Pitcher drinks, I make these all the time for parties.

Anything with tequila is a crowdpleaser in my crowd, so margarita, paloma, pineapple tepache and tequila. Mojitos work in a pitcher, or really any kind of highball, or lemonade-forward mix. ETA Oh and how could I forget the Pimms Cup.

That Texas Ranch Water is so good on a hot day, fill the glass with ice and a shot of tequila and squeeze a lime slice over it, grab a bottle of Topo Chico, just keep topping it off, it gets more dilute and you get hydrated. When the bottle of sparkling water is gone start over with more ice and another shot of tequila and lime.

Paper plane double bourbon is the one I don’t get tired of, but too boozy to keep going. Often what I do with stronger drinks like that is shake a double and pour one half into my glass, the other half into a jar in the freezer, for later. Then stop.

Old fashioned and martinis. You can drink those until you blackout.

If I’m drinking multiple cocktails I almost always do old fashioned. They aren’t great batched but I do they quick and easy when I make them.

As for other options I love a Dark and Stormy which can be easily made. Similar idea is preparing some juices and put in either gin or rum. I make my own tinctures and infused vinegars so I just refresh the juice and add a few of those with gin. I can change you flavor as needed since I need some changes

I’ve had several nights where all I had was Fidel Castros:

Dark Cuban Rum
Ginger Ale
Freshly squeezed lime juice
Crushed ice or ice cubes, as much or little as you want

As I have basically no sweet tooth and sweeteners make me feel ill I use half carbonated water for the Ginger Ale part and use nice ginger ale as it usually has less sugar than cheap ones and a stronger ginger taste.

The main thing I’ve made in a pitcher is margaritas.

Old fashioned and a classic margarita.

While it’d be somewhat difficult to batch, when I want to do something similar I usually go with a simple Gin & Tonic.

Specifically:

2 oz. Empress 1908 Gin poured into a an 8 oz glass over ice, top the glass up with fever tree Mediterranean tonic (can also use regular tonic, but that can be a bit more bitter, fever tree also has an elder flower tonic that is pretty good, but is a bit too sweet for my tastes when paired with Empress), then add a splash of lime juice (ideally fresh squeezed, but the bottled stuff is easier and also works).

It tastes great and it looks pretty cool in the glass since the Empress 1908 gin starts out a dark blueish-purple color but becomes a much lighter purple when you add the tonic and citrus.

Have you ever tried a Jasmine, it’s a great summer cocktail.

1.5 oz or 45 ml Gin .75 oz or 22.5 ml Lemon juice .25 oz or 7.5 ml triple sec .25 oz or 7.5 ml Campari

If shaken serve up If stirred serve with a large ice cube

I’ve made it shaken and stirred, both ways are good, and should batch decently. If it sounds a bit dry I’ve also tried making the lemon juice, triple sec and Campari equal parts .5 oz or 15 ml and it comes out less gin forward and a stronger orange flavor.

Punch of various kinds, preferably rum.
Diesel (cola and beer)

Sharpie Mustache once you get it dialed in for your personal taste. Note that Bonal and Meletti are very hard to sub out without major changes to the recipe. But if you’re out of oranges, I do a spritz or rinse with Bigallet China China, or even orange bitters.

On that note, I’ll make a batch of paper plane, or boulevardier, or negroni, or daiquiri, or maitai too. Sometimes I’ll do a batch of negroni or boulevardier upside-down if I need to be coherent later.

But don’t listen to intoxicated self later: you don’t need to finish the batch in one sitting. They’ll last just fine overnight.

A nice cool hops and malt smoothie

Amaretto sour.