Your creations deserve a professional recipe collection. With Miselup, you organize your recipes, calculate the exact cost of each drink, and showcase your expertise.
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Spec sheet · dynamic
Classic Old Fashioned
Cost / unit: 2,75 €
2,75 €In Spain’s dynamic 2026 cocktail scene, recipe costing is the essential tool for any bartender striving for excellence and profitability. Without precise control of each cocktail’s cost, a bar can lose 7% to 12% of its annual profit, diluting the art and craftsmanship invested in every creation. It’s the foundation that supports the economic viability of your beverage concept.
Having a digital, up‑to‑date recipe costing completely transforms how you run your bar. It lets you instantly see each cocktail’s margin, adjust your selling prices when ingredient or fresh fruit costs change, and design a menu that not only delights guests but also maximizes your earnings. This gives you the agility to respond to market trends and ensure your business thrives.
Create your professional cocktail recipe collection and calculate the recipe costing in detail. Miselup helps you manage your recipes and beverage food cost.
Take your recipes and techniques to any bar. Your digital recipe collection is portable, organized, and accessible from any device.
Impress clients and employers with detailed spec sheets that reflect your professionalism and the precision of your creations.
Calculate the real cost of each drink, optimize your margins, and ensure the profitability of your cocktail menu with pinpoint accuracy.
Turn your handwritten notes into professional digital sheets with our AI. Organize your knowledge and free up space in your backpack.
Specify precise quantities (in ml or cl) for each liquor, mixer, juice, syrup, and garnish. Standardization is vital for consistency.
Calculate the cost per milliliter for each bottle of alcohol, juice, or syrup. For garnishes, estimate the cost per piece or per gram. Don’t forget VAT if applicable.
Apply a realistic waste percentage for ingredients like fresh fruit (cutting, juicing) or ice. This ensures your cost reflects actual product usage.
Tally the cost of all liquid and solid ingredients that make up the cocktail. Also include the cost of glassware if disposable, or the garnish cost.
Divide the total cocktail cost by its selling price excluding VAT. This percentage shows the drink’s profitability and whether it aligns with your targets.
This costing details the cost of a Mojito, one of the most popular drinks, highlighting the importance of each component.
| Ingredient | Quantity | Waste | Cost |
|---|---|---|---|
| Ingredient | Quantity | Waste % | Cost € |
| White Rum (40% ABV) | 60 ml | 0 % | 0,90 € |
| Fresh lime juice | 30 ml | 10 % | 0,15 € |
| Brown sugar | 2 teaspoons (8g) | 0 % | 0,02 € |
| Mint leaves | 10 leaves | 5 % | 0,08 € |
| Soda | 90 ml | 0 % | 0,05 € |
| Ice | 150 g | 0 % | 0,03 € |
| Lime wheel (garnish) | 1 unit | 0 % | 0,07 € |
| Biodegradable straw | 1 unit | 0 % | 0,03 € |
Total cost
1,33 €
Food cost
22,17 %
Suggested price
7,90 € (VAT incl.)
Margin
4,57 € per unit
If you change an ingredient quantity, the total cocktail cost, food cost, and margin will adjust automatically, so you can instantly assess the impact.
20-25 %
Target beverage cost for cocktails in Spain
industry reports
10 %
Average price increase for premium spirits in 2025‑2026
Spanish market data
70 %
Bars without updated cocktail recipe costings
industry surveys
15 %
Cost reduction from inventory control and recipe costing implementation
operational efficiency studies
Bartender
These small items add up. Ignoring them distorts the cocktail’s real profitability.
Waste from juicing limes or cutting fruit is significant. Not accounting for it skews the ingredient and cocktail cost.
Liquor and mixer prices fluctuate. Using outdated prices means your selling prices won’t cover current costs.
Each bartender pouring different amounts means inconsistent costs and quality, making your costing useless and hurting the guest experience.
Tools for your bar recipe book
Calculates the cost of each cocktail on your menu, ingredient by ingredient, to set selling prices and ensure profitability.
Determines the cost per liter of your own preparations (e.g., gum syrup, ginger juice), including ingredients and waste.
For basic mixed drinks (e.g., Gin & Tonic), calculates the per‑glass cost, including gin, tonic, ice, and garnish.
Even though they’re small, knowing the cost of each shot is vital to keep a proper margin, especially for promotions.
Calculates the cost of items like citrus wheels, cherries, or olives per piece to include them accurately in the cocktail cost.
Chefs, pastry chefs, bartenders, baristas and chocolatiers who swapped spreadsheets and notebooks for Miselup.
Carlos Mendoza
Owner · La Mesa Restaurant
“Every recipe change used to be a mess. With Miselup, if I bump the sirloin by 20 g, I see the real cost instantly. It's amazing—I no longer lose margin without noticing. Now costing is quick and safe, no calculator needed.”
Diego Valdés
Head Bartender · Nébula Bar
“My team sees the production sheet without any cost breakdown. That way they measure every cocktail precisely—no more over- or under-pouring. The recipe stays clear, and the numbers stay for my eyes only.”
Mateo Herrera
Owner · Café Origen
“Swap whole milk for oat milk and Miselup updates allergens on the menu automatically. Every new season with sandwiches and pastries used to be a nightmare. Now my digital menu is always up to date and my celiac customers are grateful.”
Carlos Mendoza
Owner · La Mesa Restaurant
“Every recipe change used to be a mess. With Miselup, if I bump the sirloin by 20 g, I see the real cost instantly. It's amazing—I no longer lose margin without noticing. Now costing is quick and safe, no calculator needed.”
Diego Valdés
Head Bartender · Nébula Bar
“My team sees the production sheet without any cost breakdown. That way they measure every cocktail precisely—no more over- or under-pouring. The recipe stays clear, and the numbers stay for my eyes only.”
Mateo Herrera
Owner · Café Origen
“Swap whole milk for oat milk and Miselup updates allergens on the menu automatically. Every new season with sandwiches and pastries used to be a nightmare. Now my digital menu is always up to date and my celiac customers are grateful.”
Carlos Mendoza
Owner · La Mesa Restaurant
“Every recipe change used to be a mess. With Miselup, if I bump the sirloin by 20 g, I see the real cost instantly. It's amazing—I no longer lose margin without noticing. Now costing is quick and safe, no calculator needed.”
Diego Valdés
Head Bartender · Nébula Bar
“My team sees the production sheet without any cost breakdown. That way they measure every cocktail precisely—no more over- or under-pouring. The recipe stays clear, and the numbers stay for my eyes only.”
Mateo Herrera
Owner · Café Origen
“Swap whole milk for oat milk and Miselup updates allergens on the menu automatically. Every new season with sandwiches and pastries used to be a nightmare. Now my digital menu is always up to date and my celiac customers are grateful.”
Lucía Ramírez
Pastry Chef · Dulce Masa Bakery
“I always jot down recipes in my test notebook. I snap a photo with Miselup, and the AI turns that page into a technical sheet with exact ingredients and weights. It's magic—saves me hours of copying data and eliminates errors completely.”
Ana Solís
Catering Director · Sol y Sombra Events
“For each wedding menu, I instantly see if the proposal is green or red. The margin traffic light tells me if I'm over cost before sending the quote. I negotiate with data, not blind. And I sleep easy once every event is locked in.”
Isabel Vega
Artisan Chocolatier · Bombones Amargo
“For a big order of 300 boxes, I enter the base recipe for 10 chocolates and Miselup scales everything: grams, time, cost. No neurotic math. From small workshop to large order, the scaling is spot on and I don't waste a single gram of cocoa.”
Lucía Ramírez
Pastry Chef · Dulce Masa Bakery
“I always jot down recipes in my test notebook. I snap a photo with Miselup, and the AI turns that page into a technical sheet with exact ingredients and weights. It's magic—saves me hours of copying data and eliminates errors completely.”
Ana Solís
Catering Director · Sol y Sombra Events
“For each wedding menu, I instantly see if the proposal is green or red. The margin traffic light tells me if I'm over cost before sending the quote. I negotiate with data, not blind. And I sleep easy once every event is locked in.”
Isabel Vega
Artisan Chocolatier · Bombones Amargo
“For a big order of 300 boxes, I enter the base recipe for 10 chocolates and Miselup scales everything: grams, time, cost. No neurotic math. From small workshop to large order, the scaling is spot on and I don't waste a single gram of cocoa.”
Lucía Ramírez
Pastry Chef · Dulce Masa Bakery
“I always jot down recipes in my test notebook. I snap a photo with Miselup, and the AI turns that page into a technical sheet with exact ingredients and weights. It's magic—saves me hours of copying data and eliminates errors completely.”
Ana Solís
Catering Director · Sol y Sombra Events
“For each wedding menu, I instantly see if the proposal is green or red. The margin traffic light tells me if I'm over cost before sending the quote. I negotiate with data, not blind. And I sleep easy once every event is locked in.”
Isabel Vega
Artisan Chocolatier · Bombones Amargo
“For a big order of 300 boxes, I enter the base recipe for 10 chocolates and Miselup scales everything: grams, time, cost. No neurotic math. From small workshop to large order, the scaling is spot on and I don't waste a single gram of cocoa.”
Bartender
John Guerrero
Gastronomy consultant · Founder of ChefBusiness and Miselup
15+ years advising restaurants, bakeries and hospitality businesses across Spain and Latam. Creator of ChefBusiness, AI Chef Pro and Miselup: the digital mise en place his clients use to control food cost to the cent.
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