Cocktail workshop shopping list

Plan your shopping around the number of participants and the cocktails on your menu. You will need more than spirits: each workstation also needs measuring tools, shakers, strainers, citrus equipment, ice and suitable glasses. Buy fresh fruit and garnishes as close to the workshop as possible, and chill drinks before guests arrive. Water glasses, name badges, printed menus and washing-up supplies are easy to overlook but affect the whole session.

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What to bring

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

Furniture

Cocktail tablesqty 6
Work tablesqty 6
Chairsqty 36
Barta fel
Table skirtsqty 6

Tableware

Tumbler glassesqty 40
Martini glassesqty 40
Tall beer glassesqty 40
Wine glassesqty 40
Water glassesqty 40
Signsqty 40
Cutlery setsqty 40

Kitchen

Cocktail shakersqty 12
Measuring cupsqty 12
Bar spoonsqty 12
Strainersqty 12
Citrus squeezersqty 6
Cutting boardsqty 6
Chef's knivesqty 6
Ice tongsqty 6
Garnish cupsqty 24

Equipment

Coolersqty 4
Immersion blendersqty 2
Kettlesqty 2
Cash drawer

Decorations

Name badgesqty 40
Menusqty 10
Table décorqty 6

Lighting

Mood lightingqty 4

Cleaning

Washing-up bowlsqty 3
Reusable dish towelsqty 12

Catering

Groceries
- Gin - 6 bottles
- Vodka - 4 bottles
- White rum - 3 bottles
- Tequila - 3 bottles
- Bourbon - 2 bottles
- Triple sec - 2 bottles
- Dry vermouth - 2 bottles
- Angostura bitters - 2 bottles
- Tonic - 24 cans
- Ginger beer - 18 cans
- Soda - 12 bottles
- Cola - 12 bottles
- Cola Zero - 12 bottles
- Pineapple juice - 6 liters
- Cranberry juice - 6 liters
- Orange juice - 6 liters
- Grapefruit juice - 4 liters
- Tomato juice - 3 liters
- Lime juice - 4 liters
- Lemon juice - 4 liters
- Sugar syrup - 4 bottles
- Grenadine - 2 bottles
- Coconut cream - 6 cans
- Ginger ale - 12 cans
- Sparkling water - 12 bottles
- Still water - 24 bottles
- Non-alcoholic gin - 2 bottles
- Alcohol-free sparkling wine - 4 bottles
- Lemons - 40 pieces
- Limes - 60 pieces
- Oranges - 20 pieces
- Grapefruits - 10 pieces
- Cucumbers - 8 pieces
- Fresh mint - 12 bunches
- Fresh basil - 6 bunches
- Ginger - 1 kilogram
- Cherries - 3 jars
- Olives - 4 jars
- Cocktail onions - 3 jars
- Salt - 2 packs
- Sugar - 3 kilograms
- Cane sugar - 2 kilograms
- Agave syrup - 2 bottles
- Cinnamon - 2 jars
- Nutmeg - 1 jar
- Ice cubes - 60 kilogram
- Paprika chips - 6 bags
- Plain chips - 6 bags
- Mixed nuts - 4 kilograms
- Mixed olives - 3 kilogram
- Tortilla chips - 6 bags
- Salsa - 4 jars
- Hummus - 2 kilograms
- Vegetable sticks - 4 kilograms
- Cheese cubes - 3 kilograms
- Grapes - 3 kilograms
- Coffee - 2 packs
- Tea - 2 boxes
- Milk - 4 liters
- Oat milk - 3 liters
- Lemon dish soap - 2 bottles
- All-purpose cleaner - 2 bottles
- Paper towels - 6 rolls
- Napkins - 200 pieces
- Trash bags - 3 rolls
- Toilet paper - 24 rolls

Tips

Allow at least one shaker, jigger or measuring cup, bar spoon and strainer for every two to four participants, depending on how many workstations you run. This keeps people mixing instead of waiting for equipment.
Plan 1.5 to 2 litres of drinking water per 10 participants, plus enough ice for chilling and shaking. Keep extra ice in coolers rather than relying only on the ice already in the drinks.
Buy citrus fruit and other fresh garnishes one day before the workshop, then check them again on the morning of the event. Have cutting boards, chef’s knives, citrus squeezers and garnish cups ready at each preparation area.
Match your glass order to the menu and participant count, with at least one spare glass for every 10 guests. Tumbler, martini, tall beer, wine and water glasses serve different purposes, so do not assume one glass type will work for every recipe.
Set aside cleaning supplies before shopping is finished: washing-up bowls, cloths and a place for used tools are needed from the first round. Prepare printed recipes, menus and name badges at least one day ahead so they are not competing with last-minute setup.

Frequently asked questions

What do I need for a cocktail workshop?: You need the ingredients from your cocktail menu, ice, suitable glasses, shakers, measuring cups, bar spoons, strainers, citrus squeezers, cutting boards and knives. Also plan for water, garnishes, printed recipes, name badges and washing-up equipment.
How much ice do I need for a cocktail workshop?: Start with around 1 to 1.5 kilograms of ice per 10 participants for a short workshop, then add more for drinks served over ice and warm venues. Keep a reserve in coolers and buy it no later than the day before if local availability is limited.
How many cocktail glasses should I buy or rent?: Count the glasses required by the recipes, then add at least 10% spare capacity. For 20 participants, that means planning for at least 22 of each glass type that is used simultaneously, plus enough water glasses for everyone.
When should I buy fresh cocktail ingredients?: Buy fresh fruit, herbs and garnishes one day before the workshop and inspect them again on the morning itself. Prepare garnishes shortly before guests arrive so they stay fresh, while syrups and mixers can usually be prepared earlier.

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