What you need for a mocktail workshop

A mocktail workshop needs more than fruit and a few recipes. You will need enough glasses, measuring tools, shakers, ice, chilled drinks and workspace equipment for everyone to mix safely and comfortably. Buy fresh fruit and herbs close to the workshop, while non-perishable ingredients can be sorted earlier. Use your confirmed participant list to calculate quantities, then allow extra for demonstrations, spills and welcome drinks.

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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
- Sparkling water - 12 bottles
- Tonic - 6 bottles
- Ginger beer - 6 bottles
- Ginger ale - 4 bottles
- Apple juice - 4 liter
- Cranberry juice - 4 liter
- Pineapple juice - 3 liters
- Grapefruit juice - 2 liters
- Elderflower syrup - 2 bottles
- Ginger syrup - 1 bottle
- Grenadine - 1 bottle
- Agave syrup - 1 bottle
- Limes - 30 pieces
- Lemons - 20 pieces
- Oranges - 15 pieces
- Grapefruits - 8 pieces
- Cucumbers - 8 pieces
- Apples - 12 pieces
- Pineapples - 3 pieces
- Passion fruit - 20 pieces
- Fresh mint - 10 bunches
- Fresh basil - 6 bunches
- Fresh rosemary - 4 bunches
- Blueberries - 1,5 kilogram
- Raspberries - 1,5 kilogram
- Strawberries - 2 kilograms
- Ginger - 500 grams
- Coconut water - 3 liter
- Coconut milk - 2 liters
- Sugar - 2 kilograms
- Salt - 500 grams
- Table sugar - 1 kilogram
- Cinnamon - 1 jar
- Chili flakes - 1 jar
- Vanilla extract - 1 bottle
- Dried hibiscus - 250 grams
- Edible flowers - 4 containers
- Desiccated coconut - 500 grams
- Paprika chips - 4 bags
- Plain chips - 4 bags
- Salted pretzels - 3 bags
- Rice crackers - 4 packs
- Hummus - 6 tubs
- Olives - 4 jars
- Spa Blauw - 6 bottles
- Coffee - 2 packs
- Tea - 2 boxes
- Milk - 4 liters
- Oat milk - 3 liters
- Lemonade - 4 bottles
- Ice cubes - 15 kilograms
- Cocktail sticks - 2 boxes
- Paper napkins - 4 packs
- Paper towels - 6 rolls
- Dish soap - 2 bottles
- All-purpose cleaner - 2 bottles
- Trash bags - 2 rolls
- Toilet paper - 2 packs

Tips

Plan for at least one highball or tumbler glass per participant, plus 10% extra for breakage, rinsing and demonstrations. Provide separate water glasses so workshop drinks do not use up your tasting glassware.
Buy enough ice for mixing, chilling and serving: allow roughly 1–1.5 kg per 10 participants for a short workshop, and more if drinks are served throughout the session. Keep it in coolers and use an ice scoop rather than glasses or hands.
Prepare one complete workstation for every four to six participants. Each station should have a cutting board, chef’s knife, citrus squeezer, measuring cups, measuring spoons, bar spoon and cocktail shaker.
Purchase fresh fruit and herbs no more than 24–48 hours before the workshop. Wash them before guests arrive, but keep cut garnishes chilled and prepare only what can be used during the session.
Check dietary requirements before shopping and label ingredients clearly. Keep a separate area for allergens, and include waste bins near the workstations so peels, herbs and used garnishes do not build up on the tables.

Frequently asked questions

How much should I buy for a mocktail workshop?: Calculate ingredients for two tasting drinks per participant, then add about 10% for demonstrations, spills and second attempts. For 20 participants, shop for approximately 44 tasting portions.
How many cocktail shakers do I need for a mocktail workshop?: One shaker per workstation is usually enough, so allow one for every four to six participants. For 20 participants, prepare four to five shakers so groups are not waiting between recipes.
How much ice do I need for a mocktail workshop?: Allow around 1–1.5 kg of ice per 10 participants for a short workshop with chilled drinks. For 20 participants, that means 2–3 kg, plus extra if you are serving welcome drinks or keeping glasses cold.
When should I buy fruit and herbs for a mocktail workshop?: Buy fresh fruit and herbs 24–48 hours before the workshop so they stay presentable. Wash them on the day, and prepare garnishes shortly before participants arrive, ideally within 1–2 hours.

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