Calculate Wedding Alcohol Needs to Avoid Waste
Leftover liquor sitting in a closet for a year is a common (and avoidable) waste of wedding budget. A few simple calculations before you shop can save hundreds of dollars and still keep every glass full.
The basic math to use
Plan on one drink per guest per hour, and count cocktail hour separately from dinner and dancing since consumption is heaviest in that first hour. For a 5-hour reception with 100 guests, that's roughly 500 drinks total. A standard 750ml bottle of wine pours 5 glasses, a case of beer covers 24 drinks, and a 750ml bottle of liquor makes about 16 cocktails, so you can convert your drink count into an actual shopping list.
Split by drink type
Ask your caterer or venue about typical splits: a common ratio is 40% wine, 30% beer, 20% liquor, and 10% non-alcoholic. Adjust based on your guest list's habits and the season (beer sells better outdoors in summer, wine in cooler months). If you're serving a signature cocktail, budget 2-3 ingredients per batch and buy in bulk to cut per-drink cost.
Buy smart, return extras
Many liquor stores let you return unopened bottles, so buy slightly more than your calculation (about 10% extra) and return what's left instead of guessing low and running out mid-reception. Keep receipts and ask about the return policy before you buy.
Key Takeaways
- Budget one drink per guest per hour, with heavier consumption during cocktail hour
- Convert drink counts into bottles: 5 glasses per wine bottle, 16 cocktails per liquor bottle, 24 drinks per case of beer
- Use a rough split of 40% wine, 30% beer, 20% liquor, 10% non-alcoholic as a starting point
- Buy about 10% more than you calculate and confirm the store's return policy for unopened bottles
- Ask your caterer for guest-specific drinking patterns before finalizing your order
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Source: www.theknot.com