We all know it’s true: Half the fun of summer is outdoor drinking. Again, mixing “like with like,” you can mix liquors/liqueurs together days in advance. But you don’t say that. Indoors: Combine vodka, lemon, and simple syrup in a sealable container and stir to combine. Pre-batching has come about because of an increasing need for fast service. OK, there’s no way to bring a blender of still-slushy piña coladas to the beach, unless you’ve got some kind of mad-scientist liquid nitrogen setup. Here are some of our favorite pre-batched drinks perfect for outdoor excursions. 1 bottle Prosecco or Cava Outdoors: Give the container a good shake, then pour out into six cups with ice. 4.5 ounces fresh lemon juice Pre Batched Cocktails. They can be used to add a little drama to the bar and a little extra excitement. At many bars, “Mai Tai” stands for “Shake up rum with whatever random juices you have on hand.” But the classic cocktail is awesome: rum, lime, orange liqueur, and the almond syrup orgeat. Note: While they go down easy, these are fully loaded. 16-oz bottle sparkling water Indoors: Make honey syrup: Dissolve the honey in hot water, and stir until dissolved (this helps the thick honey mix into the cocktail). Pour into a sealable container and refrigerate until ready to go. Stir to combine, then cover and refrigerate until ready to go. Get the Meyer Lemon Whiskey Sours recipe from Garnish With Lemon June 14, 2015. Pouring cocktails over ice at the beach is pretty much mandatory. The goal is to get as much as you can get done ahead of time—so you can spend more time freaking out about what to wear, what to say, all those terrifying things—but you can’t pre-batch days and days ahead. 6 ounces fresh lime juice Batch out a pitcher of Whiskey Sours with 1 part each of whiskey, fresh lemon juice and simple syrup, then put out several different flavors of bitters for guests to dash into their own drinks. But summer drinking should be simple drinking -- even a cocktail nerd like myself isn’t bringing a set of jiggers and shakers to the beach. Sign up here for our daily Thrillist email and subscribe here for our YouTube channel to get your fix of the best in food/drink/fun. Fresh lime juice is the key to a great margarita -- juiced that morning or, if necessary, the day before. Add an orange wedge to each, if using. As for expanding the recipe itself, it’s better to think in terms of proportions rather than trying to multiply quantities, though you can do that, too—multiply your ingredients (in ounces) by whatever target number of cocktails you are going for (TIP: give yourself some wiggle room and allow for a couple extra cocktails). We prefer the agave version, a little lighter and cleaner. Outdoors: Give the container a swirl, then pour out into six large cups with ice. Imagine creating three perfect serves in the time it would normally take to make one… well, dream no more! Filter Showing 1 - 2 of 2 products. Pre-batch. Add your juice or mixed juices to the booze part of your batch the day of the party. 12 ounces rum Simple syrup can go into the base spirits mix. You’re throwing a party. This way, you’ve got vibrant mint flavor without any warm, limp mint sprigs. There are several styles of margaritas out there; those sweetened with orange liqueur, and those sweetened with agave. For six drinks: Let's be honest, sometimes you want a wine punch instead of a liquor-based one. You’ve been served a pre-batched cocktail, a drink prepared in part or in full before patrons arrive. As with the piña colada, thicker ingredients (in this case, the orgeat) need a little more muscle to come together. It’ll stay fresher and brighter tasting than if you’d put it in days (even the day) before. You strut dutifully back to your bar set-up and mix up another drink, watching enviously as your friends make Trump jokes and trade embarrassing Instagram stories, having the awesome time you had planned for yourself. The answer is simple: pre-batched drinks solve two big problem, consistency and speed. Somebody else insists on “tweaking” your carefully constructed playlist. You can’t really pre-muddle herbs and fruit for a cocktail. Refrigerate until ready to go. Citrus and mint may seem more appropriate for … Feel free to swap out the vodka for gin or white rum, if that’s more to your liking. Let steep. Easier is doing it this way: take the recipe for one cocktail into proportions, e.g. Greenford Distribution Centre, Unit H, Fieldway, Metropolitan Park, Greenford, UB6 8UN. Add a pineapple wedge to each, if using. Vodka Mint Lemonade. How to Calculate Dilution for Pre-Batched Cocktails. Swing-top bottles are cheap and easy to find (see links below). Indoors: Combine gin, Campari, sweet vermouth, and water in a sealable container. 9 ounces white rum Swim/surf/tan responsibly. (Just grab a $2 bag of ice at the grocery store or bodega. Buck Hunter 6 medium-sized strawberries We assume you’ll know what to do with that.) 9 ounces silver rum Now you have the amount of dilution, or water added, per drink. Pour 2 ounces of sparkling water on top of each drink (you’ll use up around ¾ of the bottle). 4.5 ounces mint simple syrup When pre-mixing, like goes with like. Since you’re schlepping these things to the beach, we’ll say what bartenders rarely say: Garnishes aren’t required. Now that you know how to batch a stirred cocktail, you can do the same thing with Manhattans, Negronis, martinis, and all their many variations and relatives. The mojito makes a great pitcher drink because it's so simple. Pour into a chilled cocktail glass, or over a large ice cube. 3 ounces coconut milk The clock strikes 8pm. The garnish you really want here — a paper umbrella. No one’s ever enjoyed a warm margarita. Ask about our dispensed beverage containers, or bring your own). In the 2000s, the London bar empire by Ryan Chetiyawardana, a.k.a. Some things you can’t really do ahead, and with fresh ingredients, it’s best to leave these for actual service. These recipes each make six cocktails, and a whole batch can fit in your average Nalgene. Simply multiply your cocktail … Drink serving styles come, go and mutate over time. Some may prefer to add between 40-45% dilution to stirred and spirit-forward drinks while giving shaken drinks around 30% dilution and sparkling cocktails around the 20% mark. Depending on how much labor you want to put into serving your guests, you can either stir or shake the pre-mixed drink over ice for each person, OR account for dilution by adding a bit of water to the pre-mix itself. Cocktail recipes are ratios, so you can turn any drink into a big bottled one for the freezer by bumping up the volume. Minimize oxygen exposure. The beginning of batching. Also remember if you’re batching anything that requires soda (like Gin Gimlets) or bubbly (like a French 75), the fizzy stuff will have to be added either just before the party (for, like, a big fizzy punch) or per cocktail. 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