Pitcher Perfect

At this year’s tailgate, why stick to keg beer when you can sip a (premixed, ready-when-you-are) craft cocktail?

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YOU’VE NOTICED IT, RIGHT? That shift in the atmospheric pressure? That particular scent in the air that something big is just around the corner? That familiar echo of Woooooo, Pig Sooie? Yep. We have, too. Which is why, as another season kicks off—as we, the ever-faithful, march arm in arm once more into that sometime-punishing, sometime-forgiving Razorback-red tent—we asked the cocktail wizards at Northwest Arkansas’ Pink House Alchemy (and Bentonville’s equally excellent Foxhole Public House) to whip up some batch cocktails. Because honestly, we’ll need some—and probably enough to share.


Hibiscus Rose Rita

Serves 12

1 750-milliliter bottle of blue agave tequila

375 milliliters dry orange Curaçao

3/4 cup pH Alchemy Hibiscus Rose syrup

3/4 cup freshly squeezed lime juice

1/2 ounce rose flower water

Rose salt*

At home, stir all ingredients in a gallon container. To serve, pour ingredients over ice in a rocks glass rimmed with rose salt, and garnish with a lime wedge.

*To make rose salt, oven-dry fresh rose petals, then pulverize with salt.


The Hummingbird

Serves 15

1 750-milliliter bottle vodka

1 16-ounce bottle of pH Alchemy Lavender Syrup

1 1/2 cups fresh-squeezed lemon juice

1/2 quart water

2 750-milliliter bottles chilled prosecco

At home, combine all ingredients except prosecco in a 2-gallon container with a tight-fitting lid. Just before serving, add ice to chill. To serve, fill a champagne flute halfway, and fill the rest of the way with prosecco. Garnish with a lemon twist.


Kicking Mule

Serves 12

1 750-milliliter bottle bourbon

3/4 cup pH Alchemy Mexican Chili Syrup

3/4 cup fresh-squeezed lime juice

1/2 quart water

3 liters club soda

At home, combine all ingredients except club soda in a gallon container. To serve, fill a mule mug or large rocks glass with ice. Fill glass 3/4 full, and top with club soda. Garnish with a lime wheel.