Serving practices for high-strength drinks should account for the fact that:

Serving practices for high-strength drinks should account for the fact that a single strong cocktail or high-ABV beverage may contain the alcohol of two or three standard drinks, meaning a patron can become intoxicated more quickly than the number of 'drinks' suggests. Staff monitoring consumption should factor in drink strength, not just count glasses. Managers can set house guidelines on pours and strong-drink service to support responsible pacing. Recognizing that strength, not just quantity, drives intoxication helps the whole team serve more safely and judge a patron's likely impairment accurately.