The Holiday-Party Pro Move: Cocktail Recipes for a Crowd - WSJ

Step 1

Pour off 6 ounces vodka from the bottle and reserve for another use. To the bottle, add dry vermouth, water and olive brine. Adjust brine amount to taste. Cap bottle, shake and store in freezer until well-chilled, at least 4 hours. To serve, set the bottle in an ice bucket and offer cocktail glasses and green olives.

Step 2

Pour off 10 ounces vodka from the bottle and reserve for another use. To the bottle, add espresso powder, Kahlúa and water. Cap bottle, shake and store in freezer until well-chilled, at least 4 hours.To serve, set bottle in an ice bucket or pour directly from freezer into coupe glasses.

Step 3

Pour off 9 ounces vodka from the bottle and reserve for another use. To the bottle, add orange liqueur, water, cranberry juice concentrate, syrup, lime juice and bitters. Cap bottle, shake and store in freezer until well-chilled, about 4 hours.To serve, set bottle in an ice bucket or pour directly from freezer into coupe glasses.

Step 4

In a large pitcher or bottle with at least a 30-ounce capacity, combine tequila, Campari, sweet vermouth, dry vermouth, both bitters and salt. Stir well and refrigerate until chilled, at least 3 hours.Serve in rocks glasses with ice cubes.

Step 5

In a large pitcher or bottle with at least a 30-ounce capacity, combine vodka, elderflower liqueur, Aperol, lemon juice, water and syrup. Stir well and refrigerate until chilled, at least 3 hours.To serve, fill half a flute glass (or to taste) with the cocktail mixture, and top it off with chilled sparkling wine.