BZ Tent Rentals
BZ Signature Cocktail Menu & Shopping Calculator
Premium ingredient shopping guide for your dry-hire event as well as BZ’s Signature Cocktail Menu
featuring 100+ IBA Official Cocktails plus retired-IBA classics and modern cultural favorites, all rebuilt to BZ's higher standards (fresh-pressed citrus, housemade syrups, top-shelf spirits, 50/50 saline-solution where pro bartenders use it).
Real-time shopping list calculations split between what you'll provide and what we brings on event day from ice garnishes and more!
Total Drinks Expected
525
7.0 drinks/guest × 5 hrs
262
Cocktails
131
Wine
105
Beer
26
N/A
📋 Client Shopping List
All alcohol provided by client. BZ never supplies spirits, wine, beer, or sparkling.
Spirits (Client Provides)
Wine (Client Provides)
Beer (Client Provides)
Off-Menu Spirits Buffer (Auto-Added)
🔧 BZ Staff Prep Checklist
What BZ brings & preps (included in package). NO alcohol on this list. BZ is a dry hire operation.
Fresh Ingredients
Non-Alcoholic & Water
Ice & Equipment
Recipe Prep Cards
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Welcome Cocktail Prep
Bartending Method Key
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SHAKEN
Combine all ingredients in a shaker tin with ice. Shake vigorously for 10-15 seconds until tin is frosted. Double-strain into chilled glassware (use a Hawthorne strainer plus fine-mesh strainer to remove ice chips and citrus pulp). Standard for sour cocktails with citrus, syrups, or other non-spirit ingredients.
Combine all ingredients in a shaker tin with ice. Shake vigorously for 10-15 seconds until tin is frosted. Double-strain into chilled glassware (use a Hawthorne strainer plus fine-mesh strainer to remove ice chips and citrus pulp). Standard for sour cocktails with citrus, syrups, or other non-spirit ingredients.
STIRRED
Combine all ingredients in a mixing glass with ice. Stir gently for 20-30 seconds with a bar spoon until properly chilled and diluted. Strain into chilled glassware using a julep strainer (single strain). Standard for spirit-forward cocktails (Manhattan, Negroni, Martini) where you want chilling and dilution without aeration or cloudiness.
Combine all ingredients in a mixing glass with ice. Stir gently for 20-30 seconds with a bar spoon until properly chilled and diluted. Strain into chilled glassware using a julep strainer (single strain). Standard for spirit-forward cocktails (Manhattan, Negroni, Martini) where you want chilling and dilution without aeration or cloudiness.
BUILT
Add ingredients directly into the serving glass (typically over ice). No shaker or mixing glass needed. Stir briefly with a bar spoon to combine. Used for highballs, spritzes, and simple poured cocktails where ingredient layering or carbonation matters.
Add ingredients directly into the serving glass (typically over ice). No shaker or mixing glass needed. Stir briefly with a bar spoon to combine. Used for highballs, spritzes, and simple poured cocktails where ingredient layering or carbonation matters.
MUDDLED + BUILT
Place fresh herbs or fruit in the serving glass. Press gently with a muddler to release oils and juices (do not pulverize, especially mint, which becomes bitter when crushed). Add remaining ingredients directly over the muddled base, typically with ice and a top-up of soda. Used for Mojito, Caipirinha, Old Fashioned (with muddled sugar), and similar.
Place fresh herbs or fruit in the serving glass. Press gently with a muddler to release oils and juices (do not pulverize, especially mint, which becomes bitter when crushed). Add remaining ingredients directly over the muddled base, typically with ice and a top-up of soda. Used for Mojito, Caipirinha, Old Fashioned (with muddled sugar), and similar.
MUDDLED + SHAKEN
Muddle herbs or fruit gently in the shaker tin, then add remaining ingredients and ice. Shake as normal. Double-strain. Used for cocktails like the Whiskey Smash and Gin Basil Smash where you want the herb essence shaken into the drink rather than left in the serving glass.
Muddle herbs or fruit gently in the shaker tin, then add remaining ingredients and ice. Shake as normal. Double-strain. Used for cocktails like the Whiskey Smash and Gin Basil Smash where you want the herb essence shaken into the drink rather than left in the serving glass.
FLASH BLENDED
Combine ingredients in a blender with crushed ice. Blend on high for 5-10 seconds (just enough to combine, not long enough to fully puree the ice). Pour into a serving glass without straining. Used for frozen Daiquiris, Piña Coladas, and some tiki drinks where you want a slushy texture.
Combine ingredients in a blender with crushed ice. Blend on high for 5-10 seconds (just enough to combine, not long enough to fully puree the ice). Pour into a serving glass without straining. Used for frozen Daiquiris, Piña Coladas, and some tiki drinks where you want a slushy texture.
LAYERED
Pour ingredients slowly over the back of a bar spoon held just above the surface of the previous layer. Heaviest (typically sweetest) ingredient goes in first, lightest on top. Used for B-52 and similar visual shot drinks. Serve immediately to preserve layering.
Pour ingredients slowly over the back of a bar spoon held just above the surface of the previous layer. Heaviest (typically sweetest) ingredient goes in first, lightest on top. Used for B-52 and similar visual shot drinks. Serve immediately to preserve layering.
SWIZZLED
Combine ingredients in a tall glass with crushed ice. Insert a swizzle stick (or bar spoon) and rapidly spin between palms for 10-15 seconds to chill and mix while frosting the glass. Used for Chartreuse Swizzle and other tropical/tiki cocktails.
Combine ingredients in a tall glass with crushed ice. Insert a swizzle stick (or bar spoon) and rapidly spin between palms for 10-15 seconds to chill and mix while frosting the glass. Used for Chartreuse Swizzle and other tropical/tiki cocktails.
STRAIGHT POUR
No mixing or shaking required. Pour ingredients in correct proportions directly into the serving glassware. Used for Champagne Cocktails, Mimosa, Bellini, Kir, and similar drinks where minimal preparation is the point.
No mixing or shaking required. Pour ingredients in correct proportions directly into the serving glassware. Used for Champagne Cocktails, Mimosa, Bellini, Kir, and similar drinks where minimal preparation is the point.
SPECIAL TECHNIQUE
Any cocktail with a non-standard technique will have a red note under its method badge. Read the note carefully. Common examples: "Absinthe rinse the glass first" (Sazerac), "Stir gently, top with sparkling last" (Negroni Sbagliato), "Float on top, do not stir" (Painkiller nutmeg).
Any cocktail with a non-standard technique will have a red note under its method badge. Read the note carefully. Common examples: "Absinthe rinse the glass first" (Sazerac), "Stir gently, top with sparkling last" (Negroni Sbagliato), "Float on top, do not stir" (Painkiller nutmeg).
BZ Staff Use
Prints everything including BZ Staff Prep sections above
Note: All quantities include 15% safety buffer. Most MA liquor stores accept unopened returns with receipt within 30 days.