Preparing for the holidays can be stressful.

What type of food is being served? Who is coming over? But most importantly, what kind of cocktail is being served? Big batch cocktails are perfect for those who want to prepare and make things ahead of time. A serving bowl on the table, filled with a holiday punch, is the easiest way to serve your guests.

While many holiday gatherings are put to a halt this year, celebrate with your quarantine pod by making one of these batch cocktails.

Cabo Wabo Cantina’s Warm Apple Cider

Cabo Wabo Cantina’s Warm Apple Cider

Cabo Wabo Cantina’s Warm Apple Cider

Ingredients:

  • 1 gallon of Apple Juice
  • 1 1/2 tbs. Cinnamon
  • 10 tbs. Nutmeg
  • 1/2 tbs. Allspice
  • 9 oz. Torani Salted Caramel Syrup
  • 14 oz. Pusser’s Rum
  • 6 oz. Fireball Whisky

Preparation: Heat up the apple juice and bring to a light simmer, then add cinnamon, nutmeg, allspice and caramel syrup. Simmer for approximately 10 minutes, then remove from heat. Add Pusser’s Rum and Fireball. Pour in a glass and enjoy!


Morir Soñando

Morir Soñando

Morir Soñando

Ingredients: 

  • 4 cups Pulp-Free Orange Juice
  • 1 (12 oz.) Can Evaporated Milk
  • 1 1/2 cups Smirnoff Whipped Cream
  • 1 tbsp. Condensed Milk

Preparation: Whisk together all the ingredients in a large pitcher and chill in the refrigerator until cold, at least 2 hours. Serve over crushed ice and garnish with an orange slice or peel.


Cranberry Sauce Punch

Cranberry Sauce Punch

Cranberry Sauce Punch

Ingredients:

  • 1/2 cup Frozen Cranberries
  • 2 tbsp. Dark Brown Sugar
  • 2 tbsp. Granulated Sugar
  • 2 Cloves
  • 1 Star Anise Pod
  • 1 Cardamom Pod (optional)
  • 1 Cinnamon Stick
  • 2 tbsp. Water
  • 1 tbsp. Grated Orange Zest
  • 3 cups Fresh Orange Juice
  • 1 bottle Chilled Champagne
  • 8 Orange Peels
  • 24 Spiked Cranberries*

Preparation: In the saucepan, combine the cranberries, sugars, spices, 2 Tbsp water, and orange zest and bring to a boil. Reduce heat and simmer for 20 minutes. Remove from the heat and cool completely. Add 1 1/2 cups of the orange juice to the pan and stir to combine, scraping down the sides. Strain into the pitcher, add the remaining orange juice and refrigerate until ready to serve. To serve, pour 2 1/2 oz of the cranberry-orange juice into each of the glasses and top with 2 1/2 oz of the chilled champagne. Garnish each glass with an orange peel and spike cranberries.

*Spiked Cranberries

Ingredients:

  • 1 cup Frozen Cranberries
  • 1 cup Sugar
  • 1 cup Chopin Rye Vodka
  • Peel of 1 orange, without pith

Preparation: Bring 1/4 cup of water and sugar to a boil, stirring until the sugar dissolves, about 5 minutes. Place cranberries in a sterilized 1-quart Mason jar and pour over sugar syrup over them and steep until cooled to room temperature, about 20 minutes. Cover mixture with vodka, seal tightly and refrigerate for at least 2 weeks and up to 1 month.


Sugar & Spice Margarita

Sugar & Spice Margarita

Sugar & Spice Margarita

(serves 10-12)

Ingredients:

  • 16 oz. Santera Blanco
  • 8 oz. Lime
  • 6 oz. Pomegranate Cinnamon Sugar*
  • 3 oz. Water
  • Cinnamon sticks for garnish

Preparation: Toast cinnamon sticks in a medium saucepan on low heat, about 3-5 minutes, once aroma is present, turn off heat. Add cinnamon sticks to large bowl, stir in pomegranate juice and sugar until mixture is incorporated. Mix all ingredients in a pitcher and pour over ice to serve. Garnish with a cinnamon stick.

*Pomegranate Cinnamon Sugar

Ingredients:

  • 6 3” Cinnamon sticks
  • 1 cup Pomegranate juice
  • 1 cup Sugar