BY MELISSA DOWLING

| TIPS FROM THE PROS |

As we move from summer picnics and casual beach gatherings to fall events and holiday parties , it ’ s time to think about seasonal cocktails for a crowd . Drinks made ahead of time in a batch can help save time and stress when entertaining .

Punches are one example of a batched beverage served in a large bowl or pitcher . Making a large-format version of a single cocktail starts with simple math . In most cases , you can scale up the drink depending on how many servings you ’ re making . So for a cocktail that calls for 2 oz . of vodka , and you want to make 10 of them , you ’ ll need 20 oz . of vodka .

Some craft cocktail bars seeking post-pandemic efficiencies now batch and freeze spirit-forward , stirred drinks such as Martinis and Negronis . When guests arrive , all you have to do is pull the bottle from the freezer , pour into a glass and garnish .

You can tackle most of the work ahead of time with many cocktails by creating a batch , says mixologist Charles Joly , a Chicago native , global cocktail competition champion and cofounder of Crafthouse Cocktails . But there are a few thinks to keep in mind when batching cocktails .

You ’ ll have to decide if you want to shake or stir to order from a larger batch or pour straight over ice , Joly says . If it ’ s the latter , add a bit of dilution to the batch so the cocktail isn ’ t too rich when served ; about 20 % to 25 % water should do the trick .

And if you ’ re using fresh citrus juice , hold off on this ingredient until it ’ s almost time to serve the drinks . Joly recommends squeezing fresh juices up to a day ahead of time at most , and straining away the pulp before you add to the batch .

As with any cocktails , always measure your ingredients . You might also want to keep a little recipe book , Joly says . As you follow recipes , you can always adjust to taste . Keep note of your preferences and changes to make it easier to recreate in the future .

Here are a few ideas for batched cocktails .

12 oz . Pineapple juice Pinch of Nutmeg

Combine whiskey , coconut cream , orange juice and pineapple juice . Serve and garnish with nutmeg .

TX Whiskey mixologist Jason Shelly created this recipe .

15 oz . The Botanist Islay dry gin 3 oz . Dry vermouth 6 oz . Filtered water 12 fresh Cranberries 2 sprigs of Rosemary

Combine all ingredients in a spouted glass measuring cup or glass pitcher . Cover and let sit for 6-8 hours at room temperature to infuse flavors , gently agitating a few times to mix flavors . Once infused , strain out cranberries and rosemary . Pour liquid into an empty 750-ml . bottle and place in the freezer . Freeze for a minimum of two hours before serving . When ready to serve , remove from the freezer and pour into chilled cocktail glasses . Garnish each cocktail with a cranberry and a sprig of rosemary .

The mixologists at The Botanist created this recipe .

( Serves 17 ) 1 liter bottle of Tequila Cazadores Reposado 25 oz . Orange juice 10 oz . Fresh lime juice 25 oz . Grapefruit juice 1 tsp . Salt 12 oz . Grapefruit soda

Combine tequila , orange juice , lime juice , grapefruit juice , grapefruit soda and salt . Pour over ice . Garnish with orange , grapefruit and tamarind candy .

1 bottle TX Whiskey 1 can ( 15 oz .) Coco Lopez coconut cream 24 oz . Orange juice

1 750-ml . bottle of Bombay Sapphire gin 80 oz . Fever Tree tonic water 34 oz . Filtered water 17 oz . Lime cordial 6 oz . Grapefruit juice 6 oz . Lemon juice

Place all ingredients into a blender with ice and mix up . Garnish with grapefruit and lime .

The mixologists at Bombay Sapphire created this recipe .

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