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Stylist's favourite batch cocktail recipes to toast the Bank Holiday with

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If you’re entertaining friends this weekend to celebrate the last Bank Holiday before Christmas, ensure you avoid the classic hosting dilemma of getting trapped at the drinks trolley by mixing a batch cocktail the day beforehand. Simply combine the ingredients into a large vessel, chill in the fridge overnight then add ice and garnishes just before your guests arrive. Try Stylist’s favourites…

 


Wilhelmina’s Summer Punch

By Matteo Malisan, bar manager at The Zetter Townhouse (serves 10)

Mix 300ml St Germain elderflower liqueur, 300ml vodka, 200ml lemon juice, 600ml apple juice and 150ml sparkling water together in a jug, add sugar to taste.

Wilhelmina’s Summer Punch

Chambord Punch Royale

By Chambord brand ambassador Frank McGivern (serves 8-10)

Pour two bottles of prosecco, 150ml Chambord Black Raspberry Liqueur, 150ml cranberry juice and 100ml soda into a pitcher. Serve with raspberries and blackberries.

Chambord Punch Royale

Barrel O’Laughs Punch

By Jacek Limberger, bar manager at Mr Fogg’s Tavern (serves 10)

Pour 1.8l Mount Gay Black Barrel Rum, 1.2l Remy Martin VSOP Cognac, 600ml orange juice, 600ml lemon juice, 300ml sherry and 300ml raspberry puree into a large bowl
or jug. Serve with ice and fresh orange slices. 

Barrel O’Laughs Punch

Rosemary Gin Fizz

By Ben Pryor, director at Poco Tapas Bar (serves 10)

First steep 10 or so sprigs of rosemary in a bottle of gin for three to four hours. Add 500ml of the rosemary-infused gin, 250ml sweet vermouth, 200ml lemon juice and 80ml agave (or 100ml simple sugar syrup - combine equal quantities of sugar and boiling water and stir until fully dissolved) to a large bowl or jug and stir. When ready to serve, fill with ice and top up with 500ml soda water and stir. Pour or ladle into glasses and garnish with rosemary sprigs and lemon wheels.

Rosemary gin fizz

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