The slower choices are usually those needing more separate preparation steps, equipment changes or detailed finishing. Their effect depends on the selected recipes and how many guests order them at once, so a universal slowest-drink ranking is not useful.
Plan the whole menu rather than blaming one drink
Use the existing Cocktailhire selection rather than adding requests from a restaurant menu. The available event drinks are the starting point; an unavailable or hidden drink should not be assumed bookable simply because you have seen its recipe elsewhere.
Then consider the mix of orders, staffing and working space. Several guests requesting a labour-intensive option together create a different workload from occasional orders. Keep the choices clear and the correct ingredients ready, but do not try to solve queueing by reducing the declared guest number or assuming one bartender can absorb unlimited demand.
- Discuss service pace using the actual selected drinks.
- Plan staff and replenishment for the busiest order wave.