Holiday Batch Cocktail Ideas?

Ladies always enjoy the Sullivans “knockoff” martini, Svedka clementine vodka infused with fresh pineapple.

Stack slices of pineapple in jug/pitcher and cover with vodka. Believe they usually sit for weeks to a month but they won’t care.

Easy.

Thanks for the heads up. I’m trying to get lit but not sure about the rest of my in laws. Maybe I will keep some Topo Chico on hand to thin it out as needed and give it a lil fizz.

Brandy or bourbon milk punch

My wife requested I make Cranberry Bourbon Sours for our Thanksgiving this year:

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INGREDIENTS
1/2 cup maple syrup
2 cups fresh cranberries
zest 1 large orange
8 ounces (1 cup) bourbon
4 ounces (1/2 cup) lemon juice
1 cup 100% cranberry juice
3-4 dashes orange bitters
1 blood orange or regular orange, sliced or regular orange, sliced

INSTRUCTIONS
1. To make the cranberry syrup: In a medium pot, bring 1/2 cup water, the maple syrup, and cranberries to a boil over high heat. Boil 5 minutes or until the cranberries begin to burst, then remove from the heat. Stir in the orange zest. Let cool.
If desired, strain out the cranberries. This syrup makes enough for about 6 drinks.
2. In a punch bowl, combine the cranberry syrup, bourbon, lemon juice, cranberry juice, and orange bitters. Stir to combine, chill until ready to serve. Serve over ice. Garnish with an orange slice and candied rosemary (recipe below), if desired.

CANDIED ROSEMARY
Line a baking sheet with parchment paper. Gently run rosemary sprigs under a little water to dampen and place on the prepared baking sheet. Sprinkle the rosemary with granulated sugar on all sides, making sure the rosemary is thoroughly coated in sugar. Allow to dry on the baking sheet for 1 hour. The rosemary can be made 1 day in advance and stored at room temperature.

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I’ve never made these, but I’ll report back on how they are.

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Ladies always enjoy the Sullivans “knockoff” martini, Svedka clementine vodka infused with fresh pineapple.

Stack slices of pineapple in jug/pitcher and cover with vodka. Believe they usually sit for weeks to a month but they won’t care.

Easy.

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Truth. We've done this a few times in the summer/fall with fresh pineapple. Used to have a nice glass pitcher with a tap at the bottom, and I would get a handle of Tito's or some flavored Smirnoff. Slice it up the night before and sit it in my basement fridge to chill. Pull it out and get the glasses out and let people serve themselves.

For the men, we always had a cooler of beer, some bourbon, and mixers if anyone wanted them.

I'm planning on making two "signature cocktails" for thanksgiving, one clear and one brown. They won't be batch cocktails because it will be a small group of us.

For one, I'm thinking gin and tonic with a small amount of cranberry sauce stirred in, garnished with cranberries and either rosemary or thyme.

Still need to decide what to make for the brown liquor drink.

Long Island Tea is always welcome

The cranberry bourbon sours were a hit. Going to look into how to make the cranberry syrup a little finer but I’ll be making these for Christmas as well.

Please explain your process and ratios.

2oz Mt gay rum, 1oz or less of grand marnier, tablespoon of fresh lemon juice. Call it something holiday themed and then prepare for drunkness as that’s an 80 proof cocktail that is smoother than anything.