Drink Package Recipe

Stocking

Place all bottles in a cool, upright, accessible location behind the bar or service station. Keep vodka, gin, rum, tequila, whiskey, and triple sec clearly labeled and grouped by spirit type for quick service.

Open new bottles when needed and keep partially used bottles capped and stored upright. Rotate stock: use older bottles first and record remaining volumes to manage refill orders.

Chill vodka and gin partially (store some bottles in a refrigerator) if guests prefer chilled pours or batched cocktails.

Store white wine and sparkling wine chilled (4–10°C). Keep red wine at cool room temperature or slightly cooler (12–16°C).

Open sparkling wine only when ready to serve; keep stopper or champagne caps to reseal opened bottles if not finished. Pour wines into appropriate glassware or decant red wines for larger servings if needed.

Keep beers and ciders well chilled in a cooler or refrigerator. Arrange by type so servers can quickly grab lagers, ales, IPAs, and ciders.

Provide bottle openers and a designated area for empty bottle collection. If serving on tap is not available, present bottled beers in ice buckets for self-service.

Chill all bottled mixers and juices before service. Open and transfer frequently used juices into pour pitchers or speed pour bottles for fast service.

Set up a mixer station with tonic, soda, ginger beer, cola, and lemon-lime soda. Keep ice nearby and have reserved jiggers and measuring tools so mixers are dispensed accurately.

Keep bottled water readily accessible for guests and for rinsing glassware if necessary.

Wash all citrus, cucumbers, and mint thoroughly. Pat dry and store in the refrigerator in sealed containers or produce drawers.

Pre-cut citrus wheels and wedges the morning of service: slice lemons, limes, and oranges into wheels and then halve to create wedges. Store on a tray covered with plastic wrap or in sealed containers to preserve freshness.

Prepare garnishes: slice cucumber into thin ribbons or rounds; portion mint into small bunches for mojitos and sprigs; keep cherries and olives in small bowls with tongs or picks for hygiene.

Arrange napkins, stirrers, straws, picks, and disposable cups near the service area so servers can quickly assemble drinks and hand to guests.

Keep a small kit of spare tools (bottle opener, corkscrew, spare pour spouts, bar towel) within reach for quick fixes.

Self-Serve Beverage Station

Set up a table with ice-filled buckets for beers, a chilled container for sparkling wine, and labeled bottles of mixers and juices. Place glasses, napkins, and garnishes nearby. Provide signs indicating alcohol strength and request IDs for guests.

Basic Cocktail Station (Batching)

For faster service, pre-batch simple cocktails (e.g., vodka cranberry, gin & tonic, rum punch). Example vodka cranberry: combine 750 ml vodka with 2 liters cranberry juice and 250 ml orange juice in a sealed beverage dispenser; chill and serve over ice with lime wedges. Label batches with contents and recommended serving size.

Monitor inventory during service and top up ice, mixers, and garnishes as needed. Keep a waste bin and cloths to manage spills.