To say that trends and customer demands can often create a disconnect between a bar’s operating procedures and reality is an understatement. This also holds true to different (and often conflicting) needs within your customer base.

A large fringe of bar patrons is craving those “instagramable” Cocktails that must be beautiful and experiential while simultaneously delicious and fresh. These time-consuming cocktails are ones that most passionate bartenders are happy to make. However, there is another fringe of guests hanging out at the same bar that is also craving for their bartender to spend more time with them and connect in a meaningful way.

For this reason, many bars have adopted cocktail batching as a valid solution to keeping the cocktail quality high while having more time to engage with guests.
Batching is basically a technique that allows the bar to prepare multiple drinks in bulk. It is not a crime of quality just like preparing the soup of the day in bulk is not; especially when done properly.

From a taste, standpoint batched cocktails can vary in the outcome. Some are inferior in flavor, some can taste the same, and some can taste better.

A pre-batched cocktail has the ability to evolve as the ingredients mingle together for a period of time. Sometimes that evolution can create a magic flavor that A-la-minute mixing is not able to achieve. Other times that evolution might eliminate some notes of freshness in the cocktail. It just varies from the recipe, ingredients, the container, and the storage area.

The art of calculating the portions in bulk is typically referred to as “batch math” even though math is not always involved. Sometimes that math is more specific and other times batches become far vaguer such as: “one bottle of this, half a bottle of that”.

In many cases simply multiplying the base recipe times the number of drinks you wish to prepare works well. I usually do that but forgo a bit of sugar and bitters (If the drink calls for them) until I taste and adjust by adding a bit more to create the final bulk recipe. This system works well for drinks that don’t include citrus juices that will oxidize if kept too long.

In the case of citrus drinks, I batch the drinks in two different containers, one with all the non-perishables “spirits and liqueurs, and syrups” while the other one should contain anything that needs to be consistently fresh. When it’s time to make the drink I pick up both pre-batch bottles and mix them together to keep freshness and “some” showmanship alive. This also ensures that if your juice goes bad after a few days you do not have to throw away the expensive alcohol with it. Also of relevance is that sparkling ingredients should never be included in any batch and always topped a-la-minute.

Most drinks need roughly 20% – 25% of dilution and you can choose to not pre-dilute them; partially pre-dilute them, or completely pre-dilute them before service. Your scenario will help you pick what works
best at this time.

For some of the massive events I have done in Vegas where many drinks need to come out quickly, I prefer to serve drinks on the rocks that would be shaken such as a Margarita on the rocks. In these cases, I add 10% water to the batch and at service time I pour them directly over ice without shaking them. The drink will quickly self-dilute to 20% – 25% as the ice melts. Service time in this scenario is
super-fast.

For big masses and events where “served up” drinks need to be out at the same time (such as a dessert cocktail at a Gala dinner) I add roughly 20% to 25% water and keep the batch very cold in an ice bath. This keeps the drink cold, diluted, and ready. At service time I mix or agitate the container and pour it directly into a chilled coupe. Service time here is also super-fast.

If the event calls for more sporadic (but still fast) drinks to be served, I only add 10% of water to the pre-batch. At service time I only shake the cocktail for 3 seconds with ice and strain. This keeps the drink quick to serve but prepared with a little more craft.

Several great craft bars across the world are batching with great results. So if you choose to do it, don’t forget you are in great company.