Your bar · Prebatch

Scale the drink

One drink is easy; twelve without losing the balance is craft. Load a classic or type your recipe, say how many glasses and add the dilution: out comes the batch in millilitres and bottles, ready to bottle — and to copy or print.

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Recipe (per drink)

  • 720 ml
  • 360 ml
  • 360 ml
Water317 ml
Total volume1757 ml
700 ml bottles2.5

The water it would gain from stirring or shaking. ~20% for stirred, more for shaken. Add it if you'll serve the batch cold and without ice.

Batching guide

The stable batch

  • Spirits — Gin

    Room or fridge · Months

  • Liqueurs & fortified — Sweet vermouth, Campari

    Cool or fridge · Months (less for low-ABV)

Keep the stable batch apart from the fresh; combine them only at the pass.

Fresh · à la minute

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Sequence

  1. Prep the base evolutions: syrups, cordials, acids.
  2. Mix the stable batch: spirits, liqueurs and sugars.
  3. Add the dilution water if serving cold without ice.
  4. Fresh (citrus, dairy, egg, carbonation) at the pass.