Cocktails that are perfect to make in big batches - Margaritaville Blog

Cocktails that are perfect to make in big batches

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The subject line says it all, right? We’ve got two of the best riiiiight here.

Peach Sangria

In need of a little incentive to get your friends to show up to this month’s book club (ahem, drinking club)? Whatever the reason, we’ve got you covered. Inspired by the ever popular sangria, this Southern-inspired version takes our favorite to new heights. FYI, the club soda is great for getting more…mileage, shall we say.

Ingredients
1 bottle rosé wine
3/4 cup vodka
1/2 cup peach nectar
6 tablespoons thawed frozen lemonade concentrate
2 tablespoons sugar
1 pound ripe peaches, peeled and sliced
1 (6-oz.) package fresh raspberries
2 cups club soda, chilled

Make It
Combine first 5 ingredients in a pitcher and stir until sugar dissolves. Stir in peaches and raspberries. Cover and chill 8 hours. Stir in chilled club soda just before serving.

Minty Moscow Mule Punch

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Popularized during the vodka craze of the fifties, this iconic drink is responsible for putting Smirnoff on the map. It wasn’t until bartender, Wes Price at Hollywood restaurant, Cock-N-Bull combined the unsellable Smirnoff and house-made ginger beer to make this iconic drink. Cheers, Wes!

Ingredients
3 cups (24 oz) vodka
3/4 cup (6 oz) fresh lime juice
3/4 cup (6 oz) ginger-mint simple syrup (recipe below)
4 cups (32 oz) ginger beer, chilled
Fresh mint to garnish

Make It
Combine the vodka, lime juice, and simple syrup in a large pitcher or punch bowl. Cover and chill for at least 2 hours or overnight. Add the ginger beer before serving. Ladle into punch or serve into lowball glasses with crushed ice.

To make the ginger-mint simple syrup:

Combine ¾ cup light brown sugar, ¾ cup water, ½ cup peeled and chopped fresh ginger, and 4 sprigs of fresh mint in a medium saucepan. Bring to a simmer and stir to dissolve sugar. Remove pan from heat and cool completely. Strain out the ginger and mint and refrigerate the syrup in a covered container for up to 2 weeks. Makes ¾ cup.