A smart guide to choosing spirits for professional bar teams.
Words by Priscilla Leong from The Flowing Bowl
Let’s be real, your speed rail isn’t just a place to park bottles. It’s your service engine, sales driver, and strategy tool. Whether you’re running a cocktail-forward bar, a restaurant with a solid beverage offering, or a high-volume venue pouring gin & tonics by the dozen, your rail setup needs to be intentional.
In Australia, there’s no avoiding it – bourbon and scotch belong in your rail. They’re essential for classic mixed drinks like bourbon & Coke or scotch & dry, which still dominate in many venues.
Why your rail matters (more than you think)
Before ordering, speak with your supplier about cost breaks or volume pricing. Your rail should reflect two things:
- What your team uses most often.
- What supports your menu and guest experience.
Don’t just copy what another bar does – think about the drinks your guests will actually order. Your rail should match your cocktail menu, house style, and customer base.
Recommended core spirits for your rail
These spirits cover 90 per cent of classic cocktails and mixed beverage builds while giving your bartenders room to recommend and upsell:
- Vodka
- London dry gin
- White rum
- Tequila blanco (100% agave)
- Bourbon
- Scotch
- Rye whiskey
- Cognac or brandy
- House dark rum or aged rum.
Don’t forget the upsell opportunity
Gin and vodka upsells are low-hanging fruit in most cocktail bars, especially with martini drinkers. The martini is one of the most personal, subjective drinks on any menu, and most guests will happily upgrade if guided well.
Also consider vermouth variety, particularly if you’re a bar that leans into classics, aperitivo-style service, or has outdoor seating or a rooftop. A well-curated vermouth selection is both functional and profitable.
Think beyond the standard spirit list
More modern bars are now distilling, infusing, or flavouring in-house, from liqueurs to vermouths and bitters. If that’s your style, your rail might reflect more of your own concoctions than traditional branded products.
In a whisk(e)y-focused bar, you might see a Japanese or peated Islay Scotch in the rail simply because it sells well or features in cocktails. In agave-focused venues, you’ll often see blanco, reposado, añejo and house mezcal lined up front.
If you’re a venue that champions local Australian spirits, your rail might look totally different – and that is your story to tell. The key is being intentional and strategic, not just filling holes.
Remember: A good rail isn’t just fast, it’s focused. Curate yours like it counts. Because it does.