Party-starter cocktails: Easy, one-jug drinks for the whole crew

It's almost summer, and it's party season. The barbie is fired up and your new hummus recipe is tasting a treat. But what to drink?

This is a party, and you want your mates to know it! They should tumble in laughing and hugging, exclaiming in delight as you throw colourful, summery cocktails their way, each sip bursting with flavour. Someone cranks up the stereo, an impromptu conga line ensues, and years later people are still talking about that party at your place.

But cocktails? Really? Who has a set of cocktail shakers at home? And your knowledge of mixology extends about as far as a squeeze of lime in your G&T. Your salvation lies in the group-serve cocktail. These big jugs of summery fun are easy, cheap and can quench the thirst of a throng. And, most importantly, they'll really get the party going.

Sbagliato

The Negroni is one of the greatest cocktails ever created; a perfect bittersweet aperitif with a serious kick of gin. It's also incredibly easy to make in large quantities and store indefinitely to be deployed to thirsty guests at a moment's notice.

This variation on the classic is called a Sbagliato, Italian for "wrong", but oh-so-right. Said to be the result of a busy bartender accidentally reaching for a bottle of wine instead of gin, it comes topped up with prosecco, and is a light, refreshing and classy way to break the ice.

1 bottle Campari

1 bottle sweet vermouth

2 bottles prosecco or other sparkling wine

orange wedges, 1 per glass

1. In a two-litre container, combine the Campari and vermouth.

2. Decant the mixture back into the empty bottles for easy storage, then chill.

3. To serve, fill a rocks glass full of ice, fill half way with the Campari-vermouth mix, then top with chilled prosecco, stir, and garnish with an orange wedge. Alternatively, put the bottles out and let people help themselves.

Serves 20

Colonial tea punch

Punch was the first party-starting cocktail. Especially popular in the American colonies, the story goes that 76 different varieties of punch were served at the signing of the Declaration of Independence in 1776.

Punches of this sort, which take a little planning and preparation, fell out of fashion in the 19th century in favour of single serve cocktails. But for a big group you still can't beat the complexity and fun you can have with this basic formula.

Try using different kinds of tea and spirits, or add splashes of fruit liqueur like triple sec and apricot brandy.

10 juicy lemons, juiced and peeled

1½ cups white sugar

4 cups strong, hot earl grey tea, strained

2 cups of your favourite bourbon, rye, dark rum or brandy

1. Place lemon peels in a large mixing bowl and add the sugar.

2. Cover the bowl in plastic wrap and allow to sit at room temperature overnight. By the next day, the sugar will be infused with aromatic lemon oils.

3. Pour the hot tea into the bowl and stir until the sugar is dissolved.

4. Strain the mixture into a large jug or punch bowl.

5. Add the lemon juice and spirits. Leave in the fridge to cool.

6. Serve over ice with a slice of orange and a grating of nutmeg.

Serves 10

Passionfruit batida

Does your blender say "ice-crushing power" on the box? Good, because frozen cocktails are fun, refreshing, and you can make six at a time. They're also the perfect way to get beautiful fresh fruits into your cocktails.

"Batida" is Portuguese for "beaten", as in whipped, and this style of tropical frozen drink hails from the steamy climes of Brazil. Sweetened with condensed milk, they're a slightly creamy, tropical delight that begs for a little paper umbrella and a Shakira sing-along.

Traditionally, batidas are made with the Brazilian style of rum called cachaca (pronounced "ka-SHA-sa"), but feel free to use white rum if you prefer, and any kind of tropical fruit your heart desires. For fruits with high natural acid, such as kiwis, strawberries and pineapple, this recipe is perfect. For sweeter fruits such as peaches and mangoes, add 10 millilitres or so per serve of fresh lime juice to balance it.

1 cup fresh passionfruit pulp

1 cup cachaca or white rum

¼ cup sweetened, condensed milk

1 cup pineapple or orange juice

1. Place all ingredients in a blender.

2. Fill with ice and blend on high until smooth.

3. Serve immediately and garnish with fresh fruit and silly tropical things.

Serves 6