Answer four quick questions. Get a complete, personalized shopping list — bottles, cases, ice, and everything in between. Takes 60 seconds.
We'll use this to calculate total drink volume for the night.
Budget roughly two drinks per guest in the first hour, then one per hour for the rest of the event. The opening rush is what catches most hosts off guard — people plan for the average and get overwhelmed in hour one.
One and a half pounds per guest. For 150 guests that's 225 pounds, or about 30 bags. Ice does double duty — it chills the product and goes in the drinks — and most people buy for one job and run out doing both.
If you book WinterBrooke, it isn't a problem — your alcohol is invoiced through our partner ABC Fine Wine & Spirits, and any unopened wine and liquor can be returned for a refund after the event. Buying it yourself elsewhere is a different story: most Florida retailers won't take it back, and the average DIY wedding ends the night with $200–400 sitting in a closet.
Yes. It splits your total across beer, wine, and spirits based on the service style you select and typical consumption patterns, then converts that into bottle and case counts you can actually shop from.
Add about 15%. Guests drink more at weddings than general event averages assume — an open bar plus an emotional day is a combination no formula fully captures. The buffer costs little and prevents the worst outcome, which is a dry bar at 9pm.
You've done the planning. WinterBrooke shows up with every bottle, every piece of equipment, and every ounce of experience — so your bar runs flawlessly and you don't lift a finger.