Posted October 9, 2020

3 Batch Cocktails to Serve This Season


Crafting cocktails for a crowd this holiday season? Take the stress out of hosting by preparing big batches of your boozy beverages in advance. Just set out your favorite punch bowl or pitcher, fill with one of the pre-made cocktails below, and you’ll be on your way to entertaining easy street.

Read on for our favorite batched cocktail recipes.

1.) HAPPIEST HOUR – Serves 10 to 15
Henley – Nashville, TN (Lead Bartender: Jon Howard)

Happiest Hour (Photo credit: Angelina Hobbs)


  • 12 oz. Belle Meade Bourbon
  • 6 oz. Rhine Hall Oaked Aged Apple Brandy
  • 6 oz. Clear Creek Pear Brandy
  • 9 oz. Lemon Juice
  • 9 oz. Brown Sugar Syrup (ratio – 1.5 parts sugar to 1 part water)
  • 3 oz. Pimento Dram
  • 12 oz. Rooibus Tea

Combine all ingredients in a large container. Stir and chill overnight. Serve in a large punch bowl, adding 1 large ice mold. Garnish with sliced pear, apple, cinnamon stick, star anise, rose hips, and grated cinnamon.

Stratus Rooftop Lounge – Philadelphia, PA (Lead Bartender: Mirek Struniaski)

Spiced Pear Sangria (Photo credit: Stratus Rooftop Lounge)


  • 12 pieces of peeled Ginger Root, thinly sliced
  • ½ cup Demerara Sugar
  • 16 oz. Brandy
  • 16 oz. Freshly Juiced Bartlett (or Concorde) Pear Juice
  • 2 Lemons, thinly sliced
  • 4 Pears, thinly sliced
  • 12 Whole Cinnamon Sticks
  • 2 Bottles of Prosecco

Lightly muddle the ginger with demerara sugar (or more to taste, dependent on the sweetness of the pears and brandy chosen). Stir in the brandy and fresh pear juice until all the sugar dissolves. Add the thinly sliced fruits and cinnamon sticks. Cover and refrigerate. Upon serving, top with prosecco and pour into wine glasses with ice. Garnish with candied ginger and a cinnamon-sugar rim.

3.) MAMA I’M COMING HOME – Serves 10
312 Chicago – Chicago, IL 

Mama I’m Coming Home (Photo credit: 312 Chicago)


  • 2 cups Apple Cider
  • 1 ½ cups Pecan-infused Cutty Sark Blended Scotch Whiskey*
  • ¾ cup Fonesca Bin 27 Port
  • ¾ cup Honey Syrup
  • 2 Cinnamon Sticks
  • 7 Cloves

Place all ingredients in a pan and bring to a boil. Reduce heat to low and let mull for an hour. Double strain the cinnamon sticks and cloves from the hot cider. Pour into an Irish coffee mug and garnish with a soft caramel candy.

*To make the Pecan-infused Cutty Sark Scotch Whiskey:
Place 16 oz. of raw pecans on a baking sheet and sprinkle with salt and pepper. Place in oven set at 200 degrees and roast for 20-25 minutes, stirring half-way through. Let cool. Pour pecans and 1 liter Cutty Sark Blended Scotch Whiskey into a large airtight container and let sit and infuse. Strain after one week.







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