Cocktail Garnish & Syrup Batching Calculator

Plan your next party with ease! This calculator helps you scale simple syrup, oleo-saccharum, and garnish prep based on your guest count and drink preferences.

Event Details

Event Name

Optional, for labeling results

Expected Guests*

Average Drinks per Guest*

Typical Drink Size per Serving*

Drink Assumptions

Base Simple Syrup per Drink*

In ml (e.g., 15 ml for 1 tbsp)

Base Citrus Oil/Oleo-saccharum per Drink*

In grams of peel or ml of oil-equivalent

Garnish Pieces per Drink*

Preparations to Scale

Which items to scale?*

Advanced Options & Constraints

Target Batch Rounding*

Desired Syrup Concentration Ratio*

Yield per Oleo-saccharum Jar*

In ml or grams

Calculation Results

Event Name:

Expected Guests:

Average Drinks per Guest:

Total Drinks to Prepare:

Simple Syrup Batch

Total Syrup Volume: 300 ml

Sugar Needed: 0 g | Water Needed: 300 g

Suggested Bottles: 1 × 1000 ml

Prep Time: ~15 min per liter. Store refrigerated for up to 1 month. Make 1-2 days ahead.

Oleo-saccharum Batch

Total Peel Required: 30 g

Sugar for Rubbing: 30 g (approx. 1:1 peel to sugar by weight)

Suggested Jars: 1 × 250 ml

Yields vary. Store refrigerated for up to 2 weeks. Make 2-3 days ahead for best flavor.

Garnish Prep

Total Garnish Pieces: 20 pieces

Citrus Fruits Needed (for twists/zest): 2 fruits (assuming 10 twists/fruit)

Herb Bunches Needed (for muddles): 1 bunches (assuming 20 sprigs/bunch)

Prep garnishes 1-2 hours before event. Store in airtight containers with damp paper towel.

Preparation Checklist

Label all batched syrups and garnishes clearly.
Ensure adequate refrigeration space for all prepped items.
Gather necessary tools: funnels, jars/bottles, cheesecloth, citrus peeler.
Adhere to food safety guidelines for storage durations.

Made with Minform

How to calculate Cocktail Garnish & Syrup batching?

Scale per-drink ingredient amounts (syrup, oleo, garnishes) by total drinks: total_drinks = guests × drinks_per_guest; multiply per-drink quantities by total_drinks and convert to practical batch units.

Formula: total_drinks = guests × drinks_per_guest; V_total = V_drink × total_drinks; sugar_mass = V_total × (R/(1+R)); water_mass = V_total - sugar_mass

Using the Cocktail Garnish & Syrup Batching calculator: an example

Example inputs: 50 guests, 2 drinks/guest, base simple syrup 15 ml per drink, ratio 1:1.

Step-by-step calculation:

Compute total_drinks = 50 × 2 = 100 drinks.
Compute V_total = 15 ml × 100 = 1500 ml simple syrup.
For ratio 1:1, sugar_mass = 1500 × 0.5 = 750 g, water_mass = 750 g; suggest 2 × 1 L bottles.

Conclusion: Prepare ~1.5 L simple syrup (2 × 1 L bottles), ~100 citrus twists, and oleo made from peel for ~100 drinks — label and refrigerate.

Frequently Asked Questions

Can I scale up a rich syrup (2:1) the same way?

Yes — use ratio 2:1 (R=2) in the formula so sugar_mass = V_total × (2/3) and water_mass = V_total × (1/3); expect thicker syrup and shorter fridge life.

How far ahead should I make syrups and oleo-saccharum?

Simple syrup: up to 2 weeks refrigerated; rich syrups and oleo: 3–7 days refrigerated depending on citrus and sugar content.

How do I estimate fruits and herbs needed?

Use calculator outputs: e.g., if 10 twists/fruit, fruits_needed = ceil(total_twists / 10). For herbs, assume ~20 sprigs per bunch and round up.