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Pre-guests checklist. Run through 30-60 min before. Skip what doesn't apply.
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fridge
citrus fresh: lemon, lime, orange (squeezable, not dried)
berries / amarena cherries in stock
mint alive
opened vermouth still good (sweet vermouth >6 weeks open, taste it)
soda cold
freezer
big cubes stocked
regular ice stocked (top up day-of)
coupes chilled (15-20 min pre-pour)
bar top / cupboard
spirits out: whiskey, gin (hendrick's, monkey fist), white rum
modifiers out: campari, cointreau, sweet vermouth (martini)
bitters: angostura
syrups: simple (smell-check if old)
glassware
lowballs clean (old-fashioned, negroni, americano alt)
coupes clean + chilled (manhattan, daiquiri, berry smash)
highballs clean (americano)
mixing glass clean
jigger + squeezer wiped
prep (just before)
orange peels cut (3-4)
lime wheels cut (2-3)
mint rinsed + sprigs broken off the stem (see system/prep.md for mint handling)
simple syrup topped up (see system/prep.md if making fresh)
dried citrus wheels stocked (see system/prep.md to DIY)
vibe / room
music queued (future: Spotify Jam link for guests; HA scenes)
menu visible (printed or kg91.bar on a tablet)
elegant napkins out
water carafe filled + small glasses set
trash accessible
menu
order
recipes
vim
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