You’re staring at a spreadsheet and it feels like a math test you didn't study for. Planning a wedding involves a million tiny decisions, but nothing triggers a late-night panic quite like trying to figure out how much booze to buy for a wedding. Buy too little? You’re the couple whose party ended at 9:00 PM because the bar ran dry. Buy too much? You’re stuck with twelve cases of cheap Chardonnay in your guest bedroom for the next three years.
It’s stressful. Honestly, most online calculators are way too generic. They assume everyone drinks at the same pace, which anyone who has met Uncle Jerry knows is absolutely not true.
The Golden Rule of Wedding Alcohol
Here is the baseline. Most professional planners, including the folks at The Knot and various high-end catering firms, use the "one drink per hour" rule. It’s simple. If your reception is five hours long and you have 100 guests, you need 500 drinks.
But that’s just a starting point.
You have to account for the "celebratory surge." People drink more in the first ninety minutes than they do in the final hour. They’re excited. They’ve just seen you say "I do." They’re hitting the cocktail hour hard. If you just buy exactly 500 drinks for a five-hour party, you might find the bar looking sparse by the time the cake comes out because everyone front-loaded their consumption.
Breaking Down the Percentages
How do you actually split that up between beer, wine, and spirits? This is where people usually mess up. They buy what they like, not what a crowd actually consumes.
If you are doing a full bar, the standard industry breakdown is roughly 50% wine, 20% beer, and 30% liquor.
Wait.
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Think about your friends for a second. Are you a craft beer crowd? Is this a summer wedding in a barn where people will be crushing IPAs and seltzers? If so, that 20% beer stat is useless to you. You might need to flip it to 40% beer and 20% liquor. Context is everything. A winter wedding at an upscale hotel naturally leans toward red wine and bourbon. A beach wedding in July screams for Tequila and chilled Rosé.
Wine Logistics
A standard 750ml bottle of wine holds about five glasses. If you need 250 servings of wine (based on that 50% rule for 100 guests), you’re looking at 50 bottles.
Don't overcomplicate the varietals. You need a crowd-pleaser red—think Pinot Noir or a light Malbec—and a crisp white like Sauvignon Blanc or Pinot Grigio. Unless you are a true oenophile, nobody is going to judge you for not having a curated cellar. They just want something that doesn't taste like vinegar.
Beer and Seltzer
A case of beer is 24 cans or bottles. If you’re sticking to the 20% rule for 100 guests, that’s 100 beers, or about four to five cases.
Get a mix.
One "easy" domestic (like a light lager), one "heavy" craft option (an IPA), and—this is crucial in 2026—at least one case of hard seltzer. White Claw and High Noon have become staples for a reason. They're gluten-free and easy to drink all night without getting that "heavy" beer feeling.
The Hard Stuff (Liquor)
A standard 750ml bottle of liquor yields about 16 to 18 drinks, assuming a standard 1.5-ounce pour. For 150 servings of spirits, you’ll need about 9 or 10 bottles.
Stick to the basics:
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- Vodka (The undisputed king of the wedding bar)
- Bourbon or Whiskey
- Gin
- Tequila (Specifically Blanco or Reposado)
- Rum (Optional, but good if you’re doing a signature tropical drink)
The Champagne Toast Trap
Stop. Before you buy 100 bottles of bubbly for a toast, listen to the professionals. Most people take one sip of the "toast" champagne and set it down. It’s a waste of money.
Instead of pouring a full glass for everyone, have the servers pour a "taster" (about two ounces). Or, better yet, just let people toast with whatever they already have in their hand. It saves money, reduces waste, and keeps the flow of the evening moving. If you must have a dedicated sparkling wine, go with Prosecco or Cava. They are significantly cheaper than true Champagne and honestly, once the music is loud and the lights are low, nobody can tell the difference.
Factors That Change Everything
Your guest list isn't a monolith.
Are there lots of kids? You need to up the "soft" beverage count significantly. Are you having a Sunday brunch wedding? You'll need way more vodka and tomato juice for Bloody Marys, and significantly less beer.
Then there's the "Heavy Hitter" factor. Every family has them. If you know your college roommates and your cousins from Chicago are coming, you need to pad your estimates by 15-20%. It’s better to have a surplus than a shortage.
The "Buy-Back" Secret
One of the best ways to handle the stress of how much booze to buy for a wedding is to shop at a retailer with a generous return policy. Total Wine & More, for instance, often allows you to return unopened, unchilled bottles and cases (depending on state laws).
Check your local laws first. Some states are weird about alcohol returns. But if you can return the leftovers, buy more than you think you need. It’s the ultimate insurance policy.
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Non-Alcoholic Essentials
Do not forget the "dry" crowd. Between the "sober curious" movement and people who just don't want a hangover, non-alcoholic options are no longer just an afterthought.
- Water: You need way more than you think. Aim for at least two bottles/glasses per person.
- Club Soda and Tonic: These are mixers and standalone drinks.
- Garnishes: Lemons, limes, and maybe some fresh mint can make a plain soda feel like a fancy cocktail.
- Ice: This is the one thing people always forget. You need about 1.5 to 2 pounds of ice per person. If you're chilling beer in tubs AND using ice for cocktails, aim for the higher end.
Avoiding the "Open Bar" Disaster
If you are worried about costs or people getting too rowdy, you don't have to do a full open bar.
A "Beer and Wine" bar is perfectly acceptable and significantly cheaper. You can also do a "Signature Drink" bar, where you offer beer, wine, and two specific cocktails. This limits the amount of different liquors you have to buy and speeds up the line at the bar because the bartenders aren't making 50 different types of drinks.
Logistics and Hidden Costs
If you’re buying the booze yourself, who is serving it? Most venues require a licensed bartender for insurance reasons. Even if you're having a backyard wedding, hire a pro. They know how to pace the pours and, more importantly, they know when to cut someone off.
Also, consider the glassware. If your caterer isn't providing it, you’ll need about 2.5 glasses per guest. People lose their glasses. They set them down to dance and then go back to the bar for a fresh one.
Actionable Next Steps
- Audit your guest list: Identify the "heavy drinkers," the "non-drinkers," and the "wine-only" crowd to adjust your percentages.
- Confirm the hours: Pinpoint exactly when the bar opens and when it must close. Total hours = Total drinks needed.
- Check return policies: Find a local liquor store or warehouse club that allows returns on unopened cases or bottles.
- Calculate the ice: If your venue doesn't provide it, call an ice service. Lugging 200 pounds of ice in your car on your wedding morning is a nightmare you don't want.
- Assign a "Booze Captain": Ask a trusted friend (not in the bridal party) to check in with the bartender mid-way through the night to see if any specific supply is running dangerously low.
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