Pitcher Perfect

For those who love to entertain, having a delicious cocktail recipe is a must. A perfect primer to an elegant dinner or a charming complement to a late morning brunch, cocktails can connect your guests and leave them feeling refined and relaxed. But as the host, you have so much more to worry about than welcome drinks. Here, four locals share their big-batch recipes that can save on time without sacrificing flavor.

TRACIE LESAR’S

Planters Rum Punch

Serves 8

Ingredients

• 16 oz. dark rum (Kraken is our fave!) • 16 oz. fresh-squeezed orange juice • 16 oz. fresh pineapple juice • 4 oz. fresh-squeezed lime juice (about 4-5 limes) • 4 oz. fresh-squeezed lemon juice (about 4 lemons) • Splash of grenadine

Directions

Combine all ingredients in a pitcher and stir to combine. When ready to serve, pour drink mixture over ice in a tall rocks glass, and garnish with an orange slice or wheel and a cherry.

“My husband and I found this beverage while on vacation with our four children to Amelia Island. We had been touring the ruins on the island and were exhausted at the end of the day when we came across this little pirate place. I’m not sure if it was truly the best drink we ever had, but in our memories it was. After returning home, we started looking for something similar, and after many attempts of drinks that didn’t quite hit the mark, we finally found the perfect one! It reminds us of a great vacation we had in a time of our lives when we rarely were able to get away. We love to serve this drink at parties, but beware – it’s silent but deadly.” – Tracie LeSar

KALEENA GOLDSWORTHY-WARNOCK’S

Whiskey, Spice, & Everything Nice

“I love this drink because it screams autumn and also can be served warm or chilled depending on your mood! I had an October wedding and it was a particularly cold day, so we served this recipe heated up to our guests at the ceremony. It was a hit! There’s really nothing better than a spiced apple cider with a bit of whiskey as the seasons change.” – Kaleena GoldsworthyWarnock

Serves 10

Ingredients

• 5 oz. brown sugar and cinnamon syrup • 15 oz. bourbon or whiskey • 10 oz. apple cider • 5 oz. fresh-squeezed lemon juice • 5-8 dashes The Bitter Bottle’s aromatic bitters

Directions

To make the brown sugar and cinnamon syrup, combine equal parts of packed brown sugar and water into a saucepan and heat over low heat. For each half cup of mixture, add one cinnamon stick and simmer until the sugar has entirely dissolved and the syrup gets slightly thicker. Allow syrup to cool before creating the cocktail. To create the cocktail, add ingredients to a cocktail shaker in batches and shake to combine. Strain into a pitcher or punch bowl, and stir once more to combine.

JIM VAUGHN’S

Classic Gin Martini

Serves 10

Ingredients

• 20 oz. Hendrick’s gin • 5 oz. dry vermouth

Directions

Working in batches, add both ingredients to a cocktail shaker with ice and shake for 1 minute to combine. Combine all ingredients in a pitcher. Serve beverage in frosted martini or rocks glasses, and garnish with olives or a lemon twist.

“My philosophy is that life should be simple, and I think cocktails should be too. For that reason, I tend to gravitate toward classic cocktails such as a martini, Manhattan, or old fashioned. Many people don’t think about making these drinks in big batches, but it takes an already simple cocktail and makes it even easier. They are delicious and do the trick but remember: One martini is just right, two is too many, and three is never enough.” – Jim Vaughn

PERI MURR’S

Midnight Sky

“I find it really calming to look at beautiful things. The charcoal in this cocktail provides a satisfying contrast for the glitter to dance with, creating a mesmerizing experience that you can sort of fall into as you sip. The citrus and ginger cut through on the front end, carrying you to the sweet violette and herbaceous finish of the gin and sage. This recipe could also be made with bourbon for a warmer flavor profile that brings out the honey.” – Peri Murr

Serves 8

Ingredients

For the syrup: • 1¼ cups water • ½ cup ginger, finely chopped • 8 sage leaves, chopped • 2 Tbsp. honey • 2 Tbsp. raw sugar

For the cocktail: • 8 oz. honey ginger sage syrup • 16 oz. Tanqueray gin • 4 oz. Rothman & Winter Crème de Violette • 2 oz. fresh-squeezed lemon juice • 1 tsp. activated charcoal powder

Directions

To make the syrup, heat 1¼ cups of water over medium-high heat and add ½ cup finely chopped ginger, 8 chopped sage leaves, 2 Tbsp. of honey, and 2 Tbsp. of raw sugar. Let simmer for 10-15 minutes. Pour through a fine mesh strainer and let cool. Once cool, combine all of the ingredients in a 2-quart pitcher, top with ice, and stir to combine. Serve in a chilled coupe glass and garnish with a lemon slice and sprinkle of edible glitter. Note: Take caution if you are taking medication, have a medical condition, or have a planned surgery, as activated charcoal can diminish the effectiveness of medications.