garcon-drinks
UserTwenty-five research-grounded skills for cocktail scaling, home-bar inventory, drink planning, and hosting. Portable across Claude Code and Codex. MIT.
Categories
Indexed Skills (25)
accessible-drink-service
Audit a pre-event drink-service journey from guest-stated preferences, supplied venue facts, communication formats, touchpoints, measurements, and current applicable official requirements. Use for approach, menu access, ordering, queues, payment, pickup, self-service water, seating, or restroom-route barriers. Exclude compliance certification, disability diagnosis, inferred needs, venue contact, physical verification, purchasing, modification, emergency-egress design, structural work, and electrical work.
batch-cocktail-planning
Plan and reconcile a still, spirit-forward cocktail batch from one supplied recipe, a target serving count or liquid yield, user-measured reference dilution, container limits, and a defined pour-and-serve method. Use for bottle-ready arithmetic and service instructions. Do not use for fresh-citrus holding, carbonated batching, frozen texture, event purchasing, shelf-life advice, or safety certification.
cocktail-cost-per-serve
Calculate an auditable cocktail cost per serve from supplied prices, package or batch yields, recipe quantities, waste assumptions, and one currency. Use for home-bar cost comparisons, not menu pricing.
cocktail-family-teaching
Cocktail-family teaching for one source-defined family through positive examples, near-misses, guided classification, targeted remediation, and an unseen mastery check. Use when a learner needs to recognize or explain one family, or when a family-teaching request blends taxonomies and needs the source gate. Stops universal taxonomy claims, recipe recommendation, tasting instruction, sensory certification, and full-curriculum work.
cocktail-ice-selection
Ice-plan selection for a cocktail from its drink, method, available ice, dimensions or mass, vessel fit, service time, freezer constraints, and observed trials. Use when the user needs separate mixing and serving ice choices or wants a prior ice plan reviewed without changing shake or stir timing.
cocktail-party-prep
Backward-schedule cocktail-party preparation from a fixed service time, supplied task durations and dependencies, sourced safety limits, sensory-quality windows, owners, and cold or transport capacity. Use for make-ahead sequencing, constrained storage or transport, delay review, and unresolved prep inputs. Exclude menu design, beverage quantities, live service, and universal freshness estimates.
cocktail-recipe-scaling
Scale one supplied cocktail recipe to a target serving count or liquid yield. Use when the user needs a reconciled ingredient sheet with explicit rounding, non-scaled actions, and container fit.
cocktail-shake-calibration
Shake calibration for reconciling a performed cocktail trial and planning one controlled follow-up. Use when the recipe, shaker, ice format and mass, fill, technique, measurements, and user observations are supplied. Do not use for technique choice, stirred drinks, or ice selection.
cocktail-stir-calibration
Stir calibration for reconciling a performed cocktail trial and planning one controlled follow-up. Use when the recipe, mixing vessel, spoon, ice format and mass, fill, cadence, duration, measurements, and user observations are supplied. Do not use for technique choice, shaken drinks, or ice selection.
cocktail-syrup-conversion
Convert a known pure-sucrose syrup to another known pure-sucrose concentration while preserving the sugar dose. Use when the user supplies mass-based composition evidence and needs a mass conversion plus a water correction.
cocktail-tasting-planner
Plan a bounded comparative cocktail tasting from an approved lineup, participant assignments, one declared learning question, sample sizes, ABV evidence, user-set alcohol ceiling, order, pacing, reveal method, and materials. Use for a checkable host packet. Do not use to choose bottles or recipes, prescribe consumption, certify sensory learning, run a tasting app, or replace responsible-hosting review.
cocktail-tool-kit-planning
Plan a minimum cocktail-tool capability set from approved recipes, verified owned equipment, measured substitutes, constraints, and supplied candidates. Use for a first kit or equipment-gap audit; exclude recipe, bottle, shaker-type, glassware-set, live-price, and checkout decisions.
cream-liqueur-expiry
Assess a commercial cream liqueur against its exact label or producer shelf-life instructions. Use when a user asks about a named bottle's expiry window, opened storage, package damage, or changed condition.
dehydrated-citrus-garnishes
Dehydrate, condition, and hand off sliced citrus garnish batches under one declared extension method and one appliance record. Use when source-specific preparation, drying checkpoints, cooled user observations, daily conditioning results, and package conditions are available. Do not use for fresh garnish cutting, other foods, universal drying values, cross-category shelf life, or safety certification.
drink-service-pacing
Run-sheet planning for pre-event drink service from supplied arrival waves, expected service requests, verified menu throughput, staffing, service points, and venue constraints. Use for planned openings, pauses, transitions, capacity shortfalls, venue-reviewed recovery options, or closure. Exclude purchasing, prep scheduling, live queue control, staffing ratios, and invented thresholds.
frozen-cocktail-formulation
Frozen cocktail formulation for reconciling a user-supplied formula, a stated blender and yield, and a controlled texture trial. Use when ingredient composition, exact equipment limits, load evidence, serving state, and user observations are available. Do not use for general batching, blender purchasing, or universal slush ratios.
guest-drink-requirements
Normalize an existing set of guest drink responses into privacy-bounded constraints, preferences, unknowns, conflicts, and response coverage. Use after responses exist and before menu design, quantity planning, or guest follow-up.
home-bar-inventory-audit
Reconcile a recorded home-bar inventory against supplied physical bottle observations. Use after purchases, use, moves, or a long gap when every record and observation needs one review-only disposition.
home-bar-restocking
Calculate review-only home-bar replenishment quantities from reconciled usable stock, approved demand, lead time, review period, buffer, inbound supply, package sizes, and user-supplied constraints. Use after an inventory audit when deciding how many packages of recurring staples to restock.
home-bar-starter-planning
Plan a first home-bar setup from approved drinks, owned inventory, dated candidates, budget, storage, dietary limits, and stages. Use for ingredient and tool capability coverage, never recipe choice, next-bottle ranking, live prices, or purchase.
oleo-saccharum-making
Make, record, reconcile, or troubleshoot citrus peel and sugar extraction by weight. Use when declared peel and sugar masses, a checkpoint plan, filtered recovery, and user-observed extraction, aroma, bitterness, and visible condition are available. Do not use for juice preparation, syrup-strength conversion, general storage, shelf-life advice, cutting instruction, or safety certification.
opened-vermouth-freshness
Assess an opened vermouth against its exact label or producer quality guidance. Use when a user asks about a named bottle's open-date window, missed refrigeration, package damage, contamination, oxidation, or changed condition.
orange-liqueur-selection
Select a reviewed orange liqueur lineup for named recipes under role, sweetness, base, proof, budget, availability, and shelf limits. Use for exact product comparisons, never purchase or substitution advice.
party-drink-planner
Estimate reviewed beverage quantities for a hosted event. Use when a host supplies guest count, duration, beverage mix, package yields, and an approved planning assumption.
responsible-hosting-plan
Prepare a pre-service responsible-hosting control plan from supplied event facts, current official jurisdiction sources, venue policy, transport coverage, alcohol-free parity, water, food, observable review triggers, and named human reviewers. Use before an event where alcohol is available. Stop for active emergency facts, unresolved local rules, diagnosis, legal advice, personal drinking allowances, or any request to contact, purchase, serve, deny service, or arrange transport.
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