Bartenders...Best Cocktails for Playa?

[newbiehippie]

Question for all you serious cocktail slinging burners out there:

What have you had success with at your camp in years past? Any recipes that worked particularly well or turned into a complete disaster?
I've been coming over cocktail books looking for a good "Signature Cocktail" to serve at our camp this year, and been struggling to work something that is easy to travel with but still exciting enough to be considered a real cocktail. So far, I'm packing a Cocktail Shaker, a mixing spoon, and probably powdered lemonade mix to replace fresh lemons or limes. I was thinking about creating something Gin-based, bringing some kind of bitters to mix in (Peach Bitters? Grapefruit? Wormwood Bitters???), but I'm not sure right now. Any ideas would help

[Jbink29]

Perfect named cocktail for the desert and the Playa and easy to make.
"Cactus Juice"
1 ounce Tequila
1/2 ounce amaretto
dash of sweet and sour mix

Fill a cocktail glass with ice. Pour the ingredients in, in the listed order. No need to stir, shake or garnish.

It will surprise you how fascinating the flavor is. When savoring this drink the flavors are hard to pin down. All the flavors blend well into an off the beaten path-slightly sweet and refreshing drink.

[Sham]

You should make up your own "special, unique playa masterpiece". Lemons and limes actually do hold up over the week on the playa. You might consider a paper umbrella to signify the needed shade in the desert. You could try for a bright orange color to match the flames. A splash of orange juice and some diet raspberry soda for color and bubbles.
Remember, YOU are the artist!

[Captain Goddammit]

I've found that blended margaritas generally go over well, yummy and icy.

[newbiehippie]

So been doing some quick research and these two classic beauties popped out from the PDT cocktail book. Might as well share them with everyone to get your thoughts.

Algonquin:

2 oz. Bonded Rittenhouse Rye
3/4 oz Dry Vermouth
3/4 oz Pineapple Juice

Stir with ice and strain into a chilled glass.

Archangel:

2 1/4 oz Plymouth Gin
3/4 oz Aperol
2 slices Cucumber

Muddle Cucumber with Aperol in mixing tin. Add gin and ice. Stir and strain into a chilled glass.

[newbiehippie]

That "Cactus Juice" sounds pretty nifty...I never thought of blending Amaretto and Tequila together on the Playa.

[thirt33n]

Pastis!

Pernod, water, ice, and garnish with some nice green olives.
It's a very unique and acquired, taste for sure, but damn good in the heat and light enough on the alcohol content that you're not going overboard....

As long as you have the booze to water ratio down it won't frighten most first timers on their first sip and what the HELL are they doing at BM if they aren't willing to try some new, unique, and interesting things. Just the smell of this shit is nostalgic once you get hooked.

http://drinks.seriouseats.com/2011/06/p ... drink.html

I would LOVE to come sip a Pastis at your bar....or anywhere

Love
Crux

[theCryptofishist]

If you're planning on offering this to the public at large (over 21, of course) remember to get your food service permit.

[LowePro]

Random tips--mixers tend to run out before booze, so whatever recipe you make, bring a backup bottle of mixer.
Versatility is also good, so if you run out of an ingredient the remaining ingredients are still useful in another cocktail recipe. Good luck!

We make Moscow Mules as our signature drink--vodka, ginger beer, squeeze of lime juice. Playa version uses bottled lime juice to avoid the food permit.

[theCryptofishist]

I don't think that avoids the food permit. I think juice is enough to need one.

Could be wrong...

[danibel]

I always like a vodka cran. You can add a splash of OJ if you want to make it pretty.

This year I am bringing Patron. It's easy to put in a flask and drinks smooth. No need for ice!

[LowePro]

(My understanding that commercially packaged citrus juice and/or mixers served from the original container into an alcoholic beverage don't need a food permit.)

[theCryptofishist]

I think if you open them right then and there, but if you open it and put it away then you might be in trouble. You have to keep it cold enough and in a container that doesn't contaminate it. This is logic, and the sense there was an issue--but of course, I was never behind the bar, so I didn't have to memorize that stuff.

[Captain Goddammit]

I wonder if the law is written that way so that little kids can run lemonade stands without legal hassles?

[VultureChow]

I like a Pimms Cup in my pimp cup.

[thirt33n]

^ yeah, Pimms is also unique and refreshing!

[newbiehippie]

I think if you open them right then and there, but if you open it and put it away then you might be in trouble. You have to keep it cold enough and in a container that doesn't contaminate it. This is logic, and the sense there was an issue--but of course, I was never behind the bar, so I didn't have to memorize that stuff.

Now you've got me super confused. So using commercial lemonade mix, or just serving alcohol straight up to those over 21, means I don't need to go through the permitting process? I've been certified in food sanitation (ironically enough) but not sure where in all this cocktail mixing there would be much of a problem. Not planning on being a full-fledged bar camp, and was going to really be offering these drinks mostly to camp-mates. Is this something I need to worry all that much about?

What if the cocktail of choice is all liquor without fresh citrus juices - say the cold Pastis thirt33n mentioned, or a classic Manhattan? I feel like I've just wandered into my local city hall

[trilobyte]

A food permit is needed if you're serving mixers that include fresh ingredients or incorporate what's traditionally thought of as food handling (mixing up juice concentrates, etc). If you're popping the cap on shelf-stable mixers (OJ, cranberry juice, etc) you do not need to worry about it. More info can be found here. You need to contact the NV health department with questions (they've been remarkably awesome people every time I've talked to them).

[newbiehippie]

A food permit is needed if you're serving mixers that include fresh ingredients or incorporate what's traditionally thought of as food handling (mixing up juice concentrates, etc). If you're popping the cap on shelf-stable mixers (OJ, cranberry juice, etc) you do not need to worry about it. More info can be found here. You need to contact the NV health department with questions (they've been remarkably awesome people every time I've talked to them).

Based on what you described, I should be alright with the original plan. And everyone stop on by when you make it out to the Playa - I'll be at 8:15 and Cinnamon, Camp Hotel Rug. Come by with some mixers and we'll shake up something fun!

[brcprincess]

There's nothing better than a Moscow Mule on the Playa.

In the past we used to bring fresh limes which were a hassle to juice. We also had to buy sugar syrup.

Last time we brought Roses sweetened lime juice which covered us for the fresh squeezed limes and the sugar syrup. It saved us a huge amount of time and allowed us to make them in minutes.

2 ounces vodka
1 ounce Rose’s sweetened lime juice (or equal parts lime juice and simple syrup)
ginger ale
sprig of mint

It's super refreshing. The combination of mint and ginger is fabulous.