Summer cocktails that are pitcher perfect

Summer time and the living can be just that little bit easier with pitcher cocktails.

Whether you're mixing up a batch of margaritas for friends in your backyard or ordering a round of mai tais for the table, pitchers are a quick and easy way to rethink your drink for a crowd.

Try these recipes to mix up your own jug of good cheer.

ROOIBUS RELAXER

This red tea is punched up with fruity accents and a bit of rum. Adding the bubbles -- in the form of lemon-lime soda -- to each glass as you serve it allows you to enjoy this pitcher cocktail at your leisure without worrying about the whole batch running losing its fizz.

8 bags rooibos tea

3 cups water

1 cup pomegranate juice

1/2 cup pineapple juice

1 cup peach schnapps

1 1/2 cups light rum

Lemon-lime soda, to serve

In a small saucepan over medium, combine the tea and water. Heat until simmering, then remove from the heat and steep for 15 minutes.

Meanwhile, in a serving pitcher combine the pomegranate juice, pineapple juice, peach schnapps and rum. When the tea has steeped, remove the tea bags, squeezing to release any extra tea. Pour the tea into the pitcher and stir. Refrigerate until cold.

To serve, fill tall glasses with ice. Fill the glasses halfway with lemon-lime soda, then top with the tea punch mixture.

Minted margarita (AP Photo/Matthew Mead)

MINTED MARGARITA

Two classic summer cocktails -- mojitos and margaritas -- inspired this pitcher cocktail. The zesting of the limes ensures intense lime flavor to contrast the mint. Using a flaked sea salt on the rims of the glasses allows for a more subtle salting than a traditional table or kosher salt.

1 cup loosely packed fresh mint leaves

1/2 cup water

Zest of 4 limes

3/4 cup freshly squeeze lime juice

2 tablespoons agave nectar

3/4 cup triple sec

2 cups blanco or silver tequila

Sliced limes, to garnish

Flaked sea salt, to serve

In a blender, combine the mint leaves, water, lime zest, lime juice and agave nectar. Blend on high until the mint is finely chopped. Strain the mixture through a fine mesh strainer into a pitcher. Discard the solids. Stir in the triple sec and tequila, then chill.

To serve, moisten the rim of cocktail glasses with a piece of lime. Dip the rims in the salt. Add ice to the glasses and pour the margaritas. Garnish with slices of lime.

HONEY PEACH SANGRIA

Sangria is a fruit-infused wine punch. Though often made with red wine, this white wine version is a delicious accompaniment to summer grilling. This recipe combines chardonnay with pureed frozen peaches and a touch of ginger liqueur.

16-ounce package frozen peaches, thawed

1/4 cup honey

1 cup orange juice

750-milliliter bottle chardonnay, chilled

1 cup Domaine de Canton ginger liqueur

Soda water or seltzer, to serve

Fresh strawberries, for garnish

Fresh mint leaves, for garnish

In a blender, combine the peaches, honey and orange juice. Blend until smooth. Pour into a pitcher, then stir in the chardonnay and ginger liqueur. Chill.

To serve, fill glasses halfway with soda water or seltzer, then top with the sangria and stir gently. Garnish with fresh strawberries and mint leaves.

LEMONADE IN BLOOM

Lemonade and flowers -- two sure signs of summer. So we combined them in this refreshing floral infused lemonade. If chamomile isn't your, er, cup of tea, feel free to substitute another herbal variety.

4 cups water

2 cups sugar

4 bags chamomile tea

1/4 teaspoon dried lavender

2 sprigs fresh basil

1 cup freshly squeezed lemon juice

1 cup elderflower liqueur

1 cup vodka

1/2 cup gin

Fresh basil leaves, for garnish

In a medium saucepan over medium-high, combine the water and sugar. Bring to a boil, then remove from the heat. Add the chamomile tea bags, lavender and basil. Steep for 10 minutes.

Strain the tea mixture through a mesh strainer into a pitcher, pressing the solids to extract as much liquid as possible. Discard the solids. Add the lemon juice, elderflower liqueur, vodka and gin. Chill. Serve over ice garnished with basil.