Batch cocktail & punch calculator

How to batch a cocktail for a party

1. Write the spec for one drink in ounces. Use the recipe you'd actually make at home, not a guess.
2. Keep the bubbles out of the batch. Sparkling wine, soda, tonic and ginger beer go into each glass or into the punch bowl at the last minute, or they go flat. Tick "Add at serving" for them.
3. Decide on water. A shaken or stirred drink picks up water from the ice. If you're pouring over ice or shaking each drink to order, add none. If you're pouring a stirred drink like an Old Fashioned or Manhattan straight from a chilled bottle, add about 20% water. A shaken-style drink served up from the bottle needs about 25%. Taste it cold and adjust.
4. Squeeze citrus the day of. Lime and lemon juice taste best within a few hours and fade after about a day. Count on 1 oz per lime and 1.5 oz per lemon. Some fruit gives more, but this way you won't run short.
5. Chill everything. A cold batch melts less ice and tastes better. Batches without fresh juice can go in the freezer if they're strong enough not to freeze.

Reading the strength numbers

"Strength in the glass" counts the whole drink, top-ups included, before any ice melts. A US standard drink is 0.6 oz of pure alcohol, so a drink that shows 1.5 standard drinks is one and a half "drinks" for anyone counting. Punch tastes lighter than it is, so label the bowl and keep a zero-proof option right next to it.

Punch bowl tips

• Use one big block or ring of ice, not cubes. It melts slowly. Freeze water in a loaf pan or bundt pan the day before.
• Put half the batch out at the start and keep the rest cold in the fridge, then refill. The bowl stays cold and fresh.
• Set out a ladle, small cups and a little card listing what's in it.