1. Create a beverage menu separate from a food menu or, at least, have a separate page for beverages within a food menu.
2. Use clear Headings to organize the menu. For example: wine, beer, cocktails, sake, coffee, tea, craft soda etc.
3. Highlight your most profitable items, perhaps bringing those to the top-right corner of the menu (this is where guests look first).
4. Use tag lines that are creative, informative and not too wordy.
5. Include details about drinks origins and producers (todays guests are educated).
6. Include all ingredients in the cocktail list (to help those with allergies and for those educated guests who want to know the specifics).
7. Be creative: Include some original cocktails/mocktails Remember to give them interesting names and list ingredients.
8. Do not overwhelm your guests with too many options in each category.

Label drinks consistently.

1. Ask a professional to edit your menu for grammar, spelling and consistency.
2. Regarding European words with accents: Be consistent and use all of them or none of them (Gewurztraminer or Gewrztraminer / Rose or Ros).
3. Use images/photos to help sell challenging or new drinks.
4. Keep the menu updated, especially for wine vintages.
5. Print menus on easy-to-clean material/make sure they are easy to read on devices if kept online