Pitcher Drink

Bright, bubbly, and hard to resist, a well-made peach bellini is a thing of beauty.

Add the creamy Puerto Rican coconut and rum drink known as coquito to your festive cocktail rotation and enjoy throughout the holiday season.

Scorpion bowls are heavily boozed, sugared, and communally shared. These updated Apéritif Scorpion Bowls keep the fun and ditch the sting.

Serve this with a bowl of potato chips (Utz, please) and another little bowl of extra olives and sit outside with a friend. That’s all I have to say about that!

Unlike a strongly acidic lemonade or limeade, this sumac syrup is tart but mild. The saffron and cardamom are pounded to release their color and flavors into the hot syrup.

Strawberries, rosé, Aperol, and mild carbonation yield a refreshing, barely sweet tipple. 

Keep it simple and light with this large-format play on the Daiquiri, where the dial is turned all the way up with the addition of black tea and dried citrus.

The literal translation of the name of this drink is “the Virgin’s tears,” as the red color of the beets resembles tears of blood said to have been shed by the Virgin Mary. This beverage originated in the state of Guanajuato, maybe as long ago as the end of the sixteenth century. I found a few different variations, but this one seemed to be the most common, and it’s quite special. Although this beverage is customarily prepared during Lent for the festivities of Friday of Sorrows (the Friday before Good Friday), it’s a wonderful drink during fall, when beets and apples abound. This recipe makes a large batch to share at your next gathering.

This refreshing nonalcoholic drink recipe is flexible and easy to make. Adjust the sweetness levels to your taste and swap in whatever ripe fruit you have on hand.

Aguas frescas, water-based fruit drinks, are a cool way to make your fresh fruit go further—especially in the summertime when you might have a larger watermelon than you know what to do with, or peaches that are starting to shrivel.

Although very simple to make, its flavor complexity is unbelievable, especially for how light it is. Although whole cacao beans are ideal—you can find them at a local spice store or specialty chocolate shop—cacao nibs work too.

Thyme goes beautifully with sweet and citrus flavors, making it perfect for cocktails. This recipe multiplies easily for large groups.

It’s a vodka martini—properly called the Kangaroo—gone savory with peaty Scotch and olives four ways.

Pairing the tangy fruit with Scotch—plus oolong tea that’s been steeped forever—gives a whisper of smoke and a bitter, malty edge to the drink.

It couldn’t be simpler to combine honey, grapefruit, lemon, and seltzer, but the mixture is surprisingly complex in flavor, both tangy and rich.

Meet the Negroni’s wintery cousin—a combination of rye whiskey and Scotch in place of gin makes it peppery, dry, and wonderfully savory.

This party drink is something you’d imagine sipping at the bar of a trendy modern taqueria, except it's easy to pull off at home.

The simple combination of sharp Campari and salty fino sherry makes for a spritz that quenches your thirst and works wonderfully with potato chips, olives, or aged cheeses.

The Italian bittersweet vermouth called Punt e Mes is the secret to this bold but low-alcohol concoction.