But I have to admit that while I enjoy sipping cocktails, I am an extremely lazy maker of cocktails. Gin and tonics are about as fancy as I typically get, people. This is why I am a huge fan of Maggie Hoffman’s latest cocktail book, Batch Cocktails. It is full of make-ahead, big-batch cocktails for lazy souls such as myself.
What Is a Batch Cocktail?
A batch cocktail is one that can be made, assembled, and pitcher-ed (technical term) entirely, or almost entirely, ahead of time. This is extremely useful for party situations when you’d rather be mingling with your friends with a beverage in hand, instead of standing at the counter shaking cocktails for a line of thirsty guests. It’s also useful if you’d like to make a batch of cocktails as part of your Sunday meal prep and keep it stashed in the fridge for nightcaps during the week. Maggie has a whole list of recipes in her book that are perfect for this. For me, the idea of prepping big batch cocktails feels more approachable. I have all the ingredients laid out. I get any finicky (to me) steps like simple syrups and muddling fruits done all at once. And I’m not doing this work for the reward of only a single cocktail.
Maggie’s Brilliant Cocktail Book
In Maggie’s expert hands, batch cocktails are more than just pouring a few different liquors together in a pitcher. These are nuanced recipes with depth and pizzazz. Some are spirit-forward, like a riff on the Manhattan called Happiness. Some will take advantage of your herb garden, like the tequila-based Garden Rambler. Others will introduce you to new liquors while wooing you with fruity flavors, like the Side Porch Sangria I’m sharing today. Maggie interviewed dozens of top bartenders and mixologists around the country while putting together this book. These batch cocktails are all based on their favorite fancy cocktails, but accessible to those of us without mixology degrees.
Let’s Talk Sangria
Ok, this sangria. This is not your typical super-sweet and fruity sangria, my friends. This one is for those of us who like to live on the edge and try new things. Here’s what’s in it: dry white wine, Aperol, Campari, Carpano Antico, apricot juice, and grapefruit juice. It’s a boozy combo with a bitter-sweet flavor that works so very well as a summer afternoon sipper. Carpano Antica was a relatively new one for me. I’ve seen it on cocktail menus, but never done anything with it myself. This stuff is the bomb, and now I’m keeping it stocked in my fridge (like white wine, carpano should be kept refrigerated!). It’s a vermouth that tastes like a wacky-but-perfect blend of bitter herbs, warm baking spices (think: cinnamon and clove), orange peel, and some licorice root. Throw some vanilla in there too, and you’ve got it about right. This Carpano adds that “something special” to this sangria, but I’ve also been enjoying it on its own over ice! P.S. Looking for a booze-free sangria? We’re also sharing Maggie’s Pomegranate-Citrus Sans-gria recipe!
Try These Other Sangria Recipes!
Cranberry-Apple Sangria Pear and White Wine Sangria Mixed Berry Sangria Sparkling Strawberry Sangria Easy Red Wine Sangria
Reprinted with permission from Batch Cocktails: Make-Ahead Pitcher Drinks for Every Occasion by Maggie Hoffman, copyright © 2019. Published by Ten Speed Press, an imprint of Penguin Random House.
1/2 cup plus (10 tablespoons) Aperol 1/2 cup plus 2 tablespoons (10 tablespoons) Campari 1/2 cup plus 2 tablespoons (10 tablespoons) Carpano Antica Formula sweet vermouth 1 (750 ml) bottle chilled dry white wine (such as Sauvignon Blanc) 1/2 cup plus 2 tablespoons (10 tablespoons) chilled apricot juice (such as Looza or Ceres) 1/2 cup fresh grapefruit juice
To serve:
Grapefruit, sliced into quarter-moons Fresh apricots, pitted and sliced (optional) Chilled seltzer or club soda (optional)
Can be made up to 8 hours before serving, Can be done up to 2 hours before serving.
