Measure and pour vodka, gin, white rum, triple sec, tequila and bourbon into separate labeled bottles or decanters if you're setting up a drink menu station. Keep dry vermouth chilled and in a small bottle for martinis.

Juices & Simple Syrup

Juice fresh lemons and limes until you have the required amounts (about 6-8 lemons for 1 cup lemon juice, 6-8 limes for 1 cup lime juice). Strain seeds and pulp. Prepare simple syrup by combining equal parts granulated sugar and hot water until dissolved, then cool. Store juices and syrup chilled.

Soft mixers

Chill cola, tonic water and club soda. Keep them refrigerated or in an ice bin to maintain carbonation when serving.

Ensure all ingredients are labeled and replenished during service. Keep frequently used spirits (vodka, gin, rum, tequila) on hand at bar height for quick access.

Garnishes & Mixers

Prepare garnishes

Wash mint leaves and gently pat dry. Slice oranges and lemons into wheels and cut limes into wedges. Place cherries, citrus and mint into small garnish trays or bowls. Keep ice in an insulated container or ice well near the service area.

Rimming glasses (optional)

Pour coarse salt or sugar onto a small plate. Rub a cut lime or lemon wedge around the glass rim, then dip rim into salt or sugar to coat. Set aside to dry slightly before filling.

Set out bitters, spoons, straws and napkins within reach. Replenish garnishes as they are used to maintain presentation.