Big Crowd? Large Batch!

By CINDY COOPWOOD and CORDELIA CAPPS • Photography by RORY DOYLE

Batched cocktails are the answer for your next party. Whether you’re hosting a few friends or a crowd, you can mix a large quantity ahead of time, keep chilled, and serve it stress-free. Guests will be happy to serve themselves from frosty pitchers or punch bowls filled with made-ahead beverages—and you will be happy because you get to relax and enjoy your own party. Try one of these three cool, summery cocktails for your next gathering!

PINEAPPLE PROSECCO PUNCH


3 cups pineapple juice
3 cups seltzer water
1 (750-ml) bottle Prosecco
1 cup vodka
2 cups pineapple chunks
¼ cup fresh mint
3 cups ice
Additional mint for garnish

     Combine pineapple juice, seltzer, Prosecco, vodka, pineapple chunks, and mint in a punch bowl. Add ice and stir to combine.

     Using ladle, fill glasses with punch, making sure to include pineapple. Add fresh mint leaves on top for garnish. Yields 10

TIP: The day before, pour additional pineapple juice into

ice trays to make frozen cubes. Use these to replace

the ice  in the recipe to prevent diluting when ice melts.



ROSÉ ALL DAY PUNCH


1 (750-ml) bottle of your favorite rosé 
½ cup vodka
3 cups sparkling water
1 cup cranberry juice
Juice of 1 lime
2 teaspoons honey
1 lime, sliced
½ cup blackberries, plus more for garnish
½ cup pineapple, plus more for garnish
½ cup sliced strawberries
Ice

     Combine all ingredients in a large pitcher and stir to combine. Serve over ice and garnish with fruit and berries as desired. Yields 6 

TIP:  Keep your favorite large batch cocktail mixed and chilled

in the fridge, always ready, for your own signature summer cocktail.

 

WHISKEY SOUR PARTY PUNCH


2 cups lemonade
½ cup sugar
½ cup water
2 cups orange juice
1 cup water
juice from 2 limes (about ¼ cup)
2 cups bourbon
2 cups club soda
sliced lemons, oranges and maraschino cherries for garnish

     The day before, pour lemonade into ice cube trays and freeze.

     Prepare a simple syrup by bringing water and sugar to a boil in a saucepan  over medium-high heat. Stir until sugar has dissolved and syrup has thickened slightly. Allow to cool. 

     Pour the syrup, orange juice, water, lime juice and bourbon into a large pitcher and stir. Chill until ready to serve.

     When ready to serve, add soda to base mix and stir. Fill glasses with lemonade ice cubes. Top with punch and garnish with citrus slices and maraschino cherries. Yields 10

TIP:  Batched cocktails are more economical because

less expensive spirits may be used, and no one will know

the difference—and no bartender needed!

 

 

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