What to buy for a cocktail workshop

A cocktail workshop needs more than spirits and recipes. Plan each station with the right glasses, measuring tools, shakers, strainers, ice, mixers and fresh garnishes, then set aside water and allergy information for participants. Use the number of guests and workshop length to calculate quantities: for a two-hour session, allow at least 1.5 litres of water per person and enough ice to keep drinks cold throughout. Buy fresh fruit no earlier than one day before the workshop.

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What to bring

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

Furniture

Cocktail tablesqty 6
Dining tablesqty 4
Chairsqty 32
Buffet tablesqty 2

Tableware

Highball glassesqty 36
Coupe glassesqty 36
Tumbler glassesqty 36
Water glassesqty 36
Wine glassesqty 36
Platesqty 40
Cutlery setsqty 40
Coffee cupsqty 36

Equipment

Cocktail shakersqty 12
Jiggersqty 12
Bar spoonsqty 12
Cocktail strainersqty 12
Muddlerqty 12
Citrus squeezersqty 6
Cutting boardsqty 6
Chef's knivesqty 6
Ice Cube Machinesqty 2
Coolersqty 4
Kettlesqty 2
Coffee machinesqty 2

Kitchen

Measuring jugsqty 6
Mixing bowlsqty 6
Pouring bottlesqty 18
Serving plattersqty 8
Serving tongsqty 6
Bottle openersqty 4
Waste binsqty 4

Decorations

Tableclothsqty 8
Menusqty 6
Name badgesqty 32
Small vasesqty 6

Lighting

Atmosphere lightsqty 6

Cleaning

Washing-up tubsqty 3
Cleaning bucketsqty 2
Floor squeegeesqty 2

Catering

Groceries
- Gin - 6 bottles
- White rum - 4 bottles
- Dark rum - 2 bottles
- Vodka - 4 bottles
- Tequila - 3 bottles
- Bourbon - 2 bottles
- Triple sec - 3 bottles
- Vermouth rosso - 2 bottles
- Cranberry juice - 6 liters
- Pineapple juice - 6 liters
- Orange juice - 6 liters
- Grapefruit juice - 4 liters
- Tomato juice - 3 liters
- Tonic - 12 liters
- Ginger ale - 8 liter
- Ginger beer - 8 liters
- Cola - 6 liters
- Sparkling water - 12 liter
- Still water - 12 liters
- Bitter lemon - 4 liters
- Lemons - 40 pieces
- Limes - 50 pieces
- Oranges - 25 pieces
- Grapefruits - 12 pieces
- Cucumbers - 8 pieces
- Fresh mint - 12 bunches
- Fresh basil - 6 bunches
- Rosemary - 6 bunches
- Coconut water - 4 liters
- Grenadine - 2 bottles
- Sugar syrup - 3 bottles
- Agave syrup - 2 bottles
- Coconut syrup - 2 bottles
- Angostura bitters - 2 bottles
- Table sugar - 2 kilos
- Salt - 1 kilo
- Chili flakes - 2 jars
- Cinnamon - 2 jars
- Ice cubes - 50 kilos
- Cocktail cherries - 4 jars
- Olives - 4 jars
- Salted popcorn - 2 kilos
- Plain chips - 2 kilos
- Paprika chips - 2 kilos
- Mixed nuts - 2 kilos
- Tortilla chips - 2 kilos
- Salsa - 4 jars
- Hummus - 2 kilos
- Cucumber - 4 pieces
- Carrots - 2 kilo
- Bell peppers - 12 pieces
- Baguettes - 8 pieces
- Herb butter - 1 kilo
- Cheese board selection - 3 kilos
- Grapes - 3 kilos
- Olive bread - 4 pieces
- Coffee - 2 kilos
- Tea - 2 boxes
- Milk - 6 liters
- Oat milk - 4 liters
- Sugar sticks - 200 pieces
- Lemon tea - 1 box
- Mini brownies - 40 pieces
- Napkins - 200 pieces
- Straws - 100 pieces
- Cocktail picks - 200 pieces
- Paper towels - 6 rolls
- Trash bags - 40 pieces
- Dish soap - 2 bottles
- All-purpose cleaner - 2 bottles
- Glass cleaner - 1 bottle
- Sponges - 6 pieces
- Cleaning cloths - 12 pieces
- Hand soap - 2 dispensers
- Toilet paper - 24 rolls

Tips

Set up one complete cocktail station for every 8 to 10 participants. Each station needs a shaker, jigger, bar spoon, strainer, muddler, citrus squeezer, cutting board and chef’s knife.
Allow 2 to 3 drinks per person for a two-hour workshop, then add 10% extra ingredients for spills, practice pours and second attempts. Check the recipes before buying bottles, syrups and mixers.
Plan on 1 to 1.5 kilograms of ice per person for a two-hour session. Keep part of it in coolers and reserve separate ice for chilling bottles so the serving ice stays clean.
Buy at least one glass for every planned drink per participant, plus 10% spare glasses. Match the glass types to the menu, such as highballs, coupes or tumblers, and provide one water glass per person.
Prepare garnishes and mixers shortly before guests arrive: wash and cut fruit within 2 hours, chill drinks for at least 4 hours, and label syrups, mixers and allergy information before setting out the stations.

Frequently asked questions

How much alcohol do I need for a cocktail workshop?: For a two-hour workshop, plan 2 to 3 cocktails per person. A 750 ml bottle usually makes around 15 standard 50 ml pours, so calculate the total from the recipes and add 10% extra for practice and waste.
How much ice do I need for a cocktail class?: Allow 1 to 1.5 kilograms of ice per participant for a two-hour workshop. Buy or produce it at least 24 hours ahead, and keep extra ice in coolers in case the stations run short.
How many cocktail shakers and tools do I need?: Provide one complete tool set for every 8 to 10 participants. For 20 guests, that means 2 to 3 shakers, jiggers, bar spoons, strainers and muddlers, plus spare citrus squeezers and knives.
When should I buy fruit and fresh cocktail ingredients?: Buy fresh fruit and herbs no earlier than 1 day before the workshop. Wash and cut them within 2 hours of the start, while bottles, mixers and glasses can be checked and chilled 4 hours beforehand.

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