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Batched Cocktails- What Are They and How To Do It In Your Bar?

Imagine creating three perfect serves in the time it would normally take to make one… well, dream no more! Leading bartender Thomas Aske, owner of Blank Canvas Collective, gives us some tips on making pre-batched cocktails and some recipes to get you started.


Pre-mixing and bottling cocktails is a process steeped in history. You’d be forgiven for thinking that batched cocktails are a new trend and have only recently emerged, but, in fact, the process of pre-blending bottled cocktails goes back over hundreds of years – it even predates the birth of classic cocktails!

In order to understand the rich history of pre-mixed drinks, we need to step back as far as the late 19th century.

Gilbert F Heublein pioneered commercially successful bottled cocktails by accident when deciding to sell some unused gallons of batched martini and Manhattan cocktails in his father’s restaurant in Connecticut. His products were consumed by the wealthy and elite, spreading the word of the Heublein produced ‘Club Cocktail range’. Club Cocktails were big business and enabled the Heublein family to expand their empire into other business ventures through the 20th century, with Heublein Inc. being purchased by Grand Metropolitan and later merging with Diageo in 1997.

Why should my bar make pre-batched cocktails?

The appeal of pre-batching is clear and long-standing. A bartender’s craft is geared towards the satisfaction of the guest, and what better way to provide this than through attention to detail, consistency and service. All the key factors required to deliver a world-class experience can be achieved by using pre-mixed drinks in your bar.



1. Consider the ABV of the final bottled cocktail:

This will help you understand both the shelf life and storage conditions required.

As a personal rule of thumb, unopened cocktails above 25% ABV will store well for up to three months at room temperature. Once opened, it’s recommended to keep the product chilled, unless the intention is to consume or sell quickly. Once we reach an ABV of around 36%, as would be the case with an Old Fashioned or Manhattan, the shelf life increases. These cocktails will store well, and sometimes improve in flavour, after sixth months or longer.

2. Think about the use of citrus:

Although citrus fruits and juice can be incorporated into bottled cocktails, there are a number of substitutes that can be used to avoid the clouding and separation that is common with the use of citrus.

Consider using powdered citric or malic acid as an alternative to citrus – this will provide the acidity and balance whilst remaining translucent.

If you want to modify the flavour of the acid, try cooking a citric acid solution sous vide with Persian dried limes or spices to add greater depth to drinks.

During bar service, pre-batch all ingredients apart from citrus fruit, adding this in before shaking. By using this method, you can save a lot of time on delivery.

3. Dilution or no dilution:

We then have a choice whether to dilute the cocktail to service strength or keep it at bottling strength, both of which have their own pros and cons.

By diluting the cocktail to an appropriate service strength ABV and with sufficient refrigeration (ideally to approximately 0 to -2c), we can pour the finished cocktail directly into a chilled glass and serve immediately. The benefit of this is speed, although it is lacking in bartender theatre. This method can also require specific refrigeration equipment to ensure that the drink is served at its optimum temperature.

Alternatively, we can pre-mix the ingredients to bottling strength to increase the shelf life outside of refrigeration. This then means that the drink must be stirred and shaken, enhancing the guest’s experience.

4. Ageing:

Ageing and marrying ingredients in casks has been around for centuries. For example, the use of oak casks can have a marked effect on the complexity of the cocktail by adding various flavours.

Choose a 1-3 litre cask and allow the cocktail to rest for an unspecified period of time. As we are ageing in a natural material, the results will vary, so it is advised that you monitor the liquid on a daily basis to ensure that it is balanced and palatable. Once the desired element of the cask’s character has been attained, simply empty, filter and bottle the liquid for service.

The world of batching!

We are seeing a renaissance of the bottled cocktail craze, with globally renowned bartenders such as Mr Lyan (aka Ryan Chetiyawardana), Max and Noel Venning at Three Sheets, JJ Goodman and ourselves at Fluid Movement branching out into production and distribution of commercially available bottlings.

The consumer interest in innovation and quality has transitioned cutting-edge cocktails from bars to homes, as people want to experience the same quality and consistency they enjoy at a bar from the comfort of their own homes. As Heublein’s early advertising once declared, ‘Your barman in a bottle (Hugh Bline) will help you make perfect drinks consistently. All the time, every time.’


Barrel aged Rob Roy (to produce a 1 litre barrel)


This will make 12 individual serves. (Alcohol Content: 16.78g per serve)


To serve: Stir 60ml over ice before straining into a chilled cocktail glass. Garnish with a cherry.

Gin cocktail for bottling (adapted from Professor Jerry Thomas recipe)


This will make 12 individual serves (Alcohol Content: 14.15g per serve)


To serve: Refrigerate to chill. Pour over ice or into a chilled cocktail glass, garnish with a thin orange peel.

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