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MATTHEW WEXLER

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PITCHER
PERFECT

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I LIKE TO HAVE A MARTINI, TWO


AT THE VERY MOST. AFTER THREE
IM UNDER THE TABLE, AFTER
FOUR IM UNDER MY HOST.
-Dorothy Parker

Lookbetternaked
Margarita
Azuia Tequila, organic
agave, citrus, sweet herb
of Paraguay ($40) from
the Tuck Room Tavern

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Cafe Ba-Ba-Reeba!

LIBATIONS

We cant consider drinks for a crowd without embracing the mother ship:
sangria. And theres virtually nowhere better to grab a pitcher (or two) than
Chicagos iconic Spanish tapas restaurant, Cafe Ba-Ba-Reeba. Celebrating
more than 30 years of wine-infused reveling, it offers six takes on signature
sangria that range from classic red and white to seasonal flavors (served
on tap) like white peach, black raspberry, passion fruit and cava sangria
made with sparkling Spanish wine. Our favorites include:

Cava Sangria

W hite Peach Sangria

lut
white wine, peach schnapps, Abso
Apeach Vodka

Black Raspberry Sangria

crme de cassis
sparkling Spanish wine, Licor 43,
rry
red wine, SKYY Infusions Raspbe
to $28 for a full pitcher)
er
ch
pit
a
lf
ha
for
7
$1
m
fro
ge
ran
(Prices

TAP A
LINK
FOR MORE
INFORMATION

Cafe Ba-Ba-Reeba

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Drizlys Cant Feel My Face Gin Bucket


Delivering the joy of drinking to legal-age drinkers across the country, Drizly.com
delivers your favorite wine and spirits to nearly 20 destinations nationwide. But
what good is the booze if you dont know what to do with it? Thats where Trisha
Antonsen, Drizlys chief cocktail officer, comes into play. Shes crafted a range of
crowd-pleasing cocktails, including our favorite for a large group: Cant Feel My Face
Gin Bucket.

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As the popular song by The Weeknd would


suggest, this drink will get the party
started, says Antonsen. Proceed
with caution: the easy-drinking
nature of this drink can have
you sipping them down quickly without remembering how
strong they are.

TAP A
LINK
FOR MORE
INFORMATION

Drizly.com

16 oz gin
e
16 oz fresh lemon juic
da
2 liters orange dry so
es, sliced
4 fresh lemons and lim
wine
1 bottle brut sparkling
ge dry soda into
an
or
d
an
e
ic
ju
on
m
le
Combine gin,
with ice, add
ll
Fi
l.
w
bo
h
nc
pu
or
r
a large pitche
p with full bottle of
to
d
an
es
ic
sl
e
lim
d
lemon an
immediately.
sparkling wine. Serve

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Titos Vodka Poteet Punch


Of the many reasons we love Austin, Texas, Titos Handmade Vodka made
in the states oldest legal distillery is at the top of the list. Certified glutenfree, Titos is the star of many a cocktail. We particularly love this tribute to
Poteet, the Strawberry Capital of Texas, where an annual festival draws
thousands of attendees each April. This cocktail created by mixologist David
Allen can be made entirely of Texas ingredients.

TAP A
LINK

odka
V
e
d
a
m
d
Titos Han

RE
FOR MOTION
A
M
INFOR

oncello
de Vodka
a
m
li
m
r
d
e
n
h
a
t
H
o
r
s
Liqueur o
18 oz Tito
n
o
m
e
L
s
a
x
Te
9 oz Paulas
syrup
6 oz simple
lime juice
h
s
e
r
f
z
o
6
wberries
erve 12.
s
o
t
36 ripe stra
e
ic
r
e
v
and pour o
r
e
h
c
it
p
a
redients in
g
in
e
in
b
m
Co

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Angry Orchards Angry


on the Beach
Angry Orchard Cider Company has been
making hard cider for five years. But
the roots of hard cider date back to the
Middle Ages, when it was safer to drink
than water. Created by mixologist Jeremy Oertel of Donna in Brooklyn, this
family-style cocktail has more punch
than a glass of H20 and is best enjoyed
during the last days of summer, when
harvest is just around the corner.

TAP A
LINK
FOR MORE
INFORMATION

Angry Orchard

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4 cups watermelon juice


1 cup vodka
1 cup Cointreau or other
orange liqueur
1 cup lime juice
1/2 cup orange juice
1 navel orange, sliced
1 lime, sliced into wheels
Watermelon chunks
Four 12-oz bottles Angry
Orchard Crisp Apple
In a large container, add the
watermelon juice, vodka,
Cointreau, lime juice and
orange juice. Stir in ice,
orange slices, lime wheels
and watermelon chunks. Top
off with Angry Orchard Crisp
Apple Cider and stir gently to
combine. Serve!

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LIBATIONS
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9 oz Hangar 1 Straight Vodka


3 oz pear liqueur
4 1/2 oz fresh lemon juice
4 1/2 oz honey syrup
(3 parts honey to 1 part hot
water)
1 1/2 oz allspice dram or
pimento dram
6 oz California sparkling wine
6 oz seltzer water
Add vodka, liqueur, lemon
juice, honey syrup, and allspice
or pimento dram in a punch
bowl over a large block of ice.
Stir vigorously and top with
sparkling wine and seltzer.
Garnish with fresh sliced
pears, lemon wheels spiked
with cloves, whole star anise
and freshly grated cinnamon.

Hangar 1
Summer Punch
Proudly made in California, Hangar
1 Straight Vodka delivers subtle floral notes of honeysuckle and Asian
pear, masterfully overseen by head
distiller Caley Shoemaker. This
punch, created by Josh Perez of
Spirit House Consultants, is a nod
to the changing seasons, with pear
liqueur and a hint of allspice.

TAP A
LINK
FOR MORE
INFORMATION

Hangar 1 Vodka

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Three Dots and a Dash
Chicago may be smack-dab in the middle of the country, but that doesnt mean you cant find
classic Tiki staples. Three Dots and a Dash (Morse code for the letter V, for victory) delivers
group excursions large-format libations featuring selections from its celebrated rum list.

Bali Bali Passion fruit, orange,


falernum, Puerto Rican rum, Armagnac,
London Dry Gin (Serves 4 to 5, $85)

TAP A
LINK

Diver Down Plantation Multi-Island


Rum, Campari, allspice, lime, orgeat, ripe
strawberry (Serves 5 to 6, $125)

Three Dots and a Dash

FOR MORE
INFORMATION

Treasure Chest Blend of rums,


pineapple, guava, fresh lime, served with
a bottle of Dom Prignon Champagne
(Serves 6 to 8, $385)

Zombie Jamaican and overproof rums,


lime, grapefruit, cinnamon, pomegranate
(Serves 3 to 4, $65.)

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LIBATIONS
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5 lemons
a
1 liter grapp
r
5 tbsp suga

mons. Peel
le
e
h
t
y
r
d
Wash and
ssible, and
o
p
s
a
in
h
t
lemons as
rge jar. Add
la
a
o
t
ls
e
pe
add lemon
r and leave
e
v
o
C
.
r
a
g
u
s
weeks.
grappa and
2
r
o
f
e
r
u
t
pera
at room tem peels, pour liquid in a
on
Remove lem ze!
free
bottle and

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LINK

Il Mulino South Beachs Housemade


Limoncello
Miamis Art Deco scene melds with New Yorks classic Italian traditions at Il Mulino South Beach. Antipasti,
homemade pastas, risotto and a plethora of veal dishes
feature prominently on the menu, but its the complementary limoncello at the end of each meal that has
guests shouting, Grazie! This isnt a spontaneous spirit
for a crowd: The steeping takes at least two weeks, plus
additional time to freeze the bottle in a block of ice.
(Hint: Place your limoncello bottle in an an empty milk
carton or small bucket and fill two-thirds with water before freezing to allow for ice expansion.)

FOR MORE
INFORMATION

Il Mulino South Beach

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LIBATIONS

Tuck Room Tavern

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Los Angeles spirit aficionados appreciate the attention to detail in executive


bartender Adam Segers handcrafted cocktail menu. The venue is also home
to the citys only Ice DJ Booth, where bar masters carve ice by hand from a
45-pound block for its signature punch bowls. Those who appreciate molecular
gastronomy can delight in liquid nitrogen bottle service, while classicists will appreciate the housemade syrups, bitters and infusions. Our favorite for a group:

e
c
n
e
d
a
c
e
D
n
Souther o de Rum, El

estr
Bacardi Ma
um, Balsam
R
ld
O
r
a
e
Dorado 8-Y
ur, Rare
e
u
iq
L
o
n
a
eric
Amaro Am
a Blossom
li
o
n
g
a
M
r
a
Tea Cell
ssion fruit,
a
p
,
y
r
r
e
b
w
a
Oolong, str
$40)
pineapple (

TAP A
LINK
FOR MORE
INFORMATION

Tuck Room Tavern

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Bar Duponts Bonzai Pipeline
With everything happening in politics these days, we all need a stiff drink. Fortunately, Bar Dupont
in Washington, D.C., has the Bonzai Pipeline created by mixologist and bar manager Chris McNeal.
Inspired by his time living in Hawaii and named after the famous surf spot on the north side of Oahu,
McNeal forgoes rum and opts for full-bodied vodka instead.
McNeal also offers some sage advice for those dabbling in drinks for a crowd: How does it taste?
This sounds obvious, but not everyone has the same palates. A punch should be refreshing, bright,
with a secondary characteristic slightly spicy, savory, cool that is not overbearing. Just remember, the last thing you want is to spend all your money on something that nobody will drink.

a
t Elyx Vodk
lu
o
s
b
A
z
o
16
Mezcal
a
id
V
y
e
u
g
8 oz Del Ma
ile Liqueur
h
C
s
e
y
e
R
4 oz Ancho
ple juice
6 oz pineap
mes
Juice of 2 li
syrup
4 oz simple
ients in a
d
e
r
g
in
ll
a
Mix
er ice, and
v
o
l
w
o
b
e
decorativ
fresh fruit.
h
it
w
h
is
n
r
ga

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LINK
FOR MORE
INFORMATION

Bar Dupont

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LIBATIONS
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Crafted at Nose
Dives Identity Crisis

Advanced sommelier Anjoleena


Griffin-Holst oversees the bar
program at Crafted, the mezzanine cocktail lounge tucked
away at Nose Dive, an urban
gastropub in Greenville, South
Carolina. Crafted serves a happy
hour punch that changes weekly the only caveat is that the
recipe has five main ingredients,
a tribute to the words Hindi origin: panch. Original ingredients
included spirits, water, lemon
juice, sugar and spice. Crafted
shakes it up with the Identity
Crisis that includes white rum,
ginger beer and tarragon.

Large sprig tarragon


6 oz Don Q Cristal Rum
6 oz Goslings Ginger Beer
2 oz fresh tangerine juice
2 oz fresh lime juice
16 oz Fever-Tree Indian Tonic Water
Muddle tarragon with rum to release
aromas and flavors, and then pour
into a quart container. Add ginger
beer, tangerine juice and lime juice
to another quart container and
stir. Refrigerate for 2 hours. Place 4
large 3 by 3-inch square ice cubes
in a punch bowl, combine the quart
containers and then add tonic right
before serving. Serve in decorative
teacups with a tarragon leaf.

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LINK
FOR MORE
INFORMATION

Crafted at Nose Dive

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Virgil Kaines Low


Country Hurricane

Chefs David Szlam and Ryan


Meany are whiskey drinkers, so
it makes sense that theyd capitalize on their culinary prowess
to create a spirit as unique as
their palates. Their Virgil Kaine
Ginger-Infused Bourbon features
heirloom yellow Hawaiian ginger,
plucked from the fields at nearby Spade and Clover Gardens
on Johns Island, South Carolina.
This riff on a hurricane offers a
spicy kick compared to the classic, with notes of dried apricot,
ginger and sherry.

1 oz simple syrup
1 oz allspice liqueur
2 oz grenadine
2 oz lime juice
6 oz pineapple juice
6 oz orange juice
12 oz Virgil Kane Ginger-Infused
Bourbon
Add all ingredients in a shaker.
Add ice and shake vigorously. Pour
into hurricane glasses filled with
fresh ice. Garnish with a pineapple
wedge, a cherry and grated
cinnamon.

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LINK
FOR MORE
INFORMATION

Virgil Kaine

Matthew Wexler is EDGE Media


Networks national travel and style
editor. Follow him on social media
at @roodeloo.