Owning A Bar – Bar Tending – Drink Recipes

Cost Calculator – For Liquor and Pour Cost






These Cost Calculators are to help you figure out drink prices and what your Pouring Cost will be and should be !!!



Below are a few Calculators to help you out in a big way.

Hopefully this will help you reduce your Pour Cost so you can make a decent profit off of every drink you sell – Now won’t that be nice!



What are all these Calculators?



Below you will find several Calculators for you to use for figuring what you should charge for a drink, beer, draft beer, wine and also it shows you what your PC will be at that price.

If you are finding the Calculators confusing, it might help if you check out my “How to Price a Drink” Page.  That page gives you details on how to figure all the prices of Drinks, Bottle Beer and Draft Beer.



Pour Cost – PC



PC’s run different for each bottle of liquor or size of keg etc.
There is NO set PC. It goes by what you are charging and the cost of the bottle of liquor, or beer, wine, draft beer etc.
If you want a lower PC (Pouring Cost) then you will have to raise the price of the drink.



Draft Beer



Keep in mind that as far as the draft goes, the formula in the Calculator is set for a large Keg of beer that holds 1984 ounces of beer.
I made a list of all the different size Kegs of beer and ounces of beer they hold.
So in order for you to figure the PC for the other sizes of kegs – open your excel program or get a piece of paper and a calculator. Now all you have to do is create the formula that I show you how to do in the “How to Price a Drink” Page. Once you are on that page,  scroll down to the draft beer formula’s and instead of 1984 oz. enter the amount of ounces of whatever keg size you are trying to figure the PC for or the prices for.






Now to use these Calculators, Just enter your values in the white boxes — and you will see the numbers change. Just mess around with it for a bit and I have confidence that you will figure it out in no time. Just don’t mess with the peach colored boxes, because that is where I have the formulas. If the formula does get messed up, just refresh your page and it will go back to how it is suppose to be.
OK then, I think I remembered everything I wanted to tell you, so sit back – enter in the numbers, and learn what prices everything should be in order to make a bigger profit and knock that pouring cost down, down, down!!! Have Fun!!!

FYI –If you use Google Chrome you might find that every time you enter a number the page jumps up. I don’t know why it does that in Chrome – If you use a different server – like Explorer it doesn’t do that.







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43 Responses to Cost Calculator – For Liquor and Pour Cost

  • Youre Pour calculator has been down for a hand full of days now. Any idea of when that might be back up and running?

  • Hi,
    I’m having trouble with the calculator for beer pricing (pints 16oz and pitchers 64oz)
    Say i have a keg that costs me $112, i was dividing that by the number of pints i would get out of that keg (roughly 40pints) to get my cost of $2.80 per pint. Now what? Right now this particular beer is $5/pint and $16/pitcher on the menu and we need to increase prices as we are in SF and everything is going up here…
    Thanks in advance for any help.

  • Hey janie,

    Just found your calculator and I’m so excited to use it. But just having a little problem the boxes that are suppose to display the “answer” the peach boxes the numbers shift and i can’t see them. Is there anyway i can fix this?

    • Hi Gaby
      Are you by any chance using Google Chrome ? If you are try using Internet Explorer or one of the other browsers. I only have that happen on Chrome – which really irratates me, because it is my favorite browser. Anyway give that a try.
      If you could would you let me know if it works better on a different browser. Thanks so much
      Take Care,

  • Hi, I am able to calculate the below formula but get stuck when I get to $2.84 and have to divide by 22% I get the wrong answer, can you please tell me how it works?
    Thank you kindly

    Jack Daniels $35.99 ÷ 25.4 = $1.42 x 2 oz. = $2.84 ÷ 22% PC = $12.91 $13.00

    • Hi Alex

      Sure I can help you out. You change the 22% to .22

      So $2.84 ÷ .22 = 12.9090909090… so the price is $12.90 and I raise it one penny more because the next number of 12.909<--09090.. is a nine, which means it is closer to 91 then 90. So the price comes out to $12.91. Then I round the price up or down, depending on which is closer. So $12.91 is closer to $13.00 then it is to $12.75. I only liked to use quarters in my bar, to heck with dealing with nickels, dimes and pennies. Nope not this girl. hahha Hope that helps. 🙂 Have a great day !!!

  • Hello. I was wondering what you would do, how you would price drinks with 2+ kinds of alcohol in them…If you just racked up the price per shot for a Long Island, it would probably end up costing close to $20 and no one would purchase it at that cost….or what about drinks like a white Russian? This is the problem we are having at my work..the other day they wanted to charge a table $20 cuz she wanted Kahlua and Crown I think it was. They wanted to charge the full price for each shot.

    • Hi Barmaid2015
      Thanks for the excellant question. Now usually when you have drinks with more than one alcohol you do not pour full shots of each booze you put in it. For instance a Long Island — you only pour 1/2 shot of each liquor. Vodka, Rum, Gin and some use Tequila. You charge half the price for the 1/2 shot. If a shot of well Vodka is $3.00 for a full shot, then it is $1.50 for a half shot. If you are using all well, and they are all the same price – It would be $1.50 times 4 = $6.00. Add another 50 cents to $1.00 to the price for the sweet and sour, cola and garnish. That is how I use to do it. Now if the bartenders are pouring full shots of each then you charge accordingly.
      You just half or quarter the price of the alcohol you are pouring.
      For the White Russian — Say the Crown is $7.00 a shot (Shot is usally 1 oz. up to 1 1/2 oz. — that depends on what the owner wants as a pour.) Anyway so you take half the price of the Crown and half the price of the Kahula – say Kahlua is $4.50 a shot normally.
      So do the math — 1/2 shot of Crown – $3.50 and and 1/2 of Kahlua is $2.25 = $5.75 and another 50 cents for milk if you want – which would bring the cost of a White Russian to $6.25.
      Now I use to have alot of the more common drinks listed and priced so the bar tenders knew the prices. However, if they were making some off the wall drink that I did not have a price for, well they were expected to do the math. Most did a great job, and I would get a laugh because some of my bartenders would charge more than I would have. haha Anyway, I hope this makes sense and it helps you a bit. Let me know if it did. Have a super great day. Also all bartenders need to know the rules and pour accordingly, if you have heavy handed bartenders, that is another issue and it needs to be dealt with.

  • would it be possible to e-mail me the spread sheet? to coast a drink and the pour? thank you in advance

    • Hi
      I am in the process of making up a package for sale – of all of the paperwork I used including all of the Excel Spreadsheets. I hope to have these up for sale very soon. I know they will certainly help many bar owners and even restaurant owners a great deal. Thanks for asking…take care

  • Love this site and love the calculator. Is there a place on the site to download the calculator into excel? Or would you be willing to share a emailed copy? Thank you again for making our lives a little easier!!

  • I can the calculator to work on liquor and draft only? any suggestions?thanks

    • Hi c whtiney
      Try refreshing the page and if that doesn’t work then try a different browser such as internet explorer. I notice it can act up if you are using Chrome. Let me know if that helps OK ??? Thanks for stopping by.

  • Hello, I tried to use the calculator but I think my mac isn’t compatible with the page or something, any chance you can email me the excel? Thanks a lot! Love your site!! Its been a big help!!

    • Hi Matt
      Glad my site has helped you out. That is what I hope for.
      Thanks for such a nice comment.
      I was wondering if the calculators would work on a Mac.
      Did you try using the full size worksheet ? If you scroll down to bottom of page there is a box you can click on to take you to the full page. I imagine you already tried that — but just wondering if you did?

      Take Care,

  • We are just about to take over ownership of a local “hole in the wall” bar… I am trying to utilize the Liquor Price Calculator you have here. Can you put this on an actual excel sheet & share with me? I have copied it over to an excel sheet but the formulas do not work once I copied it over.

  • Canot get the calculator to work at all? I’ve tried to change the numbers but it won’t allow me too

    • Hi Eric
      Did you try refreshing the page?
      I also noticed a while ago that if I am using Google Chrome the page bounces around – however if I use Internet Explorer to look at this page it works fine.
      Try using different browser – let me know if it works for you then.
      Thanks so much for letting me know – things are working fine on my page – so I am curious if it is working for you after using different browser?

  • I can’t seem to get the wine, bottle beer and keg calculator to work. I found the formula for draft and bottle beer but can no find a formula for wine. Thanks for your help!!

    • Hi Scott

      If the calculators aren’t working, be sure to refresh your page. I also notice when I use google chrome, the page jumps around way to much and if I use Explorer it doesn’t. Weird huh??? As for the wine here is one page to show you what the PC usually is
      http://www.allaboutbarsinfo.com/liquor-pouring-cost-pc/ then here is how I figured out the wine numbers.

      This was a question from a visitor on my http://www.allaboutbarsinfo.com/how-to-price-a-drink/ page. I put the question and answer below. Hope this helps you Scott. Thanks for the question and for visiting my site. 🙂

      ADHESH KUMAR says:
      October 5, 2013 at 3:02 AM (Edit)
      i want to know , how i can make the price of wine and wine by glass(175 ml and 250 ml )
      admin says:
      October 5, 2013 at 4:15 PM (Edit)

      Hi Adhesh Kumar
      All you have to do is follow the formula. Turn the 175 ml into ounces (175 ml = 5.91 oz.) — and (250 ml = 8.45 oz.) —Found ml. to oz. in Google.
      Wine $10.00 ÷ 25.4 size of bottle in ounces = $.39 x 5.91 oz. ounces you are pouring = $2.33 ÷ 35% PC = $6.64 $6.75 < --- rounded I like to round numbers -- for example Wine Cost $10.00 ÷ by 25.4 = .39 (cost per ounce of wine) x 6 ounces -- .39 x 6 oz. = $2.36 < -- rounded up --- then divide by the desired PC (wine has a much higher PC -- between 30 and 40% -- so that is where the 35 came from. $2.36 ÷ 35% PC = $6.74 ----> round up to $6.75 Price the glass of wine should be at 35% Pour Cost.
      $10.00 ÷ 25.4 = .39 x 6 oz. = $2.36 ÷ 35% = 6.74 (Rounded Up) $6.75 per glass of wine
      I am working on a page for this site explaining PC (Pour Cost) So hopefully I will get that done soon.
      Thanks for stopping by and sure hope this helps.

  • Hi. I am a banquet beverage captain for a large hotel and we have cash and hosted banquet bars. I have each bartender weight each bottle of liquor before and after each event, however I’m having a difficult time calculating how many drinks were made according to the amount of liquor that was used. Do you have a spread sheet to determine this?? Any help would be great!

    • Hi Dawn
      Oh what a loaded question. OK when I use to want to tear my hair out, is when I tried to figure how many drinks were sold per bottle. Not always possible. WHY you ask — well unless each drink poured from that bottle was just that liquor and no other, then it is possible. But … if for instance there was a drink made with that certain liquor and another type then hmmmm how do you figure that. You don’t — you will make yourself crazy. The total ounces sold is easy to figure, but how many drinks were poured is a bit impossible because who knows what type of drinks were made??? Unless you have every drink that is made on the cash register or you have a great POS system you will not be able to pin point the exact amount of drinks poured.
      Also you mention having them weigh the bottle. For the accurate amount of liquor poured out of that bottle, you need to know the weight of the empty bottle and subtract that from the bottle to get the correct amount of ounces served.
      Now if you just want to check for over pouring — pick an alcohol that you know usually gets poured straight as a single liquor drink. Such as Jack Daniels or ??? I know Jack Daniels does get mixed with other liquors in certain drinks, but not that often.
      I recommend getting a great POS system if you need to have everything accounted for. If not I recommend reading your bottles by the 10th’s. It is a lot easier then doing all that weighing. I know, because I use to weigh the bottles, and personally it was a pain in the rear. It is all up to you. Your PC will show accurately, when you do your inventory, and this is when you can tell what is not looking good. What is missing etc. You can do inventory every day if you need to. OK I hope you can understand what I am speaking of here. I know it sounds a bit confusing. Take Care, Good Luck, Janie

  • hi there im a brand new bar manager of a 4 month old bar they have not implemented any type of a beer and liquor cost spreed sheet i need help!! or guidence please

    • Hi Chance
      OK first things first — do you have Quickbooks or Excel? The first thing you need to do is enter all of your beers, wines and liquors into a spreadsheet. Then write what each liquor bottle cost and price of every case of beer and price of each keg of beer. Basically you need to list everything you sell, right down to soda, juice, snacks etc. I do not know if you know how to use Excel or Quickbooks or if you even have it. In excel you will have to know how to write simple formula’s. Which is something I will be having in my site soon — but in the meantime — go to my how to price a drink page http://www.allaboutbarsinfo.com/how-to-price-a-drink/ and scroll down. Here you will find how to price a drink, how to get the pour cost etc. Then you can use these cost calculators to get your correct numbers. Geez I wish I was there so I could help you out. But as of now, I have no idea what you are using to start the spread sheet. If it is pen and paper, that is OK also. Just start by listing every single thing you sell. Then go to the link I just mentioned.
      You will have to do inventory at least monthly. However, where this is a new bar, I would do inventory at least once a week and maybe a mini count every day.
      I will get my spreadsheets on here as soon as I can — but I have been busy with so many family issues – I just have not had the opportunity to get things into this site. Sorry — I will soon I hope. thanks for stopping in, hope I helped at least a little.
      Take Care

  • Love the site, thanks for all the informative info. Quick question, when starting off how does it work when you purchase your first bulk of liquor inventory.. Is it purchased in full at that time, or are you billed monthly payments for each time you place an order?

    • Hi Julius
      I would imagine it is different everywhere – but when I bought the bar it came with whatever booze was left — then I ordered what I needed and either paid for it then or I sent in the check or I would pay the invoice when the delivery man brought the next order. Sometimes I would go to the companies stores and just buy what I needed there. You aren’t allowed to just buy booze anywhere in CA — you have to buy from the Liquor Wholesale Companies. I liked going in there stores because I liked being able to buy some of the booze by the bottle and not a case. Well if they had to break a case when they delivered to my bar — they charged an extra dollar a bottle. So screw that — I would go to the store instead – I saved a whole lot of money that way. HA Hope this helps.
      Take Care,

  • Question: what drew me here was watching episodes of Bar Rescue. How do you keep bartenders from overpouring?

    THis seems to be an inexact science and there is the human element of not counting when you lift the bottle up and down. I know some bottles have pourers but are there other tips or types of technology that you can use to prevent costs from going up without necessarily doing inventory or a Bevintel report.
    THese have merit but if you make the system automated; there would be no need for bartenders.

    • Hi Tim
      Well there is no exact science for getting bartenders to not over pour. Here is the thing though, there are many systems that you can purchase that have all the equipment to hook up your liquor bottles to and then they pour exact amounts. Some will even poor a quarter oz. etc.
      Now having said that, the bar I owned was just a hole in the wall, nothing fancy. A hometown night club. Here is the thing, I never liked the measured pour spouts. I taught my bartenders how I wanted them to pour and then put my trust into them. Hard to do I know, but that is one of the reasons I did inventory. If I knew one of the bartenders was over pouring, I would inventory bottles I knew she used on her shift. Trust me I would call her out on it, or fire her if in fact the inventory came out bad. I had lots of meetings and at those meetings I had them practicing there pouring. We did the three count. Not a slow three count either. It is not easy, and yes there were times I wish I had a real nice POS system. But I didn’t, so I had lots of work to keep my bartenders under control, but most were pretty honest and I was very thankful for that. I think the best answer is — hiring. You hopefully hire honest good people. It isn’t always easy that is for sure.
      Thanks for the question Tim,

  • hi what should your liquor percentage be, draft beer, bottled beer, and wine, will it differ?

  • Do you have a total inventory calculator that would calculate TOTAL LIQUOR and TOTAL BEER cost.

    Mike T

    • Hi Mike
      No I don’t have a calculator for that. Sorry — but all you have to do is use Excel. I will get the spreadsheets I use on here pretty soon.
      Thanks for asking —

  • My liquor is all priced pretty much spot on for 16-18% pour cost. Now, on a few of the pricier liquors such as ‘Patron and Hennessy’, I’m under priced by 1$ or so. Will it all equal out at the end if some less pricier items are overpriced by .75 to $1. Same issue with the draft beer at 22% our cost.

    • Hi Rebecca
      Thanks for visiting my site — As to your question — I found that I also under priced some items – which probably I shouldn’t have, but I didn’t want it just sitting on the shelf.
      It sounds like things should work out, Just remember the lower the # of your PC the better, some things just will never have a low PC, that is just the way it is.
      Watch for over pouring and things like that. Do inventory often, as loss of product can really hurt a business.

  • Do you have calculator for 1.75 bottles(59.17 oz), im still confused on how to figure out pc

    • Hi James
      I do not have the 1.75 in the calculator. However if you go here http://www.allaboutbarsinfo.com/how-to-price-a-drink/
      and scroll down the page — You will see formula’s written out with 25.4 oz and 33.8 oz.
      Just write the formula on paper and put the 59.17 instead. Then with your trusty calculator, just run those numbers and you will get the answers. I show you exactly how to charge to get the PC you desire. Every bottle of booze is different. They can all have a different PC. Depending on the cost of the bottle and the size. Look at the formula’s written out, put in the correct ounces, and you will be able to figure the price you should charge for a decent PC. Hope this makes some sense to you. Go check it out, it is pretty easy. Thanks for visiting – come back soon. :o)

  • Hi Sheryl
    I am so glad you like this site.
    To manually track inventory, you need to measure bottles into 10th’s. Then kind of eye ball the open bottles and write down how much is still in every bottle. For instance .7 or .1 — meaning 7/10’s or one tenth.
    As for listing all your liquor on a cash register, that is not possible unless you own the fancy Point Of Sale (POS) systems.
    However, it is advisable to list as many types of alcohols you can, especially the big sellers. Then you can group some together. Such as, Rum, Vodka etc. Just to get things into smaller increments. When you do your monthly inventory, if you are missing alcohol or beer, it will show up in the final over all balances. Hope that makes sense. You can figure out quite easily what is missing just by what you are going through the most of etc. Also what you notice you are having to purchase a bunch of.
    Now for your last question — I am not sure what you mean? I am thinking maybe you can’t see the entire page on what you are looking at my site with? I have all the columns and rows marked, so ???

  • Nice sight! You have a great resource for those that are considering operating a bar.

    How do you manually track inventory on open bottles? Using an old fashioned register, i cannot imagine listing out the various liquors it might to make to make a drink.

    Also, it is rather difficult to use your cost calculator when columns and rows aren’t identified.

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