Punch

Choose an unaged aquavit like Aalborg.

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

Serving delicious drinks at large parties is a hard task without a full bar of mixologists, right? NO! Let me introduce Mr. Punch. He is a big bowl of cocktail normally containing fruit, alcohol, and a mixer. Of course, I like to use British flavors, but you can tailor this to your taste. My biggest tips: Use lemon to preserve freshness and use homemade mixers, such as iced tea, to keep costs down. All that's left is to hold your teacup up and make a toast to all those present, to your loved ones and, of course, to THE QUEEN!

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

If you don't have a punch bowl, do what van Boven does: "Use a big glass vase—it's nice and tall and doesn't take up too much space on your table."

This cocktail is from Ashley Christensen's Fox Liquor Bar in Raleigh, North Carolina.

A blend of rums, exotic juices, liqueurs, aromatic spices, absinthe, and trepidation. One from the Soulshakers' greatest hits collection, this drink has been honed to a lethal edge over the past eight years at Gaz's Rocking Blues at London's Notting Hill Carnival and the Glastonbury Festival in southwest England.

This potent punch is dangerously crowd-pleasing.

Stone-fruit purée gives this beautifully colored sangria an intensely flavored base that's reinforced with juicy sliced fruit. Choose any combination of the ripest, most fragrant stone fruit (if, say, nectarines aren't looking great, swap in good-looking apricots). Chill the sangria before serving; the flavor will improve the longer it sits—up to two days.

If you prefer to serve alcohol-free cocktails, omit the tequila—the drink is still delicious.

Almost any type of fruit nectar can be substituted for peach with equally delectable results. We especially like the exotic flavor of mango.

Even the most modest imbibers insist on a taste of this spiced rum punch. It does indeed pack a punch, so serve with caution.

This is our favorite sangria recipe—it involves a little more effort than the usual sangria, but its flavor is far more complex than just wine mixed with orange juice. It really should be enjoyed with food, preferably tapas and small plates. It is an excellent companion to cheese and fish as well.