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LESS TO ORGANISE. MORE TIME WITH YOUR GUESTS.

Make-ahead cocktails - less work on the day

Do the preparation while things are quiet. Save bubbles, ice and the final touches until your guests are ready. Here is a practical plan for your home cocktail bar.

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Cocktails and bartender service by GetBartender

Can you make cocktails the day before?

You can often do some of the work the day before, but that does not mean finishing every drink in advance. It depends on the ingredients and whether the drink is shaken, stirred or topped with bubbles. Measuring a base and serving a finished cocktail are different steps.

Measure spirits and syrups into clean, sealed containers. Plan fresh citrus and other perishable ingredients closer to serving time. Keep carbonation, ice and garnish separate until then.

Three cocktails, three ways to prepare

Negroni

Before: Measure gin, bitter aperitif and vermouth according to the recipe into a clean, sealed bottle and refrigerate.

To serve: Stir each portion with ice as the recipe describes and add orange garnish. A cold base does not replace the water added by stirring with ice.

View the Negroni recipe · Calculate ingredients

Gin Hass

Before: Measure gin and mango syrup, and chill the lemon soda. Prepare lime juice on the day for a fresh flavour.

To serve: Pour the base and lime over ice in each glass, top with lemon soda and stir gently.

View the Gin Hass recipe · Calculate ingredients

Margarita

Before: Measure tequila and orange liqueur. Set out glasses and prepare an optional salt rim. Add fresh lime closer to serving.

To serve: Shake small batches with ice and strain as the recipe describes. Do not simply pour the undiluted base straight into glasses.

View the Margarita recipe · Calculate ingredients

Leave these until serving

  • Bubbles: Add soda, tonic and sparkling wine at serving time. Never shake carbonated ingredients in a sealed shaker.
  • Ice: Use it as the recipe describes. Ice left in a large container melts and changes the balance over time.
  • Foam: Drinks with egg white, cream or fresh espresso are not our first choices for finished cocktails made the day before. Prepare the equipment and finish them following the individual recipe.
  • Herbs and garnish: Have them ready, but wait before mixing mint or other fresh garnish into the entire batch.

A simple preparation timeline

  1. The day before: Choose your menu, make your shopping list, chill drinks and measure suitable bases. Label containers with their contents and date.
  2. On the day: Prepare fresh juice and garnish and make a test cocktail. Follow each ingredient’s storage instructions.
  3. When guests arrive: Bring out small batches and shake, stir or top each drink according to its recipe. Offer an alcohol-free choice and water.

Keeping ingredients cold is part of the plan

Use clean containers and keep ingredients that need refrigeration cold. A fridge at 5°C or below is a practical guide. Always follow product instructions and use-by dates. Alcohol in a mixture does not make perishable ingredients shelf-stable.

There is no single storage life for every cocktail mixture: ingredients and storage conditions differ.

Sources: Food Standards Agency: chilling and hygiene and The Bar: preparation, citrus and carbonation.

Turn your plan into one shopping list

Choose your guest count and cocktails in our drink calculator. It combines ingredients into a list you can print. Follow each recipe’s preparation method when serving.

Build your shopping list

See also: Drinks for a crowd →

CHOOSE THE HELP THAT SUITS YOUR EVENT

Your ingredients. Or our complete bar.

Have your own drinks and bar? Hire a bartender to handle the service. With a complete cocktail bar, we also bring the ingredients, glasses and equipment. Tell us your date, location and guest count for a quote for your event in Denmark.

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