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The benefits of live yoghurt
23.03.2017

Step away from the “dessert yoghurt", writes Will Studd. The real unadulterated thing is much more rewarding.

All-Star Yum Cha
22.03.2017

What happens the morning after the World’s 50 Best Restaurants awards? We treat the chefs to a world-beating yum cha session, as Dani Valent discovers.

Honey Fingers, Melbourne's inner-city beekeepers
22.03.2017

Single-source honey putting community and sustainability next to sweetness.

Vermouth is having a moment
21.03.2017

More and more adventurous local winemakers are embracing Vermouth's botanicals, writes Max Allen.

Exploring Indonesia's Komodo National Park
21.03.2017

Indonesia's Komodo National Park is home to staggering scenery and biodiversity. Michael Harden sets sail in a handcrafted yacht to explore its remote islands in pared-back luxury.

The new cruises on the horizon in 2017
21.03.2017

Cue the Champagne.

Seven recipes that shaped 1980s fine dining
21.03.2017

Australia saw some bold moves in the ’80s, and we’re not just talking hairstyles. Greater cultural references started peppering the menus of our restaurants, and home-grown ingredients won a new appreciation. The dining scene was coming of age and a new band of pioneers led the charge.

Where Melbourne's finest will take the World's Best Chefs
20.03.2017

Leading chefs descend on Melbourne in April for The World’s 50 Best Restaurants. We asked local hospitality folk who they’d abduct for the day and where they’d take them to show off their city. There may be coffee, there may be culture, but in the end it’s cocktails.

Party cocktails you can make in advance

Negroni

Negroni

What can you suggest in the way of cocktails that can be made ahead for parties? Which ones work? Which ones don't?

Batched drinks. It's the fancy term we use in cocktail-land to describe cocktails we make and chill before service. They're great at a party for all sorts of reasons. One of the cool things about making cocktails ahead is that you can chill them down in the freezer, which means you can serve them without ice. This means, though, that you need to stick with drinks that have enough alcohol in them that they don't freeze. Anything with juice, for instance, will end up solid, and not in a fun, El Bulli-esque way.

I'd look to the booze-on-booze classics: the Old Fashioned, Manhattans, the Negroni. If you plan on serving them iceless, dilute them with a little water to taste before you freeze them. Give the bottles a good hard shake before serving.

If you prefer something lighter and fresher, of course (such as the Bee's Knees, a mixture of gin, lemon, and honey; or the Rum Smash: dark rum, summer fruits and citrus, served with lots of mint and more fresh fruit to garnish), you can simply keep the mix in the fridge, and add ice as you go.

Best of all, batched drinks stay crisp and balanced all night, even if you don't.

Here are some more cocktail recipes to try.

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