Cocktail Bar: Liquor and Garnish Cost Estimation

This article was written by our expert who is surveying the industry and constantly updating the business plan for a cocktail bar.

Who wrote this content?

The Dojo Business Team

A team of financial experts, consultants, and writers

We're a team of finance experts, consultants, market analysts, and specialized writers dedicated to helping new entrepreneurs launch their businesses. We help you avoid costly mistakes by providing detailed business plans, accurate market studies, and reliable financial forecasts to maximize your chances of success from day one—especially in the cocktail bar market.

How many cocktails should you expect to sell weekly, and what's the breakdown by cocktail type?

Most cocktail bars sell between 200 and 400 cocktails per week, though this number varies significantly based on your location, bar size, and concept.

Classic cocktails typically account for 40-60% of total sales. The top sellers across most bars include Margaritas, Old Fashioneds, Martinis, and Mojitos. Vodka-based drinks dominate early evening hours, while tequila cocktails and shots gain popularity late night. Whiskey-based cocktails see steady demand as the night progresses.

Understanding your sales mix is critical for inventory planning and cost management. High-volume bars in urban centers or tourist areas can exceed 500 cocktails weekly, while neighborhood establishments might settle closer to 150-250. Track your sales by hour and day to identify patterns—most bars see 60-70% of weekly volume on Friday and Saturday nights.

Your cocktail menu structure directly impacts this breakdown. Bars offering 8-12 signature cocktails typically see more concentrated sales in their top 4-5 drinks. Extensive menus with 20+ options distribute sales more evenly but require broader inventory and higher potential waste.

You'll find detailed market insights in our cocktail bar business plan, updated every quarter.

What are the exact recipes for each cocktail, including precise quantities of liquor, mixers, and garnish?

Standard cocktail recipes follow precise measurements to ensure consistency and accurate costing in your bar.

The classic Margarita requires 50ml tequila, 20ml triple sec, and 20ml fresh lime juice, garnished with a lime wheel. An Old Fashioned uses 45ml bourbon or rye whiskey, one sugar cube, one teaspoon water, two dashes Angostura bitters, and an orange peel garnish. The Mojito combines 40ml white rum, six fresh mint leaves, 30ml lime juice, two teaspoons sugar, and 30ml soda water, topped with a mint sprig.

For vodka-based drinks, the Espresso Martini contains 50ml vodka, 30ml Kahlúa, and one shot of fresh espresso, garnished with three coffee beans. The Daiquiri is built with 45ml white rum, 25ml lime juice, and 15ml simple syrup, finished with a lime wheel.

Most classic sour-style cocktails follow a 2:1:1 ratio—60ml spirit, 30ml sweet component, and 30ml citrus. This formula provides a reliable baseline for developing your own house cocktails while maintaining proper balance and cost control.

What are the current wholesale prices per liter for each type of liquor used in your bar menu?

Wholesale liquor prices in October 2025 range from $17 to $50 per liter depending on the spirit type and brand quality.

Vodka costs $18-$30 per liter for standard to mid-range brands suitable for most cocktail bars. White and dark rum run $17-$28 per liter. Tequila represents a higher investment at $28-$50 per liter, particularly for 100% agave options. Whiskey (bourbon, rye, and blended) costs $22-$42 per liter.

Liqueurs essential for cocktails fall in the $19-$35 per liter range—this includes triple sec, coffee liqueurs like Kahlúa, and other sweetened spirits. Gin prices mirror whiskey at $22-$40 per liter for quality brands. Vermouth and aperitifs cost $15-$25 per liter but have shorter shelf life once opened.

These wholesale prices assume you're purchasing in reasonable volume from established distributors. Buying in larger quantities (5-10 cases) can reduce per-liter costs by 10-15%. Building relationships with 2-3 primary distributors provides negotiating leverage and often includes promotional pricing on featured brands.

This is one of the strategies explained in our cocktail bar business plan.

What is the actual yield per bottle of liquor after accounting for spillage, overpour, and evaporation?

A standard 750ml bottle yields 22-24 usable pours in real-world bar conditions, not the theoretical 25-28 pours.

The theoretical calculation suggests a 750ml bottle provides 25 pours at 30ml each (or 28 pours at 27ml). However, actual yield drops to 22-24 pours when you account for 1-2% loss from spillage during pouring, overpours by staff, evaporation from open bottles, and residual liquid that remains in the bottle.

High-volume bars with less experienced staff or those using free-pour techniques often see yields closer to 22 pours per bottle. Bars implementing measured pourers, regular staff training, and strict inventory controls achieve 24-25 pours per bottle. This 3-pour difference represents a 10-12% cost variance—significant enough to impact your bottom line.

To maximize yield, install measured pourers on all bottles (except when showmanship requires free-pour for specific drinks), conduct weekly par-level audits comparing theoretical usage to actual depletion, and implement a "last ounce" protocol where bartenders are trained to extract maximum liquid from each bottle. Track your actual pour counts monthly to identify problem areas and staff who need additional training.

What are the current wholesale prices per unit or per kilogram for each garnish type?

Garnish costs in October 2025 vary significantly between fresh, dried, and specialty items for cocktail bars.

Fresh citrus represents your most cost-effective garnish option at $0.04-$0.08 per serving. Fresh herbs cost significantly more at $0.10-$0.20 per sprig but provide visual appeal and aromatic impact. Specialty items like edible flowers or dried citrus wheels cost $0.16-$0.50 per use and should be reserved for premium cocktails with higher price points.

What is the typical shelf life of each garnish, and how much waste should you expect?

Garnish shelf life directly impacts your waste percentage and ordering frequency for your cocktail bar.

Fresh citrus (lemons, limes, oranges) lasts 3-5 days refrigerated when whole, but only 24-48 hours once sliced or cut into wheels. Fresh herbs like mint, basil, and rosemary maintain quality for 3-7 days when properly stored with stems in water and leaves misted regularly. Dried garnishes (citrus wheels, flowers) last 12+ months in sealed containers with minimal spoilage.

Expected waste ranges from 10-20% for fresh garnishes due to spoilage, bruising, and trimming. Citrus typically sees 12-15% waste—some fruit arrives already compromised, slices oxidize and brown, and ends are discarded during prep. Fresh herbs suffer 15-20% waste as stems are removed, leaves wilt quickly, and entire bunches spoil if not used within their short window. Dried and preserved garnishes experience less than 5% waste, primarily from broken pieces or improper storage.

To minimize waste in your cocktail bar, order fresh citrus twice weekly rather than in large weekly batches, prep citrus garnishes daily rather than in advance, store herbs properly with stems submerged in water and covered loosely, implement a "first in, first out" rotation system, and consider switching high-waste garnishes to dried alternatives for drinks where the visual impact is comparable.

We cover this exact topic in the cocktail bar business plan.

What is the estimated garnish usage per cocktail measured in slices, sprigs, or other precise units?

Standard garnish portions per cocktail in most bars average 10 grams or one discrete piece per drink.

Citrus garnishes use 1/8 to 1/6 of a whole fruit per cocktail—typically one wheel, one wedge, or one twist. A single lime yields 8-10 usable garnishes, meaning each garnish represents approximately 10-12 grams of fruit. Fresh herb garnishes use one sprig of 3-5 leaves, weighing roughly 5-8 grams per sprig.

Specialty garnishes follow different measurements. Maraschino cherries are portioned at 1-2 pieces per drink (each cherry weighs approximately 5 grams). Cocktail olives go in sets of 1-3 depending on the drink, with each olive weighing 3-4 grams. Dried citrus wheels are used as single pieces per drink, each weighing 2-3 grams.

Complex craft cocktails may use multiple garnish types simultaneously—for example, a premium Mojito might include both a lime wheel (10g) and a mint sprig (6g) for a total garnish weight of 16g. When calculating costs for your cocktail bar menu, always account for the total garnish package per drink, not just individual components.

What is the cost per serving of liquor for each cocktail once pour size and bottle yield are factored in?

Liquor cost per serving ranges from $0.75 to $2.00 depending on spirit type, brand quality, and pour size used in your cocktail bar.

For a standard 30ml pour from a $25 per liter vodka, the cost is $0.75 per serving when you achieve 33 servings per liter (theoretical). With realistic yield accounting for 2% waste, you get 28 usable servings per bottle, raising the actual cost to $0.82 per serving. A premium tequila at $45 per liter costs $1.35 per 30ml pour, or $1.48 with waste factored in.

Multi-spirit cocktails require adding individual pour costs. A Margarita using 50ml tequila ($2.25), 20ml triple sec ($0.60), totals $2.85 in liquor cost before mixers and garnish. An Old Fashioned with 45ml bourbon ($1.80) and minimal bitters ($0.05) costs $1.85 in spirits.

To calculate accurately for your cocktail bar: divide the price per liter by 1000 to get cost per ml, multiply by your pour size, then add a 2% waste factor. For a $30/liter vodka at 50ml pour: ($30/1000) × 50 × 1.02 = $1.53 per serving. Track these costs monthly as wholesale prices fluctuate 5-10% based on promotions and market conditions.

What is the cost per serving of garnish for each cocktail once waste and perishability are considered?

Garnish costs per cocktail range from $0.04 to $0.20 after accounting for waste and spoilage in your bar operation.

A basic lime wheel costs $0.04-$0.08 per garnish based on wholesale citrus prices of $2.00-$3.00 per kg, with 8-12 fruits per kg yielding 8-10 slices each. When you factor in 15% waste from spoilage and trimming, the actual cost rises to $0.05-$0.09 per garnish. A mint sprig costs $0.10-$0.20 at the point of use, calculated from $90/kg herb pricing with 20-25 sprigs per 110g pack, plus 18% waste.

Complex garnish combinations multiply these costs. A Mojito requiring both a lime wheel ($0.06) and mint sprig ($0.15) totals $0.21 in garnish cost. A premium Old Fashioned using a hand-cut orange twist ($0.05) and luxardo cherry ($0.15) reaches $0.20 in garnish investment.

Calculate your actual garnish cost by taking the wholesale price per unit, dividing by expected yield, then multiplying by (1 + waste percentage). For limes at $2.50/kg with 10 fruits per kg, 8 slices per fruit, and 15% waste: ($2.50/10/8) × 1.15 = $0.036 per slice. Round up to $0.04 for practical costing in your cocktail bar.

It's a key part of what we outline in the cocktail bar business plan.

What is the combined total cost per cocktail when adding liquor, mixers, and garnish together?

Total cost per cocktail ranges from $1.10 to $2.40 depending on drink complexity and ingredient quality in your bar.

Basic well cocktails using house spirits, simple mixers, and standard garnishes cost $1.10-$1.35 per drink. Mid-tier cocktails with quality spirits and fresh ingredients run $1.50-$2.00. Premium craft cocktails featuring top-shelf liquor, house-made syrups, and specialty garnishes reach $2.00-$2.40 or higher.

These figures assume proper portion control, average waste levels, and current October 2025 wholesale pricing. Your actual costs will vary based on local supplier pricing, pour discipline, and waste management practices in your cocktail bar.

What is the average gross profit margin targeted for cocktails, and how does it compare with calculated costs?

Target gross profit margins for cocktail bars range from 76% to 85% depending on drink category and positioning.

Well cocktails typically achieve 76-82% gross margins. A $1.20 well drink sold for $8 delivers a 85% margin, while a $1.35 cost at $8 menu price yields 83%. Craft and premium cocktails target 80-85% margins—a $2.00 craft cocktail priced at $14 achieves 86% gross margin, providing buffer for occasional promotional discounting.

These margins translate to specific pricing multipliers. Most bars use a 5-7x cost multiplier for well drinks and 6-8x for premium cocktails. A $1.25 house margarita should retail for $8-10, while a $2.20 craft Old Fashioned justifies $14-16 pricing. High-end cocktail bars can push to 10x multipliers on signature drinks with unique presentations or rare ingredients.

Your target margin must account for all operational costs beyond just ingredients—labor represents 25-35% of revenue, rent typically runs 8-12%, and other overhead adds another 15-20%. An 80% gross margin on cocktails often results in 12-18% net profit after all expenses. Monitor your actual margins weekly by comparing ingredient costs to sales, and adjust menu prices every 6-12 months as wholesale costs fluctuate.

What adjustments in portion size, supplier choice, or garnish alternatives could reduce costs without affecting quality?

Strategic cost reduction in cocktail bars focuses on invisible adjustments that maintain customer experience while improving margins by 8-15%.

• Reduce standard pour from 30ml to 28ml: This 7% reduction is imperceptible to customers but saves $0.05-$0.10 per drink. A bar selling 300 cocktails weekly saves $15-$30 weekly or $780-$1,560 annually on this change alone.
• Switch to dried garnishes for select cocktails: Dried citrus wheels cost $0.16-$0.20 but eliminate 15-20% fresh citrus waste. For drinks where dried garnish works visually (Old Fashioneds, Negronis), this can reduce garnish cost by 25-30% while creating a premium aesthetic.
• Negotiate volume discounts with 2-3 core suppliers: Consolidating 80% of liquor purchases with primary distributors typically yields 10-15% pricing discounts. Moving from five small orders to two large orders can reduce vodka cost from $25/L to $21/L.
• Implement batch cocktail prep for high-volume drinks: Pre-batching Margaritas, Negronis, and Old Fashioneds reduces waste from individual pours by 30-40%. Instead of measuring 20ml triple sec 50 times, you measure 1000ml once with far greater accuracy.
• Replace fresh herbs with potted plants at the bar: Growing mint, basil, and rosemary at your bar cuts herb costs by 60-70%. A $15 potted mint plant yields 100+ sprigs over 4-6 weeks versus $90/kg for purchased mint.
• Source citrus directly from wholesale produce markets: Buying citrus from restaurant suppliers costs $2.00-$3.00/kg, while wholesale produce markets offer the same quality at $1.20-$1.80/kg—a 30-40% savings.
• Train bartenders on precise pour discipline: Free-pouring causes 3-8% over-pour on average. Installing measured pourers or training staff to count-pour accurately recovers this lost margin immediately, worth $0.10-$0.15 per drink.

Implement 3-4 of these strategies simultaneously to reduce total cocktail costs by 10-15% without any customer-facing quality reduction. Track the impact monthly by comparing cost-per-drink before and after implementation to validate the changes in your cocktail bar operation.

Conclusion

This article is for informational purposes only and should not be considered financial advice. Readers are encouraged to consult with a qualified professional before making any investment decisions. We accept no liability for any actions taken based on the information provided.

Sources

1. Union - Saturday Night Bar Sales Insights
2. Cocktail Maven - The Golden Rule of Cocktails
3. Oasis Liquor Distributors - 2025 Price List
4. Clarify Capital - Are Bars Profitable
5. MWR Resource Center - Garnish Management Guide
6. Diageo Bar Academy - Essential Guide to Cocktail Garnishes
7. Sculpture Hospitality - How to Calculate Pour Cost
8. National Bartenders - Cocktails Every Bartender Should Know
9. Beambox - Liquor Costs and Pricing Strategy
10. Horizon Beverage - Targeting Beverage Costs and Pour Control