Batched Cocktails

I‘m all about batched cocktails—they keep me from getting stuck in the kitchen and let me enjoy the party just as much as everyone else. And what better holiday for a crowd-pleasing setup than Thanksgiving! With lots of guests to serve and plenty of side dishes and pies to keep an eye on, batched cocktails are the perfect way to keep the drinks flowing and the vibe festive.

Here are a few of my favorite crowd-pleasing cocktail and mocktail recipes, featuring delicious fall flavors perfect for your Thanksgiving gathering. These recipes can be made ahead of time and served from a pitcher, punch bowl or dispenser, allowing guests to help themselves as they please.

Spiced Pumpkin Fizz

This spiced vodka punch combines the rich flavors of chai, pumpkin and warm spices with a refreshing fizzy twist.

2 cups strong brewed decaf chai tea (cooled)
1 cup vodka
1/2 cup Velvet Falernum
1/2 cup simple syrup
1/4 cup pumpkin pie shrub (find the recipe here or sub with your favorite fall-flavored shrub)
1/2 cup pumpkin puree
1 cup ginger ale

In a large pitcher or punch bowl, combine the brewed chai, vodka, Velvet Falernum, simple syrup, pumpkin pie shrub and pumpkin puree. Stir well to ensure the pumpkin puree is fully incorporated. Refrigerate for at least two hours to chill and allow the flavors to meld. When ready to serve, pour into glasses filled with ice and top with ginger ale.

Autumn Sangria

This sangria has warm, cozy flavors that highlight fall fruit, and the pear brandy gives it a seasonal twist.

2 bottles of red wine
1 cup pear brandy (I like Clear Creek or Belle de Brillet. You can find both at Bend South Liquor)
1 cup apple cider
1 apple, sliced
1 pear, sliced
1 orange, sliced
4-5 dried figs, sliced
2 cinnamon sticks

In a large pitcher, combine red wine, pear brandy and apple cider. Add the sliced apples, pears, oranges, figs and cinnamon sticks. Stir, cover and refrigerate overnight. You can also make this into Mulled Wine by popping it on the stove. Just be sure not to let it boil!

Bourbon Punch

Rich, warming, and perfectly autumnal, this cocktail combines bourbon with the deep sweetness of amaretto and a hint of citrus.

2 cups of bourbon
1 cup of amaretto
1 cup of fresh orange juice
1/2 cup lemon juice
2 750ml bottles of sparkling apple cider
Cinnamon sticks, star anise, and sliced kumquats for garnish

In a large pitcher or punch bowl, combine the bourbon, amaretto, orange juice and lemon juice. Stir well, cover and refrigerate for at least two hours. Just before serving, add the sparkling apple cider to the punch bowl. Garnish with cinnamon sticks, star anise and sliced kumquats for a festive presentation.

Party Punch

This non-alcoholic punch is from Jennifer Newen’s latest book, “Monday Night Mocktails,” which I had the pleasure of photographing. It features an ice ring made in a Bundt pan for a simple, decorative touch.

1 Granny Smith apple, peeled and diced small
1 Honeycrisp apple, peeled and diced small
4 cups chilled apple cider
1 1/2 cups zero-proof whiskey
1/4 cup fresh lemon juice
Ice Ring
1 bottle (750 ml) chilled high-quality non-alcoholic sparkling white wine
Pomegranate for garnish

Place the apples, apple cider, whiskey and lemon juice in a pitcher and chill until very cold.

To make the Ice Ring: Layer fresh cranberries, pomegranate arils and rosemary sprigs in a Bundt pan and fill with water. Freeze overnight. To unmold, dip the pan in hot water until it starts to loosen around the edges. Invert onto a plate.

When ready to serve, put the ice ring in the center of a punch bowl and pour the mixture into the bowl. Open the sparkling wine and add it to the punch bowl. Ladle the punch into small glasses filled with ice. Garnish with pomegranate arils.

—Alyson Brown is a beverage photographer and drink stylist with an appreciation for a well-built cocktail. Her passion for cocktails led to her first book, “The Flower-Infused Cocktail: Flowers With A Twist.” Presently, Brown resides in The Stacks Studios in The Old Mill District, situated right in the heart of Bend.

This article appears in Source Weekly November 14, 2024.