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Batch Cocktails: Make-Ahead Pitcher Drinks for Every Occasion
A hip, accessible guide to batch cocktail-making for entertaining, with 65 recipes that can be made hours—or weeks!—ahead of time so that hosts and hostesses have one less thing to worry about as the doorbell rings.
NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY BUZZFEED
As anyone who has hosted a dinner party knows, cocktail hour is the most fun part of the evening for guests—but the most stressful for whomever is in charge of keeping the drinks flowing. The solution, though, is batch it! In this fun collection, Maggie Hoffman offers 65 delicious and creative cocktails that you don't have to stir or shake to order; rather, they are designed to stay fresh when made ahead and served out of a pitcher. Recipes such as Tongue in Cheek (gin, Meyer lemon, thyme, Cocchi Rosa), Friendly Fires (mezcal, chile vodka, watermelon, lime), Birds & Bees Punch (rum, cucumber, green tea, lemon), and even alcohol-free options are organized by flavor profile—herbal, boozy, bitter, fruity and tart, and so on—to make choosing and whipping up a perfect pitcher of cocktails a total breeze.
NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY BUZZFEED
As anyone who has hosted a dinner party knows, cocktail hour is the most fun part of the evening for guests—but the most stressful for whomever is in charge of keeping the drinks flowing. The solution, though, is batch it! In this fun collection, Maggie Hoffman offers 65 delicious and creative cocktails that you don't have to stir or shake to order; rather, they are designed to stay fresh when made ahead and served out of a pitcher. Recipes such as Tongue in Cheek (gin, Meyer lemon, thyme, Cocchi Rosa), Friendly Fires (mezcal, chile vodka, watermelon, lime), Birds & Bees Punch (rum, cucumber, green tea, lemon), and even alcohol-free options are organized by flavor profile—herbal, boozy, bitter, fruity and tart, and so on—to make choosing and whipping up a perfect pitcher of cocktails a total breeze.
160 pages, Hardcover
Published March 19, 2019
117 people are currently reading
249 people want to read
About the author
Maggie Hoffman
4 books3 followersMaggie Hoffman writes about cocktails, spirits, food, beer, and wine. She founded the drinks section of Serious Eats in 2011, and served as the managing editor for the James Beard award-winning site. In addition to Serious Eats, her work has appeared in The San Francisco Chronicle, Wine Enthusiast, San Francisco Magazine, and the websites of Saveur, Food & Wine, Supercall, Punch, Taste, and others. She lives in San Francisco.
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Displaying 1 - 18 of 18 reviews
July 25, 2020
The idea of picture drinks has always been intriguing to me. Easier on the host, easy for guests to serve themselves, and most of all a good chance to find a fun drink to try with a group of friends.
This author is witty and fun, exactly the kind of person you'd like to have a cocktail hour with. She is also very down-to-earth and practical with her instructions and advice. Although this book has recipes that require exotic and expensive liquors, she has the "use up the bottle" feature on many of them so they won't go to waste and languish in your liquor cabinet for years.
But the recipes themselves are what drew me in the most. Arranged by category in a logical fashion, this is full of cocktails I want to try. These are not run of the mill drinks, but truly unique ones that a lot of research must have gone into to ensure balance. I am intrigued and can't wait to start trying some out!
This author is witty and fun, exactly the kind of person you'd like to have a cocktail hour with. She is also very down-to-earth and practical with her instructions and advice. Although this book has recipes that require exotic and expensive liquors, she has the "use up the bottle" feature on many of them so they won't go to waste and languish in your liquor cabinet for years.
But the recipes themselves are what drew me in the most. Arranged by category in a logical fashion, this is full of cocktails I want to try. These are not run of the mill drinks, but truly unique ones that a lot of research must have gone into to ensure balance. I am intrigued and can't wait to start trying some out!
May 11, 2024
Hot off of Batched & Bottled: Cocktails to Make Ahead, this is my second review of a make-ahead cocktail recipe book.
This is a bit of a mixed bag. Both considered on its own and compared to Batched & Bottled.
The great parts: It has a section at the end showing you how to scale up & batch many cocktails. It is actually pretty straightforward and, in retrospect, is disappointing that Batched & Bottled didn't have a similar section. First: it's just math. A batch that fits in a bottle is usually 8 serves. So just multiply the recipe by 8. Second: dilute with water. Normal cocktails are made with room temperature ingredients and mixed with ice. That ice melts (relatively quickly) adding water to the final cocktail. If you're serving a batched cocktail straight from the refrigerator/freezer you need to add in (some) water yourself.
The nice: Cocktails are listed both by "vibe" and (in an appendix) by season & occasion. No categorisation will be perfect but I appreciated the attempt at giving a few options. Do you want something "boozy" or "bitter" or "spicy"? Look in those sections. Do you want inspiration for "summer" or "backyard brunch" or "Valentine's Day"? Check the drinks in that list in the appendix.
The nice #2: Anyone who has ever dabbled in making cocktails knows that it is very easy to end up with tons of leftover ingredients that you have no idea how to really use up. Lots of recipes have a "Use It Up" note at the end, which is fantastic. Just made "The Frankie Panky" and have no idea what else to use Fernet Branca (an Italian amaro) in? Try a bit in a daiquiri or even your morning coffee.
Okay. Now the bad.
The recipes are fussy but somehow not as inventive and intriguing as in Batched & Bottled. Again, there are no traditional recipes. Which, again, I find a bit frustrating. The recipe for the martini-alike is gin, vodka, blanc vermouth, dry vermouth, absinthe, and bitters. I mean, okay, sometimes I'm open to experimenting. But I picked up a book on batch cocktails because I wanted a focus on the batch part of the title. I want a Batch Cocktails 101 and both of these books jump straight to Batch Cocktails 201 or 301.
The almost fatal flaw of the book, though, is the author's insistence that the overwhelming majority of these can only made a maximum of two hours before consumption. That really cuts down on the usefulness. She's very militant that any fruit must be added in no more than two hours before.
That makes most of these (if you follow the author's advice) impossible to consume at home with your spouse. These are entirely for gatherings.
I would have preferred an author who took a bit more of a practical approach. Okay, it might not be the best but can I stretch some of these for two or three days? Or a week?
There is a list in the beginning of 15 "Drinks That Keep". But even these are handled pretty poorly, IMHO. Take the "Bardstown", which is allegedly one of those Drinks That Keep. The recipe itself simply says "At least 1½ hours and up to 2½ hours before serving, make the batch". Wait a second, 2½ hours before serving isn't a drink that keep! Then later in the paragraph it says in a parenthetical note "(If you’d prefer to batch further in advance, refrigerate filled bottle, then place in freezer an hour or so before serving.)"
So what was that "2½ hours before serving" all about? And if I can make it advance, how long can I keep it in the freezer? A week? A month? Indefinitely?
This kind of thing almost knocked my rating down to 2-stars. But the "theory" section was good enough to buoy it back up. All in all, a very mixed bag.
To be honest: most people should skip both of these books. The author of this book, Maggie Hoffman, writes for SeriousEats.com and has an article over there "How to Batch Cocktails for a Crowd" that covers almost everything you really need to know.
This is a bit of a mixed bag. Both considered on its own and compared to Batched & Bottled.
The great parts: It has a section at the end showing you how to scale up & batch many cocktails. It is actually pretty straightforward and, in retrospect, is disappointing that Batched & Bottled didn't have a similar section. First: it's just math. A batch that fits in a bottle is usually 8 serves. So just multiply the recipe by 8. Second: dilute with water. Normal cocktails are made with room temperature ingredients and mixed with ice. That ice melts (relatively quickly) adding water to the final cocktail. If you're serving a batched cocktail straight from the refrigerator/freezer you need to add in (some) water yourself.
The nice: Cocktails are listed both by "vibe" and (in an appendix) by season & occasion. No categorisation will be perfect but I appreciated the attempt at giving a few options. Do you want something "boozy" or "bitter" or "spicy"? Look in those sections. Do you want inspiration for "summer" or "backyard brunch" or "Valentine's Day"? Check the drinks in that list in the appendix.
The nice #2: Anyone who has ever dabbled in making cocktails knows that it is very easy to end up with tons of leftover ingredients that you have no idea how to really use up. Lots of recipes have a "Use It Up" note at the end, which is fantastic. Just made "The Frankie Panky" and have no idea what else to use Fernet Branca (an Italian amaro) in? Try a bit in a daiquiri or even your morning coffee.
Okay. Now the bad.
The recipes are fussy but somehow not as inventive and intriguing as in Batched & Bottled. Again, there are no traditional recipes. Which, again, I find a bit frustrating. The recipe for the martini-alike is gin, vodka, blanc vermouth, dry vermouth, absinthe, and bitters. I mean, okay, sometimes I'm open to experimenting. But I picked up a book on batch cocktails because I wanted a focus on the batch part of the title. I want a Batch Cocktails 101 and both of these books jump straight to Batch Cocktails 201 or 301.
The almost fatal flaw of the book, though, is the author's insistence that the overwhelming majority of these can only made a maximum of two hours before consumption. That really cuts down on the usefulness. She's very militant that any fruit must be added in no more than two hours before.
That makes most of these (if you follow the author's advice) impossible to consume at home with your spouse. These are entirely for gatherings.
I would have preferred an author who took a bit more of a practical approach. Okay, it might not be the best but can I stretch some of these for two or three days? Or a week?
There is a list in the beginning of 15 "Drinks That Keep". But even these are handled pretty poorly, IMHO. Take the "Bardstown", which is allegedly one of those Drinks That Keep. The recipe itself simply says "At least 1½ hours and up to 2½ hours before serving, make the batch". Wait a second, 2½ hours before serving isn't a drink that keep! Then later in the paragraph it says in a parenthetical note "(If you’d prefer to batch further in advance, refrigerate filled bottle, then place in freezer an hour or so before serving.)"
So what was that "2½ hours before serving" all about? And if I can make it advance, how long can I keep it in the freezer? A week? A month? Indefinitely?
This kind of thing almost knocked my rating down to 2-stars. But the "theory" section was good enough to buoy it back up. All in all, a very mixed bag.
To be honest: most people should skip both of these books. The author of this book, Maggie Hoffman, writes for SeriousEats.com and has an article over there "How to Batch Cocktails for a Crowd" that covers almost everything you really need to know.
June 16, 2019
I’m really loving this book! I’ve been trying a new recipe each week, and so far it’s 4 for 4 winners. There’s great general advice on batching cocktails ahead of time (thus giving the host time to hang with the guests), and the recipes hit a broad spectrum of tastes, including some for the no-alcohol crowd. One thing I like is the inclusion of a few ingredients that were off my radar, such as Amaro Montenegro, which add new flavors to what I typically serve my friends. The book has gorgeous photography and great tips that should put inexperienced drink makers at ease. This is also a great gift for the cocktail person in your crowd, as there are sure to be a lot of new cocktails they may not be familiar with.
March 20, 2019
The follow up to her tremendously useful "The One-Bottle Cocktail," "Batch Cocktails" is another no-brainer for anyone who likes to dabble in home bartending, but doesn't necessarily feel like spending the whole party in the kitchen with a shaker in their hands. Beautifully photographed and easy to follow, this is quickly becoming my go-to not only for entertaining at home but for thermos-batching drinks for where ever they are needed.
June 28, 2019
Some weird but many wonderful recipes. Inspired me to try my own concoctions. That in my opinion is the sign of a successful cookbook--it teaches you the basic techniques and gives you recipes which you can adapt to make your own. Tonight I will make a batch cocktail with gin, muddled strawberries and mint, lime simple syrup and Fever Tree tonic.
March 28, 2019
Who doesn't love cocktails by the pitcher? I didn't try any of the recipes but there are a couple I might this summer. There are also a couple of alcohols that I need to look up because I didn't know what they were!
November 25, 2019
Very in-depth explanation on how to make large batches of cocktail that taste good. Lots of recipes with secondary sections on how to use up liqueurs which would normally sit around. Very well researched and tested.
February 14, 2020
4.5 stars. Great resource for creative batch cocktails. Organized by taste/style into sections, so easy to find a recipe you want to try. Not overly complicated so can be produced at home. Great photos.
November 18, 2019
Love this idea. No need to worry about doubling smaller recipes - this book has everything you may need to host or attend a larger gathering in the way of adult bevy’s!
December 28, 2019
What a wonderful concept! It has never occurred to me to batch cocktails, though I’m not sure why as I batch all kinds of other drinks. Can’t wait to try a few of these when our kitchen is finished!
January 17, 2020
It is so nice to have the drinks handled before a party. This little guide will have the first round handled for your next gathering.
February 5, 2020
One take away was how to ice my batch cocktails. It was an eye opener. My batch cocktails always have the problem of tasting watery and diluted in the next round. This had good ideas
January 12, 2021
Great little tome on making batched cocktails.
June 22, 2021
Great recipe book with comprehensive indexes!
August 2, 2021
Well thought out. Only one recipe sounded like I'd actually make it.
December 23, 2022
Yep- read cover to cover! I was headed to Friendsgiving and was bringing a signature cocktail. Highly recommend these delicious drinks! Cheers!
January 16, 2020
I had very high hopes for this book and was so disappointed.
First of all, it's very small and it's got so much background information on how to measure, etc., which I felt was wasteful.
2ndly, it's got a lot of weird ingredients I never heard of.
Lastly, the recipes just don't sound good. Who puts grapefruit in coffee?
BOOOOOOOOOOOOOOOOOOOOOOO
First of all, it's very small and it's got so much background information on how to measure, etc., which I felt was wasteful.
2ndly, it's got a lot of weird ingredients I never heard of.
Lastly, the recipes just don't sound good. Who puts grapefruit in coffee?
BOOOOOOOOOOOOOOOOOOOOOOO
Displaying 1 - 18 of 18 reviews