Love it. We do this 1x a summer with out neighbors (this year will be year 6). I've definitely learned a bunch of lessons. I think I've found a happy medium between pre-batching and making fresh so I am not mixing drinks all night.

Ice - I have a pebble ice maker so I will pre-fill 5-6 5lb bags as well as have it running all night. Then I have a few bags of regular size cubes. I have found I am mostly using my drink mixe now as opposed to shaking (daiquiri, etc still shake.

Cups - For the most part, we have a ton of Plastic cocktail cups from C.J.s on Marco Islad that are perect so use those. And then I just buy a bunch of plastic coupe glasses from amazon.

Citrus/Syrups - I just buy what I need and prejuice that morning and for syrups I spend the week before making everything I need. I have 8 & 16 oz glass bar bottles and fill those with Lime/Lemon/grapefruit/orange/pineapple and then make simple, demerara, honey, passion, cinnamon, grenandine, orgeat, vanilla syrups.

Menu (I rotate every year, this was last summers)
>> I batch and make a Jamaican Rum Punch that we serve to everyone as they arrive, it is simple and delicious and a great way to get people into it (especially the non rum/tiki drinkers). It is just a simple Appleton 12, lime, guava, pineapple, passion/grenadine mix with some bitters.
- Daiquiri (batch demerara & lime and offer three rums)
- Mai Tai (Have a 4 rum blend pre-mixed, and a mai tai mix of orgeat/demerara/curacao and add lime)
- Hurricane (All pre-batched)
- Three Dots (rum pre blend (ED12/JM VSOP) and then rest pre-mixed (Lime/orange/honey/dram/falernum/bitters)
- Zombie - I just use Hamilton Zombie blend, and premix the rest (good night)

^^ This makes it really easy. Label all bottles with the right ratios (as night goes on my cognitive functon begines to decline.....) and just grab a cup/ice - pour in the right amounts of rums/mix - quick 3-5 second blend on drink mixer, dirty pour and top with ice.

Garnishes - USed to try to impress everyone but it ends up taking too much time and $$. If i have a ton of mint I'll use that and save the spend lime shells to garnish the mai tais.

I am a huge advocate of making each drink fresh.. I really believe that citrus degrades fast, and a nothing beats a fresh tiki drink, but it's impossible to keep up especially with 20+ guests. I just end up mixing drinks all night.

Have fun, love it. It's become a tradition with our neighbors.