Thirsty for some new ideas? You’ve come to the right place. Welcome to BevSpot’s Craft Cocktail Series.

Take inspiration from America’s best as they concoct compelling using exotic spirits, flashy garnishes, and creative techniques. You’ll Craft Cocktail Series learn how to intrigue your patrons with new tastes, varying presentation styles, and outside- the-box thinking.

Check out bevspot.com for all of our resources, and stay tuned for the next batch of Craft Cocktails coming soon! 1 Print on letter size paper, single-sided.

2 Fold each page in half along the dotted line.

3 the top corner with a hole punch.

4 Clip together with a loose leaf ring. FIRST BATCHFIRST Sixteen recipes from three ofourearly adopters BEVSPOT'S CRAFTCOCKTAIL SERIESVOLUME 01

GLOSSARY

business, and our customers are no strangers to to strangers no are and our customers business, are serving up in the Boston area. Boston up in the serving are crafting specialty drinks. Take a dive into the into a dive Take drinks. specialty crafting soon. available on bevspot.com, First Batch to see what three of our early adopters of our early adopters three what see to Batch First Cocktail Series. Collect the next installment installment the next Collect Series. Cocktail This is the first edition of BevSpot's Craft Craft edition of BevSpot's This is the first A craft cocktail list is an essential part of your part of your is an essential list cocktail A craft FIRST BATCH FIRST

FIRST BATCH DID Flip Oaxacan Slur Satchmo’s Knees B’s Mariana Ward 8 Ward Marksman Magra Civetta Ramos Bene and the Jets House Jet Pilot Jet Earth Scorched

WARD 8 WARD RYAN LOTZ RYAN NO. 9 PARK NO. BOSTON, MA BOSTON, BOSTON, MA BOSTON, SEAN EARLEY BRASS UNION PAULO PEREIRA PAULO SOMERVILLE, MA meals, andofcourse, deliciouscraft cocktails. guests to enjoy anything from snacks, homestyle 8 isfocused onatop-notch hospitality program for classics inanindustrial-meets-homey space,Ward Boston inthewinter of2013. Offering comfort-food Ward 8openeditsdoors intheheartofhistoric exactly that at Ward 8. an innovative craft scene behindthebar. He found neighborhood restaurant withloyal regulars, and to Boston lookingfor that perfect balanceofa for guests. Originallyfrom Boise, Seancame problems andcreating acomfortable atmosphere in theright profession: helpingpeoplewiththeir jokes that withhispsychology major, heendedup At first justajob to puthimthrough school, Sean Ward 8 Sean Earley | Boston,MA

Marksman Ward 8 Pisco Sour Scorched Earth Jet Pilot RECIPES

STARTER PACK BATCH STARTER FIRST

FIRSTGLOSSARY BATCH 6 drops 1 2 dash 1 1 1 1 1 1 / / / / / / 2 2 2 2 2 2 oz oz oz oz oz oz 4 2 6 3 5 1 Jet Pilot Fill with Place hollow limeshell. Add more iceandmint sprig. Pour into glass. Shake. Add crushedice. DIRECTIONS Hollow limeshell Mint sprig Pernod falernum grapefruit juice lime juice cinnamon Lost Spirits151Rum Appleton Rum INGREDIENTS also brings fire to thebarwithaflaminglimepeel. bring asmileto thebar.” InSean’s version, thedrink the funto cocktails; they always have boldflavors, and describes asespeciallyimportant because “tikibrings This cocktail falls inthetikicategory whichSean ABOUT THEDRINK WARD 8 SEAN EARLEY 1 / | BOSTON, MA 2 oz 151 rum.

BOSTON, MA BOSTON, | Macchu Pisco Macchu juice simple syrup bitters Angostura ABOUT THE DRINK the Pisco and , drink of both Chile The national of a type pisco, , its base Sour is named for and un-finessed as a raw which Sean describes has a slight cocktail American alcohol. This South Peruvian the uses Sean countries. between variation and bitters. method, with egg white INGREDIENTS egg white SEAN EARLEY SEAN 8 WARD DIRECTIONS four ingredients. the first Dry shake with ice. Shake glass. into Strain bitters. Angostura Add design marks. Draw Pisco Sour Pisco 1 1 3 5 2 4 oz oz 2 4 1 oz / / 1 3

1 9 drops FIRST BATCH FIRST

FIRST BATCH

BOSTON, MA BOSTON, | SEAN EARLEY SEAN 8 WARD drink to just sip by the fire. It’s winter comfort!” winter It’s the fire. just sip by drink to wintertime cocktail with its smoky mezcal base and base mezcal with its smoky cocktail wintertime earthy, bold flavors. “It’s a smoky, chocolatey, spicy chocolatey, a smoky, “It’s bold flavors. earthy, Add remaining ingredients, except orange zest. orange except ingredients, remaining Add ice block. Add Stir. cocktail. over zest and flame orange Cut peel. orange Discard INGREDIENTS syrup agave bitters chocolate Aztec Brothers Fee Ancho Reyes Mezcal Vida Del Maguey zest Orange DIRECTIONS and bitters. syrup Stir agave ABOUT THE DRINK This spin on an Old Fashioned is Sean’s favorite favorite is Sean’s Fashioned This spin on an Old Scorched Earth 1 3 5 2 6 4 1 oz 1 oz 1 bsp 4 dash

BOSTON, MA BOSTON, | sour. Very popular in the summertime, Sean describes popular in the summertime, Very sour. for a whiskey on the rocks.” on the a whiskey for this as a nice introductory cocktail into whiskey, “for whiskey, into cocktail this as a nice introductory ready not quite but whiskey into getting who are those SEAN EARLEY SEAN 8 WARD Becherovka lemon juice syrup honey bitters Angostura lemon peel DIRECTIONS with ice. Shake glass. into Double strain lemon peel. Cut lemon oil. for Express Place in glass. ABOUT THE DRINK INGREDIENTS bourbon The Marksman is a Ward 8 original spin on a whiskey 8 is a Ward The Marksman Marksman 1 5 3 2 4 oz oz oz oz 2 2 2 4 / / / / 1 1 1

3

2 dash 1 FIRST BATCH FIRST

FIRST BATCH

BOSTON, MA BOSTON, | SEAN EARLEY SEAN 8 WARD face of Boston with how it evolved. So it’s a celebration a celebration it’s So it evolved. with how of Boston face him over the top.” him over turn of the century. “This campaign kind of changed the kind of changed “This campaign turn of the century. we stand on here. It was that voting district that put put that district voting that It was stand on here. we cocktail for his Ward 8 district, which is the land that his Ward for cocktail created during the Lomasney campaign around the the around campaign during the Lomasney created DIRECTIONS ice. Add Shake. glass. into Double strain INGREDIENTS Rye Old Overholt juice orange lemon juice grenadine housemade ABOUT THE DRINK A whiskey cocktail, the Ward 8 is a historic drink 8 is a historic the Ward cocktail, A whiskey Ward 8 1 3 2 oz oz oz oz 2 2 2 2 / / / / 1 1 1 1 1 FIRST BATCH PAULO PEREIRA BRASS UNION | SOMERVILLE, MA FIRST BATCH DID

ABOUT THE DRINK

“The most common question I get with this cocktail is, ‘What does the name stand for?’ The answer is a Damsel in Distress… a reference to Princess Peach, the often imprisoned princess in countless video games. This light and flavorful cocktail features a lemongrass- infused genever, one of the most interesting spirits I’ve had the pleasure to work with. Genever, the grandfather of gin, is a unique blend of malty, aromatic and woody Paulo Pereira that is a lot of fun to play with in creating cocktails.” Brass Union | Somerville, MA INGREDIENTS 1/2 oz simple syrup 1/2 oz lemon juice Paulo enjoyed creating unique concoctions from RECIPES 1 1/2 oz white peach puree a very early age, when even as a child his father 1 3/4 oz lemongrass genever would let him experiment with the ingredients in DID their full basement . He channels that creativity Oaxacan Flip into managing the beverage program at Brass DIRECTIONS Satchmo’s Slur Union, where he enjoys the neighborhood vibe and B’s Knees 1 Add ice. regular patrons. Mariana 2 Shake. 3 Shave lemon twist. Somerville’s Brass Union has all the elements of a 4 Assemble with ice in collins glass. classic neigh­borhood restaurant—game nights, live 5 Pour and strain. music, classic fare that includes everything from cheese­burgers to market-fresh , brunch, monthly pairing dinners, local craft brews, and of course, innovative delicious cocktails.

SOMERVILLE, MA SOMERVILLE, | together in a delicate balance. Spicy, bitter, floral, floral, bitter, balance. Spicy, in a delicate together though, hence the ‘Slur’ in the name.” a cocktail I’m quite fond of. They are quite spirituous quite are They of. fond quite I’m a cocktail citrus, anise… somehow they come together and create and create together come they somehow anise… citrus, Cynar Lillet Blanc rye absinthe DIRECTIONS ice. Add Stir. the coupe with absinthe. Rinse coupe. into Strain garnish. swath Cut, twist, and place orange PAULO PEREIRA PAULO BRASS UNION ABOUT THE DRINK INGREDIENTS bitters orange Satchmo’s Slur “This drink has a lot of bold flavors, yet they come yet they of bold flavors, “This drink has a lot 1 5 3 2 4 oz oz 2 4 1 oz / / 1 3

2 dash 1 1 spray FIRST BATCH FIRST

FIRST BATCH

SOMERVILLE, MA SOMERVILLE, | and full-bodied drink on the list. Mezcal and its smoky, and its smoky, on the list.and full-bodied drink Mezcal white. The Peychauds gives the drink a nice spicy note a nice spicy note the drink gives The Peychauds white. on the final product.” color imparting a great while also earthy notes work well with the agave, citrus and egg with the agave, well work notes earthy DIRECTIONS Dry shake. ice. Add Shake. coupe. into Double strain INGREDIENTS egg white agave lime juice mezcal bitters Peychauds ABOUT THE DRINK PAULO PEREIRA PAULO BRASS UNION Oaxacan Flip “This cocktail came about from wanting a full-flavored a full-flavored wanting about from came “This cocktail 1 1 3 2 4 oz oz oz 2 4 4 / / / 1 3 3 2 dash 1

SOMERVILLE, MA SOMERVILLE, | father had heard of and sampled Caiparinhas with Caiparinhas of and sampled had heard father had the wife my making us a round, After friends. idea to add the maraschino liqueur and after some some after liqueur and add the maraschino idea to parents and wife around a table outside one day. My one day. a table outside around and wife parents of his Brazilian some wine from the addition of red experimenting, the Mariana was born.” was the Mariana experimenting, lime wedges Mararschino Luxardo simple syrup wine medium-bodied red Cachaca Leblon DIRECTIONS Muddle lime wedges. ice. Add Shake. glass. into Pour PAULO PEREIRA PAULO BRASS UNION ABOUT THE DRINK INGREDIENTS Mariana “This variation came about when I was sitting with my my with sitting about when I was came “This variation 1 5 3 2 4 oz oz 2 2 1 oz 1 oz

/ /

1 1 FIRST BATCH FIRST

FIRST BATCH

SOMERVILLE, MA SOMERVILLE, | some fresh components, basil and cucumber, as well as well basil and cucumber, components, fresh some memory of a great man and friend we lost way too soon, soon, too lost way man and friend we memory of a great in the kitchen.” night the cocktail pop. I changed the spelling of the name in I changed pop. the cocktail the classic Bee’s Knees, (lemon, Knees, & gin) I added honey Bee’s the classic as a spiced pear liqueur, to really have the flavor of the flavor have really to as a spiced pear liqueur, when I created the B’s Knees. With the same base as base the same With Knees. the B’s when I created Chef B. I feel like he’d enjoy one of these after a long after one of these enjoy he’d like Chef B. I feel lemon juice Spiced Pear St. George gin Ford’s DIRECTIONS Muddle. ice. Add Shake. glass. into strain Fine fried basil garnish. Add INGREDIENTS cucumber basil honey ABOUT THE DRINK PAULO PEREIRA PAULO BRASS UNION B’s Knees “I wanted to take a classic and bump it up a little bit up a little and bump it a classic take to “I wanted 1 5 3 2 4 oz oz oz oz 2 2 2 4 / / / / 1 1 1 3 1 slice 1 2 leaves BOSTON, MA BOSTON, |

demonstrate a stirred drink. He keeps this keeps drink. He a stirred demonstrate with perfection? one pretty standard, because why mess mess why because standard, one pretty Ryan makes a classic Manhattan to to Manhattan a classic makes Ryan rye DIRECTIONS Stir. with a cherry. Garnish glass. chilled cocktail into Pour RYAN LOTZ RYAN 9 PARK NO. ABOUT THE DRINK INGREDIENTS bitters Angostura sweet Antica Carpano Manhattan 1 3 2 oz oz 4 4 / / 3 3

3 dash

2 FIRST BATCH FIRST

STARTERFIRST BATCH PACK Daiquiri RECIPES Manhattan Magra Civetta Ramos Gin Fizz Bene and the Jets Old Fashioned House

Boston, MA |

Grand Chef Barbara Lynch, it has set the standard for the standard it has set Lynch, Chef Barbara Grand 1998. since its opening in fine dining in Boston No. 9 Park is a Zagat-rated restaurant known for its for known restaurant is a Zagat-rated 9 Park No. and Italian cuisine. Launched French regionally-inspired & Châteaux and Relais Award-Winner Beard James by team of Bar Mezzana, a brand new Coastal Italian Coastal new of Bar Mezzana, a brand team South End. in the heart of Boston's restaurant program at No. 9 Park, where he maintained an he maintained where 9 Park, No. at program with a modern cocktails eclectic menu of classic join the opening 9 to left No. recently spin. Ryan bartending after graduating from BU. After assisting After BU. from graduating after bartending in the opening of The Hawthorne, Cannon Jackson managing the beverage years almost four he spent Always a food lover, Ryan was raised on the values ofon the values raised was Ryan lover, a food Always for his passion Putting meals. family home-cooked the art of mastering he began use, good to hospitality

No. 9 Park 9 Park No. Ryan Lotz Ryan

BOSTON, MA BOSTON, |

method. Ryan explains, “You shake it with one cube of shake “You explains, method. Ryan and minutes, 20 of shaking it for ice instead nice really then just add more soda water than you typically would, would, typically than you water soda then just add more which actually ends up with a much nicer texture.” which actually ends up with a much nicer Don Lee, a at PDT, created a more efficient efficient a more created PDT, at Don Lee, a bartender egg white lemon juice lime juice simple syrup gin Beefeater water blossom orange cream heavy water soda RYAN LOTZ RYAN 9 PARK NO. ABOUT THE DRINK INGREDIENTS DIRECTIONS cream heavy except all ingredients, Shake water. and soda with one ice cube. Shake cream. heavy Add glass. cocktail into Strain water. soda Add 1 minute. for Let settle water. with soda Top twist. with orange Garnish Although it’s notoriously a tedious drink to make, make, drink to a tedious notoriously Although it’s Ramos Fizz Gin 1 1 7 5 3 8 6 2 4 oz oz 2 2 1 oz 1 oz 1 oz 2 oz / / 1 1

3 drops FIRST BATCH FIRST

FIRST BATCH BOSTON, MA BOSTON, |

sweeter. When she left, I wanted to put a cocktail put a cocktail to When she left, I wanted sweeter. nectar instead of orange liqueur which is a little liqueur which is a little of orange nectar instead because in Italian ‘una civetta’ is a lady of the night.” in Italian ‘una civetta’ because bartender here used to make with agave agave with margaritas make to used here bartender together, and she used to wear a lot of owl jewelry for for jewelry a lot of owl wear to and she used together, her at yell to used Our Italian teacher her sorority. on the list for her. We used to take Italian classes Italian classes take to used We her. on the list for Pueblo Viejo Viejo Pueblo DIRECTIONS Shake. glass. chilled cocktail into Strain INGREDIENTS bitters Angostura syrup agave lime juice ABOUT THE DRINK RYAN LOTZ RYAN 9 PARK NO. A variation, the name is Italian for the is Italian for the name variation, A margarita “Skinny Owl.” “It’s a bit of an inside joke…another a bit of an inside joke…another “It’s Owl.” “Skinny Civetta Magra 1 2 oz oz oz 2 2 2 / / / 1 1 1 2 dash 2 BOSTON, MA BOSTON, |

whiskey or brandy. No. 9 Park’s Old Fashioned uses the uses Old Fashioned 9 Park’s No. or brandy. whiskey variety of brandy for a smooth finish. for of brandy cognac variety Old Fashioned cocktails are typically made with made with typically are cocktails Old Fashioned Angostura bitters Angostura bitters Orange syrup Demerara cognac V.S. Beau Paul rum Amber Privateer DIRECTIONS block ice. stir over all ingredients, Combine and lemon twists. with orange Garnish RYAN LOTZ RYAN 9 PARK NO. ABOUT THE DRINK INGREDIENTS House Old Fashioned 1 2 oz oz oz 2 2 4 / / / 1 1 1

3 dash 3 dash 1 1 FIRST BATCH FIRST

FIRST BATCH BOSTON, MA BOSTON, |

room for cocktails that really sing…I’ve never put that put that never sing…I’ve really that cocktails for room there’s a lot of room for error, but there’s also a lot of a lot also there’s but error, for a lot of room there’s of it.” picture drink in front of a person who didn’t smile and take a smile and take who didn’t of a person drink in front a lot of ingredients and layering them can be difficult… them can and layering a lot of ingredients are complex and really tough drinks to make; there're there're make; to drinks tough and really complex are Pilot. It’s not a serious cocktail, it’s about fun. “These about fun. “These it’s cocktail, not a serious Pilot. It’s demerara syrup demerara Benedictine 1840 cognac Ferrand Pierre rum Jamaican Smith & Cross DIRECTIONS with one ice cube. Shake ice. with crushed tiki mug and top into Pour and a paper umbrella. with mint, a cherry, Garnish INGREDIENTS bitters Angostura absinthe lime juice juice grapefruit ABOUT THE DRINK RYAN LOTZ RYAN 9 PARK NO. This is a variation on a classic tiki cocktail called a Jet a Jet called tiki cocktail on a classic This is a variation Bene and Jets the Bene 1 3 2 oz oz oz oz 2 2 2 2 1 oz 1 oz / / / / 1 1 1 1 1 dash 3 dash FIRST BATCH RYAN LOTZ NO. 9 PARK | BOSTON, MA

Daiquiri

ABOUT THE DRINK

“You talk to any chef and they’ll say ‘make an omelette,’ You talk to any bartender and they’ll say make a daiquiri,’” says Ryan of his favorite drink to make. The simple cocktail is all about the perfect balance of 3 ingredients.

INGREDIENTS

3/4 oz lime juice 3/4 oz simple syrup 2 oz Privateer Silver rum

DIRECTIONS

1 Shake. 2 Strain into . Cheat Sheet Management Terms Glossary ofBeverage We’ve beenthere, whichiswhy we’ve created aglossary It’s notaneasy thing, to runabar. Learn it inside out, andprepareLearn itinsideout, to find beverage with your team. Save itto your desktop, pinitupinyour storeroom, share it job easier. index, withdefinitionsof some ofthemostimportant terms of termsforbarmanagers, withtheaimofmakingyour bevspot.com and examples oftheirpractical application. management alittle biteasier. Here, you’ll findtheultimate barmanagement

GLOSSARY A bartender willdefer to the“well” brand liquorunless a This refers up”acase. It’s to theactof“breaking usuallycheaper These are important to keep track ofininventory. This refers to thecombination ofseveral ingredients or These are theproducts that bringinthebucks. Theirpourcost Comps — such asbuybacks, free drink giveaways orbuying customer specifieswhichbrand they would like. Thisspecific of tequila withjalapeños),orpreparing alarge batch ofSangria. example: infusingspirits, suchasspicytequila (several bottles errors (theitems go through thecomputer system butare anything). Foranything). accurate tracking, it’s important to ensure these a round for regular guests — are paidfor outofthepocket of CALL PRODUCTS COMPS V. VOIDS CASH COW to buyanentire case ofliquorbecause distributors don’t products to make alarge quantity drink,or“batch.” Here’s an the business. Voids, ontheotherhand,are essentially entry individually. Often, distributors charge abreakage fee. items are clearlyseparated inyour system. POS is low, theirprofit percentages are high,andthey flyoffthe brand request isreferred to asmakinga“call.” never actuallymade,and consequently don’t costthebusiness right bartech. need to break thecase apartanddealwithselling thebottles BATCHED PRODUCT BREAKAGE FEE shelves every weekend. Cash cows are easy to identify withthe

OFF-PREMISE RETAIL OFF-PREMISE RETAIL ON-PREMISE sitting on too little (or too much) stock. much) stock. (or too little on too sitting PARS LOSS LEADER LOSS to stimulate other, more profitable sales. For example, pricing example, For sales. profitable more other, stimulate to allow you to drive up sales and prices of other products. and sales up drive to you allow such as liquor stores. consumption on the premises, for available and restaurants. would like to keep in stock at all times. By setting pars, or pars, By setting all times. at in stock keep to like would levels for a certain item need to be reordered, and you’ll avoid avoid and you’ll be reordered, need to a certain item for levels enticing customers to spend more on food and Bloody Marys. and Bloody Marys. on food spend more to customers enticing tasting rooms, clubs, such as bars, consumption on premise, Prosecco below cost during a brunch sitting, with the aim of during a brunch sitting, cost below Prosecco and base, build a customer attention, help attract leaders Loss a bar that of a product the minimum amount represent Pars This refers to any retail location where beverages are sold but not sold are beverages where location retail any to This refers for sold are beverages where location retail any to This refers need to: you a par, set To

A loss leader is a product that is sold below cost price in order cost price in order below is sold that leader is a product A loss “stocking goals,” you can immediately know when your inventory inventory when your know immediately can you goals,” “stocking • Calculate your average weekly usage weekly average your • Calculate seasonality • Consider goal target • Set your • Look at your historical usage historical your • Look at GLOSSARY

STARTERGLOSSARY PACK (in reference to ordering) spirits to just spirits — in the following 18 states: Alabama, Idaho, Alabama, Idaho, 18 states: just spirits — in the following spirits to LEAD TIME LEAD DROP DROP for any order. For example, a certain distributor may require an require may a certain distributor example, For order. any for retail sales for off-premise consumption are controlled directly directly controlled consumption are off-premise for sales retail by state-run government entities. The government maintains maintains The government entities. government state-run by in the bottle. Use this cost per ounce formula to price products in price products to this cost per ounce formula Use in the bottle. COST PER OUNCE PER COST CONTROL STATE CONTROL delivered, and it being available for use. For example, we ordered ordered we example, For use. for and it being available delivered, dollar amount of a product and divide it by the number of ounces the number and divide it by of a product dollar amount available for use that day. Tito’s has a lead time of three days. of three has a lead time Tito’s day. that use for available our Tito’s on Monday. It was delivered on Thursday and on Thursday delivered It was on Monday. Vodka our Tito’s eight-case drop to accept your beverage order. beverage accept your to drop eight-case each group to ensure you have low, medium and high price options. and high price options. medium low, have you ensure to each group varying levels of control — from total control of all , wine and all beer, of control total of control — from levels varying Hampshire, North Carolina, Ohio, Oregon, Pennsylvania, Utah, Utah, Pennsylvania, Oregon, Ohio, Carolina, North Hampshire, Iowa, Maine, Maryland, Michigan, Mississippi, Montana, New New Montana, Mississippi, Michigan, Maryland, Maine, Iowa, Or, use the free Drink Price Calculator on our website. Drink Price Calculator the free use Or, Cost per ounce is the formula used to price liquor. Take the total the total Take price liquor. to used per ounce is the formula Cost This is the total time between ordering a product, having it having a product, ordering time between This is the total The “drop” is the minimum order amount a distributor requires requires a distributor amount minimum order is the The “drop” There are several U.S. states where wholesale and, sometimes, and, sometimes, wholesale where states U.S. several are There Vermont, Virginia, West Virginia, and Wyoming. Virginia, West Virginia, Vermont, Inventory usage calculations tell us exactly us exactly tell calculations usage Inventory

Now that you know how much of each type of much of each type how know you that Now You can now take this data and sort and analyze and analyze and sort this data take now can You

sitting on the shelf, or rather, how many weeks worth of sales of sales worth weeks many how or rather, on the shelf, sitting spirits, and compare the total usage for each product type to see see to type each product for usage the total and compare spirits, much of each how see to types product all your to process same should be stocking. you spirit type usage for your bar. This will give you the percentages of product of product the percentages you This will give bar. your for usage inventory, add the inventory you received during that time during that received you add the inventory inventory, your for all of usage Calculate types. specific product it by USAGE taking the amount of your sitting inventory and dividing it by and dividing it by inventory sitting of your taking the amount place after the end of prohibition. The pyramid generally starts generally The pyramid the end of prohibition. place after to down or “wholesalers” the “distributors” by then moved the “retailers.” a defined period over has been used much of each product how ending inventory. your period, and subtract the total by numbers usage divide these selling, you’re product with the “suppliers” or “producers” of the alcohol, which is of the alcohol, which “producers” or with the “suppliers” Product Usage: Usage: Product Usage: Relative of time. To calculate your inventory usage, take your starting your take usage, inventory your calculate of time. To period of time. given in any selling much you’re how exactly WEEKS OF INVENTORY OF WEEKS your sitting inventory represents. This can be calculated by by be calculated This can represents. inventory sitting your usage. weekly average your you should allocate to each specific product type. Apply this each specific product to should allocate you Inventory Usage: Inventory THE THREE-TIER SYSTEM THREE-TIER THE This is a term for how many weeks worth of product you have have you of product worth weeks many how for This is a term This refers to the three-tier alcohol distribution system put in alcohol distribution system the three-tier to This refers GLOSSARY

STARTERGLOSSARY PACK (in reference to inventory)

SITTING INVENTORY SHRINKAGE sitting on the shelf waiting to be sold. It represents sitting sitting It represents be sold. to on the shelf waiting sitting simply divide your inventory usage by your sales. Multiply that Multiply that sales. your by usage inventory simply divide your REORDER QUANTITYREORDER PREMIUM PRODUCTS PREMIUM POUR COST POUR number by 100 and throw a percent symbol at the end of it, the at and symbol a percent and throw 100 by number represent the percentage of cost that your drinks make up make drinks your of cost that the percentage represent bottles of liquor. Some establishments serve premium brands as brands premium serve Some establishments of liquor. bottles product, as it represents money, risk and time. money, as it represents product, to bring the item’s sitting inventory level to its par level. to level inventory sitting bring the item’s to their well brands — sometimes referred to as the “premium well.” as the “premium to referred brands — sometimes their well there’s your pour cost. Pour costs are influenced by drink costs, by drink costs, influenced are costs pour cost. Pour your there’s dollars, and too much of any product can have a negative effect effect a negative have can product much of any and too dollars, drink prices, and product loss. and product drink prices, and even theft. and even amount sold and the inventory used. There are multiple are There used. and the inventory sold amount on your bar. When ordering inventory, try to reduce your sitting sitting your reduce try to inventory, ordering When bar. on your causes for shrinkage, such as over-pouring, staff giveaways, staff giveaways, such as over-pouring, shrinkage, for causes compared to your resulting sales. To determine your pour cost, your determine To sales. resulting your to compared Sitting inventory is how much product you have physically physically have you much product is how inventory Sitting Shrinkage is another term for product variance, or lost product. or lost product. variance, product for is another term Shrinkage Pour costs, also referred to as your bar’s “percentages,” “percentages,” bar’s as your to referred also costs, Pour This is calculated as the difference in product between the between in product as the difference This is calculated This is the amount of an item that needs to be restocked in order in order be restocked needs to that of an item This is the amount “Premium” or “top shelf” or “top “Premium” the high-quality are liquor brands GLOSSARY

STARTERGLOSSARY PACK represents the difference between the amount of product sold sold of product the amount between the difference represents normally used as “wells” cost the least and are poured the most. poured the least and are cost as “wells” normally used is one of the biggest detractors from a bar’s profitability. It profitability. a bar’s from detractors is one of the biggest that same period. Variance can be calculated as the cost of the be calculated can period. Variance same that its usage. divided by sold product when a customer doesn’t specify their preference. Products Products their preference. specify doesn’t when a customer over a given period of time, and the amount of product used over over used of product period of time, and the amount a given over WELL PRODUCTS WELL Product variance, otherwise known as “loss” or “shrinkage,” “loss” as known otherwise variance, or “shrinkage,” Product VARIANCE Well products are generally less expensive that are used used are that liquors expensive less generally are products Well