At the Dupont Circle outpost order up the Church Lady punch bowl. It’s a vodka, sparkling wine and juice concoction that’s kept cold by a floating chunk of rainbow sherbet. The bowl serves 4-6 people for $50 or 8-10 people for $90.

There’s a constant rotation of rum punch drinks at Hogo. But, the volcano bowl is a boozy, tiki-themed constant that can be split by a group of 3-4 people. The bowl comes served with a flaming shot of grain alcohol. And, there’s a good reason to share: the volcano bowl features three different kinds of rum with a mix of maple syrup, grapefruit and lime.

Revelers who want rooftop view can head to Roofer’s Union in Adams Morgan. Their roof serves punches that are priced by the person ($9 per person for two 5 oz drinks, served in either a small, medium, or large bowl). The “lei me down” punch, made with bourbon, dark rum, green tea, lemongrass, ginger, pineapple, mandarin and lemon was created by bar manager, Erin Goodman, who recently was deemed Cochon’s “punch queen.” Another early favorite, the “summer wind” mixes bitter flavors: Silver rum, Campari, lemon and mint.

The Roosevelt Island Punch ($48 per bowl) serves two to eight people and is a combination of Peruvian pisco, pineapple, and jasmine-lime tea, and Amargo bitters. Another exotic themed drink, the safari sangria ($32 per pitcher) mixes Vinho Verde (a Portuguese wine) and an Acai infused spirit with sage, apple, grapefruit, Chinese spice bitters, and sweet lime foam.

Teddy and the Bully Bar’s sister restaurant, Lincoln, serves a similar pisco mixed punch at happy hour ($39 from 4-7 p.m. / $49 all other times). The punchbowl serves 2-8 people. It’s a pomegranate, pineapple and lime flavored punch mixed with La Diablada pisco.

At Petworth’s Mothership, guava daiquiris come served by the pitcher for $20. There’s also a peach liqueur-flavored white sangria and an orange liqueur-flavored red sangria. Both are $20 by the pitcher.

Just in time for baseball season, Osteria Morini is rolling out a new happy hour menu that features white sangria by the pitcher. The restaurant serves it chilled with cucumbers for $30. It also coincides with the opening of their 111-seat outdoor patio at Yards Park.

Red Light, a racy dessert-themed bar, opens on 14th Street on Thursday in the former Bar di Bari space, and already the menu is calling for cocktails by the punchbowl. The “double down” uses rye whiskey, ginger and citrus fruits, plus organic rose bitters and brandied cherries.

Vinoteca recently opened their patio and backyard bocce pits, and there’s a new cocktail menu, too. Bar manager Horus Alvarez combines port and brandy into a sangria cocktail. It’s served by the pitcher for $32 and mixes Torres 10 Brandy with Taylor Port, along with citrus, cinnamon and apple flavors.