How to organise cocktail masterclasses for groups

A cocktail masterclass works when three numbers are fixed before anyone books: how many guests, how many cocktails each one makes, and how long the session lasts. Pick a group size that matches your stations and your tools, plan two or three cocktails per guest with a demonstration before each, and buy ingredients per head plus a margin. Then sell it in one of two ways: open classes where each guest books a place, or private sessions where one host books for the whole group. Everything else — theme, venue, snacks — follows from those choices.

An open class gathers individuals who don't know each other: couples, friends, curious beginners. You set the date and venue, and each guest books a place. It suits a regular slot, for example one evening a month in a bar that lends you its space on a quiet night.

A private session is booked by one host for a group: a birthday, a hen or stag party, a team outing, a family gathering. The host chooses the date, sometimes the place, and pays for everyone. It needs a short conversation first about headcount, venue, theme and budget.

Size depends on how much hands-on time each guest gets. If every guest has their own station with a shaker, jigger, strainer and glass, the limit is the number of stations you can set up and supervise. If guests share stations in pairs, you can take more people but each one shakes less. Decide the maximum before you publish, and don't stretch it on the day: a class where guests wait for tools turns into a demonstration.

A simple rhythm keeps the group together: a short welcome and a word on tools, then for each cocktail a demonstration, guests making it at their stations, and a moment to taste and compare. Keep water and something to eat on the tables. Give each guest a recipe card to take home, so they remember the proportions. Serve responsibly: run the class only for guests of legal drinking age, follow the rules where you work, and stop serving anyone who has had enough.

Arrive well before guests to set stations, cut citrus and chill glasses. Allow time afterwards to wash tools, pack up and leave the venue as you found it. Count that time when you choose slot times, especially if the venue has a closing hour.

On Book, each service has a name, a price and an optional description shown on your public page. A slot belongs to one service and has a capacity: for an open class, set the capacity to your number of stations. Each guest books one place on the public page; when the class is full, the slot is hidden. For a monthly class, open each date yourself: slots repeat weekly on chosen weekdays until a date, not monthly.

Durations and prices are examples: set your own.

The public form books one place per booking. For a private group, let the host book a short preparation call first, or take their request by phone, then book the session yourself from your calendar: you can enter the number of guests on the booking, with first and last name required and email and phone optional. Write the headcount, venue and theme in the note when you create it; the note can't be edited later. In the service description, ask hosts to give the number of guests, the venue and any allergies.

Clients can't move bookings online: they contact you, and you reschedule or cancel from your bookings list, then let them know yourself, since Book doesn't email clients about changes. Calendar sync (Google, iPhone, Mac) puts classes next to your bar shifts and events. Book costs €5/month, everything included: unlimited services and bookings, no commission, no contract. It doesn't take payments.