Few party organisers want to be standing by a makeshift bar pulling sprigs of mint and measuring shots of tequila while their friends enjoy a great picnic or barbecue. Even if you’re prepared to put the work in, it can be difficult to maintain a good quality drink with only the resources of a park barbie and a set of plastic picnic tools. The easy way to avoid the hassle and produce bar-quality cocktails? Batch them.

It’s a trend that’s been adopted by some of Australia's top bartenders. Chris Hysted, World Class Ambassador and previous Australian Bartender of the Year, says cocktail batching is the best way to ensure consistency and quality. “You do all the hard work before the party, which gives you more time to entertain and have more fun yourself,” Hysted says. At home you can take the time to produce a high quality cocktail, which you won’t have the time or tools to produce outside.

When it comes to crafting your batches, Hysted has an old pirate poem he follows.

One of sour
Two of sweet
Three of strong
and
Four of weak

The numbers refer to the ratios of ingredients that go in to a successful cocktail. Your sour can be a citrus fruit juice. For sweet, you could use honey, grenadine or sugar. The weak part is the mixer – tonic, lemonade, soda or iced tea. The strong, of course, refers to the base spirit. “For spring, I like gins like Tanqueray, or Vodka like Ketel One. Blanco Tequilas like Don Julio are lovely, too.”

For a really outstanding batch, Hysted suggests keeping the ingredients as seasonal as possible. “Edible flowers are also a great way to flash up big serves in bowls.” Hysted provided us with his favourite spring batches to get you started.

Method for each: Add all to large punch bowl and stir gently to incorporate. Add half a bag of ice to chill and dilute. Instead of using bagged ice, you can fill a balloon with water and freeze overnight. It looks awesome in a punch bowl too.

Bulleit Lawrenceburg Lemonade
(20 standard drinks per batch)

Ingredients:
450ml Bulleit Bourbon
250ml lemon juice
150ml Orange Curacao
100ml Gomme
1L soda water

To serve:
Serve each cocktail in a highball and garnish with a lemon or orange wedge.


Ketel One Pale Rider
(20 standard drinks per batch)

Ingredients:
450ml Ketel One vodka
250ml lemon juice
100ml maple syrup
100ml apricot brandy
1L IPA (India Pale Ale)

To serve:
Serve each cocktail in a highball with a dehydrated (or regular) lemon peel as garnish.


Tanqueray Tom Collins
(16 standard drinks per batch)

Ingredients:
500ml Tanqueray gin
250ml lemon juice
150ml Gomme syrup
1L sparkling mineral water

To serve:
Serve each cocktail in a highball and garnish with a lemon wedge.


Bundaberg Rum Doctor Funk
(20 standard drinks per batch)

Ingredients:
600ml Bundaberg Rum Small Batch
150ml lemon juice
150ml pomegranate syrup
30ml absinthe
1L soda water

To serve:
Serve each cocktail in a highball and garnish with a lime wedge.

Is your welcome drink here? Share a photo of your welcome drink on Instagram and you could win a cocktail masterclass with 2015 World Class Bartender of the Year Jack Sotti. You’ll be in your own home with 10 friends, learning all the cocktail secrets while eating food from one of our favourite restaurants. All you have to do is share a photo of your welcome drink on Instagram with the hashtag #welcomedrink and tag @broadsheet_syd.

View more details here.