Cool off with ‘The Ultimate Guide to Pitcher Drinks’

Sharon Tyler Herbst has mastered the culinary world alphabetically.

Herbst, the author of 12 books, has written "The New Food Lover's Companion," an indispensable dictionary of food definitions, as well as "The Ultimate A-to-Z Bar Guide" and "The New Food Lover's Tiptionary."

Now she embraces crowd-pleasing party beverages with the same gusto in "The Ultimate Guide to Pitcher Drinks."

The small but comprehensive softcover guide features recipes for more than 155 lively pitcher drinks. Each serves 10 to 12 guests, so the host or hostess can make a batch before the party starts and spend time mingling instead of shaking and stirring.

Recipes range from strong to buzz-free and are neatly indexed and cross-referenced so you can find the drink with the perfect potency made with the ingredients you have on hand. Try a classic Manhattan or a more adventurous Not Yo' Momma's Lemonade, for example.

The first half of the book offers definitions and tips on techniques, ingredients, equipment, glassware, garnishes, measurements and even hangover helpers. A chapter on food features quick fixes for party snacks.

There are no photographs, but the book is brimming with interesting and humorous alcohol-related quotes from notables such as Welsh poet Dylan Thomas and American actress Mae West.

• 3 cups (24 ounces) rye, bourbon or blended whiskey
• 1 1/2 cups (12 ounces) sweet vermouth
• 3/4 to 1 teaspoon Angostura bitters
• 2/3 cup (scant 6 ounces) water
• 12 maraschino cherries with stems (for garnish)

Combine the liquor, vermouth, bitters and water in a pitcher that holds at least 55 ounces; stir well. Cover and refrigerate for at least 4 hours. Serve in 5-ounce cocktail glasses. Garnish each serving with a cherry.

Makes 12 (3.5-ounce) servings.

Variations:

Dry Manhattan: Substitute dry vermouth for the sweet vermouth; garnish each serving with a lemon twist.

Mexican Manhattan: Substitute anejo tequila for the rye; garnish each serving with an orange twist.

Perfect Manhattan: Substitute 3/4 cup (6 ounces) dry vermouth for 3/4 cup (6 ounces) of the sweet vermouth.

Rob Roy: Substitute Scotch for the rye.

• 1 (12-ounce) can frozen lemonade concentrate, thawed
• 1 (750 milliliters, 25.4 ounces) bottle vodka
• 2 cups (16 ounces) spiced rum
• 2 cups (16 ounces) water
• 3/4 cup (6 ounces) limoncello or other lemon-flavored liqueur
• 10 lemon slices (for garnish)
• 10 mint sprigs (for garnish)

Combine the thawed lemonade concentrate, vodka, rum, water and limoncello in a pitcher that holds at least 85 ounces; stir well. Can be served immediately or covered and refrigerated until ready to serve.

Fill 10-ounce tall glasses or wine glasses two-thirds full with ice cubes. Pour in the drink mixture and garnish each serving with a lemon slice and mint sprig skewered on a cocktail pick.

Makes 12 (6-ounce) servings.

Fast munchies

Impromptu parties call for a quick, refreshing pitcher drink accompanied by fast munchies. Serve an assortment of olives, fresh vegetables and dip, or perhaps a batch of Soused Sausages, with this recipe from "The Ultimate Guide to Pitcher Drinks."

• 1 cup hickory- or mesquite-flavored barbecue sauce
• 3/4 cup dark rum or Jack Daniel's whiskey
• 1/2 cup dark brown sugar, firmly packed
• 1/2 teaspoon cayenne pepper
• 1/4 teaspoon ground cloves
• 2 pounds fully cooked smoked sausage

In a large microwave-safe bowl, combine the barbecue sauce, rum, brown sugar, cayenne and cloves. Cut the sausage into bite-size rounds about 1/2-inch thick. Add to the sauce, stirring to coat well.

Cover lightly with wax paper and cook in the microwave for 8 minutes on high power, stirring halfway through. Serve warm, accompanied by picks for spearing.

Makes about 10 servings.