Life/Food & hosting
Make a cocktail menu for your actual bottles
Design a small menu around an inventory, guests' tastes, and realistic preparation.
WHAT YOU’LL MAKEEvent drink menu
WHAT TO BRINGBottle inventory · Ingredients · Guest preferences
Design a small menu the host can serve.
- 01
Inventory spirits, mixers, citrus, ice, glassware, and the equipment you actually have.
- 02
Choose a few drinks with different flavor profiles that share preparation, then include an alcohol-free option.
- 03
Separate drinks possible now from drinks requiring a purchase, and prepare a measured shopping list only for the menu you select.
Your starting prompt
Replace the bracketed details or make it yours using the form.
Design a small event drink menu using this inventory. BOTTLES [Add bottle inventory] OTHER INGREDIENTS AND EQUIPMENT [Add ingredients] GUEST PREFERENCES [Add guest preferences] Suggest three contrasting flavor directions and an alcohol-free option. Separate drinks that can be made now from those needing purchases. Give consistent measures for one serving, required glassware, and short preparation instructions. Clearly label original variations rather than presenting them as established recipes. Identify shared prep and last-minute steps. Do not assume unlisted ingredients. Ask for guest count before calculating shopping quantities or a batch.
Give it a second look.
- Every ingredient appears in the inventory or on the explicit shopping list.
- Measures and serving counts are stated consistently, and substitutions are labeled.
A FOLLOW-UP WORTH TRYING
“Reduce this to three choices with the least last-minute work. Show shared prep, per-drink assembly, and the alcohol-free option.”
The capability to look for
An assistant that can work with the supplied text; file upload is helpful for documents.
Find a tool for the jobHow these ideas and prompts are made