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Big batch cocktails served in a pretty punchbowl or large bowl have become trendy. Make them with a Bundt pan or tube pan. Start with a cup of liquid in the bottom and freeze.
Add fruit or herbs and another cup of chilled liquid. To release the mold, sit the pan in some warm water for a few seconds. It will easily release from the pan. If the party will last several hours, you may want to make two or three of these or have ice ready once it melts. Mix up a big batch of one of these cocktails for your next gathering.
Guests can serve themselves so there are minimal bartending duties. Keep back up supplies cold in the refrigerator or in a cooler under your bar so you can refill as necessary. I use gallon containers from the restaurant supply store. I was asked for some recipes featuring Seagram's Escapes for big batch cocktails that would be appropriate for the holidays. Here is what I came up with.
Hope you enjoy! Sangria is one of my favorite beverages to make for a party because you can put just about anything in it to compliment your menu. For this Winter Sangria, I wanted warm, holiday notes of orange, and cinnamon, and a hint of clove.
