LCC Cocktail Calculators — Liquid Chef Consulting

Pour Cost

Calculate actual pour cost % for an inventory period. Formula: (Opening + Purchases − Closing) ÷ Sales × 100.

Opening Inventory ($)

Purchases This Period ($)

Closing Inventory ($)

Beverage Sales ($)

Pour Cost

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COGS: —

Methodology: Jeffrey Morgenthaler — Pour Cost

Cocktail ABV

Estimate the ABV of a finished cocktail accounting for dilution. Add each spirit/ingredient, then set dilution.

ABV of Each Ingredient (%)

Dilution % (ice dilution)

Use a single ABV % if all spirits are the same proof. Shaken ≈ 25% dilution, stirred ≈ 20%.

Finished ABV

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Total Volume

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Pure Alcohol

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Standard Drinks

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Reference: Jeffrey Morgenthaler — ABV Calculator

Batch Cocktail

Scale a single-serve recipe to any batch size with dilution accounted for.

Scale Target

Number of Servings

Single-Serve Total Volume (oz)

Pre-dilution Factor (%)

Stirred ≈ 20%, shaken ≈ 25%. Pre-batch dilution replaces in-service stirring/shaking.

Ingredient Single oz

Batch Result

Reference: batchcalc.com (Jeffrey Morgenthaler)

Cocktail Menu Price

Set your menu price from target cost % or find your actual cost % from an existing price. Based on the Morgenthaler pricing method.

Total Ingredient Cost ($)

Target Pour Cost % (optional)

Actual Menu Price (optional)

Enter ingredient cost + target % to find ideal price. Or enter cost + actual price to see your cost %.

Suggested Price

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Actual Cost %

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Gross Profit

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Margin %

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Reference: Jeffrey Morgenthaler — How to Price a Cocktail Menu

Beverage Cost per Serve

Find the cost of a single spirit pour from a bottle's purchase price.

Bottle Price ($)

Bottle Size (ml)

Pour Size (oz)

Menu Price ($)

Cost per Pour

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Pours per Bottle

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Cost %

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Gross Profit

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Simple Syrup Ratio

Calculate exact amounts of sugar and water for any syrup ratio and target volume. Works for 1:1, 2:1, or custom ratios.

Target Yield (ml)

Ratio

Measurement Method

Sugar

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Water

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Syrup Fixer

Fix a syrup made at the wrong ratio. Based on the Morgenthaler method. Uses Brix for professional accuracy — or use ratio mode for a quick fix.

Mode

Weight of Current Syrup (grams)

Current Brix of Syrup

Brix of Your Sugar (100 = white sugar)

Target Brix

To Fix Your Syrup

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Reference: Jeffrey Morgenthaler — Syrup Fixer · Uses Brix (°Bx) = grams sugar per 100g solution

Carbonation & Dispense Pressure

Calculate regulator PSI to reach target CO₂ volumes at a given temperature, plus dispense line pressure. Based on the Morgenthaler / Crossroads Consultancy methodology.

Carbonation Style

Liquid Temperature (°C)

Dispense Line (optional)

Line Type

Line Length (ft)

Height Rise (ft)

CO₂ Volumes Target

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Carbonation PSI

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Dispense PSI

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Line Resistance

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Reference: carbonationcalc.com — Morgenthaler × Crossroads Consultancy (Bubbles: A Practical Guide to Carbonation and Draft Cocktails)