Drinks

BA Foodist Andrew Knowlton explains: “The day is hard enough. Shaking cocktails would be suicide! Punch, however, works. In a nod to early New England Thanksgivings, I use two regional pours: rum (big in the Colonial days) and cider. Unlike most punches, this one won’t leave you under the table after two glasses.”

In this bubble tea recipe, cherries and hibiscus turn the drink hot pink. You can use other teas to make flavor variations, the options are endless.

This potent punch is dangerously crowd-pleasing.

Sorenson uses locally made House Spirits coffee liqueur, made with Stumptown beans, in this cold-brew cocktail. It’s delicious, but hard to find outside of Oregon. In its place, use any other coffee liqueur.

A good rule of thumb, regardless of batch size, is three parts wine to one part club soda.

Egg whites are shaken into this gin-based sour, where they take on an airy, velvety texture.

Sparkling wine and Jamaican rum make for a compelling riff on the Negroni. Plus, it’s a quick finish once it’s batched.

For this ginger-spiked Prosecco number, you can make the ginger syrup a week ahead; then all you have to do is add the bubbly.

Raspberries or blackberries can be swapped in for the blueberries.

Mix this New Orleans classic hours ahead of time, says Andrew Volk, of Maine's Portland Hunt & Alpine Club, and serving it is as simple as pouring a pitcher of lemonade.

This lightly spiced sangria is packed with green apple and citrus flavor.

If juicing sounds too healthy for you, may we suggest adding booze? The beets turn the vodka a fantastic shade of pink, and ginger adds a flavorful kick.

This Gin and Tonic from FT33, Dallas, tastes like—and is perfect for—a garden party.

José Andrés's herbal take on the classic Gin and Tonic.

The Gin and Tonic is swinging again, thanks to new distillers who have made gin cool. And it doesn't get more classic than this recipe.

Celery and lemon juice are a refreshing pair in this non-alcoholic take on a Collins.

Why is this Singapore Sling PG-13? It means this recipe is safe for kids, but still fun for adults.

Cantaloupe meets apple cider vinegar in this refreshing non-alcoholic cocktail.

Sloe gin, used in this drink from Josephine House, Austin, is a liqueur made by steeping sloe berries (sour wild plums) in gin with some sugar.

Good ginger beers are made with actual ginger and deliver a nose-tingling hit of spice along with bubbles. Look for Fever-Tree, Reed’s, or Fentimans brands.

This cocktail from Ava Gene's, Portland, Oregon, uses fino Sherry, which tends to be light, yeasty, and dry.