For beverage directors, bar managers, and cocktail consultants
Bring in your existing recipes, connect house prep, work out batches and costs, and create the spec sheets, prep guides and lookbooks your team needs.
Your personal recipe library is free. Pro venue workspaces start at $29/month, plus applicable tax. Try Pro free for 14 days, no card needed.
Follow the Bitter Mai Tai from the Spring 2026 demo menu: its recipe spec, linked Orgeat prep, named batches, and the documents a team can use to prepare and serve it.
The Bitter Mai Tai build, measures, and service details.
Open sample Recipe specs in a new tabThe Orgeat ingredients and method behind the cocktail.
Open sample Linked prep guide in a new tabSpirits and Orgeat batches at Standard 25×, with lime added fresh.
Open sample Batch sheet in a new tabA visual reference for the drink, glass, and garnish.
Open sample Service lookbook in a new tabSynthetic demo samples generated with Specsmith's document tools from the recipes shown below. The cocktail image is generated. These are static examples; review and regenerate exported documents after recipe changes.
Try the actual product components below with the same demo recipes. Changes here stay in your browser until you reload.
Nitecap/Spring 2026
Start with the Bitter Mai Tai spec: measures, method, glass, ice and garnish. Follow its Orgeat into Prep, scale its named batches in Batch, then explore Costing and Documents.
Spring 2026
Campari leads this bittersweet Mai Tai, balanced by funky Jamaican rum, fresh lime, almond-rich orgeat, and dry curaçao. Crushed ice and mint keep the finish bright and refreshing.
Shake hard with ice. Pour unstrained into a double rocks glass. Mound more ice on top, crushed fine. Plant a mint sprig in the mound so it sits under the nose.
One cocktail can have several named batches. This example starts with Spirits and Orgeat batches, with lime juice left Fresh. Assign each ingredient to a batch or Fresh, and add, rename, or remove batches below.
Campari is the base, not a modifier. A funky Jamaican rum is what keeps it from reading as a spritz.
Built for the work behind the menu
Bring in your existing cocktail specs, review imported recipes, and organize them into menus and libraries. Refine recipes, collect tasting feedback, and work out drink costs as you plan what to serve.
Connect house-made syrups, infusions, and other prep to the cocktails that use them. Keep methods, yields, and storage together, scale your batches, and create prep guides and batch sheets for daily service.
Give staff clear recipe specs, service details, and visual lookbooks, with venue access suited to their roles. When recipes change, review and regenerate affected documents so your team has the latest version.
Built by a working beverage consultant
I'm Jeremy Oertel, a New York-based beverage consultant and co-founder of You & Me Cocktails.
I built Specsmith around the work involved in running real cocktail programs: developing recipes, organizing prep, building batches, calculating costs, and producing clear documents for bar teams.
If you have an existing menu or recipe collection, I can help you explore how to import it, organize your venue, and get your team started through separately scoped, paid setup assistance.
Setup assistance is arranged separately from your subscription. Scope, availability, and the fee are confirmed before work begins.
Team notifications
Keep your team up to date with alerts when cocktail specs, prep recipes, batches, or menu selections change.
Eligible team members can see relevant updates in Specsmith. On supported iPhone and iPad versions, push notifications can also alert staff who have enabled them.
Plans
A venue is one shared workspace for its menus, ingredient catalog, documents, and team. Additional venues receive graduated pricing. Applicable taxes are additional.
Basic · Personal
Free
Build your personal cocktail and prep recipe library. Upload your own recipes, organize collections, and access compatible recipes on your phone.
Pro · Organization
Starts at$29per month, first venue
Create shared venue workspaces with menus, team access, batching, ingredient costing, and document generation. Try Pro free for 14 days, no card needed. Choose a paid subscription to continue after the trial; applicable tax is additional.
Per venue, per month
1 venue $29 · 3 venues $69 · 8 venues $154
More than 8 venues, or a restaurant group? Talk to us and we will price it with you.
Batching & prep recipes
Current Specsmith screens with demo recipes. Open either image to see the details.
Create multiple named batches within one cocktail, assign ingredients to each, and leave fresh pours separate. Try the Batch Builder in the demo above, then open Batch to scale every named batch with one shared size. Standard 25× scales for 25 drinks; Bar Style converts each selected 1 oz to 1 L before applying the multiplier.
Keep the recipe for each house-made syrup, cordial or infusion alongside its ingredients, method, yield, storage and shelf life. Link it to the cocktails that use it so the team can find the prep behind the spec.
Feature highlights
Start with personal recipes in Basic. Add Pro for venue menus, collaborative planning, team access, batching, costing, and service documents.
Keep recipes in searchable libraries and collections. Create a recipe, upload a Word document, paste your specs, or import a supported Apple Notes or Evernote export and review the results. Browse the Specsmith Library for cocktails and prep recipes to add to your own collection. Include photos, descriptions, flavor profiles, and estimated ABV.
Link house-made syrups, infusions, garnishes, and other prep recipes to the cocktails that use them. Keep ingredients, methods, yields, storage, and shelf life together. Prep recipes can also be imported from Excel, CSV, or recipe photos, with a review before saving.
Choose which ingredients to pre-batch, organize named batches within a cocktail, and scale for service. Use Standard servings or Bar Style quantities, with ingredients added at service kept separate from the batch.
Enter package prices and yields to calculate recipe costs, cost percentages, and margins, including the ingredients in linked prep recipes. Import a catalog from Excel, CSV, or RapidStock, review matches, and maintain ingredient prices across your program.
Organize cocktails into menus and projects. Plan a menu change, decide what to keep or revise, assign recipe drafts, and collect tasting feedback. Review and approve the plan before creating a new menu.
Create recipe sheets, prep guides, batch sheets, ordering guides, costing reports, lookbooks, and menu descriptions. Available formats include Word, PDF, Excel, PowerPoint, and Google Drive, depending on the document. Export recipe collections as Word, PDF, Markdown, or ENEX. Documents can become outdated after recipe changes; review and regenerate affected documents before service.
Share your venue workspace with staff and assign roles that determine what they can view or edit, including access to costing and service documents. Switch between venues while keeping each program's recipes, menus, and team access organized.
Calculate syrup ratios and acid adjustments, estimate slushy and freezer martini behavior, and work out carbonation pressure. Use Event Planner to estimate bottles, ice, glassware, and garnish from your guest count and cocktail recipes.
Specsmith for iPhone and iPad
Build and manage your program on the web. Use the Specsmith app on iPhone or iPad to reference recipes, prep, and batch information during service, switch workspaces, and browse the Specsmith Library.
Review a menu with flashcards before a shift. Use low-glare Service mode and an Arm's length spec layout behind the bar. Where your role allows, edit cocktail specs and add recipe photos from your device.
Free with your Specsmith account. Sign in with the one you already have.
Develop the menu, prepare for daily service, and equip your team with clear specs, prep guides, and lookbooks.
See how it works