Midtown seafood restaurant Lure always offers a selection of punch bowls and communal cocktails for the table to enjoy. Summer’s flavors include Shaolin Punch (pictured) with vodka, lychee liqueur, grapefruit, lemon and lime juices and Peach Zinger with prosecco (which the bar has on tap), peach schnapps, peach puree and orange juice. / Lure, 1106 Crescent Avenue, Atlanta. 404-817-3650, lure-atlanta.com. / Photo credit: Lure
Fish House Punch is served at both BeetleCat and The Optimist. It’s a mix of brandy, amber rum, Leopold’s Peach Whiskey, black tea, lemon and sugar. BeetleCat, 299 North Highland Avenue, Atlanta. 678-732-0360, beetlecatatl.com / Photo credit: Andrew Thomas Lee
Becky Stein
Tupelo Honey Cafe offers up a Watermelon & Ginger Kentucky Mule- Old Forester bourbon infused with fresh watermelon juice, ginger syrup and soda water, table service for two. / Tupelo Honey Cafe, 4600 Roswell Road, Sandy Springs. 404-649-6334, tupelohoneycafe.com / Photo credit: Becky Stein Photography
Buckhead’s Yebo Beach Haus offers Chapman’s Tea in a pitcher to share. The recipe includes Jim Beam rye whiskey, roobios vanilla tea, Cocchi vermouth, lemon and a little sweetener for a cooling summer beverage. / Yebo Beach Haus, 111 West Paces Ferry Road, Atlanta. 404-869-1992, yebobeachhaus.com. / Photo credit: Heidi Geldhauser
Here’s a recipe for Just A Pinch Punch using mint vodka from Dixie Vodka of South Carolina. Bring 4 cups water to a boil, remove from heat and add 12 individual tea bags. Let tea steep 5 minutes, then remove tea bags and stir in 1 cup granulated sugar. Allow to cool, then chill. When ready to serve, pour sweetened tea in punch bowl along with 4 cups chilled lemonade and 1 bottle Dixie Mint Vodka. Stir to combine, then add 12 cups water. Muddle fresh mint in another container and add to the punch. Serve over ice, garnished with mint sprigs and lemon slices. Dixie Vodka available at: Tower Beer & Wine, Green’s and Capital City / Photo credit: Jeff Moore/Green Olive Media
Ladybird Grove & Mess Hall offers a seasonal punch bowl during brunch, lunch and dinner, and it comes in two sizes: a small punch bowl (8 servings) for $55 and a large punch bowl (16 servings) for $100. Punch batches can be custom based on guest preferences. The one pictured is a Blood Orange Punch – made with blood orange puree, gin, lime juice, simple syrup and soda. These are a super popular option in the summer, and especially great for sharing among friends in their new "Grove" outdoor space, which features hangout-friendly Adirondack chairs, , beer garden-style tables, string lights and Ping-Pong tables. / Ladybird Grove & Mess Hall, 684 John Wesley Dobbs Avenue, Atlanta. 404-458-6838, ladybirdatlanta.com. / Photo credit: Ladybird Grove & Mess Hall
Perfect for large group gatherings, The Mercury’s mid-century inspired tableside cocktail service is as tasty as it is eye catching. They offer Manhattans, Rob Roys, gin martinis and vodka martinis. / The Mercury, Ponce City Market, 675 Ponce de Leon Avenue, Atlanta. 404-500-5253, themercuryatl.com. / Photo credit: Justen Clay
The Painted Pin’s Gin Punch combines gin, lemon, grapefruit, oleo-saccharum and bubbles. $9 per glass or $36 for the bowl. / The Painted Pin, 737 Miami Circle NE, Atlanta. 404-814-8736, thepaintedpin.com. / Photo credit: The Painted Pin
The Pinewood’s Porch Punch combines vodka, Earl Gray tea and orange flower water and is topped with bitters and fresh mint. To make your own: combine 10 1/2 cups boiling water with 2 cups granulated sugar and 6 Earl Gray tea bags and 4 mint tea bags. Stir and let steep 5 to 7 minutes. Remove tea bags and cool mixture to room temperature. Add 1 bottle vodka, 1 tablespoon orange bitters (they use Regans’ orange bitters at The Pinewood) and 1 1/2 teaspoons orange flower water. Stir together and chill. When ready to serve, add fresh lime juice to taste. / The Pinewood, 254 West Ponce de Leon Avenue, Decatur. 404-373-5507, pinewoodtr.com. / Photo credit: Justen Clay
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Greg Best of Ticonderoga Club created the Fencing Punch for a recent dinner at Table & Main. The recipe is : 1 bottle Jamaican rum, 1 cup ginger syrup, 3/4 cup chilled and strained lemon juice, 1/4 cup chilled fino sherry, 1/4 cup cold water and 1/4 cup Angostura bitters. Combine all the ingredients over a large block of ice and let it sit 20 minutes before guests arrive. As Best says, “Just before your first ‘hello,’ add five 750 ml bottles of dry, sparkling hard cider. Gently mix and garnish with light dusting of shaved nutmeg.” For the ginger syrup, peel and puree 1 pound of fresh ginger. In a small saucepan, combine the pureed ginger with 1 cup water and 1 cup raw sugar. Gently simmer 20 minutes. Cool and then strain mixture through cheesecloth, squeezing solids vigorously. Taste and add more sugar if necessary. / Table & Main/Osteria Mattone 1028 Canton Street, Roswell/1095 Canton Street, Roswell 678-869-5178/678-878-3378, tableandmain.com/osteriamattone.com. / Photo credit: Ryan Pernice
