Sazerac Cost Calculator
A Sazerac is two ounces of rye with a sugar cube, Peychaud's bitters and an absinthe rinse, so almost all of the cost is the whiskey and the rinse adds only cents when it is measured.
BevSpot sales data put the average Sazerac unit cost near $2.18, around a 21% pour cost; the lemon peel is the garnish allowance, and a free-poured absinthe rinse is where the drink quietly gets expensive.
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: $0.05.
| Ingredient | Pack size (oz) | Pack price ($) | Used (oz) | Line cost ($) |
|---|---|---|---|---|
| Rye whiskey (750 ml) | 25.36 | 28.00 | 2 | 2.21 |
| Absinthe rinse (750 ml) | 25.36 | 60.00 | 0.1 | 0.24 |
| Peychaud's bitters (10 oz) | 10 | 9.00 | 0.1 | 0.09 |
| Simple syrup (liter) | 33.8 | 4.00 | 0.25 | 0.03 |
Example menu price
Example cost per drink: $2.61. At 20% pour cost, the unrounded price is $13.07. Suggested price rounded up to the next $0.50: $13.50, giving 19.37% 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/sazerac