Garnish and decoration might seem small, but they can significantly impact your cocktail margins. A slice of lime might only cost 15 cents, but with 100 cocktails per evening that adds up to €15 per day. In this article you'll learn step-by-step how to correctly include all garnish in your cost price.
Why include garnish in your cost price?
Many bar managers forget to factor in the small things. An olive here, a slice of lemon there. But these 'details' can significantly increase your pour cost without you realizing it.
💡 Example:
A Gin Tonic with extensive garnish:
- Gin (5cl): €1.80
- Tonic (20cl): €0.60
- Cucumber (3 slices): €0.25
- Lime (1 wedge): €0.15
- Rosemary (1 sprig): €0.20
Total: €3.00 ingredient costs
Without garnish, this cocktail would cost €2.40. The garnish adds €0.60 - that's 25% extra! At a selling price of €12.00 (excl. 21% VAT = €9.92) your pour cost becomes:
- Without garnish: €2.40 / €9.92 = 24.2%
- With garnish: €3.00 / €9.92 = 30.2%
All garnish elements listed
With cocktails you think of the base spirits, but you easily forget:
- Fruit: lemon, lime, orange, cherry, pineapple
- Vegetables: cucumber, celery, onion
- Herbs: mint, basil, rosemary, thyme
- Other: olives, salt (for rim), sugar, bitters
- Decoration: cocktail picks, umbrellas, specialty ice cubes
⚠️ Note:
Always calculate with your actual purchase price per piece, not per kilo. A lime costing €0.30 gives you about 8 wedges, so €0.04 per wedge - not €0.30!
How do you calculate garnish per cocktail?
The trick is to convert everything to 'per piece' or 'per portion'. This gives you a realistic picture of what each cocktail actually costs.
💡 Example calculation:
Fresh mint for Mojitos:
- 1 bunch of mint: €1.50
- Number of sprigs per bunch: 15
- Price per sprig: €1.50 / 15 = €0.10
- Sprigs per Mojito: 3
- Mint cost per Mojito: 3 × €0.10 = €0.30
Special considerations for garnish
Include cutting waste: From a whole lemon you might only use 60% for wedges. The rest is lost through drying or quality loss.
Shelf life: Prepared fruit only lasts 1-2 days. If you prepare too much, your costs increase through waste.
Season: Fresh herbs are more expensive in winter. Adjust your garnish or factor in higher costs.
💡 Practical example:
Bloody Mary garnish (extensive):
- Celery stalk: €0.20
- Olive: €0.15
- Pickle: €0.10
- Salt for rim: €0.05
- Tabasco (3 drops): €0.03
- Pick: €0.02
Total garnish: €0.55
Pour cost calculation with garnish
Your total pour cost is: (Alcohol + Mixers + Garnish) / Selling price excl. VAT × 100
For alcoholic drinks you calculate with 21% VAT, not 9%!
⚠️ Note:
Many bars forget the VAT conversion. A cocktail of €15.00 incl. VAT is €12.40 excl. VAT (€15.00 / 1.21). Always calculate excl. VAT for your pour cost!
Standard pour cost percentages
For cocktails with garnish, these percentages are normal:
- Simple cocktails: 18-22%
- Premium cocktails: 20-25%
- Signature cocktails (lots of garnish): 25-30%
- Mocktails: 15-25% (no alcohol, but lots of fruit/herbs)
If you go above 30%, your cocktail is probably too expensive to source or priced too low.
How do you calculate garnish in your cocktail cost price?
Make a list of all garnish elements
Write down everything that goes on/in your cocktail: fruit, herbs, olives, salt, picks. Don't forget anything, including the small things like a drop of bitters or a pinch of salt.
Calculate the costs per piece or portion
Convert your purchase prices to what you actually use. A bunch of mint for €1.50 with 15 sprigs = €0.10 per sprig. A lime for €0.30 that you cut into 8 wedges = €0.04 per wedge.
Add everything up and calculate your pour cost
Alcohol + mixers + garnish = total cost price. Divide this by your selling price excl. 21% VAT and multiply by 100 for your pour cost percentage. Aim for a maximum of 30% for cocktails with extensive garnish.
✨ Pro tip
Weigh all your garnish for a week before you use it. This gives you a realistic picture of how much you actually use per cocktail, instead of guessing.
Calculate this yourself?
In the KitchenNmbrs app you can do this in just a few clicks. 7 days free, no credit card.
Was this article helpful?
Frequently asked questions
Should ice also be counted in the cocktail cost price?
Ice usually costs 1-3 cents per cocktail and has little impact on your pour cost. You can include it for completeness, but it will barely affect your percentage.
How do I account for fresh herbs that spoil quickly?
Calculate with your actual waste. If you only use 10 of the 15 sprigs from a €1.50 bunch of mint, your costs are €1.50 / 10 = €0.15 per sprig instead of €0.10.
Are cocktail picks and umbrellas significant for the cost price?
Usually not. A cocktail pick costs 1-2 cents, a little umbrella 3-5 cents. With thousands of cocktails per month it can add up, but it minimally affects your pour cost.
Should garnish be calculated more expensive on weekends?
No, your purchase price stays the same. However, you can serve more expensive cocktails with more garnish on weekends, because guests are willing to pay more for the experience.
How often should I update my garnish cost prices?
Check your fresh product prices like fruit and herbs monthly. These fluctuate more than alcohol. Especially in winter, fresh herbs can become significantly more expensive.
📚 Sources consulted
- EU Verordening 852/2004 — Levensmiddelenhygiëne (2004) — Official source
- EU Verordening 853/2004 — Hygiënevoorschriften voor levensmiddelen van dierlijke oorsprong (2004) — Official source
- EU Verordening 1169/2011 — Voedselinformatie aan consumenten (2011) — Official source
- NVWA — Hygiënecode voor de horeca (2024) — Official source
- NVWA — Allergenen in voedsel (2024) — Official source
- Codex Alimentarius — International Food Standards (2024) — Official source
- FSA — Safer food, better business (HACCP) (2024) — Official source
- BVL — Lebensmittelhygiene (HACCP) (2024) — Official source
- Warenwetbesluit Bereiding en behandeling van levensmiddelen (2024) — Official source
- WHO — Foodborne diseases estimates (2024) — Official source
Food Standards Agency (FSA) — https://www.food.gov.uk
The HACCP standards shown in this application are for informational purposes only. KitchenNmbrs does not guarantee that displayed values are current or complete. Always consult the FSA or your local authority for the latest regulations.
Written by
Jeffrey Smit
Founder & CEO of KitchenNmbrs
Jeffrey Smit built KitchenNmbrs from 8 years of hands-on experience as kitchen manager at 1NUL8 Group in Rotterdam. His mission: give every restaurant owner control over food cost.
Calculate your cocktail costs down to the ml
Drink margins seem high, but spillage and free pours eat them up. KitchenNmbrs calculates the exact cost price of every cocktail and drink. Try it free.
Start free trial →