The 1-Drink-Per-Hour Metric: A Bartender's Secret
Professional catering leads and bartenders use a standard formula to ensure a wedding never runs dry without overspending. The "1-Drink-Per-Hour" rule accounts for the heavier drinkers in the first hour (usually 2 drinks) and the tapering off as the night progresses.
This calculator uses a balanced average that incorporates common consumption patterns across a standard 5-to-6 hour reception.
The Ice & Mixer Equation: Don't Forget the Basics
Running out of vodka is a problem, but running out of ice is a disaster. When planning a DIY bar, remember the physical support needed for the spirits:
- Ice: Plan for 1.5 to 2 lbs of ice per guest. This covers both chilling the bottles and serving in glasses.
- Mixers: Aim for a 3:1 ratio of mixers (Soda, Tonic, Ginger Ale, Juice) to spirits.
- Garnish: 1 lemon, 1 lime, and a jar of cherries/olives per 50 guests is a safe baseline.
For a standard crowd of 150 adults at a 5-hour evening reception:
- Wine: 75 Bottles (Split between Red/White/Rose).
- Beer: 150-200 Individual Cans/Bottles.
- Spirits: 14 Bottles (750ml) for a full bar setup.
Pro Tip: Most couples over-buy red wine. In summer outdoor weddings, white
wine and light beer consumption increases by up to 30%.
Wedding Alcohol Strategic FAQ
If you bring your own alcohol, venues often charge $10-$30 per bottle opened. In some cases, this fee can make DIY more expensive than a flat-rate bar package.
Many warehouse clubs and dedicated liquor stores allow returns on unopened, unchilled bottles. Always verify the return policy before purchasing.