If you know me personally, or if you’ve been reading my blog for a bit, you’ll know that I love cocktails. I mean, I DIY-ed a bar cart, so I don’t think I need to tell you about my commitment to liquor.
I love fancy drinks, and think that homemade cocktails are an awesome way to show someone that you care about them. My one gripe about the homemade cocktail situation is that it tends to be a little time consuming. You spend a solid 5 minutes juicing and mixing and pouring, and then somewhere between 5 and 15 minutes later, you’ve got to do it all over again because you and your pal have already downed your drinks and you’re ready for another.
However, when KC and I were traveling through Europe, we went to a little pub in Edinburgh which presented me with a solution to this very problem:
Yep, that’s a teapot with cocktails in it. Cocktails — plural. So, assuming that you and whoever you’re with are enjoying the same beverage, you can throw more than one drink together into a teapot and have it ready to pour whenever.
Genius right? Totally.
I scored a new silver teapot at an estate sale over the weekend, so I made a pot-tail for KC and I the other night, doubling this recipe to make 4 cocktails at once. (Sometimes Monday nights call for that sort of thing.)
Now, this whole pot-tail business won’t work for drinks that have to be shaken (not stirred. ← had to.) So, sadly, you’re on your own if your friend or significant other wants a pisco sour. But if you’re putting together a drink that’s normally shaken and strained, or served over ice, just throw the ingredients into a teapot along with some ice, stir it all together and you’re in business.
Bonus points if you’ve got some adorable teacups to serve your beverage in. (I didn’t. But another estate sale or two and maybe I will.)