That can be a useful starting point if it reflects your guests' preferences, but it is not a rule. Three different spirits can still produce quite similar drinks; flavour, sweetness and alcohol-free choices also matter.
Choose for the glass, not just the bottle
Look at the actual Cocktailhire menu and compare how the available drinks taste. Give guests a reason to choose between them rather than filling a vodka, gin and rum slot regardless of what your group enjoys.
Keep the selection within the options offered by your booking. Include an available alcohol-free choice where needed and check the ingredient implications if you are buying for staff-only service. A balanced menu is one that serves the people attending, not one that covers every spirit category or adds bottles nobody is likely to use.
- Compare flavour and guest preferences as well as base spirits.
- Use the actual selected-drink shopping list or package supply plan.