Cocktails by the Pitcher

Ask your local sports bar: A pitcher is the easiest way to serve a group. And while the vessel is most commonly used for beer, we see no reason why it can’t also hold cocktails.

A pitcher is the perfect size for an intimate late-summer gathering or if you’re bringing a drink to a Labor Day party next weekend. (Depending on the recipe, a pitcherful will satisfy between four and eight people.)

So, should you be in the mood for a classic, follow Liquor.com advisory board member Dale DeGroff’s formula for tasty Margaritas by the Pitcher. And, of course, there’s Sangria: Try our Grand Marnier-spiked White Sangria or the port-based Sandeman Ciderhouse Sangria.

Feel like kicking it even more old-school? Fix the historic Garrick Club Punch, which dates to 1835, and is a bubbly, tart and refreshing gin concoction that’s ideal for sipping outdoors.

We’re fans of some modern pitcher recipes, too, including the sweet-and-sour, Champagne-topped Boat House Punch (pictured above) served by Liquor.com advisory board member Julie Reiner at her Brooklyn establishment, Clover Club.

Another favorite is the Curse Word from Caña Rum Bar in Los Angeles. It’s an adult slushie that calls for a splash of flavorful Belgian beer. We promise it’s just the thing to cool you down. Cheers!

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.

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.