10 jug cocktail recipes

White wine sangria

Do something different if you're entertaining this summer – mix up a jug of our simple white sangria with delicate elderflower and seasonal fruity flavours.

Olive summer cup

This is our homemade version of Pimm's and it's the perfect drink for summer sipping. Plus, you probably already have the ingredients lurking in your cupboard.

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.

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).