Cocktail Margin Calculator
Cocktail margin calculator for bars. Add multiple spirits, liqueurs and extras, then enter the selling price to see cost per serve, profit and margin.
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Add every spirit in the drink, each with its own bottle cost, bottle size and pour. The calculator works out the pour cost for each spirit separately, then adds mixers, garnish and other extras.
Formula per spirit = (Bottle cost ÷ Bottle size in ml) × Pour size in ml. Most UK bars target 75–82% margin on cocktails.
What this calculator does
Costs a cocktail properly - multiple spirits and liqueurs at their real pour cost, plus mixers, juices, syrups, garnish and ice - then shows cost per serve, cash profit and margin against your selling price.
Who it is for
- Bar managers building or repricing a cocktail list.
- Owners checking whether a signature serve is worth the labour it takes.
- Anyone costing a batch or pre-mix programme.
How to use it
- Add each spirit or liqueur with its bottle cost, bottle size and the measure poured.
- Add mixers, syrups, juice, garnish and any disposables as extra ingredients.
- Enter your selling price. If it includes VAT at 20%, divide by 1.2 first to get the net price.
- Read the total pour cost, the cash margin and the margin percentage.
The formula
- Cost per pour = (Bottle cost / Bottle size in ml) x Measure in ml
- Total cost = sum of all pour costs + extras
- Cash margin = Net selling price - Total cost
- Margin% = (Cash margin / Net selling price) x 100
Worked example
A signature serve with 50ml gin from a £22.00 70cl bottle, 25ml liqueur from an £18.00 70cl bottle, and £0.45 of citrus, syrup and garnish, selling at £12.50 including VAT.
- Gin: (£22.00 / 700) x 50 = £1.57
- Liqueur: (£18.00 / 700) x 25 = £0.64
- Extras = £0.45, so total cost = £1.57 + £0.64 + £0.45 = £2.66
- Net selling price = £12.50 / 1.2 = £10.42
- Cash margin = £10.42 - £2.66 = £7.76, margin = 74.5%
£2.66 to make, £7.76 gross profit per serve and a 74.5% margin.
How to read your result
- Cocktail margins usually look strong on paper; free pouring is what erodes them in practice.
- Compare cash margin per serve against a spirit and mixer. A cocktail that takes four minutes to build needs to earn more than a two-second pour.
- If the margin sits well below the rest of the list, the culprit is normally a single expensive modifier used in a large measure.
What to do next
- Use jiggers or measured pourers on every spec in the calculator - the costing is only as good as the pour.
- Batch the high-volume serves to cut build time and variance.
- Recost the list whenever a core spirit price moves, and check the menu against the GP calculator for the wet category target.
Common mistakes to avoid
- Costing from a 75cl assumption when the bottle is 70cl, which understates cost by about 7%.
- Ignoring ice, garnish, straws and the citrus that never makes it into the glass.
- Using the VAT-inclusive menu price, which overstates margin.
Assumptions and limitations
- Labour, glass breakage and spillage are not included.
- Assumes accurate measured pours; free pour variance of even 5ml per serve changes the numbers materially.
Dumb Bambi provides general business information, not accounting, tax or legal advice. Read our calculation methodology or tell us about a mistake.
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Frequently asked questions
Can I add more than one spirit?+
Yes - use the 'Add spirit' button for each spirit or liqueur in the cocktail. The calculator sums each pour cost for the total spirit cost.
Should I include garnish and mixer cost?+
Yes - add them under Extra ingredients so the total cost per serve covers everything in the glass.
What's a typical UK bar margin on a cocktail?+
75–82% is normal, depending on venue and price point.