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Your cocktail costing & bar book workspace

Build your recipe ingredient by ingredient, then include the small costs that add up. All costs are in USD. Seven ingredient spaces are ready; add more as needed. Blank rows are ignored.

Your cocktail collection

Saved drinks stay in this browser on this device. They are not sent to us or synced across devices. Browser data clearing or private browsing can remove them, so download your collection as a backup.

One ZIP contains an Excel costing workbook (.xlsx), a Word service bar book (.docx), and a recipe backup (.json). Import the Office files into Google Sheets and Google Docs if you prefer. No Google account connection is needed here.

New cocktail recipe

Service specification

Other costs per cocktail

Optional extras default to zero. If bitters or garnish are already entered as recipe ingredients, leave their extra cost at zero to avoid counting them twice. Allocate glassware cost per service; do not enter the full purchase price of a reusable glass unless that is your intended allocation.

The $12 selling price and 20% target are examples, not recommendations. Enter your own figures. Changing a unit reinterprets the number; it does not convert the entry.

Save each finished cocktail to the collection, then export the entire bar program above. The optional CSV contains only the current recipe. The current form autosaves locally as a draft; exports use saved collection recipes. No recipes or costs are sent to us. Keep the JSON backup to restore your collection after browser data is cleared.

Your cocktail, by the numbers

Recipe ingredients subtotal
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Extras subtotal
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Total cost per cocktail
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Actual cost percentage
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Contribution per cocktail
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Selling price at your target
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Contribution is selling price minus the ingredient and extra costs entered here, before labor, overhead, taxes, fees and other unentered costs. It is not net profit. Estimates assume no waste or overpouring. Calculations retain full precision; only displayed results are rounded. 1 US fl oz = 29.5735295625 ml. For nonliquids, choose “Per item / portion” and enter matching item counts; mass and volume are never mixed.

Ready to turn these numbers into a stronger bar program? Discuss your restaurant project with Buffone Hospitality Consulting.