You know the drill—Friday arvo hits, the garden’s packed, spritzes and highballs flying, the POS beeping, and there’s always that moment: you clock someone freelancing on the pour. Margins tightening, build slips a bit, staff swapping in whatever’s close. Nothing says ‘generic’ like three jugs of same-old, same-old sweet syrup. Let’s fix it, properly.
Quick Answer: What to Stock (and What You’ll Actually Make With It)
If you want to lock in consistency, speed, and a punch of flavour that isn’t ‘vanilla bland,’ Vedrenne and a couple of cheeky Massenez bottles are your play. Talk to your Bouchon rep or jump on the trade portal—stock up on:
- Massenez Butterscotch Liqueur for golden, caramel backbone.
- Massenez Liqueur de Litchi (Lychee) 24% 500ml for your floral fruit fix (great for spritzes, not just lychee martinis).
Buy in solid bulk size if your venue’s volume suits—because chasing that second line on your backbar is how things end up effectively costing more.
Why Bulk Liqueurs? The Short Version
- Dead consistent serves: Batch once, spec for every staff member. Walk away.
- Margins you can actually bank on: No ‘bartender’s thumb’ or pour cheating. If you want full breakdowns on costs, margin, staff error and all that jazz, check out our in-depth margin guide.
- No flavour fatigue: These are professional, but not generic. Massenez Lychee or Butterscotch are lush, not lolly-water. No corner-cutting weirdness.
- Batching made so, so easy: If you haven’t tried batching your spritz or blended highball, you should. Cuts labour at service to ‘pour over ice, top, garnish, walk.’
Four Real Serves to Run (Spec’d For Batching & Speed)
You want tasty and quick—drinks that taste far from generic, but you could train a rookie to make at range.
1. Lychee Spritz (High Velocity, Low Effort)
- Batch Recipe: For 10 serves: 300 ml Massenez Lychee Liqueur, 500 ml dry prosecco, 200 ml soda water, 70 ml filtered water.
- Method: Combine liqueur, water, and prosecco into a jug or Cambro. Gentle stir to integrate. Store chilled. Pour 100 ml per serve over fresh ice.
- Glassware: Large wine or goblet
- Garnish: Fresh lychee (if on hand) or wedge of lime
- Sub: Switch to Massenez Passionfruit Liqueur if you want a tropical change-up (see our blog on Passionfruit highballs and all the riffs).
2. Butterscotch Old Fashioned (Classic Comfort With a Twist)
- Per Serve Recipe: 40 ml bourbon, 20 ml Massenez Butterscotch, 2 dashes angostura, 5 ml sugar syrup (if wanted, for extra body)
- Method: Stir all over good ice, strain into rocks glass over one large cube.
- Glassware: Rocks glass
- Garnish: Orange twist
- Sub: Rye whisky in place of bourbon for more spice.
3. Lychee Margarita (Tropical Crowd-Pleaser)
- Batch Recipe (10 serves): 350 ml blanco tequila, 200 ml Massenez Lychee Liqueur, 150 ml lime juice, 100 ml agave syrup, 100 ml cold water
- Method: Batch in advance, chill hard, then shake 100 ml at service with fresh ice and serve into a salt-rimmed glass.
- Glassware: Coupe or Margarita glass
- Garnish: Dehydrated lime or lychee on a skewer
- Sub: Sub Triple Sec for Lychee for a classic take (more on triple sec cost/benefit in Triple Sec vs Massenez).
4. Butterscotch Espresso Martini (Dessert and a Kicker)
- Per Serve: 30 ml vodka, 30 ml espresso, 20 ml Massenez Butterscotch, 10 ml coffee liqueur
- Method: Shake hard with ice; fine strain into a coupe.
- Glassware: Coupe glass
- Garnish: Three coffee beans
- Sub: Omit coffee liqueur and up Massenez to 30 ml if you’re out.
Flavour Table: Your New Secret Weapon
| Flavour | Best Bulk Liqueur | Top Serve | Batchable? |
|---|---|---|---|
| Lychee/Fresh | Massenez Lychee | Spritz, Margarita | Yes |
| Butterscotch/Rich | Massenez Butterscotch | Old Fashioned, Espresso Martini | Yes |
Top Tips for Batching, Glassware, and Avoiding Rookie Errors
- Batch With Water, Not After: Calculate 10–15% dilution and mix in before chilling. Mimics shaken or stirred dilution so you don’t end up with bowling ball cocktails.
- Glass Size Matters: Pour into your glassware empty, use a jigger and some water if needed, and train the team on volumes. Consistency is everything—especially on a 100-serve footy night.
- Don’t Oversweeten: If you’re using bulk liqueurs, taste the batch after chilling, not straight off the jug. Sweetness turns up when cold. Adjust at the end.
- Garnish Wisely: Choose fridge-stable, easy-to-prep garnishes you can cut in the arvo and hold all service long.
- Substitution Tactics: If you run out of one liqueur on a busy night, know what swaps work (swap lychee for another clear fruit, or split butterscotch with coffee liqueur for depth).
What to Add to Cart: The Straight Shooter’s Bundle
- Massenez Liqueur de Litchi (Lychee) 24% 500ml — Up to 16-20 batch serves (depending on pour size).
- Massenez Butterscotch Liqueur — Great for every bar’s dessert staple and a rock solid comfort serve.
Final Word & Where to Grab These Bottles
Look, you don’t want generic. But you do want quick, tidy margins, balanced drinks, and staff free to focus on the punters. Bulk liqueurs, properly picked—think Massenez or a sensible Vedrenne—are your secret. The recipes above are reliable in a Queensland bar, on a rooftop, or your own backyard. Any questions, reach out and we’ll give you the specifics for your crowd or help you plan out a menu that won’t taste straight out of a supermarket fridge.
Ready to standardise and still push creative drinks? Order Massenez Liqueur de Litchi or Butterscotch Liqueur and start batching proper. Shop the full portfolio at bouchon.com.au and set your backbar up to move.