Three punch bowl options handcrafted at Celeste, a refined cocktail bar in Chicago offering curated cocktails, fine spirits and wines, include: Starbright Tango ($225) made with vodka, NV Piper Hiedsieck Brut, St. Germain, seasonal shrub and herbs; Wimbledon Punch ($175) made with Pimm’s, Evan Williams bourbon, citrus, blackberry and black tea; and Kuba Gan Gillian ($125) made with Control pisco, PF dry curacao, pineapple juice, Szechwan peppercorn and orange bitters.
IO Urban Roofscape, Chicago
At the recently opened IO Urban Roofscape at the Godfrey Hotel in Chicago, executive chef Riley Huddleston created recipes for group cocktails, measuring ingredients by weight and testing the drinks for acid and alcohol levels. The drinks—including a Spiked Root Beer Float, Pineapple Smash and White Sangria (pictured)—are served in pitchers with four tall glasses and range from $37 to $45.
BIG Bar, Chicago
At the newly renovated BIG Bar inside the Hyatt Regency in Chicago, everything is maximized in size. All of BIG Bar’s cocktails are available in a 48-ounce martini glass that serves a group of four. Costs vary based on the drink selection; for example the Blizzard of ’76 (Malibu rum, Kahlua, Baileys, ice cream and chocolate sauce, served frozen) is $32; the Navy Pier (Grey Goose la Poire, Domaine de Canton and lemon) is $34; and the Capone (Templeton rye, Grand Marnier, Champagne and bitters) is $36.
Mr. C, Beverly Hills
Poolside at the Mr. C boutique hotel in Beverly Hills, guests can purchase two different types of cocktail pitchers targeted for a group of four people. The two options include the signature Bellini made with peach puree and Prosecco (pictured), and the refreshing Mr. C Cocktail made with fresh mandarin and lemon juice, vodka and Prosecco. Each are $90.
Victor Tangos, Dallas
Victor Tangos in Dallas offers three punch bowl options, each at $75 and made to serve eight or more: Barbados Punch (Barbados five-year rum, blackberry tarragon shrub, lemon and ginger ale); Brandy Punch (Pierre Ferrand 1840 cognac, lime, sugar, Angostura bitters and Prosecco) and Traditional Pisco Punch (Pisco, sugar, pineapple, lemon, lime zest, grapefruit zest and soda). Pictured is the Barbados Punch.
TART, Los Angeles
The outdoor patio of TART in Los Angeles offers Southern California sun and a rotating menu of signature punch bowls, available by the half or full bowl. The current lineup is Tea Punch, a blend of vodka, fresh brewed iced tea, peach nectar, and lemon; Blackballing Punch with housemade blackberry vodka, orange and cranberry; and Whole Family Punch with peach vodka, champagne and orange. Half-bowls cost $25 and full bowls cost $40 (unless you jump in the hotel pool across the street with your clothes on, which gets you 50% off).
Clio in Boston’s Back Bay has always been known for scientific cocktails, using flavored ice, smoking glasses, torching ingredients and more. The generously portioned Mai Tai for two ($25) comes in a classic scorpion bowl container and is made of Appleton Estate 12 year, lime juice, gomme syrup, orange curacao and mint.