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Batch cocktail calculator

Scale a cocktail spec for the fridge, freezer or speed rail. Set your dilution, check the ABV and cost per serve, then copy a batch card for prep.

No sign-upWorks in ml or fl oz

By Sarah Dawn MarsUpdated

How the calculator builds a batch

Scale the spec, add the suggested dilution water, taste and adjust, then cost the batch.

When batching by serves, multiply each ingredient by the number of drinks. When batching to a target volume, divide it by one drink's volume: with its water if the water goes in the bottle, without it if the water is added at service. Water = 20% of the undiluted spec for a stirred drink, 25% for a shaken one, scaled the same way.
ABV in the glass = Σ (amount × ABV) ÷ (spec volume + water) × 100, to one decimal. ABV in the bottle is the same when the water goes in the bottle; without it, Σ (amount × ABV) ÷ spec volume × 100.
Ingredient cost per serve = Σ (bottle price ÷ bottle size × amount). The water is free. Cost per ml of the batch = batch cost ÷ batch volume; a drink that pours some of it carries amount × cost per ml.

The defaults batch the Marlowe's Negroni for 40 at 24.3% ABV, a fridge batch: a 0 °F freezer needs about 35% or more, and even the Freezer Martini, at 34.4%, sits right at that line. The batching guide works it line by line.

Start with 20% water for a stirred drink or 25% for a shaken drink, based on the undiluted recipe. Taste the batch cold and adjust as needed. How to measure your own dilution. Like Jery, the calculator ignores the small shrink when alcohol and water mix.

  • Sarah Dawn MarsWrote this · Head of customer success and community

    Sarah co-founded and ran Teresa Cocktail Bar, a Tales of the Cocktail nominee. She was also the first customer success hire at Loaded and now builds Overproof.

Batching questions

How much water goes into a batched cocktail?

Start with 20% of the undiluted spec for a stirred drink and 25% for a shaken one, a starting point to taste from. Measured dilution runs higher, so a batch at 20% pours stronger than the same drink freshly stirred: taste it and adjust.

Should the water go in the bottle?

For a freezer batch or anything poured straight, yes: there is no ice to dilute it at service. If you will still stir or shake each drink over ice, untick "Add the water to the batch" and the batch stays at full strength.

Why are the ABV in the bottle and in the glass the same?

With the water in the bottle, the batch is already the finished drink. Leave the water out and the bottle reads stronger; the glass comes down to the same figure once the drink is stirred or shaken.

Why only grams for the water?

Because water is the one liquid where 1 ml is 1 g. Spirits are lighter than water and syrups are heavier, so Jery converts each line through that product's own density, worked out from its strength or sugar content or weighed on your scale, and names the line when it doesn't know one.

Can I scale to a set volume instead of a number of drinks?

Yes. Choose "Batch volume" and type the liters you want in the bottle. The calculator works out how many drinks that is and scales every line to fit.

Run every batch from its costed spec

In Jery a pre-batch is a recipe of its own, with a yield, an ABV, allergens and a cost per liter that moves when a bottle's price moves. Lock the weekend and the prep list says how many batches to make, net of what's already in the freezer.

Forecast & prep
A prep bench before service: syrup bottles, a funnel, a citrus press and a refractometer laid out in a row.

Put your batches on the prep list

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