The big pitcher: five jug-based cocktail recipes for summer celebrations

No one wants to be chained to the kitchen at this time of year. Cocktail jugs are an easy way to serve large numbers of guests with minimal effort. As they say, work smarter, not harder. If you’re planning on hosting a party to ring in the new year, here are five easy cocktail jugs to get you started.

Frozen watermelon margarita

While my mates love a spicy marg, I prefer something a little more refreshing during the warmer months. This recipe is super simple with only three ingredients. While I freeze my watermelon, you don’t have to. Just make sure you use good-quality ingredients. Patrón Silver is my go-to but any white tequila will do.

This recipe typically serves eight people so feel free to alter your quantities as required.

Serves 8

10 cups cubed watermelon
1 cup tequila
½ cup lime juice

Ahead of time, chop your watermelon into cubes and freeze. Once frozen, pop the watermelon into a blender, along with your tequila and lime juice, and blend into a slushie consistency. Taste before serving and adjust as needed. If you want it a little boozier, add more tequila, if acidity is what you seek, a splash of lime will do the trick. If you want a little added sweetness, add a dash of maple syrup or an equivalent. And if you like things spicy, you can infuse your tequila with half a thinly sliced jalapeño ahead of time.

Vodka lemonade

For me, this drink is so nostalgic. Vodka lemonade was my youth. It reminds me of a time when premixed drinks were all the rage. Then there’s homemade lemonade. Surely I wasn’t the only child who attempted to sell fresh lemonade from a trestle table on a suburban nature strip?

Today we unite those two memories with a cocktail that is tart, sweet and incredibly refreshing.

Serves 10

For the sugar syrup
1 cup white sugar
1 cup water

For the cocktail
1.5–2 cups freshly squeezed lemon juice (depending on how acidic you like it)
Ice
7 cups ice-cold water
2.5 cups of Grey Goose vodka
Fresh thyme
Lemon slices

To make your simple sugar syrup, combine one cup of sugar and one cup of water in a saucepan on medium heat. Stir until the sugar has dissolved, while gently bringing it to a simmer. Once dissolved, remove from the heat, set aside and allow to cool. You can always make a larger batch if you like, particularly if you like your cocktails a little sweeter. Simply follow a 1:1 ratio of sugar to water and you’re good to go.

Related: The toast of Christmas: 10 of the best Australian sparkling wines, from budget to bougie

To make the cocktail, squeeze your lemons, collecting as much juice as you can.

Fill your pitcher with ice, then add the ice-cold water, lemon juice, sugar syrup and stir to combine. My quantities are a guide so, depending on how sweet or acidic you like your lemonade, adjust your sugar syrup and lemon juice accordingly.

Now it’s time to add the party. Using a quality vodka makes all the difference here and, while I use Grey Goose, you can use whatever you like. As a guide, I do a ratio of one part vodka to three parts lemonade but, again, adjust however you like. Some like it stronger, others weaker.

Garnish with fresh thyme and slices of lemon.

Gimlet

Gimlets are having a moment. I had my first one at the Melbourne restaurant and bar Gimlet and I’ve never looked back. What I adore is their simplicity. They are refreshing on a warm day or the perfect drink to get your tastebuds moving before a meal.

Serves 6

For the sugar syrup
1 cup white sugar
1 cup water

For the cocktail
1 cup of fresh lime juice
½ cup of sugar syrup (see ingredients above)
2 cups gin
Limes, to garnish

As in the recipe for vodka lemonade, to make your sugar syrup, combine one cup of sugar and one cup of water in a saucepan on medium heat. Stir until the sugar has dissolved, while gently bringing it to a simmer. Once dissolved, remove from the heat, set aside and allow to cool.

To assemble the cocktail, squeeze your limes and add half a cup of the sugar syrup as well as the gin to a pitcher filled with ice.

Stir all ingredients to combine and cool down before straining into a coupe or martini glass. Garnish with a twist of lime.

Feel free to adjust the quantities of each ingredient to suit your palate.

White wine sangria

This refreshing Spanish punch combines wine with a variety of fruits, spices and often a splash of brandy or liqueur. Traditionally made with red wine, white sangria is gaining popularity as a lighter, more refreshing variation. Vibrant, sweet and citrusy, it’s built for the Australian summer.

Serves 6

1 lime, sliced
1 orange, sliced
1 cup sliced peaches
½ cup blackberries
½ cup raspberries
1 cup strawberries, sliced
¼ cup apple brandy
¼ cup sugar (or sweetener of your choice, such as maple syrup)
750ml bottle of dry, crisp white wine
Soda water or ginger ale (optional)
Fresh mint leaves, to garnish

Add the fruit, brandy and sugar (or other sweeteners) to a large pitcher and gently muddle with a wooden spoon for 30 seconds. We don’t want to puree the fruit but rather release some of the juices. Add the white wine and stir to combine. Taste and adjust as required. Add more sweetener, citrus or seasonal fruits depending on your palate.

To dilute or add a little fizz, top your glass up with a splash of soda water or ginger ale. I particularly like doing this on a warm day.

Garnish with fresh mint and enjoy!

Limoncello and Campari spritzer

A friend introduced me to this last Christmas and I’ve been hooked ever since. Campari and limoncello are two of my favourite things so I welcomed the idea of bringing them together. Like all cocktails, the success of this little number hinges on the quality of your ingredients – in this case, oranges and limoncello.

Serves 6

1½ cups fresh orange juice
Ice
1½ cups Campari
1½ cups limoncello
Soda water
Orange slices

Juice your oranges. Fill your pitcher with ice and add equal amounts Campari, limoncello and fresh orange juice.

Add ice to each glass and serve, making sure you leave space for a good splash of soda. Garnish with a slice of orange.