Cocktail Recipe Book
Cocktail Recipe Book standardizes every house cocktail — ingredients with quantities and per-unit cost, method, glass, ice, garnish, and dietary flags — and automatically calculates pour cost and gross profit margin against the selling price, so you can spot underpriced drinks before they eat into your margin.
Overview
Each recipe has a Category (Classic Cocktails, Signature, Mocktails, Shots, Beer & Cider, Wine Cocktails, Hot Drinks, Seasonal), a Status (Active, Seasonal, Archived), Method (Shaken, Stirred, Built, etc.), Glass type, Ice type, and Garnish.
Ingredients are line items with Name, Qty, Unit (ml, cl, oz, dash, splash, tsp, tbsp, barspoon, leaves, wedge, slice, piece, pinch, whole, top up), Cost Per Unit, and Notes.
Pour Cost = sum of (Qty × Cost Per Unit) across all ingredients; Gross Profit Margin = (Selling Price − Pour Cost) ÷ Selling Price × 100 — both recalculate live as you edit ingredients or the selling price.
Margin is colour-coded: green at 70%+ , amber 55–69%, red under 55% — recipes under 55% margin are called out in a "Low margin" alert banner on the main list (Active recipes only).
Dietary flags (Vegan, Gluten-Free, Nut-Free, Dairy-Free, Egg-Free) can be tagged per recipe for guest-facing allergen awareness.
Two print options: a single recipe card (with full method/ingredients/cost breakdown, for bartender training) and "Print All" (a condensed recipe book of every non-Archived recipe).
Before You Start
- You must have the Billing feature enabled on your plan.
Step-by-Step Guide
1 Create a standardized recipe
- Open Bar & Beverage → Cocktail Recipe Book and click "New Recipe".
- On the Recipe Details tab, enter the Cocktail Name, Category and Status, then Method, Glass, Ice and Garnish.
- Add a customer-facing Description and set the Selling Price.
- Switch to Ingredients & Cost, add each ingredient with Qty, Unit and Cost Per Unit (use "+ Add Ingredient" for more lines) — Pour Cost and GP Margin update live.
- Switch to Notes & Dietary to add Bartender Notes and any Dietary Flags, then click "Add Recipe".
2 Review margins and fix underpriced drinks
- Check the "Low margin (<55%)" banner and the Avg GP Margin stat on the main list.
- Open a flagged recipe, adjust Selling Price or swap a costly ingredient, and confirm the GP Margin recalculates into a healthier range before saving.
3 Print a training card or full recipe book
- Open a specific recipe and click "Print Card" for a single bartender training card with full method, ingredients, garnish, and cost breakdown.
- Click "Print All" from the main list for a condensed book of every recipe not marked Archived.
4 Filter and search the recipe list
- Use the search box (matches name or category), the "Active only" toggle, and category chips to narrow the list.
Every Field & Button, Explained
| Field / Button | What it does |
|---|---|
Status | Active (on the current menu), Seasonal (rotating/limited), or Archived (retired — excluded from "Print All" and the Active-only filter). |
Method / Glass / Ice / Garnish | Fixed preset lists standardizing how bartenders should prepare and present the drink. |
Ingredients | Each line: Name, Qty, Unit, Cost Per Unit (₹), Notes (e.g. brand). Pour Cost is the sum of Qty × Cost Per Unit across all lines. |
Selling Price / Pour Cost / GP Margin | GP Margin = (Selling Price − Pour Cost) / Selling Price × 100, colour-coded green (≥70%), amber (55–69%), red (<55%). |
Dietary Flags | Vegan, Gluten-Free, Nut-Free, Dairy-Free, Egg-Free — multi-select, shown on the recipe card. |
Tips & Best Practices
- Keep Cost Per Unit up to date whenever a supplier price changes — pour cost and margin are only as accurate as the ingredient costs entered here.
- Use "Print Card" for new bartenders during training — it is a single standardized reference for exactly how the house makes that drink.
- Review the Low Margin alert monthly, not just when adding new recipes — supplier cost creep can quietly erode a previously healthy margin.