Mai Tai Cost Calculator
Two rums, orange curaçao and almond orgeat make the mai tai more expensive than a simple rum sour, even though each modifier uses only a fraction of an ounce.
This example follows a lime-and-orgeat style without pineapple juice; the garnish allowance covers mint and a spent lime shell, and the rum split can be changed to match your house blend.
Editable example: quantities are a typical standard spec and prices are plausible US wholesale estimates, not supplier quotes or current market data. Replace them with your own.
Example ingredient spec
Volumes are US fl oz; 750 ml = 25.36 oz and one liter = 33.8 oz. Garnish allowance: $0.20.
| Ingredient | Pack size (oz) | Pack price ($) | Used (oz) | Line cost ($) |
|---|---|---|---|---|
| Aged rum | 25.36 | 18.00 | 1 | 0.71 |
| Jamaican rum | 25.36 | 20.00 | 1 | 0.79 |
| Orange curacao | 25.36 | 14.00 | 0.5 | 0.28 |
| Lime juice (prepared quart) | 32 | 9.00 | 1 | 0.28 |
| Orgeat (liter) | 33.8 | 12.00 | 0.5 | 0.18 |
| Simple syrup (prepared quart) | 32 | 2.00 | 0.25 | 0.02 |
Example menu price
Example cost per drink: $2.45. At 20% pour cost, the unrounded price is $12.24. Suggested price rounded up to the next $0.50: $12.50, giving 19.59% actual ingredient cost.
These example prices exclude labor, overhead and tax. The ingredient table and suggestion describe the starting spec; edit the calculator to cost your own version.
Formula
Line cost = bottle or pack price ÷ size × amount per drink; drink cost = sum of line costs + garnish. Pour cost % = drink cost ÷ menu price × 100; gross profit = menu price − drink cost; price at target = drink cost ÷ (target/100).
More to cost
Calculated free at thehospitalityinsider.com/cocktail-cost/mai-tai