Batching Cocktails For Beginners

The technique of batching ingredients has been around as long as the cocktail itself, and is used to deliver delicious drinks consistently, with speed and efficiency. 

There are lots of different batching techniques - from pre-mixing simple, single-serve bottled cocktails through to complex multi-serve keg and draft systems. Here, we’ll give you the lowdown on everything you need to get started with your first batched cocktail!

Pre-batching cocktails helps you get through those busy bar shifts easier, and quicker, because the work is already done. This will give you more time to focus on presentation, make other cocktails and to engage with your guests.  

With a batched cocktail you can simply choose a glass, pour, garnish and serve. And that’s it! Time is cut from minutes to just seconds! 

Batching cocktails also means your drinks are more consistent, which means tastier cocktails, and happier guests. 

Before you start, it’s important to understand that not all cocktails are suitable for batching. Cocktails like Manhattans, Martinis and Negronis are great for batching as they’re spirit-forward, which means they consist mainly of just spirits, liqueurs, syrups, vermouths. These can be stored for longer making them ideal. 

Any cocktails that contain fresh juices or fruit, especially sour citrus, don’t keep as well. They can still be batched but the fruit-based ingredients should be added just before serving. Cocktails containing egg whites shouldn’t be batched for the same reason. 

Getting the ratios right is key to a great batched cocktail. Start with a single-serve recipe and then think about how many serves you want your batch to contain.   
Taking the Manhattan as an example, we’ve put together this simple batched cocktail calculation to ensure you get a consistent, great quality cocktail every time. 

Single serve 100ml recipe (serves 1) 

• 50ml whisky  
• 20ml sweet vermouth 
• 2 dashes of orange bitters 

Batched 1000ml recipe (serves 10) 

• 500ml whisky  
• 200ml sweet vermouth 
• 20 dashes of orange bitters 

You’ll notice it’s quite a simple bit of maths to batch up 10 x the amount, so once you’ve decided which cocktail you want to batch simply take your single serve measurements and multiply them up by how many cocktails you want your batch to contain.  

Batching tip: Add your most expensive ingredient last. This way, if you do make a mistake when you start to mix your ingredients, it won’t cost as much to fix. 

Choose a popular recipe that can be easily scaled up without losing its character or taste. Classic and spirit-forward cocktails like Martinis, Old Fashioneds or Manhattans are great choices for learning to batch. 

When you’ve got your single-serve measurements, decide on how many serves you want your batch to make and multiply the units by that number. 

Measure and combine the ingredients in a large container such as a jug or food storage container, while accurately measuring each component according to the scaled recipe. 

As cocktails are typically diluted with ice when shaken or stirred, you’ll need to add water directly to your batched mix to replicate this. A good rule of thumb is to add 20-25% of the total volume of the batch in water.  

Don’t forget to sample the batched cocktail and make any necessary adjustments to ingredients to get the desired taste and balance.  

Seal and store your batched cocktail in the fridge for a few hours to ensure it’s properly chilled and ready for serving. Label the bottle with the name of the cocktail, date of preparation and any specific instructions for service. 

Make sure your cocktail is properly chilled and always stir or shake before serving for equal flavour distribution. Try to keep that all important visual appeal of a single-serve cocktail by garnishing each glass following the original recipe.

Here are a couple of simple, spirit-forward batching recipes to get your started. These can be made, stored, then poured into a chilled glass and garnished when needed.    

There are a few things to consider that can impact the quality of the cocktail and how it’s served.  

1. The percentage ABV (alcoholic strength) of the finished cocktail – this will impact the shelf life and storage conditions required. For instance, unopened cocktails above 25% ABV will store for up to three months at room temperature but should be permanently refrigerated once opened.  

2. The use of perishable ingredients – using fresh fruit and juice within a cocktail will cause it to go off quicker. However, there is an easy fix. Simply add in the fresh ingredients before shaking and serving.  

3. Dilution of the cocktail – there are pros and cons to diluting or not diluting a cocktail. For instance, if you dilute a cocktail to its serving strength, it can be poured straight into a chilled glass and served. Whereas you can pre-mix ingredients to bottle strength which will increase the shelf life outside of refrigeration.   

4. Don’t batch untested or less popular cocktails - reduce waste by sticking to more common batched cocktail recipes and, if using fizz, don't add it to your mix until just before serving.

5. Don’t batch egg whites - If your cocktail uses egg whites, it should be made to order. Egg whites don’t retain their texture and flavour once shaken with alcohols and acids. 

There are a few different techniques when it comes to creating a batch cocktail, including:  

• Single serve – this involves pre-mixing individual cocktails that can be served to a guest with a garnished glass. This is a perfect option for self-service or creating cocktails in jars where a bartender can just add ice, garnish and serve. 
• Bottle batching multiple cocktails – this is like a single serve but ideal for larger groups, to speed up service or even for individual dispense by bartender. 
• Vessel batching – this technique is often prepared in a large dispenser or a barrel. This means that a large batch of cocktails can be made for easy individual dispense. 
• Slushy Machines – perfect for creating batched frozen cocktails. 
• Vacuum packaging – ideal for creating multiple cocktails for individual dispense on a large scale.  
• Keg batching cocktails – this method is ideal for draft dispense on a large scale in busy venues. 
• Commercially batched cocktails, such as Diageo Draft Cocktails – these are also often created for draft dispense in busy venues. 

Want more info on these techniques? Check out our Next Level Batch Cocktails article to take your batching skills up a notch with some more advanced methods and recipes. 

• Pre-batching saves time during busy bar shifts, allowing for faster service, giving you more time to focus on customer engagement and presentation.
• Spirit-forward cocktails like Manhattans, Martinis, and Negronis are ideal for batching, as they consist mostly of spirits and can be stored longer. Cocktails with egg white or fresh fruit juice should be prepared closer to serving.
• An easy guide to scaling up is to use a single-serve recipe, multiply the ingredients by the desired number of servings, and add water to replicate dilution from ice (20-25% of total volume).
• The simple steps to batching involve selecting a recipe, scaling up accordingly, measuring ingredients, chilling the batched serve in the fridge, then stirring or shaking before serving and garnishing each drink.