Premium Open Bar Recipe

Inventory & Placement

Unpack all bottles and arrange behind the bar grouped by spirit type (vodka, gin, rum, tequila, whiskey, bourbon, liqueurs, vermouths). Ensure labels face forward and place frequently used bottles within easy reach.

Chill bottles that are best served cold (vodka, some gins, vermouth for martinis, sparkling wine) in coolers or ice buckets before service.

Set up pour spouts on bottles for consistent beverage pours (1.5 oz standard pour) and affix small signage for bottle names if required.

Keep beer, cider, and canned cocktails chilled in coolers with ice. Rotate stock so the first-in items are easiest to access.

Designate one cooler for popular ready-to-drink options and another for bottled craft selections to speed service.

Store white wines and sparkling chilled (45–50°F / 7–10°C). Store red wines at slightly cooler than room temperature (55–65°F / 13–18°C).

Open bottles as needed and use pourers to serve by the glass. Note on signage that wines are excluded from standard open bar package pricing.

Station Setup

Set mixers in labeled containers or bottles behind the bar. Position sodas and juices near the corresponding spirit they pair with (tonic near gin, cola near whiskey/rum, ginger beer near vodka/rum).

Keep backup bottles of simple syrup, grenadine and bitters chilled and within reach. Refill measured pour bottles from bulk containers to maintain speed and consistency.

For fresh citrus: cut limes and lemons into halves and wedges before service. Store cut fruit on trays covered and refrigerated; replenish regularly to maintain freshness.

Organize garnish trays with compartments for lime wedges, lemon wedges, orange wheels, cherries, and olives. Keep mint chilled in a small cup of water or wrapped in damp cloth in a cooler.

Prepare ice stations: keep large bags of ice accessible for glass fills and maintain a separate supply of mixing ice for shakers. Provide tongs and scoops for sanitary service.

Lay out service tools — shakers, strainers, jiggers (1 oz, 1.5 oz), bar spoons, muddlers, bottle openers, corkscrews — at arm’s reach to maintain efficient workflow.

Set out glassware by type at the start of service and replace broken items immediately. Use appropriate glassware for each drink (rocks for neat/rocks pours, highball for mixed tall drinks, flutes for sparkling).

Position napkins, straws, picks and cocktail napkins within easy reach of service staff for quick assembly.

Standard pour & speed bartending

Use a standard 1.5 oz (45 ml) single spirit pour for most cocktails. For mixed tall drinks use 1.5 oz spirit + 4–6 oz mixer depending on glass size. Use measured pourers and jiggers to control consumption and maintain consistency.

Classic Gin & Tonic (per drink)

Build in highball: 1.5 oz gin, fill with tonic (about 4–6 oz), add ice, garnish with lime wedge. Stir gently once and serve.

Vodka Soda (per drink)

Build in highball: 1.5 oz vodka, fill with club soda (about 4–6 oz), add ice and a lime wedge.

Margarita (per drink)

Shake and serve: 1.5 oz reposado tequila, 0.75 oz triple sec, 0.75 oz fresh lime juice, 0.5 oz simple syrup (or 0.75 oz sweet & sour). Shake with ice 10–12 seconds, strain into rocks glass over fresh ice, garnish with lime wheel. For a salted rim, wet glass rim with lime and dip in salt.

Old Fashioned (per drink)

Build or stir: 2 oz bourbon/whiskey, 0.25 oz simple syrup (or 1 sugar cube), 2–3 dashes bitters. If using sugar cube, muddle with bitters and a splash of water, add whiskey and large ice, stir 20–30 seconds, garnish with orange twist and cherry.

Rum & Coke (per drink)

Build in highball: 1.5 oz aged rum, fill with Coca-Cola (about 4–6 oz), add ice and garnish with lime wedge if desired.

Whiskey & Ginger (per drink)

Build in highball: 1.5 oz whiskey, fill with ginger ale or ginger beer (about 4–6 oz), add ice and garnish with lemon twist.

Martini (per drink)

Stir or shake to preference: 2.5 oz gin or vodka, 0.5 oz dry vermouth (adjust to taste). Stir with ice 20–30 seconds, strain into chilled martini glass, garnish with olive or lemon twist.

Clearly display signage that the Premium Open Bar package excludes shots and bottles of wine & Hall of Fame liquor selections. Train staff to upsell excluded items politely and track any items charged outside the package.

Monitor consumption and pace service responsibly. Keep backup stock cold and secure. Reconcile usage periodically during long events to avoid shortages.

At service end, collect and account for open bottles and unused inventory for billing or return by the event client as required.