The
Batch
Promise

For a medium drinking crowd we recommend:

10-15 Guests = 1-2 Batches

25 Guests = 2-3 Batches

50 Guests = 4–6 Batches

100 Guests = 7–12 Batches

200 = 15–24 Batches

*we recommend you get only 2 to 4 cocktails/dispensers with backup batches prepared, or double batched.

*remember each batch has a minimum of 30 drinks (~2 ounces of liquor each).

Yes.

Say you’re getting 6 batches total; we’d recommend getting three different cocktail batches in 3 dispensers, with one backup batch each.

E.g. 10 batches total – 5 dispensers – 5 backup batches.

*see above FAQ.

• 1.75 to 2 liters of alcohol

• Fresh lemon or lime juice (in most recipes)

• specialty syrup (orgeat, lavender, passionfruit, honey, etc.)

• bitters, any juices, bubbly, liqueur, or soda water the recipe calls for.

• The drink quality is beyond comparison (real cocktails vs spirit & soda)

• You don’t have to hire a bartender (unless at venue), and you still get better tasting drinks than at any event you’ve been to.

• You get an alcohol-infused water cooler effect.

• If you do hire a bartender, batches pour as quick as popping a beer, so you’ll need fewer per guest count, and the flow will be quick and smooth.

It would help the flow.

i.e. (Say there’s a 100 guest event) It’s possible to have one bar with a bartender to serve batches, wine, & beer,  and mix basic drinks, while another bar has a mixologist or two mixing classic and creative cocktails.

Include a batchologist if you don’t want to have to worry about keeping stations stocked and clean, as well as topping off batches with backups.

We typically recommend 2 to 3 dispensers, sometimes 4 for larger events, ven when you get more batches. Where we’ll prepare backup batches or go ahead and make double batches (60+ drinks)