In this episode, Eric breaks down his approach to making batched cocktails for large groups of people.

Whether you're serving a group of 3 people, or 300, there are a very specific set of considerations to take into account when you're scaling a cocktail recipe for all to enjoy.

We discuss using spreadsheets to help convert recipes and facilitate batching, how to come up with fun cocktail concepts, and how to use the culinary concept of "Mise en Place" to execute correctly when the heat is on.