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Cocktail & Bar
Know exactly how many serves you get from every bottle — optimise your bar stock, purchasing, and cost-per-serve calculations.
Theoretical yield = Bottle size (ml) / Pour size (ml) Actual yield = Theoretical yield × (1 − Waste %) Cost per serve = Bottle cost / Actual yield Examples at 10% waste: 0.7L gin, 50ml pour → 14 × 0.9 = 12.6 → 12 serves 0.75L wine, 125ml pour → 6 × 0.9 = 5.4 → 5 serves 0.7L Campari, 30ml pour → 23 × 0.9 = 20.7 → 20 serves
With a standard 50ml pour, a 0.7L bottle yields 14 serves. With a 40ml pour (common in UK and Ireland), you get 17 serves. Italian premium bars often pour 50ml as the single measure for a G&T.
A standard Italian restaurant pour of 125ml yields 6 glasses per bottle. A generous 150ml pour gives 5 glasses. By-the-glass wine lists are typically calculated at 6 pours per bottle for pricing and stock purposes.
A Negroni uses 30ml of Campari. A 0.7L bottle yields 23 Negronis from the Campari component. Check gin and vermouth equivalents: gin (30ml) = 23 serves from 0.7L; vermouth (30ml) = 25 serves from 0.75L.
Amaro is traditionally served as a digestivo in 40–60ml pours. A 0.7L bottle yields 11–17 serves depending on the pour size. Bitter liqueurs like Fernet Branca are often served in smaller 30ml shots.
Industry standard is to apply a 10% waste factor for spillage, over-pouring, and testing. If a bottle theoretically yields 14 × 50ml pours, plan for 12–13 sellable serves in practice. Use this calculator's waste percentage field to adjust your planning figures.
Larger formats offer better cost-per-ml economics. A 1.75L handle of premium gin typically costs 30–40% less per litre than a 0.7L bottle. For high-volume Italian bars, buying 1.75L formats for back-bar spirits can significantly improve margins.