5 Big-Batch Summer Cocktails For a BBQ

We love crafting cocktails . . . but not all night. With a little math, and a lot of trial and error, we've found that super-sizing our favorite cocktails is the way to go when it's party time. Make a big pitcher of one of these five recipes, clock out from your post at the bar, and then go be the social butterfly we know that you are. 1 BASE SPIRIT: Vodka IN OTHER WORDS: Adult lemonade SERVES: 6 INGREDIENTS: 1 cup fresh raspberries, 4 12-ounce bottles chilled Corona, 1 container frozen raspberry lemonade concentrate (thawed), ½ cup quality vodka, lime slices or fresh raspberries for garnish STEPS: Stir in a large container. Pour over six ice-filled glasses. Garnish. MORE BAR NOTES: Pretty Plain Janes 2 BASE SPIRIT: Silver tequila IN OTHER WORDS: Melon mambo SERVES: 8 INGREDIENTS: ¼ cup simple syrup, 8 cups watermelon juice (blended from pureed, strained, seedless watermelon), ¼ cup lime juice, 1 ¾ cups fresh blueberries, ¾ cups fresh mint leaves, 1 ¼ cups silver tequila, mint leaves and blueberries for garnish STEPS: Stir simple syrup, lime, blueberries, and mint in a large pitcher. Lightly muddle blueberries and mint. Add watermelon juice and tequila. Refrigerate for 2 hours and serve. Garnish with mint springs and blueberries. MORE BAR NOTES: Delish 3 BASE SPIRIT: Gin IN OTHER WORDS: Fruity, herbal, warm-weather fun SERVES: 16 INGREDIENTS: 4 pints fresh raspberries, 4 lemons, 4 limes, 8 tablespoons honey, 4 handfuls of fresh mint leaves, 16 ounces gin, 16 cups vinho verde STEPS: Muddle fruit, honey, and mint. Distribute evenly into 16 glasses. Add one ounce of gin to each glass. Fill with vinho verde and ice cubes. MORE BAR NOTES: Gardenista 4 BASE SPIRIT: Brandy IN OTHER WORDS: Old school with a twist SERVES: 100 INGREDIENTS: 400 ounces brandy, 200 ounces grapefruit juice, 200 ounces Triple Sec, 50-100 ounces simple syrup STEPS: Stir and release MORE BAR NOTES: A Practical Wedding 5 BASE SPIRIT: Vodka IN OTHER WORDS: Boozy, floral eye-opener SERVES: 8 INGREDIENTS: 4 cups water, 2 cups sugar, 4 bags chamomile tea, ¼ teaspoon dried lavender, 2 sprigs fresh basil, 1 cup lemon juice, 1 cup elderflower liqueur, 1 cup vodka, ½ cup gin, fresh basil leaves for garnish STEPS: Dissolve sugar in boiling water over medium-high heat. Remove from heat and add tea bags, lavender, and basil; steep for 10 minutes. Strain tea mixture and discard the solids. Add liquids. Chill. Serve over ice garnished with basil. MORE BAR NOTES: The Columbian