The rise and resurgence of batch cocktails

The mixing of drinks in large quantities for efficiency in social setting is a practice that has been around since the 17th century, with the introduction of punch bowls. Originally crafted with a combination of spirits, citrus, sugar, and spices, punch was a social drink that gained popularity in Europe and later in the American colonies. This communal approach to serving drinks laid the groundwork for batched cocktail traditions.

The trend of pre-mixing drinks in large batches blossomed during the prohibition era, as bartenders desperately sought quick and creative ways to serve cocktails in speakeasies. Limited in their access to spirits, bartenders often turned to ANGOSTURA® bitters to add a dash of complexity to the flavour palate.

In the mid-20th century, when cocktail parties became increasingly popular, hosts and hostesses resorted to batch cocktails as a way to spend more time with their guests. This era introduced pre-mixed cocktail recipes and the use of the pitcher for serving.

The late 20th century saw a resurgence of batched cocktails. The cocktail culture embraced convenience without sacrificing quality. Mixologists and home enthusiasts began experimenting with pre-batching to achieve consistency and efficiency in serving drinks, especially at events and busy bars.

Today, batch cocktails remain as a fun, and efficient way to serve delicious drinks, and ANGOSTURA® bitters a pivotable player in adding depth and complexity. Give these recipes a quick mix the next time you host a party, or just have people over:

Raspberry Tequila Sangria
(6 serves)
Ingredients:
– 300ml raspberries
– 1 bottle white wine
– 250ml tequila
– 125ml triple sec
– 62ml fresh lime juice
– 62ml granulated sugar
– 360ml ginger beer
– 16 dashes ANGOSTURA® bitters
– 1 lime cut into wedges
Method:
Place raspberries in a small bowl and mash with a wooden spoon or muddler. Add the white wine, tequila, triple sec, lime juice and bitters to a large glass pitcher. Stir in the sugar and continue stirring until completely dissolved. Stir in the mashed raspberries. Cover the pitcher with plastic wrap and refrigerate for several hours or overnight. Stir in the ginger beer and top off with ice just before serving. Strain into wine or margarita glasses. Finally, add a lime wedge to the rim of each glass.

The Lazy Rock Shandy
(4 serves)
Ingredients
– 600ml soda water
– 600ml lemonade
– 10 – 12 dashes ANGOSTURA® aromatic bitters
– Fresh berries and citrus fruit
–
METHOD
The night before, be sure to freeze your selection of berries and citrus slices in ice trays with water. On the day of your bash, just before your guests arrive, place the ice in your serving jug, and add the soda water and lemonade before topping with ANGOSTURA® aromatic bitters. Before pouring, give the jug a good stir with your swizzle stick.

Old Fashioned
(4 serves)
Ingredients:
– 500ml bourbon
– 125ml brown sugar simple syrup
– 12-16 dashes ANGOSTURA® aromatic bitters
– 80ml water

Method:
Mix everything together and use a funnel to pour into a clean bottle. Store in the fridge until needed. Add garnishes of orange peel to the glass when serving.

For more information on the Angostura range and delicious food and cocktail recipes, please visit www.angosturabitters.com.
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Author: Tatum Bessick from Paddington Station PR on behalf of ANGOSTURA®.

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