How to Make Crowd-Pleasing Batched Cocktails

“This is my spin on a classic margarita recipe, which is always great for summer hospitality and party hosting. I love adding in-season fruits like strawberries, and serving this alongside a nacho bar.”
‍- Outerlands Bar Manager, Andi Miller

A margarita is one of the great summer cocktails precisely because it doesn't ask much of you. But if you're making one for a crowd, there's a secret ingredient most people overlook: water. When you shake a single cocktail over ice, dilution does essential work - it softens the edges, opens up the spirit, and brings everything into balance. When batching, people often skip this step - it’s a small thing that makes a huge difference! 

This recipe leans into whatever the season is offering. Andi's hibiscus syrup is floral and tart and can be made year round. The strawberry version is bright and fresh, tasting like the best farmers market finds you've had all summer. Both work beautifully here.

One important note on timing: once the lime juice is added, the batch is good for approx. 24 hrs. Keep the citrus separate until you need to batch to reduce any waste. The recipe is so delicious, we doubt that will be a problem! 

Hibiscus Margarita
(single serving)

• 2 oz of your favorite blanco tequila (Andi loves Tapatio!) 

• 1 oz freshly squeezed lime juice 

• .75 oz of hibiscus syrup or strawberry syrup (see below)

Batched
Multiply ingredients x number of guests or desired amount of cocktails, i.e. 10 guests would translate to:

• 20 oz tequila 

• 10 oz lime juice 

• 10 oz syrup 

• 15-20 oz water

Combine all ingredients and refrigerate. 

When you are ready to serve your cocktails, fill your serving glass with ice, and then pour from a pitcher (stirring regularly) or ladle the desired amount of cocktail into the glass.

Garnish with your choice of fruit or lime wheel.

Hibiscus Syrup

• 1 cup dehydrated hibiscus flowers 

• 2 cups boiling hot water 

• 1.5-2 cups of white sugar (depending on how rich you like your syrup)

Take the 1 cup of flowers and pour 1 cup of the boiling hot water over the top. Stir well and let sit for 5 minutes.

Add the other cup of boiling water to the sugar in a separate container and stir, dissolve sugar completely.

Add the hibiscus flower/water mixture to the sugar mixture and combine, stirring well until all the sugar is dissolved. Let sit until room temperature, then strain off the hibiscus flowers.

The leftover flowers also make a delicious snack!

Strawberry Syrup 

• 8 oz fresh strawberries (washed, with greens removed) 

• 1 cup agave syrup 

• 1 cup water

Combine all ingredients in a high-powered blender and blend just until strawberries are liquefied (over-blending can take away from the fresh flavors of the berries).

Strain through a fine strainer.

Syrup lasts in the refrigerator for up to two weeks in a tightly sealed container.