Cocktails For The Crowd!

Margaritas by the Pitcher

Contributed by Dale DeGroff

Ingredients

• 10 oz Fresh lime juice
• 14 oz Cointreau
• 3.5 oz Agave syrup or simple syrup
• 22 oz Tequila

Garnish: Thin lime wheel

Glass: Highball, Margarita or cocktail

Preparation

For this recipe you need a 52-ounce pitcher. First, add the fresh lime juice and then the Cointreau. Have a taste—it should still be a bit tart. You can add a little more Cointreau but not much. Adjust the sweetness with a little agave syrup (two parts agave nectar, one part water) or simple syrup (one part sugar, one part water) but don’t use more Cointreau, which would change the balance of the drink. Add the tequila and taste. The mixture should still be intense, because you haven’t added any ice yet. When a guest wants a drink, pour 3 ounces of the mix into a shaker and fill with ice. Shake, and strain into a stemmed Margarita or cocktail glass with a half-salted rim or a rocks glass filled with fresh ice. Garnish with a thin wheel of lime. If you have a large shaker or a gallon jar with a screw-top you can shake a whole bunch of drinks at the same time.

White Sangria

Contributed by Grand Marnier

Ingredients

• 1 (750 ml) Bottle crisp white wine (pinot gris)
• 1 cup Sweet grapes
• 2 Ripe peaches, pitted and cut into eight wedges
• 4 oz Grand Marnier
• 1 Orange, thinly sliced (unpeeled)
• 1 Lime, thinly sliced (unpeeled)

Glass: Wine

Preparation

Add all the ingredients to a pitcher and refrigerate for 2 to 4 hours before serving. Serve in wine glasses.

Garrick Club Punch

Contributed by David Wondrich

Ingredients

• 4 Lemons
• .5 cup Superfine sugar
• 1 cup Fresh lemon juice, strained
• 1 (750-mL) bottle Gin*
• 4 oz Luxardo Maraschino Liqueur or Grand Marnier
• 24 oz Seltzer water or club soda, chilled

Glass: Punch or highball

Preparation

Peel the lemons with a vegetable peeler, avoiding the white pith. Muddle the peels with the sugar in a 3-quart pitcher or punch bowl and let stand for 30 minutes. Add the lemon juice and stir until the sugar has dissolved. Add the gin and Luxardo Maraschino Liqueur or Grand Marnier, and stir. Fill the pitcher or bowl halfway with ice and add the seltzer or club soda. Stir again and serve in individual punch or highball glasses.

Sandeman Ciderhouse Sangria

Contributed by Sandeman Port

Ingredients

• 1 (750-mL) bottle Sandeman Founders Reserve Port
• 24 oz Apple cider
• 3 oz Rye whiskey
• 1.5 oz Maple syrup
• 2 Granny Smith apples, cored and sliced
• 2 Pears, cored and sliced

Garnish: Apple or pear slice

Glass: Tumbler

Preparation

Add all the ingredients to a pitcher and refrigerate for at least 12 hours. Serve in tumblers, garnished with apple or pear slices.

Boat House Punch

Contributed by Julie Reiner
INGREDIENTS:

• Peel of 1 lemon
• 2 tbsp Sugar
• 9 oz Dorothy Parker American Gin
• 6 oz Aperol
• 9 oz St-Germain
• 9 oz Lemon juice
• 9 oz Orange juice
• 9 oz Grapefruit juice
• Quarter of a bottle (about 6 oz) Rose Champagne
• Garnish: Orange Wheels
• Glass: Pitcher

PREPARATION:
In a large pitcher, muddle the lemon peel and sugar. Let stand for at least 30 minutes. Add the remaining ingredients, fill with ice and stir briefly.

Curse Word

Contributed by Caña Rum Bar
INGREDIENTS:

• 8 oz Tanqueray Gin
• 8 oz Maraksa Maraschino Liqueur
• 8 oz The Bitter Truth EXR
• 8 oz Fresh lime juice
• 16 oz La Chouffe Blond Ale (or similar Belgian beer), divided
• Glass: Pitcher

PREPARATION:
Pour the gin, maraschino liqueur, EXR, lime juice and 8 ounces of the beer into a blender and add 8 ounces of crushed or cracked ice. Blend until smooth and pour into a pitcher with a small ice block (use a small baking mold or extra-large ice-cube tray). Top with the remaining 8 ounces of beer and stir gently.