Classic Bar Package Recipe

1. Stocking

Place bottles upright in a secure back-bar or on a well-organized service table. Keep most frequently used bottles (vodka, gin, rum, bourbon, tequila) within easy reach. Keep unopened backup bottles chilled if required by brand.

2. Label bottles or use pour spouts to control portions (standard pour 1.5 oz / 45 ml). Replace empty bottles promptly to avoid service delays.

3. Prepare mixers

Chill all pre-bottled mixers (juices, sodas) before service. Keep juice containers sealed and refrigerated. Transfer frequently used mixers (simple syrup, lime/lemon juice) into squeeze bottles labeled with contents and date for speed and sanitation.

4. Set up a mixer station with soda, tonic, cola, ginger ale/beer in easy-to-grab positions. Keep backup bottles nearby and refill small pitchers as needed.

5. Keep bitters and vermouth refrigerated after opening. Shake vermouth lightly before measuring and use within recommended time frame for freshness (sweet vermouth ~1 month refrigerated; dry vermouth ~1 month refrigerated).

6. Prep fresh fruit

Wash all citrus. Cut lemons and limes into 8 wedges each. Cut oranges into wheels or half-wheels for garnish. Place pre-cut fruit in shallow pans covered and refrigerated; replenish every 2–4 hours depending on service length.

7. Portion maraschino cherries into small ramekins with tongs. Place olives and cocktail onions in separate bowls with picks. Put salt and sugar in small bowls for rimming and provide small plates/containers for bar staff.

8. Keep ice in insulated bins or ice wells. Replenish service ice frequently and use separate, clean scoops to avoid contamination.

9. Arrange glassware and disposableware near the service area. Keep napkins, straws, and stirrers in dispensers for quick access. Ensure enough backup supplies on hand for the expected guest count and duration.

10. Set up a small waste bin and a bar towel station for quick cleanup. Ensure staff have access to a jigger, shaker, mixing spoon, strainer, knife and cutting board, bottle opener, and corkscrew.

11. Standard pours and estimated usage

Use a standard pour of 1.5 oz (45 ml) per spirit pour. For mixed drinks, follow common recipes (e.g., Vodka Soda: 1.5 oz vodka + soda to fill, garnish lime; Gin & Tonic: 1.5 oz gin + tonic, garnish lime; Rum & Coke: 1.5 oz rum + cola; Margarita (basic): 2 oz tequila + 1 oz triple sec + 1 oz lime + 0.5 oz simple syrup, served over ice with salted rim). Pre-mix any high-volume cocktails in batched pitchers if desired.

12. Estimate consumption to plan scaling: per hour, average per guest ~2 standard drinks. At 12 guests for one hour, plan roughly 24 standard pours (approx. 1.08 liters of spirits consumed). Adjust quantities and backup bottles based on duration and guest preferences.

13. Maintain responsible service: track consumption, refuse service to intoxicated guests, and offer non-alcoholic alternatives (soda, juice, water).