Post #786517 by Paulynesian on Thu, May 3, 2018 12:51 PM

We definitely went through this recently for a party we had in January. As you said, it was born out of a necessity to spend a little more time with people, speed up service and just cut some corners. We had about 30 people at the party, so slinging drinks done jigger by jigger just seemed daunting.

As some have said in this thread, keep those liquors and citrus separate.

Over the course of a couple weeks before our party, we took all the empty bottles we had available, and saved onto them so we could batch drinks right in bottle with pour spouts, and not have to purchase anything separately.

We batched out enough for about 5-6 drinks per recipe directly in the bottle. So for Mai Tai for instance it was:

2.5 oz Curacao
2.25 oz. Orgeat
2.25 oz. Sugar Syrup
5 oz. Dark Jamaican
5 oz. Aged Martinique

Total of 17 ounces for the 5 drinks... so it adds up quickly in a bottle.

Then when someone ordered it, I put 3 oz of the mix in, which would be about the amount of all the ingredients, and then grabbed the lime bottle for 1 oz. fresh lime juice. Mai Tai ready to go in about 1 min...

Overall, it definitely sped up service in the middle part of the night, when we have the most people. Definitely give the bottle a shake before you pour to make sure the mixture is as mixed as possible.