime juice
• pinch of salt
• grapefruit soda

Instructions

Combine the tequila (reposado, preferably), lime juice, and salt in a tall glass. Add ice, top off with grapefruit soda, and stir.

 

[caseydog]

Not everyone who comes to my cookouts likes beer and even a few of my craft brew friends like a change of pace every now and then.

What mixed drinks do you serve guests while they wait for the food to come off the grill? I get requests in advance to make my sangria recipe:

2 bottles Rojas or semi-dry red wine
6 oz Brandy
6 oz​

Licor 43 Spanish Vanilla Liqueur
6 oz Sweet Vermouth
3 pints Fruit Juice (e.g. white grape, peach, blended)
6 C Mixed Berries or cubed Fruit in season
3 T Sugar

Combine ingredients in a large jug a and let the fruit mascerate for day before serving. Serve over ice. Optional: top each serving with splash of Sierra Mist or 7-Up. For the holidays, I add several cinnamon sticks and cloves to the jug.​

I have fond memories of sipping Sangria from six weeks in Spain. I have yet to find a recipe that is as good as what I had there. Maybe I should give your recipe a shot.

BTW, I think you meant Rioja, not Rojas for that wine. :wink:

CD

 

[caseydog]

Do you like Piña Coladas? (Jimmy Buffet Mod)...

The family used to live in Puerto Rico. Here is an authentic Old San Juan recipe.

Equal parts Coco Lopez coconut cream, pineapple juice (not from concentrate), and dark rum (NOT Bacardi). DonQ was the most popular in PR.

I use the empty Coco Lopez can to measure out my pineapple juice and rum.

Combine in a blender with ice to the top, and blend until creamy smooth. Garnish with a wedge of FRESH pineapple.

These are always a huge hit, especially with the ladies.

CD

 

[JDM46]

Ceaser's with olives, celery, dill pickle and horseradish.:icon_smile_tongue:

 

[nastynotch347]

Tequila, squirt, lime, salt. It's basically a margarita on the rocks.

 

[dbq]

Just give me a splash of Scotch on the rocks, if you're cooking with charcoal your drink might as well taste like it, too.

 

[guero_gordo]

Not big on diluting my bourbon, but I do like me some Lynchburg lemonade when it's hot out.
Gin and tonic and Moscow mules(with Fever Tree ginger beer) are also popular.

 

[Neil]

Jack on the rocks.

 

[BKish25]

An after dinner drink I like to serve at barbecues and tapas parties is Agua de Valencia:

1 C Cava sparkling wine (chilled)
3 C orange juice
3 oz Cointreau
1/4 sugar

Stir all ingredients in a pitcher and serve immediately.

 

[Quint]

We make something we call summer ale. It has proven to be a big hit.

Ingredients:
1 Can Frozen Limeade
Vodka (same amount as the can of frozen limeade)
2-3 of beers, preferably Mexican but doesn't really matter. I wouldn't use a craft beer, dark beer or IPA.

Put the frozen limeade in a pitcher.
Fill up the frozen limeade canister with vodka and dump that in the pitcher.
Add 2-3 beers
Add ice and stir

Serve over ice. Very good, very refreshing, and you can't even taste the alcohol.

Dude that sounds disgusting but I've got to try it :-D..........is that 2-3 cans of beer?

 

[thesemicullen]

In my opinion, the ultimate mixed drink for barbequed and grilled foods was inspired by Earnest Hemmingway:

The Dark and Stormy

2 ounces black rum (esp. Gosling's)
3 ounces ginger beer
1/2 ounce lime juice

The sweetness of the rum is offset by the spiciness of the ginger beer and the acid of the lime. If you think about it, you could add a tomato product and practically have a barbeque sauce.... hmmm....

+1 This is my very favorite mixed drink (although I don't use any lime).

 

[B-More BBQ Junkie]

A super easy and super delicious cocktail is 8-12 oz of sweet tea, and 2 oz of limoncello. Serve over ice

 

[Quint]

My BBQ is BYOB...I'm the cook not the bartender.

BYOB and make sure you bring some FOR the cook...