Cocktail tasting checklist for 30 guests

A cocktail tasting for 30 guests needs more than a menu and a few bottles. You will need enough sample glasses, water, ice, chilled ingredients, and clearly marked non-alcoholic options to keep the tasting moving. Plan the menu and equipment first, then confirm dietary requirements and registrations before buying perishable ingredients. Use the final hours for fruit, garnishes, syrups, infusions, and station setup rather than last-minute shopping.

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The plan, step by step

Every task with its own sub-checklist, in the order you'll actually need them.

Preparations

Reserve venue
Prepare cocktail menu
2 people
Send invitations
Process registrations
Collect dietary requirements
Reserve glasses and equipment
Develop cocktail recipes
2 people
Check the purchase list
2 people
Do the shopping
2 people
Store non-perishable stock
Confirm registrations
Print the cocktail menu
Prepare name badges
Mark non-alcoholic options
Prepare syrups and infusions
2 people
Wash and sort fruit
2 people
Prepare garnishes
2 people
Chill ingredients
Set up cocktail stations
2 people
Check the final guest list

Event

Open venue
2 people
Set up tables and chairs
3 people
Set up the bar and cocktail stations
3 people
Set out glasses and tableware
2 people
Place decorations and menus
2 people
Chill drinks
2 people
Set out ice and garnishes
2 people
Set up the reception desk
Welcome guests
3 people
Serve welcome cocktail
3 people
Prepare cocktails for each round
4 people
Serve cocktails and snacks
4 people
Refill drinks
2 people
Collect glasses and tableware
2 people
Replenish water and snacks
Serve the last round
3 people
Close the bar
2 people
Pack leftovers safely
2 people

Aftercare

Collect waste
2 people
Clear tables and chairs
3 people
Wash dishes
2 people
Clean cocktail equipment
2 people
Clean the venue
3 people
Take inventory of supplies
Return borrowed materials
2 people
Take waste to the collection point

What to bring

Grouped the way you'd shop for it, with quantities.

Furniture

Cocktail tablesqty 5
Dining tablesqty 3
Chairsqty 30
Bar table
Table linenqty 8

Tableware

Champagne glassesqty 36
Tumbler glassesqty 36
Highball glassesqty 36
Sample glassesqty 36
Water glassesqty 36
Napkin dispensersqty 4

Equipment

Cocktail shakersqty 6
Mixing glassesqty 3
Bar spoonsqty 6
Cocktail strainersqty 6
Muddlersqty 4
Citrus squeezersqty 3
Coolersqty 3
Ice containersqty 4
Bottle openersqty 4

Kitchen

Cutting boardsqty 4
Chef's knivesqty 4
Measuring cupsqty 6
Paring knivesqty 3
Serving traysqty 6
Storage binsqty 12
Whiskqty 2

Decorations

Menusqty 8
Name badgesqty 30
Table decorationsqty 6

Lighting

String lightsqty 3

Cleaning

Waste binsqty 3
Dishpanqty 2
Microfiber clothsqty 12
Rubber glovesqty 4

Catering

Groceries

Tips

Plan the tasting in small pours rather than full cocktails. For 30 guests, count 30 sample servings per recipe and keep water glasses available between drinks.
Prepare at least one clearly marked non-alcoholic option and collect dietary requirements when guests register. Recheck the list before shopping and label the menu accordingly.
Chill bottles, mixers, and other perishable ingredients several hours before guests arrive. Keep coolers and ice containers ready so ingredients stay cold while stations are being set up.
Prepare syrups, infusions, washed fruit, and garnishes ahead of time, but leave final cutting and delicate garnishes until the day of the tasting. Cutting boards, chef's knives, and paring knives should be ready at one prep area.
Set up one cocktail station per recipe or tasting group where possible. Put shakers, mixing glasses, bar spoons, strainers, muddlers, citrus squeezers, menus, and name badges in place before opening the venue.

Frequently asked questions

How much alcohol do I need for a cocktail tasting for 30 guests?: Base the purchase on the recipes and planned sample pours, not on 30 full cocktails per drink. For each recipe, prepare 30 sample servings and add roughly 10% extra for spills, uneven pours, and late additions.
How many glasses do I need for 30 people at a cocktail tasting?: Use 30 sample glasses for each simultaneous tasting round, plus water glasses for all guests. If guests will keep their glasses between rounds, allow at least 36 sample glasses so replacements are available.
When should I prepare fruit and cocktail garnishes?: Wash and sort the fruit the day before, then prepare most garnishes on the day of the event. Finish delicate cuts and assemble garnishes around 1–2 hours before guests arrive so they remain fresh.
How early should I set up a cocktail tasting for 30 guests?: Open the venue at least 3 hours before the tasting starts. Use the first 90 minutes for tables, chairs, bar equipment, glassware, and menus, then reserve the final 60–90 minutes for chilling ingredients, arranging stations, and checking the guest list.

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Every task and item on this page, ready in your own event. Invite people, split the work, and see who has done what.