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A cocktail pre-mixed in large quantities before service, enabling faster pouring and more consistent results during high-volume periods. Batch cocktails require precise scaling of individual recipe specs and accurate costing of the dilution introduced during batching.
Batching is the single highest-leverage consistency tool in high-volume cocktail service. A properly batched Margarita poured to order is faster, more consistent, and often better than one built individually during a rush — because the components were measured carefully during quiet prep time.
The documentation challenge with batching is dilution accounting. Shaken cocktails pick up dilution from ice during shaking — typically 20-25% of the final volume. A batched version meant to be served over ice without shaking needs that water added during batching to achieve the same final balance. Most batch recipes don't account for this, producing drinks that are too strong and spirit-forward compared to the hand-built version.
Batch recipes should be their own documented specs — not just 'multiply the cocktail recipe by 10.' The batch spec should include the target batch volume, the dilution addition (if any), storage temperature and vessel, shelf life, and the portion size per serving.
methodus handles batch cocktails as first-class specs — with batch multipliers, dilution fields, and per-serving cost calculations built into the spec structure.
Syrups, infusions, and mixes made in-house rather than purchased.
Calculating the true cost of every ingredient in a dish or drink.
Ensuring every team member makes every recipe the same way.
Measuring usable product after prep loss and waste.
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