One of our viewers asked for us to explain how to set up a well system for a cocktail menu. We’re going to explain the basics of setting up a service well and use that same information to build out a cocktail menu well for speed, efficiency and possibly even cost cutting.

Speed Rack 101:

Basic Well System:

  1. Most service wells are set up in almost the same manner, Vodka followed by gin, rum, tequila, triple sec, whiskey, etc.
  2. The idea is that you are grouping ingredients together based off of their frequency of use together.
    1. Tequila next to triple sec for a Margarita, Whiskey near the Sweet Vermouth for Manhattans, etc
    2. This will help to construct drink orders quickly and efficiently
  3. Juices, mixers, syrups and garnishes should follow this same principal of organization: Oranges next to the cherries for an Old Fashioned

Steps for setting up a Cocktail Menu Speed rack

  1. The First thing that you want to do is to run a Cocktail report that focuses on what you top 5 house cocktails are and give them top priority in the Cocktail menu speed rack.
  2. Use the same principles in the well speed rack to build out the Cocktail menu speed rack.
  3. Group commonly used ingredients near each other
  4. Same applies for juices, mixers, etc
  5. See if you can create a few cocktails that can feature the same brand of base spirit.
  6. The example that I used in the video was a Last Word, an Aviation and a Negroni
  7. This will help to minimize the “footprint” of your bottles and can help to get your gin at a better cost.

I hope we answered your questions! If anyone would like to ask questions for your bar program, feel free to email me at or comment below!

Chris Tunstall

Co-Founder of A Bar Above and career bartender and mixologist. I love experimenting, creating cocktails, and drinking Green Chartreuse.