We batch to power throughput, but the bar must look alive.
The rules
- By volume, not weight. Volume scales linearly with our jiggers. Weight doesn't.
- Not diluted. Dilution happens at service via ice, not in the batch. Diluted batches go flat over the course of a shift.
- Bottle-store batches behind the bar. They look professional. They speed up service. They build trust.
What we batch
- Espresso Martini (volume play, ritual presentation)
- Negroni (high-velocity menu item)
- Pineapple / Falernum / Aperol (the third batch — see drink spec)
- Vermouth pre-mixes for Manhattan and Martini variants
What we never batch
- Anything with citrus juice. Citrus oxidizes fast. Always fresh.
- Anything with raw egg or FiFo. Foam happens at service.
- Anything with carbonation. Pour fresh.
What batching looks like to a guest
It does not look like we're pre-poured drinks. We pour from the bottle into the mixing vessel, add ice, stir, strain. The activity is the show. The batch is invisible.
Tags: technique, batching, prep