Cocktail Batch Calculator

Most spirit-forward cocktails can be pre-batched and stored in the fridge. Combine all ingredients except carbonated mixers (add these when serving). Citrus juice should be added no more than 4-6 hours before serving for best flavour. Dairy-based cocktails should be made fresh.

Budget about 150g of ice per drink for serving, plus extra for chilling. For a party of 50 with 3 drinks each, you need about 22.5kg of ice just for cocktails. Buy bags of ice cubes — most supermarkets sell 2kg bags. Store in a cool box or freezer until needed.

When you shake or stir a cocktail over ice it picks up water as the ice melts — roughly 18% extra for spirit-forward drinks and 25% for shaken drinks with citrus. A pre-batched cocktail skips that step, so it tastes harsh unless you add the same water yourself. This calculator adds water as a percentage of the drink’s still-liquid volume (the spirits, juice and syrup, but NOT the soda or fizz you top up at serving). For example a 20-serving Mojito at 20% adds about 380 ml of water in total. Add it to the batch, chill, then top with soda when you pour.

Use the advanced options. Increasing strength by 10% adds 10% to every alcoholic component (spirits, liqueurs, prosecco and Aperol included). Increasing sweetness by 10% adds 10% to every sweetening component (sugar syrup, coffee liqueur and triple sec). Start conservative — you can always add more. Taste-test a single portion before committing to the full batch.