Workshop Plan: Teach a Small-Batch Syrup Making Class for Aspiring Bartenders

Hook: Turn Your Venue Into a Hands-On Bartending Hub — Without Guesswork

Do you run a makerspace, bar, or community venue and want a hands-on class that attracts bookings, boosts off-hours revenue, and builds loyal customers? Many venues struggle with reliable curriculum, accurate supply lists, safe food handling, and sensible pricing. This ready-to-run workshop plan for a small-batch syrup making class gives you everything to launch a sell-out bartending class in weeks — inspired by the DIY roots of Liber & Co. and updated for 2026 trends.

Why This Class Works in 2026

Experience economy demand and the craft beverage boom continue to intersect in 2026. Late 2025 data and venue reports show steady growth in:

• Low-ABV and non-alcoholic cocktail interest — consumers want sophisticated flavors without heavy spirits.
• Experiential retail and workshops — people pay for hands-on learning and take-home products (kits, bottles, recipes).
• Sustainability and provenance — transparent sourcing and small-batch methods sell better than mass-produced alternatives.

Liber & Co.'s story — a single pot on a stove turned into global wholesale while keeping hands-on culture — shows the appeal of teaching small-batch techniques. Use that DIY credibility to market authenticity and skill-building, not just an evening out.

"It all started with a single pot on a stove." — Chris Harrison, Liber & Co.

Quick Overview: The 3-Hour Small-Batch Syrup Making Workshop

This outline is built for a typical session that fits most maker venues and bars. Its scalable and modular.

• Duration: 3 hours (can be shortened to 2 hours for private groups)
• Participants: 8–16 (optimal: 12)
• Outcome: Each participant bottles three 125–200 ml syrups, takes home recipes, and a printed label.
• Formats: In-person, hybrid (live stream + kits), or private bookings

Curriculum — Detailed timeline and learning objectives

Build the class around clear learning goals: understanding sugar concentration, infusion techniques, stabilization/preservation, flavor balancing for cocktails, and safe bottling/labeling.

Pre-Class (15 minutes)

• Check-in & ID verification (if alcohol tasting is included).
• Short welcome, safety briefing, and agenda distribution.

Module 1 — Foundations (30 minutes)

• Brief history and market context: DIY origins (Liber & Co. anecdote) and 2026 flavor trends.
• Science basics: brix (sugar concentration), viscosity, and shelf-life principles.
• Demonstration: perfect 1:1 simple syrup and 2:1 rich syrup.

Module 2 — Infusions & Techniques (45 minutes)

1. Hands-on stations: make a ginger-honey syrup (hot infusion), a citrus-vanilla gomme (with gum arabic), and a spiced shrub-style syrup (acid balance, vinegar integration).
2. Teach hot vs. cold infusions, maceration, and rapid sous-vide or immersion methods (useful for hybrid kits).
3. Show substitution options for allergen-free and vegan-friendly syrups.

Module 3 — Preservation, Bottling & Labeling (30 minutes)

• Sanitation and heat-treatment: hot-fill vs. pasteurization basics.
• Bottling workflow: funneling, capping, cooling, and labeling.
• Design labels: ingredient transparency, batch number, and "use-by" recommendations.

Module 4 — Mixology & Tasting (30 minutes)

• Build 2 simple cocktails (or non-alcoholic serves) using the syrups: one spirit-forward and one low-ABV or mocktail.
• Taste-train: balance acidity, sweetness, bitterness, and texture.
• Encourage attendees to adapt syrups to home recipes.

Wrap-Up & Next Steps (15 minutes)

• Q&A, feedback forms, and upsell: kits, private classes, or a bottled product line.
• Hand out recipe cards, safety notes, and marketing materials.

Supply List — Scaled for a 12-Person Class

Below is a practical supply list with quantities and notes. Adjust for your participant count.

Ingredients (per 12 participants)

• Sugar: 20 lbs (white cane + small portion demerara for texture)
• Filtered water: 10 gallons
• Fresh ginger: 6 lbs
• Fresh citrus (lemons, limes, oranges): 48 pieces
• Vinegar (apple cider + white wine): 2 liters (for shrub-style)
• Honey: 3 lbs (or agave for vegan option)
• Gum arabic: 200 g (for gomme)
• Spices (cinnamon, star anise, clove): small jars each
• Vanilla beans or paste: 6 beans / 100 ml paste

Equipment & Disposables

• 12 burner stations or 3 shared hot plates (adjust by setup)
• 12 medium saucepans, 6 stockpots
• Funnels, fine mesh strainers, cheesecloth
• Bottles: 12 x 200 ml bottles + 12 x 125 ml (each participant bottles 3 syrups)
• Caps, tamper-evident seals, labels, label printer
• Heat pads, silicone tongs, bottle racks
• Food-safe gloves, sanitizer, first-aid kit

Per-Participant Kit Option (for hybrid or take-home sales)

• Pre-weighed sugar packets, small bottles of concentrated extracts, printed recipe cards, funnel, and a labeled bottle

Pricing Strategy & Break-Even Model

Price to cover costs, labor, margin, and marketing. Below is a simple formula and example numbers for a 12-person public class.

Step 1 — Fixed Costs (one session)

• Venue overhead (utilities, cleaning): $50
• Equipment depreciation (amortized per class): $30
• Instructor fee (2 instructors for safety & speed): $200
• Marketing & booking fees: $40
• Insurance and licensing allocation: $30
• Total fixed: $350

Step 2 — Variable Costs (per participant)

• Ingredients & disposables: $8
• Bottles & labels (3 syrups): $6
• Printed materials & kit packaging: $4
• Total variable per person: $18

Break-Even and Pricing Example

Fixed $350 + (12 x $18 variable = $216) = Total cost $566. To break even per participant: $566 / 12 ≈ $47.25.

Pricing options:

• Standard tickets: $65 (good margin, accessible)
• Premium tickets: $95 (includes premium ingredients, glassware, and a follow-up mini-kit shipped)
• Private/corporate groups: $95–$150 pp depending on customization

Tip: early-bird discounts and partner promos (e.g., book through a local distillery) can fill initial sessions while keeping retail price intact.

Safety, Compliance & Quality Control

Safety and trust are essential when teaching food and drink skills. Follow these non-negotiables:

• Local food handler permits: Check municipal rules for classes that produce consumables. Many U.S. cities require a catering or cottage-food permit for public classes.
• Alcohol laws: If you include alcoholic tastings, verify your liquor licensing — you may need a special event permit or host-only tasting rules. Always check ID at the door.
• Allergen policies: Post clear allergen info (nuts, honey). Offer vegan alternatives and label batches prominently.
• Sanitation: Handwashing station, food-grade gloves, surface sanitizer, and separate tools for allergen-containing ingredients.
• Batch tracing: Add a batch number and date to every bottle. Keep a log of sources for ingredients to support recalls or customer questions; see how small food brands handle traceability and listings.

Marketing Playbook — From Local Buzz to Repeat Bookings

Use a multi-channel approach tailored to 2026 audience behaviors: short-form video, micro-influencers, and e-commerce tie-ins.

Pre-Launch (2–4 weeks before)

• Landing page with clear CTA and ticket tiers; include FAQs and sample recipes.
• Social teasers: 30–60 second reels showing syrup pours, steaming pots, or label printing. Use hashtags: #syrupmaking #smallbatch #bartendingclass #makersworkshop — short-form formats are a high-conversion channel for food pop-ups (see neighborhood pop-ups & short-form food creator economy).
• Partner with a local bar or coffee shop to cross-promote — offer a discount code to their customer list.

Event Promotion (1 week before)

• Email blast to your community with early-bird code and one-sentence takeaway: "Make three bar-ready syrups and learn pro techniques."
• Paid ads (budget-friendly): $50–$150 targeting local interest in cocktails, culinary classes, and team-building events.
• List on local experience marketplaces (Airbnb Experiences, Eventbrite, community calendars).

During & After the Class

• Encourage UGC: create a branded photo-wall and a dedicated hashtag; run a small prize for best post.
• Collect emails and invite attendees to a private Facebook/Discord group for recipes and future events.
• Follow-up email within 48 hours with downloadable recipe cards, a discount on kits, and a feedback survey.

Monetization & Upsell Opportunities

• Sell take-home kits and gift cards for future classes (great for holiday season bookings).
• Offer a membership or subscription: monthly mini-syrup kits with seasonal flavors.
• Retailize: package a top-selling syrup as a branded item in your venue (small-batch label, $10–$18 retail depending on bottle size and cost).
• Corporate team-building packages with certification: higher price point and recurring bookings.

Advanced Strategies & 2026 Trends to Leverage

Plan beyond the single workshop and think systemically.

• Hybrid learning: Offer a live-stream plus pre-shipped ingredient kit for remote participants. Late-2025 hybrid bookings rose as audiences seek flexibility.
• Micro-bottling for retail: Use your class as a product-testing ground — your most popular student flavors can be scaled into a small retail run (From Pop‑Up to Platform).
• AI-personalized recipes: Offer follow-up emails that use a short preference quiz to recommend syrup variations and cocktail pairings.
• Sustainability angle: Use local, seasonal fruit to reduce cost and attract eco-conscious customers. Highlight this in promotional copy.
• Non-alcoholic innovation: Create a "mocktail syllabus" module appealing to the growing sober-curious market.

Sample Checklist — Day of the Workshop

• Confirm instructor arrival and station setup 90 minutes before start.
• Pre-weigh sugars and label ingredient bins.
• Test all burners, hot plates, and label printers.
• Set up a branded photo wall and UGC prompts.
• Prepare first-aid and sanitation stations.
• Print name tags, recipes, and safety waivers.

Case Study Snapshot: How a 12-Person Class Scaled to a Local Retail Line

A neighborhood bar ran six monthly small-batch syrup classes in late 2025, each averaging 14 attendees. They tracked attendee flavor preferences, then produced a limited 200-bottle run of the most popular syrup. The class served as R&D, marketing, and a direct sales channel. Within two months the bottles were sold out locally and the bar was listed in two gift guides that holiday season. The secret? Start small, iterate quickly, and use live feedback to guide product decisions — the same DIY lesson at the heart of Liber & Co.'s growth. If youre thinking about scaling, read how hosts turn classes into repeatable revenue in From Pop‑Up to Platform.

Practical Takeaways — What to Do This Week

1. Pick a date and publish a short landing page with ticket tiers.
2. Create one 30-second social video showing syrup pour + bottled product.
3. Prototype the three class recipes, run them personally, and time each step.
4. Buy bottle inventory and test your label printer for legibility under light.

Final Notes: Keep It Honest and Hands-On

What sells is authenticity. Borrow Liber & Co.'s DIY ethic by emphasizing hands-on learning and maker stories: where the ingredients came from, why you choose small-batch methods, and how students can recreate professional results at home. In 2026, audiences reward transparency and skill — not gimmicks.

Call to Action

Ready to run your first small-batch syrup making bartending class? Download our free printable supply checklist and three starter recipes tailored for 8–16 participants, or book a 1-hour launch consult with our events team to customize the curriculum for your venue. Turn your next quiet night into an experience people will book again and again.