So you’ve been invited to a party, and the host asks you to “bring something to drink.” While you could default to wine, rolling up with a batch of old-fashioned cocktails in one big bottle is the ultimate path to party-hero status. Making drinks ahead of time means no shaking, stirring, or measuring once guests arrive. Just pour over ice, garnish, and serve.

This batch old-fashioned recipe combines rye whiskey (or bourbon), rich simple syrup, Angostura bitters, and a measured amount of water to mimic the dilution you’d normally get from stirring a single drink over ice. The result is a perfectly balanced cocktail that’s ready whenever you are.

Even better, once you understand the technique, you can use it to batch nearly any stirred cocktail, including Manhattans, negronis, martinis, boulevardiers, and Rob Roys. Whether you’re hosting a holiday gathering, backyard barbecue, tailgate, or dinner party, having an entire bottle or pitcher of cocktails in the refrigerator is a power move.

What is a batch old-fashioned?

A batch old-fashioned is simply the classic cocktail mixed ahead of time in a big bottle. Originally known as the Whiskey Cocktail—because, well, at one point it was actually new-fashioned—the old-fashioned is one of America’s oldest cocktails. It follows the 1806 definition of a cocktail to the letter: spirit, sugar, bitters, and water.

Those simple ingredients also make it one of the easiest drinks to prepare ahead of time. Instead of building each cocktail individually, you combine enough ingredients for 2, 4, 8, or more servings, chill it, then pour over fresh ice as needed.

Why do batched cocktail recipes include water?

Adding water directly to your cocktail might sound strange, but it’s actually essential. When you stir or shake a cocktail, the melting ice naturally dilutes the drink while chilling it. Since a batched cocktail skips mixing over ice, you add the proper amount of water ahead of time so every pour tastes like a perfectly stirred cocktail instead of a harsh glass of whiskey.

Batch Old-Fashioned Recipe

Photo by Chelsie Craig

• Funnel
• Jigger or measuring cup

1. Bring ½ cup sugar and ¼ cup water just to a boil, stirring vigorously until sugar dissolves. Set aside to cool (about 30 minutes).

1. Measure 3½ cups from one (1-L.) bottle rye whiskey (or bourbon). Pour remaining whisky in bottle into a separate container for another use.
2. Using a funnel, pour measured whiskey back into bottle. Add 1½ oz. rich simple syrup, ½-oz. Angostura bitters (prying the built-in dasher off the bitters bottle will make measuring easier), and ½ cup cold water. (Alternatively, combine the measured whiskey with the remaining ingredients in any clean 1-liter glass bottle.) Replace the bottle cap and gently rock the contents back and forth a few times to combine. Taste and adjust the syrup, bitters, or water by the teaspoonful if desired, then chill.
3. To serve, fill a rocks glass with ice and pour in about 3½ oz. of your batched old-fashioned (eyeballing it is fine). Garnish glasses with orange wheels, citrus peels (such as a 3″-strip of lemon or grapefruit zest), or cocktail cherries (if using).

Do ahead: Because it’s comprised primarily of shelf-stable ingredients, this batched old-fashioned keeps well. Refrigerate at least 1 day ahead for a party, or age the drink up to 2 weeks for an even smoother, more integrated sip. Store up to 3 months in the refrigerator or at least 6 months in the freezer (the liquid won’t freeze, but will become thick and syrupy—delightful when poured over ice).