Key takeaways
- Plan about one drink per guest per hour — guests × hours = total drinks.
- Split by preference (a common default is 40% wine / 40% beer / 20% liquor).
- Convert: 5 glasses per wine bottle, 24 beers per case, ~16 shots per liquor bottle.
- Round up ~10% and add 1–1.5 lb of ice per guest.
Start with total drinks
The host's rule of thumb is one drink per guest per hour. It sounds low, but it holds up because not everyone drinks the whole time. Multiply your guest count by the number of hours for a reliable total.
Run your own numbers in the drinks for a party calculator, which does the split and the bottle math for you.
Split the total, then convert to bottles
Divide the total across what your crowd drinks, then turn each share into containers:
| Container | Serves |
|---|---|
| Wine — 750 ml bottle | ≈ 5 glasses |
| Liquor — 750 ml bottle | ≈ 16 shots |
| Beer — case | 24 cans/bottles |
| Keg — half barrel | ≈ 165 pours |
So a 40/40/20 split of 200 drinks is 80 wine (16 bottles), 80 beer (about 3.3 cases), and 40 cocktails (about 3 bottles of liquor plus mixers). For a beer-heavy event, compare cases vs a keg with the beer & keg calculator; for a wine focus, the wine for a party calculator breaks it down further.
Don't forget ice — and a little extra
Plan 1–1.5 lb of ice per guest, more in hot weather or for cocktails. And round your order up about 10% — unopened bottles keep, and running dry is the one thing guests remember.
Frequently asked questions
How much alcohol do I need for a party?
~1 drink per guest per hour. 50 guests × 4 hours = 200 drinks; split by preference and convert to bottles/cases.
What's a good wine/beer/liquor split?
A common default is 40/40/20 — but match it to your crowd (cocktail crowd → more liquor, cookout → more beer).
Should I buy extra?
Yes — round up ~10%. Unopened bottles keep, and many stores take back unopened cases.