Sample · Sour
Orchard Rye Sour
Rye, spiced apple, lemon and a light egg-white lift. Autumn without the pumpkin.
- Base
- Rye whiskey
- Glass
- Coupe
- Garnish
- Dehydrated apple
Plan 1 · Seasonal
A new cocktail menu every quarter, ready to pour.
The current menu is added to your software with specs, batching, estimated ingredient costs and print design already done — so your team can execute and price it on day one.
What's included
Everything in a quarterly drop
- Current seasonal menu added to your software at signup
- Complete recipes, batching, methods, glassware and garnishes
- Generic ingredient list with estimated starting costs
- Update pack size, unit and cost per pack
- Update each drink's selling price
- Live drink cost, pour cost and margin
- Print-ready menu with past granted seasons retained
- Access to the Seasonal subscriber library
Sample content
Q3 sample menu
Clearly marked sample recipes — real quarterly menus are published by the Inebrious editorial team.
Sample · Stirred
Cellar Door Negroni
Gin, bitter aperitivo and a barrel-rested vermouth blend. Batchable, service-friendly.
- Base
- Gin
- Glass
- Rocks
- Garnish
- Orange coin
Sample · Nonalcoholic
Field & Fizz (NA)
Verjus, green strawberry and soda. A real drink, not a consolation prize.
- Base
- None
- Glass
- Highball
- Garnish
- Basil leaf
SubscribersThe Fall 2026 menu is now built into the subscriber costing workspace, and the Fall 2026 package PDF is available in theSubscriber library
See how it works
From seasonal package to a menu ready for service
See how to update ingredient costs, review recipe economics, adjust pricing, use the printable menu, and work with the complete seasonal PDF package.