""making a large format version of a punch is all about scaling up your ratios of ingredients for however many people you're trying to serve. I always start with specs for a single serving of something and scale it up from there.""
""For ratios, I would ask myself how many guests I have and multiply the recipe to provide two glasses of punch per person assuming you would be moving to wine with dinner and after dinner drinks.""
""tiki cocktails work well for punches. I would also suggest looking to recipes from the 18th and 19th centuries.""
Punch functions as a cocktail in large format and follows the same principles of balance and ratios as single-serve drinks. Create a batch by starting with a single-serving recipe and scale ingredient ratios to match the expected headcount. Plan quantity conservatively by multiplying for roughly two glasses per guest, assuming guests may move to wine during dinner and after-dinner drinks. Tiki-style cocktails and 18th–19th century recipes lend themselves well to batching because many classic recipes use short, simple ingredient lists that scale cleanly for parties.
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