Why Water Is The Key To Making The Best Batched Cocktails

Liquor stores are filling up with single-serve, pre-made cocktails — think bottled Manhattans and canned old-fashioneds. Contrary to what you might think, they aren't a gimmick. The quality is high, making these an ideal option for cocktails away from home, like when you're camping or tailgating. But you can enjoy canned cocktails at home, too, because even though jiggers, shakers, and stirring spoons are easy to clean, it's nice to not have to.

If this convenience is appealing to you, there are many types of mixed drinks that can be made into a giant cocktail to share or to leave in the fridge to pour at a moment's notice. This technique is known as batching. A punch bowl is probably the most common method for this efficient technique but a punch bowl is convenient until it isn't. There are usually some watery leftovers, and, realistically, who has a punch bowl? You probably have a pitcher though, and that will work just fine.

Batched cocktails are all about a delicate balance between shelf-stable spirits and here's a tip to keep your next batch fresh and flavorful.

So-called stirred cocktails only contain spirits, tonics, and bitters. These are often built into the glass they'll be served in, and just need a stir to be ready to drink, like a Manhattan. Stirring with a long spoon, as opposed to shaking, limits the amount of ice that dissolves into the cocktail. 

Aside from an age-old debate about whether a martini should be shaken or stirred, there is a tried and true rule of thumb to remember for whether to stir or shake cocktails. Shaken cocktails prioritize a colder final temperature and include ingredients that need more dilution to incorporate with the spirits, like fruit juices and cream liqueurs. Or, they include something that will result in a frothy head after vigorous mixing, like dairy or egg whites.

Either of these cocktails can be batched, but the shaken cocktails often contain ingredients that aren't shelf stable or lose potency over time, like citrus juice. Plus, that luscious frothy head won't come back without some extra steps. For the ultimate convenience, stirred cocktails are ideal. They last up to a month in the fridge without any adverse flavor side effects, making it great for batching.

No matter if the cocktail is shaken or stirred, the water from the ice melting in your drink is not how bars get away with serving you less alcohol. In fact, that dilution is key because water is a crucial part of cocktails. However, since water is almost always added to a cocktail via melted ice, the exact amount necessary can be hard to pin down.

Batched cocktails are ready-to-drink, so the icing step isn't needed. But, the drink still needs that water. That water needs to be accounted for when batching a cocktail. Calculating that amount is tricky, but Punch states that a great cocktail should be 20% to 25% water.

That math is simple for a three-part cocktail, like a negroni, which is equal parts gin, sweet vermouth, and Campari. In this case, just add a fourth ingredient — equal part of water. Other cocktails aren't as simple, but if you mix in a graduated container, like a one-quart measuring cup, the math will be simple enough. Once this chills, in the fridge, just pour it into a glass and garnish with what you like. Note: Tasting the drink as you add in water works well, too.