Instead of making cocktails one at a time, borrow a mixology trend: Premix them in batches and serve in small bottles. This fantastic fall cocktail is made with apple brandy, sweet Lillet Blanc, honeyed Drambuie and Angostura bitters.
12 ounces bonded apple brandy (preferably Laird's) or rum
12 ounces Lillet Blanc
6 ounces Drambuie
18 ounces water
24 dashes Angostura bitters
Combine the ingredients in a pitcher and stir well. Pour into 12 small bottles and chill for at least 4 hours, until very cold.