Bottomless Cocktails Recipe

Chill and prepare

Place a large pitcher or beverage dispenser in the refrigerator for at least 10 minutes so the final cocktail stays cold longer. Chill the club soda (and prosecco if using) until serving time.

If using simple syrup from scratch: combine equal parts granulated sugar and water (1 cup water + 1 cup sugar) in a small saucepan, heat gently while stirring until sugar dissolves, cool completely and store in the fridge. Use 1/2 cup for this recipe.

In a large pitcher or 2–3 quart beverage dispenser, combine the vodka (or leave out for mocktail), orange curaçao/triple sec, freshly squeezed orange juice, lemon juice, and simple syrup. Stir gently until fully integrated.

Taste the base and adjust sweetness or acidity: add up to 2 tablespoons more simple syrup for sweeter, or up to 1 tablespoon additional lemon for brighter acidity. Remember the cocktail will be topped with bubbly or soda, which rounds flavors.

Prepare optional fruit and aromatics: hull and slice strawberries; thinly slice cucumber; pick mint leaves; slice orange and lemon into wheels/wedges. Lightly muddle a handful of berries or cucumber with a few mint leaves in a small bowl if you want pronounced infused flavors—reserve some whole slices/berries for garnish.

If rimming glasses: pour coarse sugar or salt onto a small plate. Rub a citrus wedge (orange or lemon) around the glass rims, then dip into the sugar or salt to coat. Let rims dry 2–3 minutes before filling.

Add fruit and herbs to the pitcher or dispenser: toss in sliced strawberries, raspberries, cucumber, mint sprigs, and a few citrus wheels. For stronger infusion, gently bruise herbs with the back of a spoon before adding. Keep pitcher chilled.

To serve alcoholic bottomless cocktails: fill each glass halfway with ice (about 1 cup). Pour 6–8 ounces of the prepared cocktail base over the ice (approximately 3/4 to 1 cup per serving). Top each glass with 2–3 ounces chilled prosecco (or top with chilled club soda if you prefer lower alcohol). Stir gently once.

To serve nonalcoholic bottomless mocktails: use the nonalcoholic base in a separate dispenser. Fill glasses with ice, pour 6–8 ounces of the nonalcoholic base, then top with 2–3 ounces sparkling water or ginger ale.

Garnish each glass with a combination of a citrus wheel, a few berries, a cucumber slice, and a sprig of mint. If you muddled fruit earlier, add a small spoon of the muddled mixture into individual glasses for extra fruit flavor.

For true bottomless service at a brunch: keep the alcoholic and nonalcoholic dispensers on ice or in a cooler, replenish club soda and prosecco bottles chilled nearby, and refill glasses on request. Encourage responsible consumption and note a time cutoff if desired.

Make the cocktail base (without soda or prosecco) up to 8 hours ahead and keep refrigerated. Add sparkling components and ice only when ready to serve to preserve bubbles and prevent dilution.

Scale quantities linearly for larger crowds. As a guideline, this recipe yields ~6 generous servings; each additional 2 cups vodka + 3 cups orange juice + 0.75 cup curaçao and proportional mixers will add about 6 more servings.

If you prefer lower ABV, reduce vodka to 1 cup and increase orange juice to 4 cups; keep curaçao at 1/2 cup or reduce to 1/4 cup.