Preparation, no matter the context, is the key to mitigating the potential of stress. When it comes to making drinks, unless you’re an experienced bartender, it can be difficult to effectively engage with others while accurately crafting cocktails as it demands a significant amount of attention. Batching cocktails for drinking occasions is the simple way to ensure delectable drinks are delivered while avoiding the need to constantly make sure everyone’s glass is full.

We have put together a list of batched cocktails that are friendly for drinking at home, as well as on the go, to cover all of your drinking scenarios. It’s important to note that any batches that contain citrus, or juices, shouldn’t be kept for more than one to two days (ideally, they should be drunk within the same day).

At bars, perishable ingredients are typically added à la minute in addition to batches with a greater shelf life (i.e., spirits, liqueurs, vermouths, syrups, etc.), but most of these recipes are designed for drinking at home with the expectation that they’ll be drunk soon thereafter. That said, any batched cocktails that don’t contain juices or citrus, such as Negronis, Martinis, Old Fashioneds, etc., can be stored in a refrigerator or freezer indefinitely. Some of these recipes can be slightly adjusted to taste, so keep that in mind when developing your batches after the first time.

Batch Cocktails to Drink at Home

These 20 big, easy batch cocktails to make at home are batches for entertaining at home when you have the appropriate bar tools, glassware, and ice to make the drinks successfully. The recipes range in serving size, but all of them are at least four servings. These drinks are ideal for entertaining friends or family at home, or for a themed drinking night with roommates.

Pisco Pineapple Punch

  • 2 cups Pisco
  • 1 ¼ cups pineapple juice
  • ¾ cups lemon juice
  • ¾ cups simple syrup
  • ¼ cup Campari
  • 1 cup filtered water

Preparation: Add ingredients to a blender, and blend until pineapple juice is frothy. Strain into double rocks glasses over ice and garnish with fresh mint. (Note: Chill ingredients beforehand for best results.)

Negroni

  • 2 cups gin
  • 1 ½ cup sweet vermouth
  • 1 ½ cups Campari
  • 1 cup filtered water

Preparation: Add all ingredients to a container of choice, then store in the freezer until desired use. Pour over ice in a double rocks glass to serve, and garnish with an orange twist.

French 75 Punch

  • 1 ½ cups gin
  • 1 ½ cups lemon juice
  • ¾ cup simple syrup
  • 1 bottle Champagne

Preparation: Combine all ingredients in a punch bowl and serve over ice in a glass of your choosing. Garnish with a lemon twist and wheel.

Family-Style Mezcal Margaritas

Preparation: Batch the ingredients in a large container, then funnel into an empty liquor bottle (or a bottle of similar volume). This can be stored for up to two days. Once ready to serve, pour three ounces of the batch in a shaker with ice. Shake vigorously for 7 seconds, then pour over ice in a double rocks glass. Garnish with a lime wheel. Scale the measured pour up depending on how many you are serving (e.g., 4 servings = 12 ounces, which will take two shakers to make).

Daiquiri

  • 2 cups rum
  • 1 cup lime juice
  • ¾ cup simple syrup

Preparation: Batch the ingredients in a large container, then funnel into fridge-friendly bottles where you can store the batch for up to two days. Once you are ready to serve, pour three ounces of the batch in a shaker with ice. Shake vigorously for 10 seconds, then pour straight up into a coupe. Scale the measured pour up depending on how many guests you are serving.

Vesper Martinis

  • 2 ½ cups gin (preferably Bombay Sapphire)
  • ¾ cup vodka (preferably Belvedere Single Estate Lake Bartezek Rye Vodka)
  • ½ cup Lillet Blanc
  • 1 ¼ cup filtered water

Preparation: Batch the ingredients in a large container, then funnel into freezer-friendly bottles where your Vesper Martini can be stored for an indefinite amount of time. Once you are ready to serve, pour the batch into a Martini or coupe glass and garnish with a lemon twist.

Gin Collins (basil infusion optional)

  • 1 750-milliliter bottle of basil-infused gin*
  • 1 ½ cups lime juice
  • 1 ½ cups simple syrup (1:1)
  • Topped with mineral water
  • Optional: lime wheels, lemon wheels, and fresh basil for garnish

Preparation: Add all ingredients to a large punch bowl with ice, and garnish with lime wheels, lemon wheels, and basil leaves. Serve into a wine glass with a ladle. (Optional: Add gin, lime juice and simple syrup to a blender and briefly blend to aerate before adding to the punch bowl.)

Option: Basil-infused gin:
Add 1 ½ cup chopped basil stems to one 750-milliliter bottle of gin. Infuse at room temperature for 3-5 days, then strain and keep.

Bicicletta

  • 1 bottle of white wine (preferably a Chenin Blanc)
  • 1 bottle of Campari
  • Topped with mineral water

Preparation: Combine the bottle of wine with the Campari in a pitcher with some ice. To serve, pour about 3-4 ounces into a wine glass, add fresh ice, and top with mineral water. Garnish with a grapefruit and half an orange wheel.

Airmail

  • 2 cups rum (preferably Appleton Estate 12 Year Jamaican rum)
  • 1 cup lime juice
  • 1 cup honey syrup (2:1)
  • 1 bottle Champagne

Preparation: Combine all ingredients (except the Champagne) in a blender and add a handful of ice. Blend until lime juice is frothy and the ice is completely dissolved. In a highball glass, fill with a little bit of Champagne (approximately 1 ½ ounces), then add ice. Pour the blended mix over the Champagne and ice, and garnish with fresh mint.

Paloma

  • 3 cups tequila
  • ¾ cup lime juice
  • 1 teaspoon fine sea salt
  • Grapefruit soda (like Q mixers)

Preparation: Combine tequila, lime juice, and sea salt in a small pitcher and mix to dissolve some of the salt. Pour 3 ounces of the batch into a highball glass over ice, then top with grapefruit soda. Garnish with half a grapefruit wheel. (Optional: Salted rim for the highball glass.)

Gold Rush

  • 2 cups bourbon
  • 1 cup honey syrup (2:1)
  • ¾ cup lemon juice

Preparation: Combine all ingredients in a blender with a handful of ice. Blend until the ice is dissolved, then strain the ingredients over ice in a double rocks glass to serve.

Piña Colada

  • 6 ounces rum
  • 6 ounces pineapple juice
  • 3 ounces cream of coconut (preferably Coco Lopez)
  • 2 ounces lime juice
  • 2 ounces simple syrup
  • 2 ½ cups crushed ice

Preparation: Combine all ingredients in a blender, and blend until the ice is smooth. Strain into a double rocks glass, and garnish with a mint sprig and pineapple wedge. (Note: Start with less ice and keep adding until you reach the preferred texture and consistency.)

On the Go

These batched recipes are great for unorthodox drinking scenarios where you don’t have access to bar tools in a kitchen, and are working with the bare minimum. (Fitting scenarios: Drinking on the beach with friends, an afternoon at the park with roommates, or any sort of drinking occasion where the kitchen is just a little too far away.)

50-50 Martini

  • 1 cup gin
  • 1 cup dry, or blanc, vermouth (preferably Martini Ambrato Riserva)
  • 6 dashes orange bitters
  • 9 ounces filtered water

Preparation: Combine all ingredients in a container, then funnel into a bottle and store in a freezer until ready for use. Store the bottled cocktail in a cooler on ice, and pour straight into your glass of choice. Garnish with an olive or lemon twist. (Ice is optional.)

Pineapple Negroni

  • 1 ½ cup gin
  • 1 cup Campari (optional: pineapple-infused Campari*)
  • 1 cup sweet vermouth
  • 1 cup pineapple juice
  • 1 cup filtered water

Preparation: Combine all ingredients in a large container, then funnel into separate bottles. Store bottles in the freezer to chill for at least 12 hours. To serve: Bring the necessary number of Mason jars with lids, your bottled cocktail, and some ice; pour some of the Negroni into a Mason jar with ice, close the lid, give a brief, vigorous shake to make the pineapple juice frothy, then open your lid and drink. (Optional: Garnish with the Campari-infused pineapple cubes.)

*Pineapple-Infused Campari:
Core one pineapple and cut into cubes. In a large container, combine 1 liter Campari with the cubed pineapples, and 2 pieces of pineapple rind. Cover and allow to infuse for 2-3 days at room temperature. Strain, back into the bottle, and save the Campari-infused pineapple cubes for garnish.

Mason Jar Margaritas

  • 1 ½ cup tequila
  • 7 ounces lime juice
  • 3 ½ ounces agave syrup

Preparation: Combine ingredients in a large container, then strain into a bottle. Fill ⅓ of a small Mason jar with the mix, then add ice. Close the lid on the Mason jar, shake for 7 seconds, then open, add more ice, and serve. Garnish with a lime wedge.

Milanese Sunset

  • 1 cup Campari
  • 1/2 cup dry vermouth
  • 4 cups freshly squeezed orange juice

Preparation: Combine all ingredients in a container to mix, then strain into bottles. To serve, add 4-5 ounces of the batch to a Mason jar with a few cubes of ice. Close the lid, and then vigorously shake until you receive a frothy cocktail. Garnish with half an orange wheel.

M&M

  • 1 cup Amaro Montenegro
  • 1 cup mezcal

Preparation: Measure into your travel vessel of choice, and drink at will.

Batched Old Fashioned

Preparation: Combine all ingredients in a container to mix, then funnel it into a bottle. To serve, pour about 2-2 ½ ounces over ice in your vessel of choice (double rocks glasses are preferred, but use whatever travels well), then stir for 10-12 seconds, add a couple additional cubes of ice, and serve.

Tom’s Cousin, Collin

Preparation: Batch the gin and oleo-saccharum, bottle, and store in the refrigerator. To serve, pour about 2 ½ ounces of the batch over ice in a highball, Mason jar, or wine glass (whichever you travel with), and then add more ice. Top with soda water, and garnish with a lemon wedge.

Batched Bee’s Knees

  • 2 cup gin
  • ¾ cup lemon juice
  • ¾ cup honey syrup

Preparation: Combine all ingredients in a container to mix, then funnel into a bottle. To serve, add 3 ounces to a Mason jar with a lid, add ice, and shake vigorously for 5 seconds. Straining the mix and serving up is one option, or enjoy in the Mason jar over ice — both ways will be delicious.