What to Buy for a Cocktail Workshop

A cocktail workshop needs more than spirits and mixers. You will need enough ice, suitable glassware, bar tools, fresh fruit, garnishes and water for everyone to work comfortably. Start with the number of participants and the recipes you will teach, then calculate ingredients per drink and add a small buffer. Check equipment and non-perishable stock several days ahead; buy fruit, herbs and ice close to the workshop so they are fresh and cold.

Organize this event for free with Lizzt

What to bring

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

Furniture

Cocktail tablesqty 6
Work tablesqty 6
Chairsqty 24
Bar stoolsqty 6
Tableclothqty 8

Tableware

Cocktail glassesqty 30
Tumbler glassesqty 30
Wine glassesqty 30
Water glassesqty 30
Champagne glassesqty 24
Platesqty 30
Cutlery setsqty 30
Cocktail strawsqty 100
Cocktail picksqty 100

Equipment

Cocktail shakersqty 12
Bar towelsqty 12
Bar spoonsqty 12
Sieveqty 12
Muddlerqty 12
Ice spoonsqty 6
Blendersqty 3
Coolersqty 4
Ice cube traysqty 6
Bluetooth speaker

Kitchen

Cutting boardsqty 6
Chef's knifeqty 6
Measuring cupsqty 6
Mixing bowlsqty 6
Serving plattersqty 8
Pliersqty 6
Thermos flasksqty 2
Kettle

Decorations

Name badgesqty 24
Cocktail menusqty 8
Table décorqty 8

Lighting

String lightsqty 4

Cleaning

Waste binsqty 4
Washing-up basinsqty 3
Spongesqty 12
Microfiber clothsqty 12

Catering

Groceries
- Gin - 4 bottles
- Vodka - 3 bottles
- White rum - 3 bottles
- Dark rum - 2 bottles
- Tequila - 2 bottles
- Bourbon - 2 bottles
- Triple sec - 2 bottles
- Vermouth rosso - 1 bottle
- Bitter liqueur - 1 bottle
- Coconut liqueur - 1 bottle
- Grenadine - 2 bottles
- Sugar syrup - 2 bottles
- Tonic - 24 cans
- Ginger beer - 18 cans
- Cola - 12 cans
- Coke Zero - 12 cans
- Soda - 12 bottles
- Bitter Lemon - 12 cans
- Grapefruit juice - 4 liters
- Pineapple juice - 4 liters
- Orange juice - 4 liters
- Cranberry juice - 3 liters
- Tomato juice - 2 liter
- Lemons - 24 pieces
- Limes - 36 pieces
- Oranges - 12 pieces
- Grapefruits - 8 pieces
- Pineapples - 2 pieces
- Cucumbers - 6 pieces
- Mint - 12 bunches
- Basil - 6 bunches
- Rosemary - 6 bunches
- Ginger - 500 grams
- Cherries - 2 jars
- Olives - 3 jars
- Salt - 1 pack
- Granulated sugar - 2 kilos
- Cane sugar - 1 kilo
- Cinnamon - 1 jar
- Nutmeg - 1 jar
- Chili powder - 1 jar
- Angostura bitters - 2 bottles
- Coffee - 2 packs
- Tea - 1 box
- Milk - 4 liters
- Oat milk - 2 liter
- Sparkling water - 12 bottles
- Still water - 12 bottles
- Paprika chips - 4 bags
- Plain chips - 4 bags
- Mixed nuts - 2 kilos
- Mixed olives - 2 kilos
- Tortilla chips - 4 bags
- Salsa sauce - 3 jars
- Hummus - 4 tubs
- Cucumber - 6 pieces
- Carrots - 2 kilo
- Bell peppers - 12 pieces
- Wraps - 30 pieces
- Cream cheese - 1 kilo
- Smoked salmon - 1 kilo
- Chicken breast fillet - 1,5 kilo
- Cheese - 1.5 kilos
- Grapes - 2 kilos
- Strawberries - 2 kilos
- Blueberries - 1 kilo
- Paper towels - 6 rolls
- Toilet paper - 12 rolls
- Dish soap - 2 bottles
- All-purpose cleaner - 2 bottles
- Glass cleaner - 1 bottle
- Trash bags - 2 rolls
- Kitchen gloves - 2 boxes
- Aluminum foil - 1 roll
- Cling film - 1 roll

Tips

Plan ingredients by recipe and participant count. For each cocktail, allow one full practice drink per person, then add about 10% extra for spills, measuring errors and late additions.
Buy ice in two categories: cubes for shaking and serving, plus extra ice for keeping drinks cold. As a starting point, allow 1 to 1.5 kilograms of ice per participant for a hands-on session.
Match glassware to the recipes before shopping. Count one serving glass per participant per tasting round, plus at least 10% extra, and provide a separate water glass for every guest.
Fresh ingredients are easy to underestimate. Buy fruit, herbs and garnishes no more than 24 hours before the workshop, and prepare syrups or infusions far enough ahead for them to cool completely.
Do not leave bar tools until the last day. For a hands-on format, aim for one shaker, bar spoon, strainer and muddler per workstation, then check that cutting boards, knives, measuring cups and towels are available.

Frequently asked questions

How much alcohol do I need for a cocktail workshop?: Calculate the recipes first: one practice drink per participant for each cocktail. A 700 ml bottle gives roughly 14 servings when a recipe uses 50 ml of spirit, so add about 10% for spills and measuring mistakes.
How much ice should I buy for a cocktail class?: Allow 1 to 1.5 kilograms of ice per participant for a practical workshop with shaken and served drinks. Buy it or freeze it no earlier than 24 hours before the session, and keep it in coolers until needed.
What glassware is needed for a cocktail workshop?: Use the glass type specified by each recipe, such as cocktail, tumbler, wine or champagne glasses. Count one tasting glass per participant per round and add at least 10% extra for breakage or replacements.
When should I buy fruit and cocktail garnishes?: Buy fresh fruit, herbs and other perishable garnishes within 24 hours of the workshop. Wash and cut them on the day itself, while syrups and infusions can be prepared one to two days earlier if refrigerated.

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.