Premium Bar Package Recipe

1. Station setup

Arrange a clean bar area with one refrigerator for chilled mixers and garnishes, one ice bin with scoops, a speed rail for spirits, and glassware (highball, rocks, coupe/martini). Place small containers of lemon wedges, lime wedges, orange twists, and cocktail cherries within easy reach.

2. Ice and chilling

Keep at least 1 lb of ice per guest per hour available (cubed for highballs, large cubes for spirits, crushed if a recipe calls for it). Pre-chill glasses if serving martinis or served-up cocktails by storing in the fridge or an ice well.

3. Pre-batched mixers

Prepare common pre-batched components ahead: simple syrup (1:1 sugar to water), a citrus sour (2 parts fresh lemon + 1 part lime + 1 part simple syrup), and one flavored syrup (e.g., ginger or berry) in 12–20 oz containers. Label each and refrigerate.

4. Classic Vodka Soda

Fill a highball glass with ice. Add 1.5 oz premium vodka and top with 4–6 oz soda water (use the 2 oz per-hour estimate as the base; most guests will consume more in an hour). Stir gently, garnish with a lime wedge, and serve.

5. Gimlet (Gin)

In a shaker fill with ice, add 2 oz premium gin, 0.75 oz fresh lime juice, and 0.75 oz simple syrup (use pre-batched citrus sour if available). Shake 10–12 seconds, strain into a chilled coupe or rocks glass over fresh ice, garnish with a lime wedge.

6. Old Fashioned (Bourbon)

In a mixing glass, add 2 oz bourbon, 0.25 oz simple syrup (or 1 sugar cube), and 2 dashes Angostura bitters. Add large ice, stir 20–30 seconds until chilled, strain into a rocks glass over a large cube, express an orange twist over the drink and drop it in; garnish with a cocktail cherry if desired.

7. Margarita (Tequila)

In a shaker with ice add 2 oz reposado tequila, 0.75 oz fresh lime juice, 0.5 oz fresh lemon or orange liqueur if available (or 0.5 oz simple syrup if not). Shake 10–12 seconds, strain into a salt-rimmed rocks glass over fresh ice, garnish with a lime wedge.

8. Rum Highball (Dark Rum & Ginger)

Fill a highball with ice, add 2 oz aged rum and top with 4–6 oz ginger beer. Stir lightly, garnish with a lime wedge.

9. Aperitivo Spritz (Aperol/Campari)

In a wine or highball glass filled with ice add 1.5 oz Aperol (or 1 oz Campari + 0.5 oz sweet vermouth for bitterness), top with 3 oz soda or tonic (adjust to preference), stir gently, garnish with an orange twist.

10. Martini (Dry)

Chill a mixing glass and stir 2.5 oz gin (or vodka) with 0.25 oz dry vermouth and plenty of ice for 20–30 seconds. Strain into a chilled coupe and garnish with a lemon twist or olive.

11. Pricing & pacing: The package price of $22 per person per hour includes a selection of these specialty cocktails and basic highballs. Use the per-person ingredient column to predict consumption, then scale using the per-20-guest example or adjust upward for longer events and heavier-drinking groups.

12. Refills & waste management: Keep backup bottles of each spirit and extra mixers ready. Replace garnishes every 1–2 hours and keep used fruit trimmed to maintain quality. Monitor ice levels closely — plan for 1–2 lb ice per guest per hour depending on drink style and temperature.

13. Responsible service: Always check IDs, limit over-service, and have non-alcoholic options (soda, tonic, sparkling water) available. Offer water and low-alcohol cocktails as alternatives.