Summer Cocktails

For those of you who know me, it's no secret that I enjoy the occasional cocktail. My favorites range from the simplest neat bourbon to complicated shaken concoctions that make your head spin. Many of my friends rightly choose seasonal favorites, such as chilled martinis during warm months and a stiff whiskey when it's cold out. I am less attached to seasonal drinks and generally let my mood dictate what I order or pour.

What I'd like to do here is offer some broad suggestions on punches and cocktails that work well for entertaining. No one needs me to tell them how to make a perfect version of whatever their favorite drink is. You know what you like for yourself, but many have asked what can work for a crowd. Here are some ideas...

Pineapple Citrus Punch

1 large can (46 oz) or carton pineapple juice

1 large carton (1/2 gallon or so) orange juice

1 bottle of champagne

3/4 liter of vodka

Blend in a large punch bowl or pitcher and serve over ice in large tumblers. These have quite a kick!

Long Island Iced Tea

1 cup gin

1 cup vodka

1 cup dark rum

1 cup whiskey

1 cup triple sec or cointreau

1 cup lemon juice

4 cups Coke, Diet Coke, or Coke Zero

Stir gently in a pitcher and serve over ice. If it's too strong, top with more Coke and garnish with lemon wedges.

Bloody Mary's for Crowd

Zing Zang is the best bloody mary mix I have ever had, but it's hard to find! Here's a suggestion for what to do if you want to control the ingredients and enjoy great brunch beverages with your friends.

1 large bottle V8 juice (roughly 2 liters)

1/2 cup lemon juice

1/4 cup red wine

1/4 cup Worcestershire sauce

2 tbsp Tobasco sauce

1 tbsp celery salt

1 tbsp ground black pepper

1 tbsp prepared horseradish

2 cups vodka

Stir together in a pitcher and serve over ice in a large tumbler. Garnish with celery stalks, picked okra, lemon wedges, and olives, depending on what your guests enjoy. Make sure to have plenty of extra hot sauce for those who like it super spicy! 

 Purist Mint Juleps

750 mL good bourbon, such as Maker's Mark

1 cup simple syrup (1 cup sugar dissolved in 1 cup boiling water), cooled

60 leaves, give or take, of fresh mint

lots of ice

Springs of mint for garnish

In the bottom of a pitcher, muddle the mint with some of the syrup with a large wooden spoon until all the leaves are bruised. Add the bourbon and the rest of the syrup. Stir together until combined. Serve over ice with garnish of mint sprigs. Don't add ice to the pitcher or it will weaken your juleps. If your juleps are too strong for your taste, add more syrup or cold water.

That should get you started! More to come, I'm sure. Post your favorites in the comments section so we can all enjoy!