How to calculate cocktail pour cost.
By Better Bartender · Published
Cocktail pour cost is the ingredient cost of a serve divided by its selling revenue, multiplied by 100. Use a consistent tax basis and include every ingredient, not just the main spirit.
The three calculations
Ingredient cost per serve = purchase cost ÷ usable quantity × recipe quantity.
Pour cost % = total ingredient cost per serve ÷ selling revenue per serve × 100.
Ingredient contribution per serve = selling revenue per serve − ingredient cost per serve.
Keep units consistent. A 700 ml bottle and a 50 ml measure must both use millilitres. For juice, syrups or batches, use the usable yield after preparation rather than the purchased weight or the intended batch size.
A worked cocktail example
These are invented figures on a consistent tax-exclusive basis. They are not a recommended recipe, menu price or industry target.
- Spirit: £21 per 700 ml bottle; 50 ml costs £1.50.
- Liqueur: £14 per 700 ml bottle; 20 ml costs £0.40.
- Juice, syrup and garnish: combined measured cost £0.60.
- Total ingredient cost: £2.50 per serve.
- Selling revenue per serve: £10.00 on the same tax basis.
The pour cost is £2.50 ÷ £10.00 × 100 = 25%. The ingredient contribution is £10.00 − £2.50 = £7.50. At 80 identical full-price serves, that is £600 before labour, rent, utilities, fees and other costs.
Keep tax, discounts and units consistent
Do not divide a tax-exclusive ingredient cost by a tax-inclusive menu price and compare the result with a tax-exclusive margin. Use the basis appropriate to your accounts consistently; your accountant can confirm the treatment for your business. For historical performance, use actual realised revenue after relevant discounts and refunds rather than assuming every drink sold at the menu price.
Allow for usable yield and waste
A recipe calculation describes the theoretical serve. Spillage, overpouring, preparation losses and complimentary drinks can make actual ingredient usage higher. Record measured batch yields and use stock counts to investigate the gap. Avoid adding the same loss twice: a cost already based on usable yield includes that preparation loss.
Refresh the calculation when a supplier price, measure, recipe or yield changes. Record the cost date. An old recipe cost can make a busy drink look more profitable than it is.
What is a good pour cost?
There is no single target that fits every venue or drink. Service time, menu role, selling price and operating costs all matter. A lower percentage does not automatically produce more cash contribution. A £3-cost drink earning £15 contributes £12 before other costs; a £1-cost drink earning £8 contributes £7, despite its lower pour-cost percentage.
Use the result to make a menu decision
Compare cost and contribution with the number of serves sold. Check availability before cutting a slow seller and service complexity before promoting a labour-intensive drink. Our drinks menu engineering guide shows how to put those factors together.
Published by Better Bartender. All calculations are illustrative; this is an operating method, not an accounting assessment. Browse the guides or request early access to the venue pilot.