8 jug cocktails

8 jug cocktail recipes

Cider mimosa

• Fill a large jug halfway with ice.
• Pour in 800ml of dry sparkling cider (we used Aspall Premier Cru) with 100ml smooth orange juice and a few orange slices in a large jug.
• Mix well, then pour in 1-2 tbsp of grenadine before serving.

Mezcal and kombucha cooler

• Fill a large jug halfway with ice.
• Pour in 200ml of mezcal with 660ml of plain kombucha, 100ml of fresh apple juice (not from concentrate) and a few slices of red apple.
• Mix well before serving.

Peach, tea and bourbon slushie

• Steep 2 English breakfast tea bags in 400ml boiling water for 5 minutes, then mix in 2-3 tsp sugar and cool.
• Chop 3-4 peaches into bite-sized pieces and mix with the tea and 300ml bourbon.
• Pour into a blender and blitz until smooth.
• Pour into a plastic container and freeze for 2 hours or until a pourable, slushie-like consistency.
• Stir then pour into a large jug and serve.

Cucumber and jalapeño margarita

• Infuse one chopped jalapeño in 300ml tequila for 30-45 minutes or until you can taste the heat of the chilli.
• Meanwhile, blitz 1 cucumber in a food processor and pass through a sieve to remove the pulp, pressing gently with a spatula to extract as much juice as possible.
• Fill a large jug halfway with ice. Pour in the cucumber juice followed by 100ml Cointreau and 100ml lime juice. Mix well.
• Serve in glasses with citrus-chilli salt rims (simply rub a lime wedge around the rims, then press into a mixture of mild chilli powder and sea salt flakes).

White port and grapefruit cooler

• Fill a large jug ¾ full with ice.
• Add 300ml white port, 500ml pink grapefruit tonic and stir.
• Garnish with pink grapefruit slices.

Jamaican rum punch

• Fill a large jug ¾ full with ice.
• Add 300ml golden rum, 100ml lime juice, a dash of Angostura bitters, 200ml smooth orange juice, 200ml pineapple juice and stir well.
• Pour in 200ml grenadine syrup just before serving.

Check out more of our best rum cocktail recipes here.

Raspberry frosé

• Tip two bottles of rosé wine into a large plastic container, then freeze for 3-4 hours.
• Meanwhile, tip 50g caster sugar and 100ml water into a pan.
• Bring to a simmer until the sugar dissolves then add 300g raspberries and cover.
• Turn off the heat and leave for 20 minutes.
• Blend, strain through a sieve and cool.
• Scoop the frozen wine out into a blender, whizz until smooth then add the raspberry purée and blend again.
• Tip into a large jug and garnish with extra raspberries.

Negroni sbagliato

• Fill a large jug ¾ full with ice.
• Add one bottle of prosecco, 100ml Campari and 200ml sweet vermouth.
• Top up with chilled soda water and stir. Garnish with orange peel.

Check out our best negroni recipes here.

Plus, we've got plenty more summer cocktail recipes over here.