How to Batch Cocktails

Batch cocktails deserve a VIP invite to any party or celebration! They are the easiest way to serve a crowd without getting stuck behind the bar.

Your ultimate guide to batching cocktails

If you’re a little hesitant when you hear the term “batch cocktails,” I get it. If you’re out at a restaurant, a batch cocktail can indicate that you aren’t getting a freshly crafted drink that delivers the best flavors.

However, batch cocktails have their place — especially when done right. There’s nothing worse than hosting a party and getting stuck playing bartender rather than mingling with your guests. And that’s the beauty of batch drinks! The work goes into them ahead of time so when the party starts, just serve and sit back while everyone enjoys.

The other thing that I think people forget about batch cocktails is that you don’t necessarily need to use a pitcher or big batch recipe. You can multiply any cocktail that fits the theme of your party, the guest of honor’s favorite or a drink you love!

Types of batch cocktails

Batch cocktails come in many forms. These are main ones you see again and again, and when you’re picking a recipe, you can decide what kind of drink you want to make.

Punch: Punch goes back to the 1600s and is the original batch cocktail. There’s a golden rule for punch recipes that goes, “One of sour, two of sweet, three of strong, and four of weak.” (Sour = citrus; sweet = some kind of sweetener like simple syrup or honey; strong = a spirit like rum or whiskey; and weak = something that dilutes it, such as tea, fruit juice or club soda.)

Multiplied cocktails: These are cocktail recipes meant for one or two people that you are making en masse in a big batch. These require prepping simple syrups and juices ahead of time so the base is ready-to-go and waiting in the fridge. All you’ll need to do come serving time is add any sparkling ingredients, ice and garnishes.

Freezer-door cocktails: There are a number of drink recipes that are 100% spirit-based drinks that contain no fruit juices, which means they won’t freeze in the freezer (alcohol has a lower freeze point than water) and you can store them in the freezer indefinitely. Think Old-Fashioneds, Negronis, Manhattans and savory martinis. A little bit of water is usually added to mimic the dilution you’d get when shaking or stirring with ice.

Pitcher drinks: For these, you’re looking at simple highball and sour-style drinks like margaritas, palomas or mojitos. People often make them with mixes like margarita mix, but you can make them with fresh juices too.

Sangria: This is a wine cocktail recipe that comes from Spain. Red, white or rosé wine mix with a sweetener and spirits like vodka, triple sec or brandy to add depth and flavor. Choose from fresh fruit, herbs and whole spices that will infuse their flavor as the drink rests in the fridge until you’re ready to serve it. You can often stretch the recipe with a splash of soda water or ginger ale.

How to multiply a cocktail recipe 

Don’t be intimidated by transforming a cocktail into a batch — here are my top tips to ensure it’s a success:

1. Start with a recipe that doesn’t require muddling. It’s not a step that’s easy to do ahead of time, so if you’re set on a recipe that requires it, use a shortcut (like mint syrup for an old-fashioned for a mojito or mint julep).
2. Multiply ingredients and convert to cups for easy measuring. You can use the + and – buttons on any recipe card on this site to make it easier!
3. Account for dilution — shaking and stirring add water to a single drink, so adjust accordingly for a batch. That means you’ll want to add some water to your cocktail so the drink doesn’t end up to be too strong!
4. Hold off on carbonated or spicy ingredients and add just before serving. The bubbles won’t hold if you mix them in too early, and the spice can grow as things sit. For best results, hold off as long as you can!

What to prep ahead & how to store batch cocktails

When it comes to working ahead, there are a few ingredients that will help take the headache out of hosting.

Simple syrup stores really well (as long as you follow the proper storage guidelines). You can make it even a few days ahead of time and keep it in the fridge until you’re ready to mix. Fresh squeezed juices are the same thing. Put the effort in early and keep them cool until you need them.

Once you’ve mixed all your ingredients (minus the carbonated ones), pop it into the fridge. I like to save the juice containers from my ingredients and use them to hold my drink, then transfer it into its serving vessel for the celebration.

Vessel ideas for serving

How you serve your drinks will depend on what kind of party you’re hosting. A more upscale occasion may call for a punch bowl ^* with punch cups ^* while something more casual could use a pitcher or drink dispenser ^*.

You’ll want to take into account the number of guests that will be in attendance and what the easiest serving method will be. For especially big groups, consider placing multiple drink stations around the party so lines don’t form.

favorite punch bowls

punch cups

Buy Now →

punch bowl set

Buy Now →

punch ladle

Buy Now →

^*

How to serve everyone’s preferences

In big groups, you’ll want to consider that not everyone will enjoy the same drink. Instead of mixing multiple drinks, there are a few things you can do to accommodate anyone who may prefer to skip the booze without adding a ton of extra work.

• Make your base (or double it), then divide it in half. Add alcohol to one half and keep the other non-alcoholic — be sure to clearly label them when you’re both storing and serving!
• Swap in a zero-proof spirit for an easy non-alcoholic version. That way your drink still gets some of the notes that booze brings in, but works for anyone who may not want to imbibe.
• Set up a drink station with mixers, spirits and garnishes so guests can build their own. You can offer both the alcoholic and non-alcoholic versions alongside everything to craft the perfect drink. Mimosa bars and bloody mary bars are classics.
• Consider boozy non-drinks like jello shots, cocktail pouches and boozy freeze pops in addition to your batch drink. They’re simple to make ahead of time and can add some easy variety.