batch-cocktail-planninglisted

# Batch cocktail planning Turn one tested, still cocktail specification into a checkable pour-and-serve batch sheet. Use the measured water gained by the user's reference serve. Never substitute a customary dilution percentage, storage window, or freezer prediction. ## 1. Confirm the batching job Accept a request for one spirit-forward recipe that will be prepared as a still liquid batch and poured at service. | Request | Route | |---|---| | Change a recipe to a target yield without a service plan | Cocktail recipe scaling | | Batch fresh citrus, dairy, egg, or another time-sensitive component | Ingredient-specific handling review | | Put carbonation into the batch container | Carbonation-specific procedure | | Predict freezer texture or freezing behavior | Frozen cocktail formulation | | Estimate party demand or purchase packages | Party drink planning | | Set a shelf life or certify safety | Applicable producer guidance or qualified review | Rinses, garnishes, fresh service ice, carbonated top-ups, sprays, and other per-glass actions stay outside the still batch. Complete this step when the request owns one recipe, one target, and one pour-and-serve format without taking over a neighboring job. ## 2. Freeze the input contract Record the following fields before calculating. | Field | Required record | |---|---| | Recipe | Every still-batch ingredient, per-serve quantity, and one common mass or volume basis | | Batch target | Planned servings or target final liquid y