5 Drinks You Can Make in a Dispenser
Hello, sunshine! Balmy days have returned, and with it come backyard barbecues, pool parties and open-air brunches. We’re gearing up for warm-weather entertaining with our favorite essential: a drink dispenser that does all the work for you. Here are five of our favorite drinks you can make for a crowd, perfect for easy, breezy summertime hosting.
Whip up the ultimate summer cocktail – with a twist.
1 green apple, sliced into vertical strips
1 lemon, sliced into vertical strips
½ cup sweet Vermouth
½ cup dry Vermouth
1 cup Campari
1 cup Gin
Add half of the apple and lemon strips to the bottom of your dispenser to give your dispenser a picture-perfect look. Then add ice cubes and the rest of the fruit. Finish it off with a final layer of ice. Next, add 1 cup of Campari. Fill a measuring cup with ½ cup dry Vermouth and ½ cup sweet Vermouth, then pour it into your mixture. Finally, pour in a cup of gin. Give the mixture a gentle stir, and enjoy from your favorite old-fashioned glass.
Hot summer days call for a refreshing punch the whole family will enjoy.
1 cup frozen concentrated lemonade, thawed
6 oz frozen concentrated orange juice, thawed
2 cups cranberry juice
3 cups water
¼ cup super fine sugar
2 liters lemon-lime soda, chilled
Freshly sliced lemons and oranges
Add the lemonade, orange juice, cranberry juice, water and sugar to a container that has a lid. Stir until all of the sugar is dissolved. Cover and chill the mixture for 1-2 hours. Before the party starts, pour the mixture into your dispenser along with the soda, ice, lemons and oranges. Stir, dispense and enjoy!
BLOOD ORANGE SANGRIA
This crowd favorite is deliciously sweet, tart and fruity – all at the same time.
6 blood oranges
2 (750ML) bottles of pinot grigio
1 cup club soda
½ cup brandy
12 ounces of strawberries, sliced
1 pint of raspberries
1 apple, chopped
Start by juicing four of the blood oranges, making sure to discard any seeds. Chop the remaining blood oranges into pieces. In your dispenser, combine the wine, brandy, blood orange juice, club soda, apples, strawberries, raspberries and blood orange pieces. Stir the ingredients and let them sit for a while. Serve over ice in a large wine glass, hurricane or a simple cup.
Put a twist on your classic sangria with this light and fruity libation.
2 750 ml bottles dry, fruity white wine such as Sauvignon Blanc
1 cup simple syrup
1 cup fresh orange juice
1 cup unsweetened canned pineapple juice
3 oz white rum
3 oz gin
1 oz triple sec
1 oz elderflower liqueur
3 cups sliced seasonal stone fruit, such as plums, nectarines, or peaches
Combine the wine, simple syrup, orange and pineapple juices, rum, gin, triple sec, and elderflower liqueur in a large drink dispenser. Cover and refrigerate for at least 12 hours, or up to 24 hours. Remove from the refrigerator, add ice and two cups of sliced fruit, and serve.
Cool off during picnics or barbecues with the perfect blend of sweet and sour.
1 seedless watermelon (about 6 pounds), cut into chunks
¾ cup lime juice
2 – 4 tablespoons sugar
Mint sprigs, for garnish
Using a blender and working in batches, puree the watermelon with the lime juice. Pour the watermelon puree into a large dispenser, then add the sugar and stir until dissolved. Dilute with water if desired. Serve over ice in a durable tumbler and garnish with lime slices and mint sprigs.