Cocktail pour cost calculator

Enter what each bottle costs and how much of it goes into the drink. You get the drink cost, the pour cost % at your menu price, and the price that hits your target pour cost. Nothing is saved or sent anywhere.

Ingredient	Bottle price	Bottle size (ml)	Pour (ml)	Cost

Garnish + extras ($) Current menu price ($) Target pour cost %

Pour cost % = drink cost ÷ menu price × 100. Price for a target = drink cost ÷ target pour cost.

Costing the whole drinks list? The Recipe Cost Workbook keeps one ingredient price list for every recipe, handles kg/g, l/ml and dozen, and adds labor, packaging and overhead. $12, instant .xlsx download.

How it works

Each ingredient costs bottle price × ml poured ÷ bottle size. Add them up with the garnish for the drink cost. Pour cost % = drink cost ÷ menu price, and price for a target pour cost = drink cost ÷ target %.

Worked example (the values above): gin is $28 × 50 ÷ 700 = $2.00. Triple sec is $18 × 20 ÷ 700 = $0.514. Lime juice is $4 × 25 ÷ 1000 = $0.10. Simple syrup is $3 × 15 ÷ 1000 = $0.045. With $0.15 of garnish the drink costs $2.809, about $2.81. At $12 that is a 23.4% pour cost. To reach 20%, price it at $2.809 ÷ 0.20 = $14.05.

Real pours drift from the recipe, and spillage and comps add up, so your actual pour cost is usually higher than the recipe number. See also the free recipe cost calculator and more calculators.