By leah jones
Batch cocktails are a great way to make Thanksgiving entertaining easier if you are hosting. Here are four recipes to try with your family or friends this year.
3 cups bourbon 2 cups unsweetened cranberry juice 1 cup orange juice 1/2 cup simple syrup (can adjust) 1 cup sparkling water or ginger ale Fresh cranberries, orange slices and rosemary sprigs for garnish
Combine bourbon, cranberry juice, orange juice and simple syrup in a large pitcher or punch bowl. Stir well. Chill for at least 2 hours.
Just before serving, add sparkling water or ginger ale. Serve over ice, garnished with cranberries, orange slices and rosemary.
1 bottle white wine 2 cups apple cider 1 cup brandy 1/4 cup orange liqueur (e.g., Cointreau or Triple Sec)
2 thinly sliced apples, 1 thinly sliced orange, 1 cinnamon stick Club soda (optional)
In a pitcher, combine wine, apple cider, brandy, orange liqueur, sliced fruit and the cinnamon stick. Stir. Let it sit in the fridge for at least 4 hours (overnight is best). Serve chilled or over ice, topped with club soda if desired.
2 cups vodka 1.5 cups pomegranate juice 3 cups ginger beer 1/4 cup lime juice Pomegranate arils, lime slices and mint sprigs for garnish
Mix vodka, pomegranate juice and lime juice in a large pitcher. Stir. Refrigerate until ready to serve.
Just before serving, add ginger beer and give a gentle stir. Serve over ice with pomegranate arils, lime slices and mint sprigs as garnish.
2 cups vodka 1.5 cups coffee liqueur (e.g., Kahlúa) 2 cups heavy cream or milk 1 cup pumpkin puree 1 tsp pumpkin pie spice Whipped cream and nutmeg for garnish.
Whisk together cream, pumpkin puree and pumpkin pie spice until smooth. Combine vodka, coffee liqueur and pumpkin mixture in a large pitcher. Stir well.
Chill for at least 2 hours. Serve over ice, topped with whipped cream and a sprinkle of nutmeg.
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