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Made a big batch? Find out how long it'll stay fresh and get practical storage tips.
Select all that apply. The most perishable ingredient sets your window.
Most batching failures come down to three things: oxidation, fortified wines, and fresh ingredients.
Oxidationis the silent killer of batched drinks. Citrus browns. Vermouth flattens. Even simple syrup can develop off-flavors. The solution isn't to avoid batching—it's to batch the right things at the right time.
Fortified wines(vermouth, sherry, Lillet) are essentially wine. They don't last like spirits do. A bottle of vermouth in your fridge is already on a countdown. In a batch, that countdown accelerates.
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