Batch a cocktail for a crowd.
Scale any recipe to any number of servings, with dilution math that adds up. Built so a punch for thirty tastes like a single one stirred to order.
Inputs
Outputs
| Ingredient | Batched | oz (ml) |
|---|---|---|
| Rye whiskey | 48.0 oz | 48.0 oz (1.42 L) |
| Sweet vermouth | 24.0 oz | 24.0 oz (710 ml) |
| Angostura | 48.0 dash | 0.97 oz (29 ml) |
| Water (dilution) | 18.2 oz | 18.2 oz (540 ml) |
How this works.
Most batch calculators get one thing wrong: they apply dilution as a percent of the finished drink volume. That math over-waters by a meaningful amount and the punch ends up flat.
The right move is to treat dilution as a percent of the ingredient volume instead. A stirred Manhattan picks up about 25% of its ingredient volume in water from the ice; a shaken sour gets closer to 30%. We size the ingredients down to fit the target volume with that water added — not the other way around.
Use the dilution input as a knob, not a constant. If you’re batching a stirred drink that will be poured over ice at service, leave it lower (15–20%) so the final pour still gets the ice contact it wants. If you’re pre-diluting a punch that will sit cold for hours, push it up.