13 Easy Pitcher Cocktails – Best Drink Pitcher Recipes for Parties

pitcher cocktail recipes

Photograph by Thayer Allyson Gowdy

Pineapple Honey Bee

(Serves 4 to 6)


2 tbsp honey
.25 cup (60 ml) warm water
1 cup (240 ml) Little Black Dress pineapple honey-flavored vodka
.25 cup (60 ml) freshly squeezed lemon juice, strained
.5 cup loosely packed fresh basil leaves
Angostura bitters
Club soda
Lemon slices, for garnish


Dissolve the honey in the warm water by microwaving for 30 seconds. In a pitcher, combine the vodka, honey water, and lemon juice. Add a couple of leaves of basil and 2 dashes of bitters to 4 to 6 mason jars or glasses and muddle with a wooden spoon. Add ice.
Top each with club soda. Garnish with the lemon slices and serve.

–Courtesy of The Cocktail Club

Buy Now Little Black Dress Pineapple Honey-Flavored Vodka, from $9.99

Spiked Fruit Punch

(Serves 8)


12 oz Aviation American Gin
6 oz freshly pressed lemon juice
4 oz freshly pressed orange juice
4 oz organic strawberry jam syrup*
6 oz sparkling apple cider
6 oz soda water


In a large mixing bowl, add spirits & mixers, excluding cider, soda water and ice. Cover and cool. When ready to serve, add the cider cider, soda water, ice and stir. Garnish with sliced strawberries and orange wheels.

*Strawberry jam syrup: combine 2 oz jam with 2 oz heated water and stir until jam is dissolved, let cool.

–Courtesy of Aviation American Gin

Buy Now Aviation Gin, from $14.24

Psarou Punch

(Serves 8 to 10)


6 oz PAMA Pomegranate Liqueur
6 oz Skinos Mastiha Liqueur
14 oz Pisco Control C
6 oz fresh lime juice
14 oz sparkling wine or dry prosecco
20 sage leaves
1 cup fresh pomegranate seeds


Combine all the ingredients together in a punch bowl. Mix with a ladle. Add ice and garnish with six wheels of pink grapefruit, lime and lemon.

–Courtesy of Orson Salicetti of Souvlaki GR

Buy Now PAMA Pomegranate Liqueur, from $16.80

Vodka Grape Sparkler

Golden Bear Punch

(Serves 12)


12 cucumber slices
18 oz Hangar 1 Straight Vodka
12 oz Cocchi Barolo Chinato
6 oz Verjus
6 oz lime juice
6 oz honey syrup (2 parts honey: 1 part water)
12 oz sparkling wine


All the ingredients minus the sparking wine should be whip shaken (a short and quick shake) and then fine strained over ice in the punch bowl. Top off with the bubbles and additional cucumber wheels. Serve in punch cups, garnished with extra cucumber slices.

–Courtesy of Lacy Hawkins of the NoMad Bar

Crown Maple Lemonade

(Serves 6)


16 meyer lemons (or 11 bar lemons)
¾ cup Crown Maple Syrup Medium Amber
2.5 qts water
¼ fresh vanilla bean
8 oz vodka or white rum


Juice lemons and place into a 3 qt pitcher (you need at least a pint or 16 fl-oz of juice. Add Crown Maple Dark Amber, vodka or rum, and water. Cut vanilla bean in half, and scrape half of one of the halves into the lemonade (you can add the scraped pod quarter in the mix too).

–Courtesy of Crown Maple Syrup

Citrus Sangria

(Serves 8)


12 parts Q Club Soda
12 parts Q Tonic
6 parts Solerno Blood Orange Liqueur
8 parts Cocchi Americano Italian White Vermouth
12 parts dry white wine
2 cups sliced winter citrus (pink grapefruit, mandarin oranges, Cara Cara, lemon)
.5 cup pomegranate arils
Mint for garnish

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Combine Solerno, Cocchi Americano, and wine in a bowl and stir. Add sliced citrus and pomegranate arils, cover and refrigerate overnight to allow fruit to macerate. When ready to serve, transfer the mixture to a pitcher, top with Q Club Soda, Q Tonic and stir to combine. Pour into ice-filled glasses and garnish with a sprig of mint.

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Pisco Punch

(Serves 4)


6 oz Macchu Pisco
3 oz pineapple-cinnamon syrup*
2 oz lime juice
2 oz Cocchi Rosa
4 sprays clove tincture*
40 dashes Peychaud’s bitters
6 oz club soda
Limes wheels, for garnish
Cloves, for garnish


Stir all ingredients except club soda together in a large shaker or punch bowl, then stir in club soda. Garnish with lime wheels studded with cloves.

*Clove Tincture: Let cloves infuse into high-proof vodka for 4-5 days.

*Pineapple-Cinnamon Syrup: Buy Small Hand Foods Pineapple syrup. Add a cinnamon stick and let it infuse overnight.

Buy Now Macchu Pisco, from $21.99

The Tipsy Palmer

(Serves 4 to 5)


7 oz Four Roses bourbon
7 oz iced tea
3.5 oz mint simple syrup
3.5 oz lemon juice
5 oz water


Combine all ingredients in a bottle or pitcher. Serve over crushed ice. Garnish with a lemon wedge and a mint spring.

–Courtesy of the Clam in New York City

Classic Aperol Spritzer

(Serves 16)


1 bottle Aperol
1 bottle Prosecco
.75 L chilled seltzer
Orange slices


Combine the Aperol, Prosecco, and seltzer in a pitcher. Pour into ice-filled glasses and garnish with an orange slice.

Virginia Woolf


12 blackberries
12 raspberries
6 oz Grey Goose vodka
6 oz lime juice
3 oz St Germain
1.5 oz simple syrup
18 oz Champagne
Berries and thin sliced lime wheels (for garnish)


Muddle berries in a preparation bowl then add vodka, lime juice, St Germain, and simple syrup; stir and strain. Add mixture to serving bowl. When ready to serve add ice and top with Champagne. Garnish with berries and thin sliced lime wheels.

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–Created by Evan Charest and Christina Russo at the BoardRoom in Downtown Los Angeles

Ponche Mexa


1 part Milagro Silver tequila
.5 part Ancho Reyes
1 part mandarin juice
.5 part lime juice
.5 part agave nectar
1 part Vanilla Dry Soda


Combine all ingredients except soda and stir to mix well. Top with soda and garnish with lime wheels and dry ancho chile strips or garnished glass with dry ancho chile confetti over dehydrated lime wheel.

–Created by Jaime Salas, Milagro Tequila National Brand Ambassador

Buy Now Milagro Silver Tequila, from $18.99

Ponche de Granada


6 oz Montelobos Espadín mezcal
3 oz Dolin Blanc vermouth
1 oz Campari
6 oz pomegranate juice
1 oz fresh squeezed lime juice
1 oz lemon juice
2 oz agave syrup
4 oz cava


Build in small tin. Combine mezcal, vermouth, Campari, pomegranate juice, lemon and lime juice, and agave syrup. Add ice and shake vigorously. Strain into punch bowl and finish with cava. Place 3 large ice cubes into bowl. Garnish with 2 dehydrated orange wheels, 3 lime wheels, and 2 bar spoons of pomegranate seeds. Serve with chilled toasted avocado leaf salt half-rimmed coupe glasses. Garnish with dehydrated orange and 3 pomegranate seeds.

–Created by Courtenay Greenleaf, master mezcalier at Rosa Mexicano

Buy Now Montelobos Espadín mezcal, from $33.99

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