Bottle Service Recipe

Make base

In a large clean mixing container (at least 2 L), combine vodka, light rum, dry vermouth, orange liqueur, fresh lemon juice, fresh lime juice and simple syrup. Stir gently to combine until uniform.

Add bitters and adjust

Add bitters and stir. Taste a small sample over ice. If too strong, add up to 30 ml more simple syrup; if too weak, add up to 30 ml more vodka or rum. Aim for a balanced, slightly bright cocktail concentrated to be diluted later with mixers.

Rest and chill

Cover the container and refrigerate the bottled cocktail base for at least 2 hours (preferably overnight) to let flavors marry and to chill thoroughly. Keep refrigerated until bottling.

Bottle the base

Using a funnel, pour the prepared base into the sterilized 1 L swing-top bottles and 500 ml bottles leaving a 1–2 cm headspace. Seal tightly. Label each bottle with the cocktail name, date, and recommended dilution ratio (see Serving).

Prepare mixers

Place club soda and ginger beer chilled and ready. If presenting at a venue, keep mixers in an insulated cooler with ice or refrigerated until service.

Prep garnishes

Wash citrus and mint. Cut citrus into wheels or half-wheels and place in a small sealed container or jar. Lightly slap mint sprigs between your palms to release aroma and place in a separate sealed bag or jar. Portion cocktail cherries into a small sealed container. Keep all garnishes chilled until service.

Assemble kit

Pack chilled mixers, garnishes, bagged ice and an opened bottle of the bottled cocktail base together in an insulated service tub so staff can deliver a complete bottle service set to guests.

Sterilize and label

Ensure glass bottles are sterilized (boil or use sanitizing solution) and fully dry before filling. Apply labels with cocktail name, bottling date, ABV estimation (approximate), and dilution instructions: recommend 1 part base to 2 parts mixer for a balanced drink; adjust to taste.

Service instructions

To serve one bottle (approx. 1 L): Fill a rocks glass with ice, pour 60–90 ml of bottled base, top with 120–180 ml mixer (club soda for a lighter spritz, ginger beer for more spice) and garnish with citrus wheel and mint or cherry. For highball style, use 90 ml base to 210 ml mixer. Provide extra mixers and ice so guests can self-serve.

Storage and shelf life

Keep sealed bottles refrigerated and consume within 7 days for best flavor and food safety. Discard if off-odors appear or if bottle was left at room temperature for more than 24 hours.