The Simpler Pour Recipe

Prepare station

Set up the bar surface with the bartending kit, glassware, garnish trays and napkins. Place ice in accessible bins or coolers and position trash bags nearby for quick disposal.

Arrange glassware by type (rocks, highball, wine, champagne) and keep a separate area for disposable cups if being used.

Position bottles

Place vodka, gin, rum, tequila and bourbon in a visible, easy-to-reach order on the back bar or speed rail. Keep open bottles chilled when appropriate (vodka/gin chilled for sippers).

For each spirit, estimate pours: a 1.75 L bottle yields about 29–30 standard 1.5 oz pours. With the two-hour open bar and an expected guest count (adjust quantities as needed), monitor inventory and move secondary bottles forward as first bottles run low.

Keep jigger and shaker at the ready for cocktails that require measured pours or shaking.

Place vermouth, triple sec and the chosen liqueur within reach. Keep vermouth refrigerated if storing beyond opening or for martinis/cocktails that benefit from chilled vermouth.

Label bottles or create a quick reference nearest the bar listing common cocktails available (e.g., vodka soda, rum & coke, gin & tonic, margarita, whiskey neat/rocks).

Chill beers and white/sparkling wines in coolers. Keep red wine at slightly cool room temperature or lightly chilled depending on climate. Place bottles where servers can easily reach them for quick service.

For sparkling service during toasts, open bottles shortly before pouring to minimize loss of effervescence. Have extra napkins on hand for drips.

Arrange mixers grouped by type (carbonates together, juices together) and place near ice and glassware. Keep open mixer bottles capped and refrigerated if required.

Set up a soda gun or pour station if available. If pouring from bottles, keep spouts or pourers in the bottles for faster, controlled service.

Prepare garnishes before service: cut lemons, limes and oranges into wedges or wheels and store in covered containers on ice. Place cherries, olives and mint in small bowls or garnish trays.

Provide a small station with salt and sugar for rimmed drinks and instruct servers on proper rimming technique (wet rim with citrus, then dip in rim material).

Standard pours and common drinks

For speed, offer a short menu of high-probability drinks: vodka soda (1.5 oz vodka + soda, ice + lime), rum & coke (1.5 oz rum + cola, ice + lime), gin & tonic (1.5 oz gin + tonic, ice + lime), tequila soda or margarita by request (1.5 oz tequila + mixer/triple sec + lime), whiskey neat/rocks (1.5–2 oz). Use a jigger for measured spirits when prepping cocktails; for high-volume well drinks, free-pour by trained bartenders using a measured pour spout (approx. 1.5 oz per pour).

For wine and beer, pour 5–6 oz for wine or hand bottles/cans for beer. For sparkling, pour gently into a tilted flute, filling about two-thirds.

Offer non-alcoholic options and water to guests; maintain at least one dedicated open space for non-alcoholic beverage service to speed throughput.

Keep a running tally of bottles opened and approximate pours to monitor when to replace stock. Assign a staff member to watch for intoxicated guests and to cut off service politely if needed.

Ensure proper ID checking at entry or point-of-service and keep staff aware of local alcohol service laws.

At the end of the two-hour service, remove open bottles from the bar, cap and refrigerate what will be reused. Collect glassware and leftover garnishes. Dispose of trash and empty coolers of meltwater appropriately.

Count remaining inventory to reconcile usage and note any shortages for future events.