Sections that work
A simple structure that suits almost any bar:
- House or signature cocktails: your own creations, the drinks that set you apart. Best at the top.
- Classics: the ones any good bar should make well.
- Alcohol-free: made with the same care as the rest.
- Spirits and mixers: G&Ts and highballs, if you have a wide range of spirits.
- Spritzes and aperitifs, if they suit your opening hours.
Five sections is plenty. If you end up with more, the menu is probably too long.
Classics: don’t over-explain
The name and three ingredients are enough:
- Negroni — Gin, sweet vermouth, Campari
- Daiquiri — White rum, lime, sugar
- Old Fashioned — Bourbon, sugar, Angostura bitters
No history, no adjectives. Someone ordering a Negroni knows what they want.
Signature serves: the name isn’t enough
A house cocktail with a creative name tells the guest nothing on its own. Add:
- Three or four key ingredients, the ones that define the flavour.
- The profile in a few words: citrusy, bitter, sweet, smoky, herbal, refreshing.
- Something about the serve if it’s special: in a chilled coupe, over smoked ice, for sharing.
Allotment — Gin, green tomato, basil, tonic. Fresh and herbal.
Feature one or two signature cocktails: the ones that best represent you and leave you the best margin.
Alcohol-free, taken seriously
More and more guests ask for alcohol-free options: drivers, pregnant guests, people who don’t drink and people who just want a quieter night. Give them:
- A section of their own, easy to see, not one line hidden at the bottom.
- Proper recipes, not juice over ice: house syrups, citrus, spices, good tonics, alcohol-free spirits.
- A price that matches the work that goes into them.
Prices
- One price per cocktail, without a currency symbol on every line.
- Spirits and mixers in tiers: use price columns (for example “House” and “Premium”) instead of listing every brand with its own price.
- Sharing serves (pitchers, punch bowls): a separate column, or the price in the description.
In the UK, gin, rum, vodka and whisky served on their own or with a mixer must be sold in 25 ml or 35 ml measures (or multiples), and you need to show which one you use. Cocktails that mix three or more liquids are exempt. In the US there’s no national pour size; some states set their own rules. To work out what each serve should cost, the pour cost calculator does the maths.
Allergens behind the bar
Many everyday bar ingredients contain allergens that aren’t obvious:
| Ingredient | Allergen |
|---|---|
| Egg white (sours, fizzes) | Eggs |
| Orgeat or almond syrup | Tree nuts |
| Cream, milk, cream liqueurs | Milk |
| Worcestershire sauce (Bloody Mary) | Fish; depending on the brand, gluten too |
| Celery salt | Celery |
| Wine, vermouth, sparkling wine, cider | Sulphites |
| Beer | Gluten |
Check the garnishes as well (rims with crushed nuts or sesame) and the labels of any syrups and liqueurs you buy in. Drinks count just like dishes: the allergen information has to be available to the guest. In the US, celery, mustard and sulphites aren’t among the nine major allergens, but guests with those allergies will still ask.
Design: night-time and screens
Cocktail menus need character. The Neon style, with its dark background, looks great on screen: on the TV behind the bar (16:9) or in Instagram stories. On paper, dark backgrounds use a lot of ink; for printing, Déco or Milano give an elegant feel on a light background.
A cocktail menu is usually short: an A5 or a slim A4 looks more polished than a half-empty A4.
Make it in MenuDesign
The cocktail menu template comes with sections for classics, signature serves and alcohol-free drinks in the Neon style. Type or photograph your menu, mark the allergens, choose a format and download the PDF or the image for your screen. Free, no account needed.
Frequently asked questions
How many cocktails should go on the menu?
As many as your team can make well and fast at the busiest moment of the night. A short menu that’s well executed sells more than a long one that jams the bar.
Do classic cocktails need a description?
The name and three main ingredients are enough. People who know them need nothing more, and people who don’t have enough to decide.
Do I need to show allergens for cocktails?
Yes. Drinks count as food under the allergen rules in the UK and the EU. Egg white, orgeat (almond), cream, celery salt and sulphites turn up all the time behind the bar. In the US, use the FDA’s nine major allergens as your reference and check your state’s rules.
How do I show the cocktail menu on a screen?
MenuDesign exports the menu as a 16:9 image for the TV behind the bar, or as a story for social media. The Neon style was designed to look good on screen.