Bonaldo 90 · OL Atelier · 1 October 2026 — Bar Station
Batch Card — 100 + 100 Serves
Signature cocktail & mocktail · batch mix, costs and one shopping list · locked 28 Sep 2026
Pour Per Glass — ice in glass first, soda top last
COCKTAIL
112 ml base
+ 30 ml soda top
MOCKTAIL
125 ml base
+ 30 ml soda top · 1 lychee in
Cocktail Coconut · Rum · St-Germain
+ 30 ml
Soda top at service
| Ingredient | Per serve | Batch ×100 | Cost used |
|---|
| Coconut juice | 60 ml | 6.0 L | ฿600 |
| Havana Club rum | 20 ml | 2.0 L | ฿2,857 |
| St-Germain | 20 ml | 2.0 L | ฿4,571 |
| Lime juice (fresh, day-of) | 7 ml | 700 ml | ~฿130 |
| Simple syrup 1:1 | 5 ml | 500 ml | ~฿15 |
| Singha soda — top, never in batch | 30 ml | 3.0 L | ~฿79 |
| Batch (no soda) | 112 ml | 11.2 L | ~฿8,250 total |
Mocktail Coconut · Orchid · Lychee
+ 30 ml
Soda top at service
| Ingredient | Per serve | Batch ×100 | Cost used |
|---|
| Cocomax coconut water | 90 ml | 9.0 L | ฿900 |
| 1883 Maison Routin — Orchidée syrup | 15 ml | 1.5 L | ~฿630 |
| Lychee syrup (Aro can) | 15 ml | 1.5 L | ~฿300 |
| Lime juice (fresh, day-of) | 5 ml | 500 ml | ~฿85 |
| Singha soda — top, never in batch | 30 ml | 3.0 L | ~฿79 |
| Batch (no soda) | 125 ml | 12.5 L | ~฿1,995 total |
GARNISH FREE FROM THE CANS. Five drained cans give ~1.1 kg lychees — drop one lychee in each mocktail glass.
Shopping List Both drinks · one trip
| Buy | Qty | Unit price | Cost |
|---|
| Coconut juice 1 L (cocktail) | 6 | ฿100 | ฿600 |
| Cocomax coconut water 1 L (mocktail) | 9 | ฿100 | ฿900 |
| Havana Club 700 ml | 3 | ฿1,000 | ฿3,000 |
| St-Germain 700 ml | 3 | ฿1,600 | ฿4,800 |
| 1883 Orchidée syrup 1 L | 2 | ~฿420* | ~฿840 |
| Aro lychee in heavy syrup (can) | 5 | ~฿60* | ~฿300 |
| Limes (~30 ml juice each — 1.2 L total) | ~40 | ~฿5 | ~฿215 |
| Sugar for simple syrup (~350 g) | 1 bag | — | ~฿15 |
| Singha soda 325 ml × 24 pack (need 19, 5 spare) | 1 pack | ฿190 | ฿190 |
| Total spend | | | ~฿10,860 |
* Confirm supplier price — 1883 Orchidée and Aro lychee are estimates; every other price is confirmed. Leftover buffer built in: ~100 ml rum, ~100 ml St-Germain, ~500 ml orchid syrup, 5 sodas.
Service Rules
1. Two different pours — cocktail 112 ml, mocktail 125 ml. Mark the batch bottles with two tape colors so they never mix up.
2. Pour base over ice, top 30 ml soda last, after serving to the glass. Soda never goes in the batch.
3. Squeeze and add lime day-of only — overnight lime dulls and clouds the coconut.
4. Keep both batches refrigerated until service; total 23.7 L → six 4 L containers (3 + 3, labeled).
5. One Aro lychee in every mocktail glass — garnish is already paid for.