Porch and Patio Party Season has arrived, and we are 100% here for it. Since we’re ambitious in these early days of spring, we’ve decided to add a Cocktail by the Pitcher to our Happy Hour gathering this month, and asked a few local mixologists for their best make-at-home specialty cocktails that work great by the pitcher.
Find our favorite three recipes below, in order of ‘difficulty’ and ingredients. Special thanks to our mixologists:
- Chaz Smith from Calle Sol
- Henry Schmulling from Vinyl in South End
- Savannah Witt from Roots Cafe
Calle Sol’s Heat and Humidity Margarita
Ingredients:
- 10 oz – Three Pepper Tequila (recipe below)
- 20 oz – House-Made N/A Margarita Mix (buy your own or purchase from Paco’s Tacos)
- 3.75 oz – Monin Desert Pear Syrup (purchase here from Amazon or select Total Wine)
- (can substitute Prickly Pear Syrup, purchase here from Amazon or select Total Wine)
Preparation:
- Add all ingredients to a pitcher full of ice.
- Stir and pour into your favorite glassware with Tajin on the rim. Enjoy!!!
Springtime Spritz from Vinyl Charlotte
- Use roughly 64 oz. pitcher
- Fill with layers of ice and fruit
- Using the “standard” 2-3-1 recipe: 2 ounces of Aperol to every 3 ounces of Prosecco and 1 ounce of soda water.
- So, with the size of a 64 oz. pitcher use 14 ounces of Aperol / 21 ounces of Prosecco / 7 ounces of soda water
- Pour in the Aperol over the ice, then carefully pour in the Prosecco followed by the soda water, being sure not to overfill when it bubbles up
- Give it a stir
- Top off with more fruit on top and enjoy!
Mandarin Passion Fruit Spritz from ROOTS Cafe
Serves 6-8 people
Ingredients:
- 1.5 Cups Vodka
- 1.5 Cups Fresh Squeezed Mandarin Juice
- 1 Cup Passionfruit Syrup*
- 3/4 Cup Fresh Squeezed Lemon Juice
- 24 dashes Polynesean Bitters
- 1 Bottle of Prosecco
- 1 Cup Club Soda
- 6-8 Orange Wedges for Garnish
- Bonus- garnish additionally with an edible flower from your local farmers market!
Preparation:
- In a pitcher, combine vodka, mandarin juice, lemon juice, passionfruit syrup and polynesian bitters.
- Stir to combine.
- Chill in the refrigerator for a minimum of 2 hours prior to serving.
- When ready to serve, pour cold mixture over fresh ice in designated glass.
- Fill each glass with prosecco and top with club soda (think, aperol spritz!)
- Slice orange wedges and garnish. Add an edible flower for added pizzazz!
Passionfruit Syrup*:
- Measure 2 cups of white sugar and 2 cups of passion fruit nectar. (I can usually find it in the juice aisle or the international aisle.)
- Add to a medium saucepan and over medium heat stir occasionally to combine.
- Once fully dissolved, remove from heat and cool to room temperature.
- Once mostly cooled, store in the refrigerator for up to 1 month.
