UK assistant bars manager Casey Sorenson explains how to mix a lot of drinks in just one go
If the classic movie Cocktail taught us anything, it was that 1980s drinkers didn’t mind waiting ages for a slapdash cocktail, provided the barman chucked a few bottles around first. Thankfully modern drinkmaking is more restrained, with the focus not on spectacle but speed of service and consistency. In busy bars, batch cocktails can help. Prep – mixing, measuring, infusing – is done before service, volumes are scaled up, they’re packaged to be chilled and served on demand.
“Customers like batch cocktails because they’re innovative, and you can serve them in different ways and at locations where you wouldn’t usually be able to serve cocktails,” says Casey Sorenson. He’s enthusiastic about the potential of batch cocktails. At this July’s House Festival (see page 14), staff will pour 84,000 of them. A selection of house cocktails have been pre-made and served on tap at past festivals, but this summer, Shoreditch House will be going a step further by nitrogenating batched espresso martinis in order to serve them on tap and ice cold.
Casey stresses that skill and standards are still vital. “You need accurate measurements when making large quantities. Products have to be high quality. Containers have to be airtight.” They could be the future of cocktail-making – even if Batch Cocktail starring Tom Cruise doesn’t sound quite so appealing.
Cafe Monico’s negroni
83ml Nardini Rosso
83ml Nardini Amaro
83ml Mancino Rosso
A twist on a classic negroni, substituting Campari for a slightly less bitter amaro. Recommended for beginner negroni drinkers.
Put all ingredients in a container. Mix thoroughly then transfer into bottles for use.
Soho Farmhouse’s bottled G&T
1.6L Bombay Sapphire
2.8L still water
1.8L tonic cordial (20 peeled and squeezed lemons, 25 chopped and muddled lemongrass stalks, 75g tonic powder, 200g citric acid, 6kg caster sugar, 9L still water)
Effervescent, with a burst of citrus.
Add all ingredients to a soda syphon. Carbonate with CO2. Leave for two hours then transfer to small (200ml) sealable clear bottles.
Shoreditch House’s aged Brooklyn
1.08L rye whiskey
334ml Amer Picon
193ml dry vermouth
193ml maraschino liqueur
A classic Brooklyn given a subtle, mature smoky edge from a rest on charred wood.
Put all ingredients in a kilner jar along with three charred wooden staves. Leave sealed for one week. Take out staves then transfer into bottles for use.
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