Image Credit: Nancy Mitchell
by KRISTIN APPENBRINK
Image Credit: Maureen Petrosky
Whether it’s a seasonal blend of strawberries and basil or a classic negroni, all you have to do once guests arrive is pull a pitcher from the fridge and stir.
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Layered cocktails seem intimidating, but this one is surprisingly easy. And it’s stable enough to be transferred to the fridge.
GET THE RECIPE
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Yes, this is called breakfast sangria, but you can really serve it at any hour of the day. Just load it with whatever citrus fruits you have.
The make-ahead part is squeezing the oranges. Just add a liqueur and orange slices — then combine with sparkling wine.
Image Credit: Kimberley Hasselbrink
Want to make this sangria really sing? Give the melon plenty of time to soak up the limoncello. Garnish with mint!
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Combine berries, red wine, vodka, and pomegranate juice, then top with ginger beer before serving for a little tingle.
It’s hard to improve on a classic, but this will win over your guests. The best part? It’s made with frozen limeade concentrate.
Pineapple and citrus make this punch a summer favorite. Make it the night before to allow all the flavors to really meld.
You don’t normally see watermelon used in sangria, but that will change once you’ve tried this recipe.
It’s the perfect recipe to make after you’ve gone berry picking. Just make the blueberry-lavender syrup ahead of time.
This cocktail is related to the mojito, but is made with coconut rum for a tropical feel. It’s the perfect way to pretend you’re on vacation.
Grill the fruit and make the simple syrup ahead of time, then assemble everything day of.
Swap out cranberries for raspberries and mint for rosemary. This will make it much more refreshing for the summer.