There’s an art and science to making fresh-tasting, icy-cold cocktails for a crowd from a pitcher or a punch bowl. How far ahead can you mix ingredients? How does ice and water, for that matter, factor into flavor? Why do punch drinks often taste either watered-down or waaaay too strong? In Maggie Hoffman’s excellent new cocktail cookbook, you’ll learn how to make perfect batch cocktails so you can back away from the shaker or bar cart and actually enjoy the food, friends, and family at your own party.