Pitcher Drink

Make sure to use plain, unflavored rooibos tea, which will complement the other punch ingredients.

We use sparkling rosé wine here mostly for its color. Any decent bubbly will work as a substitute.

Thyme syrup adds a savory note to this rum-cider punch that'd be great as a pre–holiday dinner drink.

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.

Mix this New Orleans classic hours ahead of time, and serving it is as simple as pouring a pitcher of lemonade.

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

Ginger and green tea have each been credited with multiple health benefits. Here they come together deliciously in a refreshing summer drink.

On a really hot day, freeze fruit for an hour or two prior to serving—it acts like sweet ice cubes.

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.

If you can chop tomatoes, you can make tomato water. The rose-colored liquid that releases from the cut fruit tastes like a super-concentrated, drinkable version of ripe tomatoes.

Moroccans love fresh juices, and the combinations they make are eclectic and highly seasonal. This is one of my favorites. Although it is commonly prepared as a juice, it can also be a drinkable dessert, especially on warm summer days. I once had it as a "salad" served with a spoon in late fall in the eastern High Atlas. Oranges hadn't yet ripened, and instead the cook used small clementines from down the valley. Served before a communal platter of Berber Barley Couscous with Vegetables, the drink seemed closer to a light, sophisticated, vibrant green gazpacho than a rustic salad.

Looking for an excuse to chase away the late-January blahs? Celebrate Burns Night on January 25. This drink—perfect for Scotch lovers—is named for the famed Scottish poet Robert Burns, who wrote "Auld Lang Syne." Since this drink is essentially all spirits (with no juice or mixers), traditionally it would be stirred rather than shaken. The method here, for making a bottled version, deviates from that rule, but it's effective for serving large group. It's also rather strong!

A simple chunk of ice, such as one frozen in a loaf pan or bowl will suffice, but for a special, decorative touch, consider freezing orange wheels inside the ice.

The recipe for this tiki party crowd-pleaser (and I do mean a crowd!) is courtesy of Martin Cate, owner of Smuggler's Cove in San Francisco. This can be served in several bowls placed throughout a party area or one enormous vessel.