1. Batch Margarita
Ingredients
- 16 oz tequila
- 8 oz fresh lime juice
- 6 oz triple sec
- 4 oz simple syrup
- 4 cups ice
Instructions
- Combine tequila, lime juice, triple sec, and simple syrup in a large pitcher.
- Stir well until fully mixed.
- Add ice just before serving.
- Serve in salt-rimmed glasses (optional).
History
The Margarita’s origins are debated, but it likely emerged in the 1930s or ‘40s in Mexico or Texas. Batched versions became popular for parties in the mid-20th century.
Tips
Prep the mix a day ahead without ice to let flavors meld. Adjust sweetness with extra simple syrup if needed.
2. Sangria
Ingredients
- 1 bottle (750 ml) red wine
- 4 oz brandy
- 2 oz orange liqueur
- 2 cups orange juice
- 1 cup sliced fruit (oranges, apples, berries)
- 2 tbsp sugar (optional)
Instructions
- Combine wine, brandy, orange liqueur, and orange juice in a pitcher.
- Add sugar if desired and stir until dissolved.
- Add sliced fruit and refrigerate for at least 2 hours.
- Serve over ice.
History
Sangria hails from Spain and Portugal, dating back centuries as a refreshing wine punch, perfect for warm climates.
Tips
Let it sit overnight for deeper fruit flavors. Use seasonal fruit for variety.
3. Punch Royale
Ingredients
- 12 oz rum
- 8 oz pineapple juice
- 6 oz fresh lime juice
- 4 oz simple syrup
- 1 bottle (750 ml) sparkling wine
Instructions
- Mix rum, pineapple juice, lime juice, and simple syrup in a punch bowl.
- Chill for 1-2 hours.
- Add sparkling wine and ice just before serving.
- Ladle into cups.
History
Punch dates back to the 17th century, brought to Europe by sailors from India. This bubbly version adds a modern twist.
Tips
Add the sparkling wine last to keep the fizz. Garnish with fruit slices.
4. Batch Negroni
Ingredients
- 10 oz gin
- 10 oz Campari
- 10 oz sweet vermouth
- Orange peels (for garnish)
Instructions
- Combine gin, Campari, and sweet vermouth in a large bottle or pitcher.
- Stir well and refrigerate for at least 1 hour.
- Serve over ice with an orange peel garnish.
History
The Negroni was born in 1919 in Florence, Italy, when Count Negroni asked for a stronger Americano. Batched versions simplify party service.
Tips
Age the mix for a week in the fridge for a smoother taste.
5. Mojito Pitcher
Ingredients
- 12 oz white rum
- 8 oz fresh lime juice
- 6 oz simple syrup
- 20 fresh mint leaves
- 16 oz club soda
Instructions
- Muddle mint leaves with simple syrup in a pitcher.
- Add rum and lime juice, then stir.
- Refrigerate until ready to serve.
- Add club soda and ice before serving.
History
The Mojito traces back to 16th-century Cuba, evolving from a medicinal drink to a refreshing classic.
Tips
Don’t over-muddle the mint to avoid bitterness. Add soda last for maximum fizz.
6. Dark ‘n’ Stormy Batch
Ingredients
- 16 oz dark rum
- 24 oz ginger beer
- 8 oz fresh lime juice
- Lime wedges (for garnish)
Instructions
- Combine rum and lime juice in a pitcher.
- Chill until ready to serve.
- Add ginger beer and ice, then stir gently.
- Serve with lime wedges.
History
Originating in Bermuda post-World War I, this highball became a sailor’s favorite, later adapted for crowds.
Tips
Use a spicy ginger beer for extra kick.
7. Batch Paloma
Ingredients
- 16 oz tequila
- 12 oz fresh grapefruit juice
- 6 oz fresh lime juice
- 4 oz agave syrup
- 16 oz club soda
Instructions
- Mix tequila, grapefruit juice, lime juice, and agave syrup in a pitcher.
- Chill for 1-2 hours.
- Add club soda and ice before serving.
- Stir gently.
History
The Paloma, a Mexican staple, likely emerged in the mid-20th century, rivaling the Margarita in popularity.
Tips
Fresh grapefruit juice is key—avoid bottled if possible.
8. Whiskey Sour Pitcher
Ingredients
- 16 oz bourbon
- 12 oz fresh lemon juice
- 8 oz simple syrup
- 4 cups ice
- Cherries (for garnish)
Instructions
- Combine bourbon, lemon juice, and simple syrup in a pitcher.
- Stir well and refrigerate.
- Add ice before serving.
- Garnish with cherries.
History
Dating to the 19th century, the Whiskey Sour was a sailor’s remedy for scurvy, later batched for gatherings.
Tips
Add a splash of club soda for a lighter version.
9. Batch Mai Tai
Ingredients
- 12 oz light rum
- 6 oz dark rum
- 8 oz orange curaçao
- 6 oz fresh lime juice
- 4 oz orgeat syrup
Instructions
- Mix light rum, orange curaçao, lime juice, and orgeat in a pitcher.
- Stir and chill.
- Serve over ice, topping each glass with a float of dark rum.
History
Created by Trader Vic in 1944, the Mai Tai became a tiki icon, easily scaled for tropical parties.
Tips
Use quality orgeat for authentic flavor.
10. Pimm’s Cup Pitcher
Ingredients
- 12 oz Pimm’s No. 1
- 24 oz lemon-lime soda
- 1 cucumber, sliced
- 1 orange, sliced
- 10 mint leaves
Instructions
- Combine Pimm’s, cucumber, orange, and mint in a pitcher.
- Refrigerate for 1 hour.
- Add soda and ice before serving.
- Stir gently.
History
A British summer classic since the 1840s, Pimm’s Cup is a staple at Wimbledon and garden parties.
Tips
Add strawberries for extra flair.
11. Batch Cosmopolitan
Ingredients
- 16 oz vodka
- 8 oz cranberry juice
- 6 oz triple sec
- 4 oz fresh lime juice
Instructions
- Combine all ingredients in a pitcher.
- Stir well and chill.
- Serve in chilled martini glasses.
History
Popularized in the 1990s by “Sex and the City,” the Cosmo’s roots trace to the 1980s bar scene.
Tips
Use 100% cranberry juice for a tart edge.
12. Rum Punch
Ingredients
- 12 oz rum
- 8 oz pineapple juice
- 6 oz orange juice
- 4 oz grenadine
- 2 oz fresh lime juice
Instructions
- Mix all ingredients in a punch bowl.
- Stir and chill.
- Add ice before serving.
History
Rum punch has Caribbean roots from the 17th century, a sailor’s blend of local spirits and fruit.
Tips
Garnish with nutmeg for a spiced touch.
13. Batch Bloody Mary
Ingredients
- 16 oz vodka
- 32 oz tomato juice
- 4 oz fresh lemon juice
- 2 tbsp Worcestershire sauce
- 2 tbsp hot sauce
- 1 tsp celery salt
Instructions
- Combine all ingredients in a pitcher.
- Stir well and refrigerate overnight.
- Serve over ice with garnishes (celery, pickles).
History
Created in the 1920s, possibly in Paris, the Bloody Mary became a brunch staple by the mid-20th century.
Tips
Adjust spice levels to taste; let it sit for richer flavor.
14. Batch Gin and Tonic
Ingredients
- 16 oz gin
- 48 oz tonic water
- 8 oz fresh lime juice
- Lime wheels (for garnish)
Instructions
- Mix gin and lime juice in a pitcher.
- Chill until serving.
- Add tonic water and ice, then stir.
- Garnish with lime wheels.
History
Born in 18th-century colonial India, the G&T was a medicinal quinine tonic turned cocktail.
Tips
Use premium tonic to elevate the drink.
15. Batch Mule
Ingredients
- 16 oz vodka
- 8 oz fresh lime juice
- 32 oz ginger beer
- Lime wedges (for garnish)
Instructions
- Combine vodka and lime juice in a pitcher.
- Chill until ready.
- Add ginger beer and ice, then stir.
- Serve with lime wedges.
History
Invented in the 1940s in the U.S., the Moscow Mule boosted vodka’s popularity.
Tips
Serve in copper mugs for tradition.
16. Batch Aperol Spritz
Ingredients
- 12 oz Aperol
- 18 oz prosecco
- 6 oz club soda
- Orange slices (for garnish)
Instructions
- Combine Aperol and prosecco in a pitcher.
- Chill until serving.
- Add club soda and ice, then stir.
- Garnish with orange slices.
History
Popularized in Italy in the 1950s, the Aperol Spritz became a global aperitif in the 2000s.
Tips
Keep the prosecco cold to maintain bubbles.
17. Batch Daiquiri
Ingredients
- 16 oz white rum
- 8 oz fresh lime juice
- 6 oz simple syrup
- 4 cups ice
Instructions
- Mix rum, lime juice, and simple syrup in a pitcher.
- Stir and chill.
- Add ice before serving.
History
Created in Cuba in the late 19th century, the Daiquiri was named after a beach near Santiago.
Tips
Blend with ice for a frozen version.
18. Batch Jungle Bird
Ingredients
- 12 oz dark rum
- 8 oz pineapple juice
- 4 oz Campari
- 4 oz fresh lime juice
- 3 oz simple syrup
Instructions
- Combine all ingredients in a pitcher.
- Stir well and chill.
- Serve over ice.
History
Born in the 1970s at the Kuala Lumpur Hilton, this tiki drink balances bitter and sweet.
Tips
Use fresh pineapple juice for the best flavor.
19. Batch White
Ingredients
- 12 oz vodka
- 8 oz coffee liqueur
- 8 oz heavy cream
- 4 cups ice
Instructions
- Mix vodka and coffee liqueur in a pitcher.
- Chill until serving.
- Add heavy cream and ice, then stir.
History
Emerging in the 1960s, the White Russian gained fame via “The Big Lebowski” in the ‘90s.
Tips
Stir gently to keep it creamy, not frothy.
