Apple Martini, or “Appletini”
Mojito
Classic Margarita
Step 1: The first step is to determine the liquor cost percentage for the business concept. In most bars and restaurants, a standard alcohol cost ranges from 18 to 25 percent and will vary depending on the type of business concept. For those concepts without alcoholic beverages, imagine you are creating prices for catering events that have a bar set-up. Determine your business concept liquor cost percentage and outline how you determined the percentage for your business concept.
Step 2: Research and present the full recipe (include ingredients and instructions) for the above drinks. Be sure to note references for the recipes.
Step 3: Cost out the recipes and determine the drink price—the goal is to focus only on the alcohol itself when establishing per-drink expenses. You will calculate how much each ounce of alcohol costs by dividing the cost of each bottle by the amount of ounces it holds. Remember different types and brands of liquor have varied price ranges; you will need to calculate the price per ounce for each bottle. Assume all garnishes and mixers like orange juice are 10 cents per drink. Note: most bottles of alcohol are 750 ml which equals 25 ounces; a Liter = 33 ounces.
Complete the provided beverage cost sheets for the recipes, determine the cost per ounce for each type of liquor you serve, and what the price of the drink based on business concept percentage.
