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Food

Celebratory Libations: Pre-Batched Cocktails and Punches

Impress a crowd with a champagne cocktail you can batch ahead of time with Ryan’s bottled fizz. Lynnette shares a recipe for a punch called the Llama del Rey, which includes a variation of a traditional Peruvian drink.

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World-class bartenders Lynnette and Ryan (aka Mr Lyan) teach you how to make perfect cocktails at home for any mood or occasion.
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[00:00:00.00] [MUSIC PLAYING] [00:00:28.04] - So I talk through some of those serves that I think really suit kind of solo drinks, or when you want something a little bit more closer or intimate. But the really fun thing about cocktails is they really help some of those kind of bigger gatherings just take on an extra-- extra level of life to them. So I'm going to talk you through some of my favorite serves for when you've got a kind of bigger group of friends. [00:00:47.85] And it might be a dinner party. It might be a celebration. It might be those kind of slightly more impromptu things. So I want to be able to explore things that both work from a practical point of view, but also have that kind of celebratory feel to them. They're things that work when you want to be able to have a bigger group of friends together. [00:01:04.86] So first, some of my favorite ways to do that are to bottle things ahead of time, have things that are really easy when people drop in. If your friends are anything like mine, nobody turns up at the same time. So it's nice to be able to have stuff that you can easily serve things out for. You know, what you don't want to be doing is be stuck in the back of, you know, your kitchen trying to shake up those whiskey sours. [00:01:25.11] And then by the time somebody else drops in, you're going to go back to the kitchen to make it again. And it means that nobody can do that important cheers. And this bottle fizz is-- is one of my favorite ones to do it. It's my practical way of having something ready as soon as people need a drink, and it means that it's still got that requisite amount of, like, magic to it. [00:01:43.32] It feels like something that's ideal for a celebration or something where you just need to be able to have that sense of camaraderie around it. So this bottle fizz is super easy to put together. And I've used a kind of set of flavors that I think reflect all of the things that you want to do in a kind of fizz-style cocktail. [00:02:01.17] So it's a twist on something like a French 75, that balance of that classic London dry gin, a little bit of acidity, a little bit of sweetness topped up with usually champagne. And I'm a fan of using something that's that kind of classic methode champenoise product. You know, champagne works amazingly, but you can use or you can use an English sparkling. [00:02:24.15] What you want to have is that nice brioche dryness. Anything that's kind of to on that kind of sweet acid balance like a prosecco tends to miss out the ability to dry out the drink. So if you need to swap in something else like that, just adjust some of the ratios. You can start to build up a little bit more of the acidity or a little bit more of the dryness from the gin. [00:02:44.22] But this is a great way of having something that gives the right herbal balance and has got that kind of celebrationary feel about it. So I'm going to start with a little bit of some dry vermouth. This helps...


Make cocktails your own

James Beard honoree Lynnette Marrero has been at the forefront of the NYC craft cocktail movement. Ryan Chetiyawardana (aka Mr Lyan) is the founder of Dandelyan, named the world’s best bar. They will teach you the essentials of cocktail making, from developing your palate to building your home bar. Learn how to mix a perfectly balanced drink for every occasion and mood—and become your friends’ new favorite bartender.



Reviews

4.7
Students give MasterClass an average rating of 4.7 out of 5 stars.

Excellent course, I appreciated the insights and the way it stimulated my creativity when it comes to crafting cocktails.

It's given me more insight as to thinking more about cocktails and food partners and how to use bitters as a way to 'season' a drink and bring out some of the nuances in the components.

A great Masterclass! Certainly gives me the confidence to explore away from traditional cocktail "recipes"

This class opened my perspective on finding flavours from different sources for cocktails


Comments

Elena F.

I can't find rhubarb liqueur anywhere.. was thinking of making my own but saw it takes up to 3 weeks to let sit... I was thinking of making a rhubarb syrup instead, but what should the ratio towards the gin and vermouth be then?

Eric D.

Does anyone know the chef's knife brand that Ryan uses to saber the bottle? I have been trying to find it as it looks amazing and would like to use it to for chopping in addition to sabering.

Paula M.

Anyone know where I can purchase Rhubarb Liqueur? It's been impossible for me to find and I would love to make these as gifts for people

Pablo

Nice dramatic trick - though I wish they've added a 2nd take to make it more impactful.