b'Batched Cocktail Recipes for Catered Bar ServiceThese large-format recipes are perfect for a wedding cocktail hour. Each recipe is approximately 25 servings, so scale up according to the total number of guests.Mai Tai YIELD:25 servingsINGREDIENTS1 bottle white rum (750 ml)1 bottle Cointreau (750 ml)12 ounces (1 cups) orgeat syrup3 cups pineapple juice3 cups lime juice1 pounds ice OR 3 cups waterRum PunchMETHODRum Punch Build your cocktail in a punch bowl or drink dispenser, with YIELD:25 servings rum, Cointreau and syrup first. Stir, and then add pineapple juice and lime juice, stirring again. Add the ice or water, stir, INGREDIENTS and top with slices of orange and lime.1 bottle white rum (750 ml)1 bottle dark rum (750 ml) Mai Tai1 half-gallon pineapple juice1 quart orange juice16 ounces grenadine16 ounces lime juice1 quart (32 ounces) cold waterORgallon (2 pounds) of ice METHODBuild your drink in a punch bowl or drink dispenser. Pour both rums and grenadine in first, then stir. Add pineapple juice, orange juice and lime juice, and stir again. Finally, add ice or water, stirring one more time. Finish with orange and lime slices for visual effect.TOP RIGHT PHOTO BY REBA SPIKE VIA UNSPLASH.COM; OTHER PHOTOS BY A BAR ABOVE CATERING, FOODSERVICE & EVENTS cfe-news.com47'