Cocktails at the bar, at the pace of a wedding.

The drinks reception is where the volume is. That is the argument, and everything else on this page comes after it.

1. Arrival and canapés

The first few hours. Nobody is seated. It is all bar. A hundred and twenty guests arrive at once and every one of them wants a drink. This is where cocktails normally fall apart at a wedding, because a bartender cannot build a hundred and twenty of them fast enough and the queue backs up. Most venues quietly stop offering them. With the bottles it is measure, shake, pour, straight over the bar. Seconds a serve instead of minutes. No prep, no spec training, no extra body behind the bar.

Behind the bar it is simple. A 125ml measure per cocktail, so a 750ml bottle gives you six serves. Measure, into the shaker over ice, shake, pour. Anyone on your team can do it.

Look at the scale of it. A hundred and twenty guests through a three hour reception at two drinks each is a couple of hundred serves. The wedding breakfast might be fifteen tables with a bottle or two each. The reception is the big number. The table is the nice touch.

2. The wedding breakfast

So let's disturb the wine market together. You, us, and the couple.

Noticed how many younger couples pull a face at the idea of wine on the table? They order it anyway. Not because they want it. Because it is what you do at a wedding.

A bottle on each table. A shaker, a measure, ice and an instruction card beside it. Your floor team sets it down and walks away. Guests measure, shake and pour their own, and one 750ml bottle gives the table six cocktails.

Six cocktails at £10 a serve is £60 off one bottle on the table. Compare that to what a bottle of house wine returns, and to what the couple thinks they are getting.

• Serves

  6

  cocktails per 750ml bottle, 125ml a serve

• Recommended retail

  £10

  per cocktail

• Sales per bottle

  £60

  from one bottle on the table

And it keeps going. Wine gets poured and forgotten about. This carries the entertainment right through the wedding breakfast, table by table, course after course. People stand up. They swap seats. They photograph each other doing it. The room stays awake between speeches instead of going flat.

3. The evening

Back to the bar. Same speed as arrival. Served by the glass, right through the dancing. No fresh prep, no waste from half-used ingredients, no trained bartender needed to pour it.

Once the bottles are in your building, you own how it runs. Build them into function and package pricing however you like.

Why venues stock it

The same bottle works three times in one day. Arrival, wedding breakfast and evening. Your team runs it without prep or training, and it tastes the same every pour.

• Fresh, made to order for the date
• Glassware, shaker, ice and measure included
• Instruction card on every table
• Alcohol-free versions of the same recipes
• Your team runs it, your way