"Pre-batched or not, that’s the question…”.🧊
- ArgentinaV
- Oct 27, 2023
- 2 min read
You walk into a bar. It’s one of the best cocktail bars in the city, proven by countless reviews, recommendations, and the fact that you don’t recognize half the ingredients in the Margarita. There’s also an entire menu of Negronis.
You order one of said Negronis, ready to witness what mixology is all about. The bartender pulls a bottle from a refrigerator, pours a pre-mixed concoction into a glass, and garnishes it with flourish. Without so much as a shake or a stir, you’re now out $16.
What just happened?
You’ve been served a pre-batched cocktail, a drink prepared in part or in full before patrons arrive.
The popularity of pre-batching speaks to the increasing need for speedy service, precise measurements, and perfect serving temperatures when doling out sophisticated drinks. Pre-batching is also beneficial for drinks served ice-cold.
But as with any drinks trend, or adjustment to the status quo of how we consume, some experts believe pre-mixed drinks deprive patrons of a personal touch.
“The last thing I ever want to see is my Martini getting poured out of a pitcher of premix from the freezer,” Audrey Saunders, co-owner of Pegu Club in New York, told The New York Times. “For me, this simply does not spark joy.”
Others argue that eliminating on-the-spot preparation allows for better service.
But there’s one simple thing that we can all agree with - pre-batched cocktails are here because drinkers want perfection, not improvisation.
The consumer interest in innovation and quality has transitioned cutting-edge cocktails from bars to homes, as people want to experience the same quality and consistency they enjoy at a bar from the comfort of their own homes.
To sum up, I’d say that pre-batching is one of the smartest things you can do if you run a craft bar program, especially if you are busy. It addresses some of the major concerns that bar owners face: Time, money and consistency.
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