A recipe is a list of ingredients, each with a quantity in ml, plus the details around it: status (R&D, Production, Archived), version, cocktail type, glassware, ice, garnish, method, and target ranges for ABV, Brix, and pH. As soon as you add ingredients, HATO LAB computes the live ABV, Brix, pH, and cost from whatever's in the list — no separate calculation step.

Each ingredient line shows its volume in both ml and grams side by side — weighing is more accurate than pouring when you're prepping, so both units are always visible, not just the one you typed in.

Every ingredient's cost per litre rolls up into a live cost-per-unit and gross profit percentage as you set a sell price — you see the margin update in real time, not after the fact.

Some recipes are set as shared/default — visible to every bar, but only editable by the account that manages the whole system. If your bar wants to run its own version, you Duplicate it: that makes a completely independent copy, owned by your bar, that you can change freely (ingredient quantities, name, anything) without touching the original. This is how the same starting recipe ends up as slightly different versions across different bars.

If you manage more than one bar, recipes can be created into whichever bar they belong to, and moved later if needed. Each bar only ever sees its own recipes plus whatever's shared — never another bar's private formulations.

A recipe can carry a reference photo — useful for training and for keeping presentation consistent across shifts and staff.