Built for bartenders, menu builders, and beverage teams. Add every ingredient in the recipe with its cost, set your servings and pour-cost target, and calculate. It's a working guideline from studio field practice — always confirm against your own supplier pricing. Costed out a full list of drinks this way? The Cocktail Menu Builder takes those per-drink costs and reads the whole menu at once — price ladder, spirit-family balance, and a menu-engineering quadrant.
Add ingredients and set your servings and pour-cost target to see batch quantities, cost per serving, and a suggested menu price here.
Field notes
Pour cost is a target, not a law
The classic 18–24% band is a rule of thumb from full-service beverage programs, not an accounting standard. A high-volume house pouring simple builds can run leaner; a bar whose whole proposition is a $4 garnish and 48 hours of prep legitimately cannot. Use the target to start the conversation, then decide deliberately.
What this cost figure includes — and doesn't
It costs the liquid and the ingredients you enter. It does not include labour, ice, garnish you forgot to list, breakage, spillage, over-pour, or the batch you binned. Real pour cost always runs above calculated pour cost. If you are pricing to the edge, build in headroom for that gap.
Enter your own costs, in your own currency
There is no exchange-rate conversion here, deliberately. You enter what you actually pay your supplier in the currency you actually pay it in, and every calculation is a ratio — so the maths is identical whether you work in rupees, pounds, or pesos. A live conversion would introduce error, not remove it.
Batch yield is rarely the sum of its parts
Scaling a recipe assumes clean transfer. In practice you lose volume to absorption, straining, and what stays in the vessel. For anything you are costing tightly, measure the actual finished yield once and cost against that number rather than the theoretical one.
Price is a decision, not an output
The suggested price is arithmetic: cost divided by your target. What it cannot see is your room, your competition, or what the drink signals on the menu. The Cocktail Menu Builder takes these per-drink numbers and reads the whole list — which is usually where the real pricing decision lives.
Your Field Log
Nothing saved yet. Calculate a batch above, then choose "Save to Field Log" to build a running record on this device.