What you need for a cocktail workshop

A cocktail workshop needs more than spirits and mixers. Each participant should have access to a workstation, a shaker, measuring tools, glassware and enough ice to practise every recipe. Plan the shopping around your guest count and the number of cocktails each person will make. Fresh citrus, herbs and chilled drinks are easy to forget, so buy them shortly before the workshop and check all supplies before the venue opens.

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What to bring

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

Furniture

Cocktail tablesqty 6
Work tablesqty 4
Chairsqty 28
Buffet tableqty 2
Bar stoolsqty 6

Tableware

Highball glassesqty 30
Rocks glassesqty 30
Champagne coupesqty 30
Wine glassesqty 30
Water glassesqty 30
Platesqty 36
Cutlery setsqty 36
Cocktail napkinsqty 150

Equipment

Cocktail shakersqty 12
Measuring cupsqty 12
Bar spoonsqty 12
Strainersqty 12
Citrus squeezersqty 6
Cutting boardsqty 8
Chef's knivesqty 8
Blendersqty 4
Kettlesqty 2
Coffee machinesqty 2
Bluetooth speaker

Kitchen

Coolersqty 4
Ice spoonsqty 6
Serving Cupsqty 12
Mixing bowlsqty 8
Serving traysqty 6
Waste binsqty 4

Decorations

Table runnersqty 8
Menu standsqty 6
Vasesqty 8
Chalkboardsqty 4

Lighting

String lightsqty 4
Table lampsqty 6

Cleaning

Washing-up bowlsqty 3
Microfiber clothsqty 12
Floor squeegeesqty 2
Hand soap dispensersqty 3

Catering

Groceries
- Gin - 4 bottles
- Vodka - 4 bottles
- White rum - 4 bottles
- Tequila blanco - 3 bottles
- Triple sec - 2 bottles
- Bourbon - 2 bottles
- Sweet vermouth - 2 bottles
- Coffee liqueur - 2 bottles
- Angostura bitters - 2 bottles
- Prosecco - 6 bottles
- Tonic - 12 liters
- Soda - 8 liters
- Ginger beer - 8 liters
- Cola - 6 liters
- Apple juice - 6 liters
- Pineapple juice - 6 liters
- Cranberry juice - 4 liter
- Tomato juice - 3 liters
- Lemon juice - 3 liters
- Lime juice - 4 liters
- Sugar syrup - 3 liters
- Grenadine - 2 bottles
- Coconut cream - 12 cans
- Espresso - 2 kilogram
- Coffee beans - 1 kilogram
- Tea - 2 boxes
- Sparkling water - 12 liter
- Still water - 12 liters
- Non-alcoholic gin - 2 bottles
- Alcohol-free sparkling wine - 3 bottles
- Limes - 60 pieces
- Lemons - 40 pieces
- Oranges - 24 pieces
- Grapefruits - 12 pieces
- Cucumbers - 8 pieces
- Fresh mint - 12 bunches
- Fresh basil - 8 bunches
- Rosemary - 6 bunches
- Thyme - 4 bunches
- Ginger - 1 kilogram
- Cherries - 3 jars
- Olives - 3 jars
- Cocktail onions - 2 jars
- Ice cubes - 35 kilograms
- Granulated sugar - 3 kilograms
- Powdered sugar - 1 kilogram
- Salt - 1 kilogram
- Tajín - 2 jars
- Cinnamon - 2 jars
- Nutmeg - 1 jar
- Vanilla syrup - 2 bottles
- Coconut syrup - 2 bottles
- Almond syrup - 2 bottles
- Honey - 1 jar
- Paprika chips - 4 bags
- Plain chips - 4 bags
- Mixed nuts - 3 kilograms
- Olive mix - 2 kilograms
- Tortilla chips - 4 bags
- Salsa sauce - 4 jars
- Hummus - 2 kilograms
- Cucumber - 8 pieces
- Carrots - 3 kilogram
- Bell peppers - 12 pieces
- Grapes - 3 kilograms
- Strawberries - 3 kilograms
- Baguettes - 8 pieces
- Cream cheese - 2 kilograms
- Herb butter - 1 kilogram
- Wraps - 48 pieces
- Chicken breast - 3 kilograms
- Falafel - 2 kilograms
- Lettuce - 8 heads
- Tomatoes - 3 kilograms
- Feta - 1 kilogram
- Mayonnaise - 2 jars
- Garlic sauce - 2 jars
- Ketchup - 2 bottles
- Coffee milk - 4 liters
- Oat milk - 4 liters
- Tea bags - 2 boxes
- Cookies - 4 packs
- Lemon cake - 3 pieces
- Dish soap - 3 bottles
- All-purpose cleaner - 3 bottles
- Glass cleaner - 2 bottles
- Paper towels - 8 rolls
- Toilet paper - 24 rolls
- Trash bags - 40 pieces
- Sponges - 12 pieces
- Nitrile gloves - 2 boxes
- Cling film - 3 rolls
- Aluminum foil - 2 rolls
- Baking paper - 2 rolls
- Cocktail picks - 500 pieces
- Wooden stirrers - 300 pieces
- Straws - 200 pieces
- Labels - 100 pieces
- Waterproof markers - 12 pieces

Tips

Allow one shaker and one complete set of measuring tools for every two to three participants. Add extra strainers and bar spoons if several groups will work at the same time.
Plan for at least 1 to 1.5 kilograms of ice per participant for a hands-on session, including shaking, chilling and serving. Keep part of it in coolers so it stays clean and usable.
Provide at least two glasses per participant if people will compare or drink more than one cocktail. Match highball glasses, rocks glasses or champagne coupes to the recipes you selected.
Buy fresh citrus, herbs and other garnishes no more than 24 hours before the workshop. Prepare cutting boards, chef’s knives and citrus squeezers before guests arrive, rather than during registration.
Add water glasses, cocktail napkins and waste bins to the order. One water glass per person and one waste bin per workstation reduce interruptions while the trainer is demonstrating.

Frequently asked questions

What equipment do I need for a cocktail workshop?: For a practical workshop, provide one workstation for every two to three participants. Each workstation should have a cocktail shaker, measuring cup, bar spoon, strainer, citrus squeezer, cutting board and knife.
How many glasses do I need for a cocktail workshop?: Plan on two cocktail glasses per participant for a session with tastings or multiple recipes, plus one water glass per person. Buy or arrange extra glassware for breakage and for drinks waiting to be served.
How much ice should I buy for a cocktail class?: Allow 1 to 1.5 kilograms of ice per participant for a hands-on workshop. Keep at least one-third in reserve in coolers and replenish workstations during the session.
When should I buy fruit and herbs for a cocktail workshop?: Buy fresh fruit, citrus and herbs within 24 hours of the workshop. Check quantities and condition on the event day, then prepare garnishes shortly before participants arrive.

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