Frozen drink party planning

Frozen drinks are the star of a party, but only if the machine keeps up. Here’s how to plan.

1. Count drinks, then batches

A safe planning number is two drinks per guest in the first two hours, then one per hour (adjust for your crowd). Divide by your machine’s batch size:

Your machine’s cycle size is on its machine page and in its manual; the batch calculator shows the liquid each model expects.

Example: 12 guests × 2 drinks = 24 drinks in two hours → about 8 cycles on a three-drink machine. A multi-jar Tahiti or a large-capacity Bali cuts the number of cycles.

2. Ice

Each cycle uses the reservoir’s ice. Buy more than you think: a common rule is 1–2 lb of ice per guest for a frozen-drink party, plus cooler ice. Keep it in a cooler so it stays loose, not fused into a block.

3. Ingredients

Use the batch tables on each recipe and multiply by the number of cycles. Pre-mix the liquid base for each drink in a labeled pitcher (no ice) so each batch is pour-and-press. Keep spirits in the freezer.

4. Menu

Pick three drinks max: one margarita, one fruity rum drink and one alcohol-free option. Our 96 Days of Summer list is a good place to choose. On a Tahiti, run all three at once.

5. Timeline

• Day before: juice citrus, make syrups, freeze fruit, clear freezer space to chill glasses.
• 2 hours before: mix and refrigerate bases, set up a garnish station (rim salt/sugar, fruit, umbrellas).
• During: empty the ice-melt reservoir every few batches and rinse the jar between different drinks.
• After: clean the jar promptly, especially after dairy drinks — see cleaning.

6. Responsible hosting

Offer mocktails and water, label pitchers, and arrange rides. Frozen drinks go down fast.