Freezer cocktails are an easy party pleaser, says Atlanta bartender Mara Mullen. Water is a key element to balancing this type of preparation, as it keeps the alcohol, which doesn’t freeze, from becoming too viscous.
recipe 
yields
Makes 25 cocktails
2 bottles (750 milliliters) DoMA corn whiskey
6½ ounces Spiced Demerara Syrup (recipe follows)
250 milliliters water
2 ounces orange bitters
3 ounces angostura bitters
Kitchen scale, two 1-liter bottles
4 cups demerara sugar
3 cinnamon sticks
2 cardamom pods
2 star anise flowers
3-4 whole cloves
½ teaspoon coriander seeds
Ingredients
Special equipment
For the Spiced Demerara Syrup
steps
For the cocktail:
- Using a kitchen scale as needed to measure, combine all ingredients in a large container with a spout.
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Pour into 1-liter bottles and freeze for at least 6 hours, and up to 24. (No need to leave space at the top, as liquid will not freeze.)
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Remove from freezer, turn each bottle upside down once, and serve individual cocktails up or over ice.
For the Spiced Demerara Syrup:
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In a saucepot, bring all ingredients and 2 cups water to a low simmer over medium heat, then reduce heat, stirring, until sugar is dissolved.
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Remove from heat and allow to cool.
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Transfer to a lidded container and refrigerate 24 hours. Strain spices and discard before using syrup.
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Recipe by
Mara Mullen of Okay Anny's, Bar Politan and Streaker's Pub in Atlanta, Georgia -
Contributing City
Atlanta
