In Pennsylvania, you buy the bottles and we pour them. This calculator sizes your shopping run with the same math we use to stock real events. No guessing, no signup, no 47-step wizard.
Bar style
Your crowd
Setting
400
Total drinks
173 lbs
Ice
2 bartenders
We'd send
Spirits
Or about 6 x 1.75L handles, split across vodka, tequila, whiskey, gin, and rum.
14 x 750ml
Wine
A 60/40 white-to-red split works for most events.
23 bottles
Beer
100 servings. Cans chill faster than bottles.
5 cases of 24
These numbers already include a buffer. The one-drink-per-guest-per-hour rule you found elsewhere overbuys for most crowds; resist rounding up again.
Included with our Standard and Premium packages. Going solo? This is also your list.
Ice
About 9 x 20lb bags. Yes, really.
173 lbs
Cups
460
Water cups
345
Cocktail napkins
600
Straws
360
Mixers
Tonic Water: 2 · Soda Water: 2 · Cola: 3 · Zero-Sugar Cola: 2 · Ginger Ale: 2 · Lemon-Lime Soda: 2 · Orange Juice: 1 · Cranberry Juice: 1
15 cases of cans
Garnish
48 limes, 32 lemons
Short answers here. Longer answers at the bar.
For a 4 hour event with a full bar, plan on about 400 drinks: roughly 14 bottles of liquor, 22 bottles of wine, and 5 cases of beer. That assumes an average crowd. The calculator above adjusts for yours.
About one drink per guest per hour at a typical wedding. Corporate crowds drink less, cocktail-forward crowds drink more, and the first hour always runs hotter than the average. Flat one-drink-per-hour rules overbuy for some events and run dry at others, which is why we model the crowd instead of guessing.
A full bar usually lands around half spirits, a quarter wine, and a quarter beer. Beer and wine events split about 50/50. The calculator applies the right split and converts it into bottles and cases so you are not doing math in the store aisle.
More than anyone believes. Plan on about 1.5 pounds per guest indoors with a full bar, and 2 pounds or more outdoors before you chill a single bottle. Warm drinks are the most common way home bars fail.
Yes. Under PA rules the host supplies the alcohol, and we supply everything else: bartenders, mixers, garnish, ice, cups, and the insurance. It works in your favor, because you pay shelf price instead of marked-up bar price.
It uses the same consumption formulas we use to stock real events, including a sensible buffer, so treat it as a strong estimate rather than a guarantee. Buy sealed bottles where you can and ask your store about returns on unopened product.
You handle the receipt. We handle the bartenders, the bar, the ice, the mixers, the insurance, and the part where 150 people want a drink at the same time.
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