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For a dry-hire bar, a general rule of thumb per 100 guests over 4 hours:

• ~30 bottles of wine (mix of red, white, rosé)
• ~3–4 cases of beer (craft + light options)
• ~8–12 bottles of base spirits (vodka, gin, tequila, whiskey)
• ~4–6 bottles of modifiers & liqueurs
• ~1 bottle of spirits per 8–10 guests for cocktail-heavy bars

The perfect wedding bar isn't just about drinks — it's about the experience. Here's how we plan every wedding we serve:

• Choose 1–2 signature cocktails that reflect you as a couple
• Always offer a mocktail version of your signature
• Wine + beer handles 60–70% of guests; focus spirits for the bar crowd
• Book 1–3 months ahead — prime weekends book fast
• Ask your bartender for a custom cocktail menu card as a keepsake

Corporate bars require a different approach than weddings. Keep it crisp, professional, and inclusive:

• Always have a full non-alcoholic station — not an afterthought
• Stick to classic, approachable cocktails over adventurous ones
• Batch preparation is your friend for 100+ guest events
• Brand your napkins or menu cards with the company logo
• Plan for 1.5–2 drinks per person per hour for networking events

The name is half the experience. Great signature cocktails have names that tell a story.

• Use your last name: "The Henderson" or "The Jensen Mule"
• Reference your venue: "The Park City Peaks" or "The Provo Garden"
• Use the date: "The 06.14" — simple and timeless
• Reflect your vibe: romantic, adventurous, playful, or sophisticated
• When in doubt, lead with flavor: "The Rose & Basil" speaks for itself

Fresh citrus makes a noticeable difference in certain cocktails. Here's when to bother:

• Always fresh: daiquiris, margaritas, whiskey sours, mojitos
• Bottled OK: long drinks, punches, anything with OJ, batch cocktails
• Squeeze citrus day-of for best flavor — not the week before
• Ratio for batch: 1 oz fresh lime = ¾ oz bottled (bottled is stronger)

Ice is the most underrated ingredient. At Lake Salt, we treat it like a garnish:

• Plan 1.5–2 lbs of ice per guest for a 4-hour event
• Large cubes melt slowly — use for spirit-forward drinks
• Crushed ice = faster dilution, better for tropical/citrus cocktails
• Never reuse ice from the cooler in a guest's drink
• For outdoor Utah events in summer: double your ice estimate

A beautiful garnish turns a cocktail into a moment. Here's what we reach for most:

• Dehydrated citrus wheels — long-lasting and gorgeous
• Fresh herbs: rosemary sprigs, mint bouquets, basil fans
• Edible flowers for weddings (pansies, violas, lavender)
• Flavored salt rims: hibiscus, chili-lime, lavender sugar
• Toasted coconut or crushed graham cracker rims for dessert cocktails

If you're prepping your own bar station, here's what Lake Salt sets up at every event:

• Speed rail or bottle line for fast access
• Separate stations for: glassware, ice, garnish, syrups
• Trash + compost bins behind the bar (never in guest sight)
• Non-slip mat behind bar — safety first
• Pre-batched syrups, measured + labeled the day before
• Printed drink menu card at bar height for guests