How to organise a mocktail workshop

A good mocktail workshop depends on preparation more than presentation. Start by setting the participant limit, collecting dietary requirements and choosing a menu that fits the time and equipment available. Then prepare recipe cards, ingredients and one complete workstation per group before anyone arrives. The most common problems are missing chilled ingredients, too few measuring tools and recipes that take longer than expected.

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The plan, step by step

Every task with its own sub-checklist, in the order you'll actually need them.

Preparations

1
Send invitations
2
Process registrations
3
Collect dietary requirements
4
Confirm participant list
5
Put together the workshop menu
2 people
6
Create recipe cards
7
Confirm reservation
8
Check materials
2 people
9
Check the shopping list
10
Do the shopping
2 people
11
Sort non-perishable ingredients
12
Check refrigerated products
13
Wash fruit and herbs
2 people
14
Prepare garnishes
2 people
15
Prepare workstations
3 people
16
Set up tables and chairs
3 people
17
Hang up decorations
2 people
18
Chill drinks
2 people
19
Lay out recipe cards
20
Conduct a safety check
21
Set up the reception table

Event

22
Receive participants
2 people
23
Serve welcome drinks
2 people
24
Provide workshop instructions
25
Demonstrate the ingredients
26
Support the first mocktail
3 people
27
Guide the second mocktail
3 people
28
Guide the third mocktail
3 people
29
Serve mocktails
2 people
30
Refill drinks
2 people
31
Refill snacks
32
Keep workstations clean
2 people
33
Guide the tasting session
2 people
34
Announce the closing

Aftercare

35
Store leftovers in the fridge
2 people
36
Collect tableware
3 people
37
Sort waste
2 people
38
Wash dishes
2 people
39
Clean work surfaces
2 people
40
Clear tables and chairs
3 people
41
Clean the room
2 people
42
Dry and store materials
2 people
43
Return rental items
2 people

What to bring

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

Furniture

Work tablesqty 6
Participant chairsqty 24
Buffet tableqty 2
Waste binsqty 4

Tableware

Highball glassesqty 30
Tumbler glassesqty 30
Water glassesqty 30
Coffee cupsqty 24
Platesqty 24
Teaspoonsqty 30
Strawsqty 30
Reusable stirrersqty 30

Kitchen

Cocktail shakersqty 12
Measuring cupsqty 12
Bar spoonsqty 12
Citrus squeezersqty 6
Cutting boardsqty 6
Chef's knivesqty 6
Vegetable peelersqty 6
Mixing bowlsqty 6
Measuring spoonsqty 12
Pitchersqty 6
Ice scoopsqty 6

Equipment

Coolersqty 4
Immersion blendersqty 3
Kettlesqty 2
Refrigerators

Decorations

Tableclothsqty 8
Menu boardsqty 6
Vasesqty 6
Name card holdersqty 24

Lighting

LED string lightsqty 4

Cleaning

Dishpanqty 2
Dish brushesqty 4
Microfiber clothsqty 12
Floor squeegee
Broom and dustpan

Catering

Groceries

Tips

Choose three to four mocktails for a typical two-hour workshop, and test every recipe once before publishing the menu. Record the exact measurements, preparation order and serving glass for each drink.
Close registrations at least 3 days before the workshop so you can confirm the participant list, adjust quantities and follow up on dietary requirements. Keep a small buffer of around 10% for fruit, herbs and ice.
Prepare one workstation for every four to six participants. Each station should have access to a shaker, measuring tools, a citrus squeezer, a cutting board, a knife and a mixing bowl.
Wash fruit and herbs and prepare garnishes on the day of the workshop; chill refrigerated products for at least 4 hours beforehand. Leave shelf-stable ingredients sorted and labelled so demonstrations do not stop while you search for supplies.
Set up the room at least 60 minutes before arrival, then run a safety check. Place recipe cards at the workstations, provide water and waste bins, and keep kettles, knives and electrical equipment away from crowded edges.

Frequently asked questions

How many mocktails should you make in a workshop?: Plan three to four recipes for a two-hour session. Allow about 25 to 30 minutes per drink, including the demonstration, preparation and tasting; more recipes usually make the workshop feel rushed.
How far in advance should I plan a mocktail workshop?: Start planning 2 to 3 weeks ahead if participants need to register. Finalise the menu and dietary information at least 3 days before the event, then shop for fresh ingredients 1 to 2 days before it.
How many ingredients do I need per person for a mocktail workshop?: For each tasting drink, allow roughly 150 to 250 ml of liquid per participant, plus 10% extra for spills and second pours. Buy fresh fruit and herbs for the confirmed participant count, with an additional 10% buffer.
How do I set up a mocktail workshop table?: Use one work table for every four to six participants and place the recipe card, glassware, measuring tools and mixing equipment within reach. Keep at least one clear area for cutting and leave a separate reception or buffet table for welcome drinks.

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