Every summer, Aperol Spritz becomes the most ordered cocktail at countless bars - but many operators don't realize they're losing money on each pour. Bar managers often skip the soda and garnish costs in their calculations, creating pour cost surprises later. Here's exactly how to calculate every ingredient cost correctly.
What's in an Aperol Spritz?
A classic Aperol Spritz consists of multiple components that all carry costs:
- Aperol: 6 cl (standard recipe)
- Prosecco: 9 cl
- Soda/sparkling water: 3 cl
- Orange slice: 1 piece
- Ice cubes: 4-6 pieces
Gather your purchase prices
You need exact purchase prices for every single ingredient. Don't guess - grab your invoices.
💡 Example purchase prices:
- Aperol (70cl bottle): €12.50
- Prosecco (75cl bottle): €8.00
- Soda (1 liter bottle): €0.80
- Orange (per piece): €0.30
⚠️ Note:
Always calculate with your actual purchase prices. These can vary significantly by supplier and region.
Calculate the cost per ingredient
Now break down what each component costs per cocktail. After managing kitchen operations for nearly a decade, I've learned this step-by-step approach prevents costly mistakes:
💡 Cost price calculation:
Aperol: 6cl from 70cl bottle
- €12.50 ÷ 70cl = €0.179 per cl
- 6cl × €0.179 = €1.07
Prosecco: 9cl from 75cl bottle
- €8.00 ÷ 75cl = €0.107 per cl
- 9cl × €0.107 = €0.96
Soda: 3cl from 100cl bottle
- €0.80 ÷ 100cl = €0.008 per cl
- 3cl × €0.008 = €0.02
Garnish: €0.05 (1/6 of orange)
Add all costs together
Total cost price equals the sum of every ingredient:
- Aperol: €1.07
- Prosecco: €0.96
- Soda: €0.02
- Garnish: €0.05
- Ice: €0.02 (negligible)
Total cost price: €2.12 per Aperol Spritz
Calculate your pour cost percentage
Pour cost equals food cost for drinks. Here's the formula:
Pour cost % = (Cost price ÷ Selling price excl. VAT) × 100
💡 Pour cost calculation:
Selling price: €9.00 incl. 21% VAT
- Excl. VAT: €9.00 ÷ 1.21 = €7.44
- Pour cost: (€2.12 ÷ €7.44) × 100 = 28.5%
⚠️ Note:
Alcoholic drinks carry 21% VAT, not 9%. Always calculate excl. VAT for accurate pour cost.
Optimize your margin
A 28.5% pour cost runs high. Standard cocktail pour costs sit between 18-25%. You've got several options:
- Raise the price: At €10.50 your pour cost becomes 22.9%
- Adjust the recipe: 5cl Aperol instead of 6cl saves €0.18
- Better purchasing: Cheaper prosecco can save €0.20+ per cocktail
How do you calculate the cost price of an Aperol Spritz?
Gather all purchase prices
Note down the prices of Aperol, prosecco, soda and garnish as you purchase them. Don't forget to remove the VAT from your supplier invoice.
Calculate the cost per centiliter
Divide the bottle price by the volume in cl. For Aperol: €12.50 ÷ 70cl = €0.179 per cl. Do this for all liquid ingredients.
Multiply by the amount per cocktail
Aperol: 6cl × €0.179 = €1.07. Prosecco: 9cl × €0.107 = €0.96. Add all ingredients together for the total cost price.
Calculate your pour cost percentage
Divide the cost price by your selling price excl. 21% VAT and multiply by 100. Aim for 18-25% pour cost for cocktails.
✨ Pro tip
Track your Aperol Spritz cost price weekly during summer season - prosecco prices can jump 15-20% when demand peaks in July and August.
Calculate this yourself?
In the KitchenNmbrs app you can do this in just a few clicks. 7 days free, no credit card.
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Frequently asked questions
Should ice and garnish be included in the cost price?
Absolutely. Even though they seem like small amounts, with hundreds of cocktails per week these costs add up to tens of euros per month. Every ingredient counts.
What VAT applies to alcoholic cocktails?
Alcoholic drinks carry 21% VAT, not the 9% rate for food. Always calculate with the price excl. VAT for accurate pour cost calculations.
Can I use different proseccos for different price points?
Yes, many bars stock a base prosecco for standard cocktails and a premium variant for higher-priced serves. Just adjust your cost price per variant accordingly.
📚 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.
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