Pour cost is the bar’s food-cost equivalent — the cost of a drink’s liquor as a share of its price. Cost per pour divided by the drink price, where cost per pour comes from the bottle cost and pour size.
The example
$1.50 pour, $8 drink.
| A | B | |
|---|---|---|
| 1 | Item | Value |
| 2 | Cost per pour | 1.50 |
| 3 | Drink price | 8.00 → 18.75% |
The formula
The formula:
How it works
How it works:
- Pours per bottle = bottle volume ÷ pour size (e.g. 750ml ÷ 1.5oz ≈ 16 pours).
- Cost per pour = bottle cost ÷ pours per bottle.
- Divide cost per pour by the drink price for the pour cost percentage.
- Bars typically target 18–24% — lower than food because liquor margins are higher.
Mind the units. A 750ml bottle is about 25.4oz, so a 1.5oz pour yields roughly 16–17 drinks. Free-pouring (no jigger) is the enemy of pour cost — an extra quarter-ounce per drink can push a 20% pour cost well past 25%. Measured pours keep the math honest.
Try it: interactive demo
Bottle cost, pour size, drink price.
Variations
Pours per bottle
Volume ÷ pour:
Cost per pour
Bottle ÷ pours:
Price for target %
Set the price:
Pitfalls & errors
Unit conversions. 750ml ≈ 25.4oz — convert before dividing by pour size.
Free-pouring inflates cost. Over-pouring quietly wrecks pour cost — use jiggers.
Mixers and garnish. Add their cost for cocktails, not just the spirit.
Practice workbook
Frequently asked questions
How do I calculate pour cost in Excel?
How many pours are in a bottle?
How do I price a drink for a target pour cost?
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