Cocktail Cost Calculator

Last Updated: Sep 14, 2025

Created by

Saqib Hanif

Saqib Hanif is the CEO and founder of Calculator Value. He builds calculators and educational content across sports, math, and science, and supports a limited set of construction-related calculators. Read full profile

The Cocktail Cost Calculator estimates cost per cocktail and a suggested menu price based on your target COGS. You provide bottle cost and size, pour size, other-ingredient cost per cocktail, and a target COGS%.

Formulas

Spirit Cost per Cocktail = (Bottle Cost ÷ Bottle Size mL) × Pour Size mL
Total Cost per Cocktail = Spirit Cost + Other Ingredients Cost
Suggested Price = Total Cost ÷ (Target COGS% ÷ 100)
Gross Profit per Cocktail = Suggested Price − Total Cost
Gross Margin (%) = Gross Profit ÷ Suggested Price × 100

Example

Inputs: Bottle Cost $30; Bottle Size 750 mL; Pour Size 59 mL; Other Ingredients Cost $0.80; Target COGS 20%.

Spirit Cost per Cocktail = 30 ÷ 750 × 59 = $2.36
Total Cost per Cocktail = 2.36 + 0.80 = $3.16
Suggested Price = 3.16 ÷ 0.20 = $15.80
Gross Profit per Cocktail = 15.80 − 3.16 = $12.64
Gross Margin = 12.64 ÷ 15.80 × 100 ≈ 80.0%

Numbers are rounded to the nearest cent in the display.

Industry-Standard Formulas: The formulas and methods used in this calculator follow widely accepted standards in Financial.
Careful Verification: The calculator is tested to ensure it behaves correctly across a range of inputs.
Continuous Updates: The calculator is updated as needed to reflect better accuracy and usability.

Related Calculators

Food Cost Percentage→Restaurant VAT→Pour Cost→Food Cost Calculator for Recipes→

Looking for a way to estimate cocktail cost? Don’t worry — we have created a dedicated Cocktail Cost Calculator that helps you effortlessly estimate the total cost.

In this article, we will guide you through everything about cocktail costing, the formula used for calculation, a real-world example, and FAQs.

Let’s dive deep.

What is a Cocktail Cost Calculator?

A Cocktail Cost Calculator is a free online financial tool that helps bar owners, mixologists, or cocktail enthusiasts find out how much each cocktail costs to make — including spirits, syrups, juices, and garnishes. Even though the calculator is flexible enough to allow you to set menu prices, it also helps you achieve your desired profit margin.

Curious to know exactly how cocktail cost is calculated? Let’s take a look.

How Cocktail Cost is Calculated

The formula behind the calculator is quite simple. It uses basic math to compute values and give you the estimated cost. Here’s how:

Base Spirit Cost
- Start with the purchase price of your bottle (e.g., $30 for a 750 mL gin).
Bottle Size & Pour Size
- Divide the bottle’s cost by its size to get the cost per mL.
- Multiply by your standard pour (e.g., 59 mL ≈ 2 oz) to find the spirit cost per cocktail.
Other Ingredients
- Add juices, syrups, garnishes, and even the ice cube if you’re fancy.
Total Cost Per Cocktail
- Spirit cost + other ingredients = your true cocktail cost.
Target COGS (Cost of Goods Sold) %
- Bars usually aim for 18–25% pour cost.
- The calculator uses your target (e.g., 20%) to reverse-engineer the suggested menu price.
Profit Margin & Gross Profit
- Once you set your price, the tool shows your gross profit (dollars per drink) and margin (%).

Now let’s move to an example that will help you understand the logic more easily.

A real-world example

Let’s say you’re pricing a classic margarita:

Bottle of tequila: $30 (750 mL)
Pour size: 59 mL (≈ 2 oz)
Other ingredients: $1.20 (lime juice, triple sec, salt, ice)
Target COGS: 20%

👉 Spirit cost per cocktail = ($30 ÷ 750) × 59 ≈ $2.36
👉 Total cost per cocktail = $2.36 + $1.20 = $3.56
👉 Suggested menu price = $3.56 ÷ 0.20 = $17.80

So, selling your margaritas at around $18 will keep your bar in the safe zone — with a healthy 80% margin and about $14 profit per drink.

Frequently Asked Questions

What’s a good COGS percentage for cocktails?

Most bars consider 18% to 25% a good COGS percentage, but some premium cocktails can go a little higher. Still, keeping it under 30% is the rule of thumb.