Thank you so much for this I guess I've been close I've just been adding about .5oz (15ml) per drink. unfortunately so many people don't like certain drinks so I do it on the spot and ask what they want.
David, this is a great method to enjoy any party without being completely enslaved behind the bar. Thank you. Love the new video-style. Enjoyed a lot the intro to the video. Cheers!
I never considered this.. I bartended at my friend's birthday party and I did in fact get stuck in the kitchen for a while, and now we're planning a Halloween party but she was worried I'd be stuck again so this might just save me a lot of time! Much appreciated.
Wow, I was probably doing more work than I needed to... We bring cocktails to the pool on Saturdays. This Saturday, I brought the Antidote, but I shook it first with ice and strained into an aluminum bottle... Popped it in the freezer for a few minutes until I was ready to go and then hours later poured over fresh ice after popping off the lid with the strength of one strawberry... Everyone was talking about my cocktail with the strawberry garnish there. I might just try adding some water to these prebatches that I do next. Thanks! You're saving me from wasting ice.
@@boozeontherocks so far, this is working out perfectly! Especially when I accidentally dropped almost all of our ice…. Didn’t have to waste it shaking these!
This video was super timely! I'm going camping next week and didn't want to have to haul the entire bar so I'm using your methods to pre-bottle some drinks and it worked out great - thank you!
@@boozeontherocks Hi Dave - pre-batching is the way to go. I made about a gallon of Gimlets and a half gallon of Amaretto Cherry Sour (Amaretto Sour with 3/4oz cherry syrup and a Luxardo Cherry). They were a huge hit, but the big thing was how easy it was to serve while still being able to enjoy the party. This is the way to do it. I'm going to experiment with some other drinks but these two were super easy to prep and everyone loved them. All I had to bring was some limes for Gimlet which I pre-sliced just before the gathering and the Luxardo cherries. I had 7up Cherry for the Amaretto drinks and just set it out so folks could mix it as they liked. I used 32oz ceramic stopper bottles (like the kind Groelsch beer uses except bit), sank them in the cooler full of ice and water so they were super cold. Plus it was fun to serve mixed drinks to folks in a camping setting. Thanks again. It really went off with a bang so I guess I'll be doing it for all camping outings. Plus so much less to pack.
That is a good question. By pre diluting, you can serve right out of the fridge. The only time I'd add ice is if whatever you have batched would normally be served over ice. Otherwise. Straight out of the fridge. BUT having said that serve it the way you want it.
Hello fan from Belgium so if I’m get it correctly if i use lime or lemon juice I want use from a bottle from the shop it last longer and use if I put water in the bottle do I need put ice in a glas When i serve it or not ? And can I pre batch Wiskey coke or wodka redbull or rum coke
Hello Mathias, good questions, I have not tried bottled citrus juices. But they are shelf stabilized and in theroy should last longer but I would test it with small cocktail to see how it lasts and how it changes over time. And second becuase you have already factored in the dilution with water, its your choice to add ice. this will keep it cool, but ice is esential for cocktails to partially diule over time but allso to keep the flavour profile correct.
Soooo, can you batch just about anything for same day use? Or is the better question, what can’t you or shouldn’t do as a batch cocktail….. even for same day use.
That depends. If there is citrus fruit juice you will begin to see oxidation in the flavor use those first. If you have a batch that has no citrus fruit in it should last a very long time. And if it is an alcohol only cocktail, then it should last 6 month or more.
@@boozeontherocks yea man All of them had some lemon or lime besides the old fashioneds. So if I made them this morning, will I be ok to refrigerate them and serve them on Saturday?
That will depend on what you are making. Make one for your self and figure the difference between the base ingredients and the completed version. That will give you the best idea. If the cocktail is normally made in the glass. But if you want to serve over ice, use small ice that way it till dilute faster. that will allow you to control how much you give to your guests and will control the amount they drink.
@@boozeontherocks that makes sense I will be getting a bag of ice from the store so it will dilute pretty quickly. They will be mostly 4 oz give or take drinks without thick syrups. I thinking bourbon renewal and a daiquiri.
Weighing combined ingredients before and after dilution is solid however there is a problem with how you do it here. Scales measure mass not volume. You’re assuming ounces in mass are the same as ounces in weight. The density of water is 0.9578 oz weight/fluid oz. Additionally, you’re assuming the density of the combined ingredients is the same as the density of water which is not true (especially when using simple syrup) given there is ethanol and sugar in them. The better way to do this is weight the combined ingredients without ice, stir/shake, strain, and measure the chilled weight after dilution. This will prevent over dilution of your batched cocktail.
