Holiday Pitcher Drinks
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HOLIDAY SPIRITS BY THE PITCHERFUL

Enjoying your holiday party without slaving like Santa's elf at the bar is easy with pitcher drinks--make several ahead of time and let guests help themselves.  Following are some pointers for making pitcher drinks plus five spirited mixtures that are guaranteed to please all who imbibe.  For more pitcher drink pizzazz see The Ultimate Guide to Pitcher Drinks.

PITCHER DRINK POINTERS:

Pitchers, the most important piece of equipment for pitcher-drink entertaining, can be made of glass, acrylic, pottery, and even metal. But if you’re buying new, choose clear glass or acrylic so the drink’s color and texture can be seen. Glass is heavier, of course, but acrylic scratches easily (less so if you use a wooden spoon or rubber spatula to stir) so it’s a tradeoff. Drink pitchers come in all shapes and sizes (from 50- to 116-ounce and more), but if you’re only buying one, go as large as you can find. The good news is that many pitchers are relatively inexpensive, so you might want to purchase several. Most importantly, choose a pitcher in the size and shape that suits your personal style.

An ice crusher comes in handy if you don’t have a freezer that dispenses crushed ice or can’t buy ice already crushed. You can find relatively inexpensive ice crushers (from manual crank-styles to electric) everywhere from variety to department stores.

Ice is immensely important!  If it tastes bad, the flavor of an entire pitcherful of drinks can be ruined. Of course ice can only taste as good as the water from which it’s made. Sample your water—if it’s highly chlorinated or otherwise off-tasting, use packaged ice, which is available crushed or in cubes at liquor stores and food markets. Even if your water tastes fine, remember that ice easily absorbs odors from foods in the freezer, so taste any “old” ice.
          Ice cubes made with water that’s been boiled and cooled will be clearer than those made with regular tap water.
          Crushed ice should be used in drinks that call for it—ice cubes just won’t contribute the same texture as crushed ice. On the other hand,
          crushed ice melts much faster than ice cubes, diluting a drink more quickly—don’t use it if a recipe calls for ice cubes.

Glassware sizes and styles are myriad but three basic shapes (tall, squat, and stemmed) will serve most drinks. Tall glasses should hold at least 10 to 12 ounces and be straight sided. If you already have similar but larger-capacity glasses, simply use them and add more ice so the fill won’t look skimpy. Old-fashioned glasses are short, squat and hold anywhere from 6 to 8 ounces; a double old-fashioned can hold 12 ounces or more. The flared bowl, long-stemmed cocktail or martini glasses can hold anywhere from 4 to 10 ounces—choose a medium size if you’re buying new glasses. Another good all-around stemmed vessel is a 10- to 12-ounce wineglass.

Decorating glass rims can dress up a drink with relatively little effort. Start by dipping the glass rim in a liquid compatible to the drink (lime juice, tequila, and so on), shaking off excess liquid. Or dampen the rim by dipping your fingertip into a liquid, then running it around the glass rim. Or by rubbing the glass rim with a lemon, lime or orange wedge. Have a plate of salt or granulated sugar standing by; dip the moist glass rim into it. Using kosher salt or coarse-grained decorating sugar will make a showier garnish. Set the salt- or sugar-rimmed glasses upright; store in the freezer or refrigerator if you have room.

Garnishes not only jazz up a drink’s looks with a pop of color, but can also tell you  what’s coming. A chunk of honeydew perched on a glass rim predicts a melon-flavored sipper, a wedge of lime says “here comes something sassy and tart.” Tiny paper umbrellas (available at specialty shops and liquor stores) or edible flowers instantly convey “tiki (tropical) drink.” Whatever garnish you add remember: It’s a decoration, not dinner. Tarting up a drink too much is tacky.

Liquor-free beverages are good to have on hand for guests who want them, and for those who want to pace their partying. Set out a pitcher of water (flavored with lemon slices) and at least one other filled with a non-alcoholic beverage.

 
HOLIDAY PITCHER DRINKS

SNOWBALL EXPRESS
“Frost” glass rims by dipping your fingertip in orange juice or water, then running it around the glass rim. If the glass rim is too wet, the powdered sugar will melt. Set the moistened glass rim on a plate of powdered sugar, making sure the rim is completely coated.  Set sugar-rimmed glasses aside, in the refrigerator, if you have room.
Makes 12 5.5-ounce servings
1 750 ml bottle (25.4 ounces) gin, vodka or silver rum
3 cups (24 ounces) cold whole milk or half & half
1 cup (8 ounces) Cointreau
1 cup (8 ounces) white crème de cacao
1 tablespoons (1/2 ounce) pure vanilla extract
Garnish: freshly grated nutmeg
          Combine all ingredients except garnish in a pitcher that holds at least 80 ounces; stir well. Cover and refrigerate 5 hours or more. Serve up (sans ice) in 7-ounce cocktail glasses. Garnish each drink with a light dusting of nutmeg.

HOLLY BERRY
Notch the lime slices by cutting from the outer edge to the center, making a slot for the fruit to straddle the glass rim.
Makes 12 7-ounce servings
1 750 ml bottle (25.4 ounces) raspberry-flavored vodka
1 750 ml bottle (25.4 ounces) Alizé Red Passion liqueur
1 1/4 cups (10 ounces) crème de noyaux 
3 cups (24 ounces) icy-cold lime-flavored sparkling water
Garnish: 12 lime slices
          Combine first three ingredients in a pitcher that holds at least 80 ounces; stir well. Cover and refrigerate 5 hours or more. Just before serving, slowly add sparkling water, tilting the pitcher and pouring onto the pitcher’s side to retain as much effervescence as possible. Stir gently to combine. Fill 10-ounce wineglasses three-quarters full with ice cubes. Add drink mixture; garnish each serving with a lime slice, hooking it over the edge of the glass.

 
SUGARPLUM   
If you use Goldschlager (which is colorless), this drink will be a shimmering golden color; using red cinnamon schnapps turns it pink.
Makes 12 6-ounce servings
1 750 ml bottle (25.4 ounces) spiced rum
2 cups (16 ounces) Calvados or other apple brandy
1 1/2 cups (12 ounces) Tuaca
1 1/2 cups (12 ounces) Galliano
3/4 cup (6 ounces) Goldschlager or other cinnamon schnapps
Garnish:  36 brightly colored gumdrops
          Combine all ingredients in a pitcher that holds at least 80 ounces; stir well. Can be served immediately or covered and refrigerated until ready to serve. Fill 10-ounce wineglasses almost full with crushed ice; add six ounces of drink mixture.  Garnish each drink with 3 gumdrops speared on a cocktail pick; serve with a straw.

 
BLUE CHRISTMAS
This brilliant sapphire colored cocktail is a good remedy for holiday blues.  Hypnotiq is an exotic blend of vodka, Cognac and tropical fruit juice, while the violet-colored, citrus-based parfait amour is flavored with flowers, almonds, spices and vanilla.
Makes 12 6-ounce servings 
1 750 ml bottle (25.4 ounces) silver tequila
2 cups (16 ounces) blue curaçao
2 cups (16 ounces) parfait amour
1 cup (8 ounces) Hypnotiq
1 cup (8 ounces) water
Garnish: 10 orange slices and 10 maraschino cherries
          Combine all ingredients except garnish in a pitcher that holds at least 80 ounces; stir well. Cover and refrigerate at least 5 hours. Fill 12-ounce tall or double old-fashioned glasses three-quarters full with ice cubes. Add drink mixture; garnish each serving with an orange slice and cherry skewered on a cocktail pick.

MISTLETOE KISS
Absente, a proxy for the forbidden Absinthe, is a clear pale-green liqueur with an exotic, herbal-anise flavor that adds a hint of mystery to this sparkling green drink.
Makes 12 5-ounce servings
1 750 ml bottle (25.4 ounces) gin
1 cup (8 ounces) green crème de menthe
1 cup (8 ounces) Midori liqueur
1 1/2 cups (12 ounces) water
1/2 cup (4 ounces) Absente
1/2 cup (4 ounces) Rose’s Lime Juice
Garnish: 12 miniature candy canes
          Combine all ingredients except garnish in a pitcher that holds at least 80 ounces; stir well. Cover and refrigerate at least 5 hours. Serve up (sans ice) in 6-ounce cocktail glasses; garnish each serving with a candy cane.