Enter your cocktail name, then add each ingredient with its type, measure, bottle size and bottle cost. Set your target GP% and VAT rate to get your recommended selling price, with a full cost breakdown by ingredient type.
| Ingredient | Type | Measure | Unit | Pack Size | Pack Cost | Line Cost |
|---|
For garnishes priced per unit (e.g. a lime wedge), set Pack Size to 1 and Pack Cost to the cost per piece.
Cocktail benchmark: 70–75% GP.
Licensed premises: typically 20%
Line Cost = Measure ÷ Pack Size × Pack Cost. For garnishes priced per unit, set Pack Size to 1 and Pack Cost to the cost of one piece.
The sum of all ingredient line costs divided by the number of serves (usually 1 for a cocktail).
Cocktails typically carry a higher GP target than simple spirits or pints — 70–75% is common — because of the preparation time, skill and equipment involved. Some premium venues target 75–80%.
Selling Price ex VAT = Cost per Serve ÷ (1 − Target GP%). This gives you the minimum price to charge to hit your target margin. Round up to the nearest practical price point for your venue.
Breaking the cost down by type helps you identify where the cost is concentrated. If spirits dominate, there may be little room to reduce cost without changing the recipe. If mixers or garnish are a high proportion, there may be scope to renegotiate supplier pricing or adjust the specification.
This calculator provides estimates based on the figures you enter. Always review your actual supplier invoices and confirm VAT obligations with your accountant. JWBIZ Ltd accepts no liability for decisions made on the basis of this tool.