It’s hot. You’re thirsty and not so keen on breaking a sweat while waiting for a refill from your waiter. So what’s your next move? Order cocktails-by-the pitcher at one of the many NYC bars and restaurants super-sizing their alcoholic offerings this summer. Pour (and pour some more) at the following jug-serving spots.
PHOTOS: COOLEST COCKTAIL PITCHERS
The Standard Plaza: 848 Washington St.
Jug It Up: This temporary Spanish cafe in front of the Standard Hotel, which opened in June, served 934 cocktail pitchers just last week! Thankfully, they offer six different jug options ($20 for a small; $28 for large), which run the thirst-quenching, warm weather gamut: There’s a take on sangria that’s filled with fruity slices of citrus and stone fruits, a grapefruit-tinged version of the Pimm’s Cup and sherry- and tequila-based concoctions, too.
“We wanted the whole plaza area to be a group effort; where you share things,” says beverage director Rainlove Lampariello. “The food is shared plates; the wine is in carafes. You add in the pitchers and it’s like you are hanging out with your friends in your backyard.”
Gulp! A small pitcher holds about five glasses of liquid, while a large holds 8-to-10, making it an economical and practical choice for those dining in large parties.
“They’re definitely paying for less,” admits Lampariello. “A large pitcher is worth $60 or so; one and a half rounds for a large table. So customers are getting more for their money.”
A Voce: 41 Madison Ave.
Jug It Up: The four available pitchers at A Voce include a Margarita in Fuoco, made with house-infused, peppered tequila; the Capri, a citrusy mix of mandarin vodka, Limonata, and grapefruit bitters; the Costa D’Oro, a twist on a Manhattan; and the most popular, the Spa Limonata, filled with organic cucumber vodka and lemonade.
“It’s a late afternoon, early evening thing,” says head sommelier Erica Parker of the restaurant’s new offering. “Diners have one as an aperitivo to start the meal. It’s festive.”
Gulp! At $79 for each 8-glass carafe, you get the equivalent of one free drink.
The Dream Downtown: 355 W. 16th St.
Jug It Up: William Ward, beverage director at the Dream Downtown hotel, makes his containers of cocktails for boozehounds at the pool, customers eating at Marble Lane restaurant and those looking for a little “do not disturb” guest-room action.
Of their pitcher options, his most popular is the Sweet Peach ($95), made from peaches macerated in Riesling and peach liqueur, then topped with soda water and slices of fresh fruit.
Gulp! “The ideal [pitcher] is for 4-5 people,” says Ward, who claims guests aren’t worried about their drinks getting watered down.
In fact, because of the “large format drink,” he adds, “you’re in more of a party atmosphere, and maybe you get a little more tipsy.”
ROSÉ SANGRIA: A pitcher hit
* A 750 ml bottle of rosé
* ½ orange
* ½ apple
* Strawberries and any other seasonal fruit
* 1 ounce lemon juice
* 2 ounces orange juice
* 3 ounces simple syrup
* 2 ounces triple sec
Slice all of the unpeeled fruit into chunks a bit smaller than a cube of ice, removing seeds from apples, stems from berries and pits from any stone fruit. Place the fruit in a large container. Add the wine, other ingredients and stir well. Store for at least 24 hours. Pour into a pitcher, add ice and serve.