The short answer
Batching is the bridge between a single great cocktail and serving a crowd. Done well, it preserves balance; done badly, it dulls everything it touches. The rules are the same every time: scale by ratio, keep the acid late, manage the dilution, and taste at the temperature you will actually serve. This page is the general method; the margarita, pitcher and espresso martini pages apply it drink by drink.
Ingredients
- One spirit base
- One acid (usually citrus)
- One sweetener
- Dilution, accounted for on purpose
Method
- Scale the single-serve recipe by ratio, not by guess. Write the multiplication down.
- Pre-batch spirit, liqueur and sweetener without ice; chill hard.
- Add citrus as close to service as you can.
- Taste at the diluted strength you will actually serve, and adjust sweetness last; cold dulls sweet perception.
Pro tips
- Acid drops out of balance before alcohol does. Taste a batch at serving dilution, not at full strength.
- Keep citrus and spirit separate until close to service to slow oxidation.
- Label every container with the drink, the date and the spec. Future you is pouring in the dark.
The ratio framework
Most shaken citrus cocktails resolve to the same skeleton: 2 parts spirit, 1 part acid, 0.75 parts sweetener, then dilution. A margarita, a paloma, a daiquiri and a whiskey sour are all this skeleton wearing different clothes. Batch the skeleton and you can scale any of them: multiply each part by the number of serves and you have the recipe, whether that is 10 drinks or 100.
Dilution is an ingredient
A shaken drink picks up roughly 20 to 25 percent of its volume in melted ice. When you batch and serve over ice instead of shaking each drink, you must decide where that water comes from. Two working answers: pre-dilute the batch with 20 percent cold water and serve over minimal ice, or batch at full strength and serve over plenty of ice, accepting that the drink evolves in the glass. What ruins batches is pretending the water does not exist.
What batches well, and what refuses
Batch happily: margaritas, palomas, mules, lemonades, mojitos without the muddling theater, punches, spirit-forward stirred drinks like negronis and manhattans (which batch almost indefinitely, having no citrus).
Batch badly: anything with egg white or aquafaba (the foam dies), carbonated drinks (flat within the hour; add fizz per glass instead), cream and dairy (splits and coats), and hot drinks (obvious, but people try).
Storage and shelf life
A citrus-free batch of spirit, liqueur and syrup keeps for weeks refrigerated; it is basically a pre-mixed bottle. Once citrus goes in, the clock starts: a few hours at peak, a day at tolerable. This split is why professional batching always happens in two stages, and why shelf-stable cocktail mix, sealed before the spirit goes in, became a product category at all.
From batching to draft
Every cocktail in the Craft Standard range, Margarita, Paloma, Mule, Lemonade and Mojito, started as this exact batching problem solved at production scale: the ratios locked, the mix made with natural juices, balanced and sealed shelf-stable, so a venue adds one measured spirit build and pours. If you batch weekly for a bar, you are already doing the work a keg does; the keg just does it identically 245 times without a prep shift.
The batch version
Every cocktail in our range, Margarita, Paloma, Mule, Lemonade, Mojito and Espresso, started life as a batch problem solved at scale. The pattern is always the same: the bigger the batch, the more consistency and speed become the real constraints.
On tap: the easier way
Draft is batching done for you: the mix is pre-balanced and shelf-stable, you add the spirit, and the keg holds the spec for the entire service. One 30L keg pours about 245 identical drinks at a pour cost near 8 percent.
Skip the build. Put the Margarita on tap.
~245 identical serves per keg, poured at the speed of beer.
See the Margarita keg →Frequently asked
What ratio should I use for batch cocktails?
Start from 2 parts spirit, 1 part citrus, 0.75 parts sweetener, then scale by the number of serves. Adjust to the specific drink from there; agave drinks usually run slightly drier.
How do I account for dilution when batching?
Either pre-dilute with about 20 percent cold water and serve over minimal ice, or batch full strength over plenty of ice. Decide on purpose; a shaken drink would have picked up 20 to 25 percent water.
How long do batched cocktails last?
Without citrus: weeks, refrigerated. With citrus: hours at their best, a day at most. Batch in two stages and add juice late.
Which cocktails batch best?
Citrus-led shaken drinks (margarita, paloma, mule, lemonade) and spirit-forward stirred drinks (negroni, manhattan). Egg white, cream and carbonation are the formats that refuse.
Can I batch cocktails for a bar rather than a party?
Yes, and most cocktail bars do. The limits show up at volume: prep labor, fridge space, citrus shelf life and spec drift across a service. That is the point where draft cocktails take over.