Save 30+ hours a month
on menu and cocktail
development.
Stop throwing away countless ingredients, time and money when developing cocktails and menus. Go through the entire process, from the initial idea for a drink to its sale, with Cocktail Architect — it will guide you every step of the way.
✦ Always know your margin and profit exactly.
✦ With the app, your next batch will be just as good as the last one.
✦ Don't waste days and money on guesswork and trying to find the right balance.
✦ Don't worry about creating new, high-quality cocktails or menus.
✦ Now every bartender on your team will be able to replicate your recipe with the same result.
✦ Systemise your workflow, batches and inventory.
The problem
You taste the cocktail. Something's off.
Most bartenders adjust by feel — not because they're not skilled, but because the tools didn't exist.
You lose product, time, and margin every time you develop by taste alone.
- ✕You pour test batch after test batch. The gin goes down the drain. Again.
- ✕You nail a recipe once — then can't reproduce it exactly the next shift.
- ✕You make an infusion by instinct. The batch comes out bitter. You find out after.
- ✕You price cocktails from the gut. You don't actually know your margins.
You see the balance before you touch the shaker. You fix it with a number, not a guess.
- ✓ABV, titratable acidity, Brix, bitterness, and dilution update live as you build.
- ✓The balance adviser tells you what's off and how much to add — in ml, not 'a bit more'.
- ✓The infusion engine warns you about overheating and over-extraction before you ruin the batch.
- ✓Pour cost and batch scaling calculated from your actual ingredient prices — no spreadsheet.
What the app does
Every guess you make behind the bar — replaced with a number.
Recipe Lab — add ingredients from 216+ items and watch ABV, Brix, titratable acidity, bitterness, texture, umami, pH, aeration, and dilution update in real time. A 5-axis radar maps your drink against balance zones for Sour, Negroni, Old Fashioned, Highball, Flip, Sidecar, etc. When something's off, the balance adviser tells you exactly what and how much to fix — 'add 8 ml simple syrup', not 'sweeten a bit'.
Infusions & Cordial assistant tab — the flagship module. Two separate paths: 🍵 Infusion (tinctures and extractions) and 🍷 Cordial (balance a liquid base to target Brix and TA). For infusions, assign roles to each ingredient (lead / support / accent), choose your method (cold maceration, room temp, sous vide 30-70°C, hot 80-95°C, N₂O, blender) and the engine warns you about overheating, over-extraction, and thermal bitterness before the batch is made. Every result saves as a flat ingredient with accurate physics.
Advanced techniques — six dedicated modules: 🥛 Milk Washing (acid check required — the app blocks saving if the acid isn't right), 🥓 Fat Wash (14 fat sources: bacon, ghee, truffle, duck fat, cacao butter, and more), 🥭 Oleo Saccharum (12 peel sources, osmosis-based), 🍶 Cold Brew (22 teas and coffees, with optional fruit, citrus, or herb additions), 🧃 Super Juice (Dave Arnold method, 3-4× yield from zest), and 🫧 Carbonation calculator. Every output becomes a flat ingredient with honest physics — ready to use in the Lab.
Shift management — build menus from your saved recipes. Scale any recipe to a batch volume and see portion count, batch cost, and purchase list instantly. Track sales during service — the app tallies batched vs. sold vs. remaining and keeps a day-by-day history. Your margins by menu, visible before you order.
Pour cost & ingredient database — enter bottle prices once and get cost per serve broken down by every ingredient in the recipe. The database holds 216+ items with full physics, editable prices, and a two-level taxonomy (group → subcategory). Built-in bar glossary. Export a backup any time. If an ingredient is used in saved recipes, the app warns you before you delete it.
Guide — 64 classics + 68 prep recipes — every classic recipe opens in the Lab with a live radar and comparison against the reference version. 68 house-made prep recipes (cordials, syrups, premixes) from real bar practice and professional bartending books — with profiles, methods, steps, and sweetness described in words, not raw numbers. Plus 15 N/A spirits with full physics for non-alcoholic builds.
Flavour pairing check — 1509 verified pairing links. See which ingredients work together and which fight each other before you commit to a recipe. Classic pairings appear inline in the Lab as you add each ingredient — no separate tab needed.
AI Studio (Pro AI tier) — AI-powered, Claude Sonnet 4.6, assistant that reads your current screen and live recipe. Ask it to develop a cocktail, suggest a seasonal menu, or ask about a balance problem. It picks only from your real ingredient catalogue. The physics engine scores the result immediately. Backed by a RAG knowledge base, built on our team’s own research and analysis. We have researched, studied and analysed over 60 books and other prof. resources using our own hands and minds, rather than simply summarising AI-generated answers. Available exclusively on Pro AI.
Auto-save & version history — the app saves your working recipe automatically. If you close the tab mid-build, it asks to restore when you return. Every saved change to a recipe is logged. Diff view shows exactly what changed between any two versions so you can track what moved the balance and return to any earlier state. No data loss when you close the tab.
Works on mobile & desktop — fully responsive interface for use behind the bar. Log in once using your activation key — and that's it, you're in. No need to log in every time. Everything saves and syncs to a cloud, so you won't lose your data.
RU / EN, light and dark mode — all content, balance adviser hints, labels, and glossary entries are fully bilingual. Light and dark mode available. Switch language and theme in one tap at any time.
Your 7-day guarantee
Try it free for 7 days. Use it on real shifts. Only purchase when it earns its place behind your bar.
Start free trialThe person behind the tools
Created by someone who started at zero — and figured it out the hard way.
"WHAT IS A NEGRONI?! WHAT IS A WHISKEY SOUR?!"
I started behind a bar by accident — filling in for a friend at a vegan café. Then the café closed. Then I found myself interning at a French-Moldovan bistrot with a recipe spec I barely understood, staring at a list of cocktail names I'd never heard of.
- Learned to make cocktails under pressure — during party shifts, overwhelmed
- First time working with spirits, understanding the difference between categories
- Started to actually enjoy what I was doing — despite the chaos
One day you're nervous. Then a guest comes back just for your cocktails.
Casaroz was the most demanding place I'd worked — two bartenders who worked there had built bar's reputation from scratch, and me and my teammate had to keep it. Milk washing, fat wash, custom foams, author's cocktails, my own vermouth. Athens Bar Show. A guest who became my wife.
- Built a loyal following — regulars who came specifically for my cocktails
- Attended Athens Bar Show twice
- Started experimenting, building my own techniques and flavour systems
- Created Guide to the Classics and Cocktail Architect, because I wished they had existed when I started
Cocktail Architect · Bartender Sandbox
Understand what
you're building.
Don't guess.
Your ultimate sandbox for cocktail & menu development. Alco + non-alco. Stop wasting product during cocktail creation. Always know your margins. Have the next batch as good as the previous one. Don't spend days and money on guessing and balancing. Don't worry about creating new quality cocktails or new cool menu. Have your bartenders replicate your recipe with the same result.