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Summer Worthy Cocktails for Easy Entertaining

Hosting friends this summer? Skip playing bartender and free up more time for socializing by mixing up a big batch of cocktails in advance. Simply add one of these showstopping, stress-free cocktails from Food & Drink to your next party menu!

 

 

 

 

Big-Batch Margaritas

Rim 12 cocktail glasses with lime and kosher salt. Add 2 cups (500 mL) tequila, ¾ cup (180 mL) Cointreau, ¾ cup (180 mL) freshly squeezed lime juice and ½ cup (125 mL) simple syrup to a large pitcher filled with 2 cups (500 mL) of ice. Refrigerate, stirring occasionally until chilled and slightly diluted, 10 to 15 minutes. Fill rimmed glasses with ice and divide Margarita mixture between them. Garnish each with a lime wheel. Makes 12 cocktails


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Mint Julep Tea Punch

Place 8 black tea bags in a heatproof bowl. Boil 4 cups (1 L) water and pour boiling water over tea bags. Add ½ cup (125 mL) roughly chopped fresh mint and muddle. Steep for 10 minutes. Strain through a metal sieve to remove tea bags and mint, pressing solids with a spoon. Add 3 cups (750 mL) cold water to strained mixture. Cool completely. Lightly muddle 10 to 12 pieces of sliced peaches, raspberries or pitted cherries in bottom of a serving pitcher. Add cooled tea, 2 cups (500 mL) pulp-free orange, grapefruit or mango juice and 1 cup (250 mL) Canadian whisky. Stir. Add 1 cup ice cubes and whole mint leaves, if you like. To serve, fill glasses with ice and add a piece of fruit and a mint leaf garnish to each glass before filling with punch. Makes 10 servings 


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Big-Batch Cucumber Martinis

Snap 1 mini or Persian cucumber into two or three pieces. Add to a pitcher. Add 8 oz gin and 2 oz dry vermouth. Mash cucumber slightly. Cover and swirl. Refrigerate and allow to infuse for 2 to 4 hours. Fine-strain into a 2-cup (500-mL) freezer-safe jar or container. Add 4 oz water. Freeze until well chilled, 4 to 5 hours, or store in freezer until ready to serve. Flavour will keep for up to a week. To serve, remove from freezer. Let stand at room temperature, swirling occasionally until only small ice crystals remain, about 30 minutes. Weave long strips of mini cucumbers onto skewers. Swirl mixture a few times, divide into four chilled cocktail glasses. Garnish with cucumber slices. Makes 4 cocktails


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Northern Sunset Lemonade

Place ½ cup (125 mL) sugar and ½ cup (125 mL) water in a small saucepan over medium-high heat. Whisk until sugar is dissolved. Add ¾ cup (175 mL) raspberries, 3 wide strips orange zest and 1 tbsp (15 mL) pink peppercorns. When it comes to a boil, remove from heat and mash raspberries with the back of a spoon. Let stand 30 minutes. Fine-strain into a 6-cup (1.5-L) glass pitcher, discarding solids. Cool completely. Stir in ¾ cup (175 mL) fresh lemon juice and remaining 3 cups (750 mL) water. Cover and refrigerate up to 2 days. When ready to serve, place two ice cubes in a chilled highball glass. Pour in 2 oz vodka. Stir for 15 seconds. Fill glass with ice. Top with 5 oz chilled pink lemonade. Lightly stir. Garnish with raspberries and lemon wheel. Repeat for more servings. Serves approximately 6


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Hurricane Punch

Pour 1½ cups (375 mL) dark rum and 1½ cups (375 mL) white rum, 8 cups (2 L) passion fruit juice, 2 cups (500 mL) orange juice, ½ cup (125 mL) freshly squeezed lime juice and ½ cup (125 mL) freshly squeezed lemon juice into a large pitcher. Stir in ½ cup (125 mL) grenadine and lemon and/or orange wheels. Refrigerate until chilled. Serve punch in tall glasses over lots of ice. Makes 15 cocktail


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