Batch, Please

Now that you're done figuring, er, freaking out over your menu, there's one more little (but very important) detail to iron out: What's everyone going to drink? Before you start crying over muddled mint, we've got the solution: batchable cocktails.

And to make your party a little bit better, we have a slew of recipes that make all of your guests happy, from sangrias to tiki cocktails.

This bright and refreshing recipe combines Cynar with grapefruit juice, rum and seltzer for an effervescent you won't be able to put down. 

This cocktail combines three types of rum with Madeira and coffee liqueur for a hint of bitterness and sweetness.

Sure, a little time in sunshine is what makes sun tea, well, sun tea, but the thing that makes this version of the Southern staple special is a slosh of gin and lemongrass-scented simple syrup.

This recipe takes a simple syrup and infuses it with raspberries, lemon zest and mint for a just-right hit of sweetness.

Beat the heat with this spicy number: one big pitcher of sweet peach nectar and white wine spiked with searing jalapeños.

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Get your caffeine levels up for all-night partying—or lounging—with this green tea-infused punch swirled with white rum and fresh lime juice. Four Loko, who?

Shake tropical pineapple rum with fresh squeezed lime juice, simple syrup and maraschino cherry liqueur for a fruity spin on the classic daiquiri.

For friends who never stray outside their old-fashioned orders, go classic with a rum- and peach brandy-spiked punch that's nearly 300 years old.

Indulge your inner kid with this lemon-orange slushy drink, but give it a very adult spin with a hefty pour of bourbon.

In this recipe, a floral chamomile syrup is shaken with fresh watermelon and lime juices for a bright and seasonal mocktail that tastes like summer.

This twist on the classic tiki drink doubles as dessert. Bonus: There's rum in the ice cream, too.

This article was originally published on 9/3/15 and was updated by Delia Mooney with additional recipes and photography on 5/24/17.