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.
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The Batch & Costing Calculator is free to use once you're signed in — every input, every calculation, every result. No card required. A paid Studio Membership is optional and adds saving to your Field Log, CSV export, named presets, and sync across every device.
Add ingredients and set your servings and pour-cost target to see batch quantities, cost per serving, and a suggested menu price here.
What if?
Swap one ingredient's name and cost to see the delta, side by side with the original — without losing your current batch.
Calculate a batch, then compare an ingredient swap here.
Drink Theory Studio — Prep Sheet
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.
Batching often means adjusting first
If you're scaling to a target ABV, the Dilution & ABV Calculator gets the proof right before you cost it. If a juice needs its acidity brought up to citrus-strength first, the Acid Adjustment Calculator does the same for that — either way, cost the batch after those adjustments, not before.
This calculator is built into the recipe guides
Every batch-ready recipe in the Himalayan Lab Recipe Guide Vol. 2 points back here to scale to your actual headcount.
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Your Field Log
Nothing saved yet. Calculate a batch above, then choose "Save to Field Log" to build a running record on this device.
Compare cost-per-serving over time
Pick two saved Field Log entries (ideally for the same recipe) to see how the cost-per-serving has moved.
Select two saved Field Log entries to compare cost-per-serving then vs now.