Cocktail workshop checklist

A cocktail workshop needs more than recipes and bottles. You need enough worktables, glasses, shakers, ice and fresh garnishes for everyone to work without waiting. Start with the venue and date, then manage registrations, dietary requirements and allergies before calculating ingredients. In the final days, test the bar equipment, prepare syrups and garnishes, chill drinks and portion ingredients so the workshop can start on time.

Organize this event for free with Lizzt

The plan, step by step

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

Preparations

Reserve venue
Confirm the workshop date
Send invitations
Process registrations
Collect dietary requirements
Confirm allergies
Select cocktail recipes
2 people
Calculate ingredients per recipe
2 people
Order from suppliers
Design cocktail cards
Print cocktail cards
Print participant list
Do the shopping
2 people
Check alcoholic drinks
2 people
Check fresh ingredients
2 people
Test bar equipment
2 people
Set out glasses and tools
2 people
Chill drinks
2 people
Prepare syrup in advance
2 people
Prepare garnishes
2 people
Open venue
2 people
Set up worktables
3 people
Set up the bar and welcome table
2 people
Set out chairs and bins
2 people
Portion ingredients
3 people
Arrange garnishes
2 people
Lay out cocktail menus
Post safety instructions

Event

Receive participants
3 people
Serve welcome drinks
2 people
Explain the workshop
Demonstrate cocktail tools
Lead the first cocktail
3 people
Serve snacks
2 people
Refill drinks
2 people
Guide second cocktail
3 people
Serve break drinks
2 people
Guide the third cocktail
3 people
Lead the alcohol-free cocktails
2 people
Refill snacks
2 people
Serve water and coffee
2 people
Finalize the last orders
2 people
See participants off
2 people

Aftercare

Collect empty bottles
2 people
Clear worktables
3 people
Wash glasses and tools
3 people
Clean the bar equipment
2 people
Sort and take out waste
2 people
Clean the venue
3 people
Store supplies securely
2 people
Check materials
2 people
Return borrowed materials
2 people
Store leftovers properly

What to bring

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

Furniture

Work tablesqty 6
Bar stoolsqty 8
Chairsqty 30
Reception desk
Waste binsqty 4

Tableware

Champagne glassesqty 36
Tumbler glassesqty 36
Highball glassesqty 36
Water glassesqty 36
Signsqty 40
Coffee cupsqty 30
Napkin dispensersqty 6

Equipment

Cocktail shakersqty 12
Bar towelsqty 12
Strainersqty 12
Bar spoonsqty 12
Muddler sticksqty 12
Citrus squeezersqty 6
Cutting boardsqty 6
Chef's knivesqty 6
Blendersqty 3
Coolersqty 4
Kettlesqty 2

Kitchen

Measuring cupsqty 6
Mixing bowlsqty 12
Serving plattersqty 8
Ice spoonsqty 6
Ice tongsqty 6
Garnish containersqty 18
Storage binsqty 12

Decorations

Table runnersqty 6
Menu boardsqty 6
Name badgesqty 36

Lighting

Mood lightingqty 4

Cleaning

Trash bag holdersqty 4
Cleaning glovesqty 6
Washing-up tubsqty 3

Catering

Groceries

Tips

Confirm allergies and dietary requirements before choosing recipes or ordering ingredients. Keep the final participant list at the welcome table and use it to check registrations as guests arrive.
Calculate each recipe per participant, then add a small buffer for spills, failed pours and seconds. This is especially useful for fresh citrus, ice and garnishes, which are easy to underestimate.
Set up one complete workstation for every group before opening the venue. Each station should have the required glasses, cocktail shakers, strainers, bar spoons, measuring cups and a cutting board within reach.
Prepare syrup and garnishes in advance, but leave delicate fresh garnishes refrigerated until close to the workshop. Portioning ingredients before guests arrive reduces queues at the bar and keeps the session moving.
Allow at least 60–90 minutes before the start for tables, chairs, the bar, welcome table, bins, signs, glassware and chilled drinks. Test blenders, kettles and other electrical equipment before participants arrive, not during the introduction.

Frequently asked questions

How much time do I need to set up a cocktail workshop?: Allow 60–90 minutes for the final setup, plus extra time earlier in the day for shopping, syrup, garnishes and ingredient portioning. A larger group may need another 30 minutes for glassware and workstations.
How many cocktail recipes should a workshop include?: Plan two or three recipes for a typical 90–120-minute workshop. This gives participants enough variety without creating too many separate ingredient lists, glass types and equipment changes.
When should I ask guests about allergies and dietary requirements?: Ask when sending invitations and confirm the information before ordering ingredients. Check the final list again 3–5 days before the workshop so recipes and garnishes can be adjusted in time.
How much ice do I need for a cocktail workshop?: Plan roughly 1–2 kg of ice per 10 participants for mixing and chilling, then add more if drinks are served over ice. Keep backup ice in coolers and provide ice spoons or tongs rather than using glasses to scoop it.

Start this plan in Lizzt

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