Wedding bar planning is one of the most stressful parts of reception logistics. Order too little and you're mid-reception scrambling for a liquor store run. Order too much and you're hauling cases home. Get it right and your guests remember nothing about the bar except that it was great.
This guide covers everything: how to estimate quantities by guest count, cocktail hour versus reception service, non-drinkers, champagne for the toast, and how to save money without anyone noticing. It is based on industry-standard serving guidelines used by professional bartenders and caterers.
Professional bartenders plan around a simple formula: Total drinks = guests × hours × drinks per hour × (1 − non-drinker %)
The industry standard is 1.5 drinks per person per hour at moderate drinking intensity. For a 5-hour wedding with 100 guests, that's 750 total drinks before adjusting for non-drinkers. If 15% of your guests don't drink, you're planning for about 638 drinks. Always add a 10–15% buffer on top of that.
| Drink Type | % of Total | Notes |
|---|---|---|
| Wine (red & white) | 35–40% | Dinner service; widely preferred |
| Beer | 25–30% | Cocktail hour; casual guests |
| Spirits & cocktails | 25–30% | Dance floor; younger guests |
| Champagne / sparkling | 5–10% | Toast and arrival drink |
| Guests | Wine (bottles) | Beer (cases) | Spirits (bottles) | Champagne (bottles) |
|---|---|---|---|---|
| 50 | 10–12 | 2–3 | 6–7 | 8–10 |
| 75 | 15–18 | 3–4 | 9–11 | 13–15 |
| 100 | 20–25 | 5–6 | 12–15 | 17–20 |
| 150 | 30–37 | 7–9 | 18–22 | 25–30 |
| 200 | 40–50 | 10–12 | 24–30 | 34–40 |
These are pre-buffer estimates. Add 10–15% to each number before finalizing your order.
Many couples forget that cocktail hour is a separate service window — and guests often drink faster during it, because they're standing, mingling, and not yet seated for dinner.
Plan on approximately 2 drinks per guest during cocktail hour regardless of what follows. Beer and wine dominate this window.
Drinking slows during dinner. Plan on 1–1.5 glasses of wine per guest per hour during dinner service (typically 1–1.5 hours).
After dinner, pace picks back up — especially for spirits. Plan on 1.5–2 drinks per person per hour for the dancing portion.
For a mixed crowd: 60% white, 40% red in warmer months; closer to 50/50 in colder weather. Rosé can replace a portion of the white allocation — it is consistently popular at weddings year-round. A 750ml bottle pours approximately 5 glasses. A case is 12 bottles, roughly 60 glasses.
| Spirit | Share of spirits budget |
|---|---|
| Vodka | 30–35% — most versatile, highest volume |
| Bourbon / whiskey | 20–25% — steadily popular at weddings |
| Gin | 10–15% — essential for G&T and martini crowd |
| Tequila | 10–15% — younger crowds drink more |
| Rum | 5–10% — heavier in summer |
| Scotch / other whisky | 5–10% — older crowd staple |
Plan on at least 1.5 lbs of ice per guest at a wedding — 1 lb for drinks plus extra for coolers and ice buckets. For 100 guests, that is a minimum of 150 lbs, or about 7–8 bags of 20-lb ice. In summer, round up to 2 lbs per guest.
A beer and wine bar is 30–40% cheaper and significantly simpler to manage. It works well for daytime receptions, brunch weddings, and more casual venues. A full bar is expected at formal evening receptions. A hybrid — beer, wine, and one or two signature cocktails — is increasingly popular and gives you the best of both.
Self-catered bar costs range from $8–$20 per person for beer and wine to $25–$55 per person for a full bar including bartender. Venue-provided bar packages typically run 40–80% higher. See our open bar cost guide for a full breakdown.
Most venues and bartenders recommend stopping service 30–60 minutes before the event ends, giving guests time before driving. Always discuss service cutoff with your venue and bartenders in advance.
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