What you need for a cocktail workshop

This shopping list covers the ingredients, glassware, bar tools and serving supplies for a hands-on cocktail workshop. Plan quantities from the number of participants and the recipes you will teach, then add water, ice and garnishes separately so they are not overlooked. Fresh citrus, herbs, syrups and chilled mixers are best bought shortly before the session. Check registrations and allergies before placing the final order.

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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
- Gin - 6 bottles
- White rum - 5 bottles
- Dark rum - 2 bottles
- Tequila - 4 bottles
- Bourbon - 3 bottles
- Vodka - 3 bottles
- Triple sec - 3 bottles
- Vermouth rosso - 2 bottles
- Angostura bitters - 2 bottles
- Tonic - 12 bottles
- Ginger beer - 12 bottles
- Soda water - 12 bottles
- Cola - 8 bottles
- Cola Zero - 6 bottles
- Grapefruit soda - 6 bottles
- Apple juice - 6 liters
- Pineapple juice - 6 liters
- Cranberry juice - 6 liters
- Lime juice - 5 liters
- Lemon juice - 4 liters
- Orange juice - 6 liters
- Passion fruit purée - 3 liters
- Sugar syrup - 3 liters
- Agave syrup - 2 liter
- Grenadine - 2 bottles
- Coconut cream - 3 liters
- Fresh mint - 12 bunches
- Limes - 60 pieces
- Lemons - 40 pieces
- Oranges - 24 pieces
- Grapefruits - 12 pieces
- Pineapple - 4 pieces
- Cucumbers - 8 pieces
- Cherries - 4 jars
- Olives - 4 jars
- Salt - 2 packs
- Tajín - 2 jars
- Granulated sugar - 3 kilos
- Brown sugar - 2 kilo
- Cinnamon - 2 jars
- Coffee - 2 packs
- Tea - 2 boxes
- Milk - 4 liters
- Oat milk - 3 liters
- Spa Blauw - 12 bottles
- Ice cubes - 60 kilos
- Cocktail sticks - 2 boxes
- Paprika chips - 6 bags
- Plain chips - 6 bags
- Salted nuts - 3 kilos
- Olive mix - 3 kilos
- Tortilla chips - 6 bags
- Salsa dip - 4 jars
- Hummus - 2 kilos
- Vegetable sticks - 4 kilos
- Mini wraps - 60 pieces
- Cheese cubes - 2 kilos
- Grapes - 3 kilos
- Napkins - 300 pieces
- Paper towels - 6 rolls
- Trash bags - 50 pieces
- Dish soap - 2 bottles
- All-purpose cleaner - 2 bottles
- Glass cleaner - 1 bottle
- Sponges - 12 pieces
- Microfiber cloths - 12 pieces
- Toilet paper - 24 rolls
- Hand soap - 4 bottles

Tips

Plan one tasting portion of each recipe per participant, then buy an extra 10% of ingredients for spills, measuring errors and late additions. This is especially useful for citrus juice, syrups and mixers.
Allow two to three drinks per person for the first hour, depending on the workshop format. Buy ice for shaking, chilling and serving; a practical starting point is 1 to 1.5 kg per participant.
Buy fresh citrus, herbs and other garnishes no more than 24 to 48 hours before the workshop. Prepare syrups in advance, but keep cut fruit and herbs chilled until setup.
Match glassware to the recipes before shopping: prepare champagne glasses, tumblers or highballs according to the number of participants, plus at least 10% spare glasses for breakage and replacements.
Set aside water glasses, napkins, bar towels and waste bins as part of the shopping and setup plan. Participants use more water and produce more citrus peels and ice waste than expected.

Frequently asked questions

How much alcohol do I need for a cocktail workshop?: Calculate the measured spirit for every recipe and participant, then add about 10% extra. For a workshop lasting around two hours, planning two to three tasting drinks per person usually gives a workable starting point.
How much ice should I buy for a cocktail class?: Allow approximately 1 to 1.5 kg of ice per participant for shaking, chilling and serving. Buy it shortly before the workshop or store it in coolers so it remains solid during setup.
When should I buy fruit and cocktail garnishes?: Buy citrus, herbs and other fresh garnishes 24 to 48 hours before the workshop. Slice or portion them on the day itself, ideally a few hours before participants arrive.
How many cocktail shakers and tools do I need?: Provide one shaker and one basic tool set for each working group rather than each participant. For example, 20 participants in groups of four need about five shakers, strainers, bar spoons and muddlers, plus one spare set.

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