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3 batch cocktails you’ll want to serve at your next party

Amber Graefen


Dec 13th, 2017

Want to make your next big party memorable? Serve unforgettable cocktails by the batch.

This approach lets you spend more time mixing with guests and less time behind the bar mixing drinks.

Offering guests pitchers of exotic, lip-smacking concoctions doesn’t mean more work, it just means you’ll have to do a little work before the party. And there are a few tricks to keep in mind: To avoid losing freshness and flavor, don’t mix batches more than 24 hours ahead of time. Only serve completely chilled batches. And feel free to allow guests to serve themselves, but have frosted-over glassware at the ready, preferably submerged in bucket or bin of ice water.

What you need:
2 cups mint simple sugar
4 bunches mint, ends trimmed
2 1/2 cups favorite bourbon
2 cups water
crushed ice

How to make:

In a saucepan over medium heat, combine sugar and water in a saucepan and bring to a simmer. Remove saucepan from heat and drop in several bunches of mint. Let cool. Strain. Tip: For more flavor, let stand overnight before straining.

Stir mint simple syrup and bourbon in a pitcher. Refrigerate until ready to serve, but no more than 8 hours. When the party starts, pack 8 mint julep cups with crushed ice. Pour 4 ounces of the mint julep mixture into each and garnish with mint sprigs. Serve with a straw.

What you need:

The simple syrup:
2 cups chopped strawberries
1 cup frozen raspberries
1 cup raw cane sugar
juice of a half lemon

The punch:
2 cups gin
1/2 cup fresh lime juice
32 ounces club soda
3 cups ice
1 lime, sliced for garnish
2 stalks rhubarb, sliced for garnish (optional)

How to Make:

In a large pot, add raspberries, strawberries, sugar, lemon juice and top with 2 cups of water, but do not stir. Bring to a boil, then simmer for 15 minutes. Turn off heat and allow to ingredients to infuse for half an hour at least. Strain syrup through a fine-mesh sieve lined with a coffee filter or cheesecloth. Refrigerate no more than 5 days.

To mix the punch, combine 2 cups raspberry-strawberry syrup, gin and fresh lime juice in a punch bowl or large pitcher. Add club soda, ice, sliced limes and rhubarb and stir to combine. Refrigerate for 2 to 8 hours.

What you need:

6 blood oranges
2 bottles of pinot grigio
1 cup club soda
1/2 cup brandy
12 ounces of strawberries, sliced
1 pint of raspberries
1 apple, chopped
1/2 cup sugar, for glass rimming

How to make:

In a bowl, combine the zest of one of the blood oranges and the sugar. Rub sugar and zest together with your fingers until fragrant. Juice 4 blood oranges, removing seeds and pith. Slice remaining blood oranges.

In a large pitcher, combine wine, brandy, blood orange juice, club soda, apples, strawberries, raspberries and slices of blood oranges and stir well. Sprinkle orange sugar generously onto a plate, then rub an orange slice around the rim of each glass. Dunk each glass in the sugar to coat the rim. Pack each glass with ice cubes, add fruit and sangria and serve.


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