Some people spend a lot of time over the weekend, thinking and planning what they will eat during the week, prepping ingredients and preparing food. I'm one of those people. It makes it so much easier to come home in the evening and deal with things around the house when you already know what is going to be on the table. Likewise on having lunch on hand, a little preparation can go a long way in making your week...better.

So, I'm here to tell you about another trick to make your week better: preparing cocktails for the week! That's right, wouldn't it be a lot easier to come home and relax in the evening if you have a pitcher of something already in the fridge? All you need is a glass, some ice and a garnish.

How did I discover this amazing, life-altering cocktail philosophy? Saturday we went to dinner at the home of some friends and the cocktail recipe I devised wouldn't fit in one pitcher. So, I had some leftover. Likewise on the garnish. Imagine my delight on returning home after an especially long and strenuous Monday, only to find half a pitcher of whiskey sours chilled and ready to serve in my refrigerator! So, think about that next time you are prepping ingredients for a week's worth of lunch...

Recipe: Whiskey Sours for a Crowd (Or enough for you for one week)

This is not the sickly sweet whiskey sour that is served in bars the world over, this one is made with fruit juices and is a refreshing cocktail for the spring. Or anytime!

5 cups orange juice
1 1/2 cups freshly squeezed lemon juice
1 1/2 cups triple sec or Cointreau
1 750 ml bottle of whiskey

In a large pitched or container, combine the juices and liquors. Stir well and chill. Serve over ice with a orange wedge and a cocktail cherry.

Cheers!

This is my favorite sangria recipe which I originally posted in 2006. I made it last night (as least once or twice annually) so wanted to remind you to try it if you haven't: delicious.

Recipe: Cava Sangria
Sangria is always a welcome addition to entertaining in the summer, but this version is especially delicious and refreshing. This recipe is based on one from Jose Andres' in Bon Appetite, June 2006.

1/2 cup white grape juice
6 tbsp. Licor 43 or Tuaca (I used Tuaca. The bottle of Licor 43 I found was about 60 years old.)
5 tbsp. brandy
2 tbsp. sugar
2 750-ml bottle of cava
1 cup sliced strawberries (plus more for garnish)
Fresh mint

Combine the first four ingredients in a large pitcher, stirring until the sugar dissolves. Add the strawberries and allow to sit for several hours or overnight. Add the two bottles of cava, stir to combine and serve over ice. Garnish with mint and strawberries.