We can pretty much make anything when it comes to cocktails. Our founder, former London bar owner Martin Cole is a recognized Mixologist who has been creating cocktails for liquor brands for many years. He continues to consult in the industry creating cocktails for liquor company events and press, and he’s also the co-owner of L.A’s first and only Mixology School, “The Mixology Master Method ™”. Below are just some examples of some different “types” of cocktails. It certainly isn’t all of them. We are happy to make whatever cocktails you wish, but if you want some ideas and guidance we can definitely do that too.

Classics

We of course can make the classics. From old to new. From the Old Fashioned and Manhattan to the Cosmopolitan.

We have also done themed events, such as “Mad Men”, which have included a lot of classics: Classic Martini, Bloody Mary, Daiquiri, French 75, Pisco Sour, Tom Collins, Gin/ Vodka Gimlet, Whiskey Sour, Manhattan, Moscow Mule.

Twists on the classics.
There are endless options. These three are always big hits at our events.

Pear Vodka Sour: pear vodka, lychee juice, pear juice, ginger, lemon juice, maple syrup, egg white, black pepper, garnished with sesame seed oil drops.
This drink has way more ingredients than we would normally condone, however this works so well and is always a major hit. The sesame seed oil drops for garnish are unique and a wonderful aromatic on this Asian inspired cocktail by our friend Christophe.

Pomegranate Margarita with Grand Marnier Foam (and optional black lava salt): tequila, fresh lime juice, cointreau, pomegranate juice.
The foam is dispensed using an isi cream whipper (though no dairy is included).

Mexican Mai Tai: tequila, fresh lime juice, orgeat, orange curacao, angostura bitters, orange bitters.
A couple of changes to the tropical tikki classic always make it a party highlight.

Mexican Mai Tai

Fire cocktails are great show stoppers. Such as the Café Brûlot which always creates the wow factor. This is a delightful New Orleans classic concoction with cognac, orange liqueur, cloves, cinnamon, sugar and citrus, finished with hot coffee. We typically serve it in small espresso cups. We don’t know of anyone else doing this at events in town.
Spicy Cocktails are often a nice departure. Sometimes combined with vegetal ideas to create a spicy celery or cilantro cocktail perhaps.
Speaking of spicy, how about this spicy number, the Burning Mandarin, from a popular Los Angeles Restaurant? If you have a favorite cocktail from a restaurant you’d like us to recreate for an event, let us know.

Restaurant Cocktails

Watermelon Mojito with fresh muddled watermelon. Never fails to delight.
How about Bottled Cocktails? Yes we can bottle your cocktails so your guests can enjoy their own personal bottle of a freshly made cocktail. We can also carbonate the cocktails before bottling. So we can make anything from a bottled Manhattan to a sparkling cosmo in a bottle. Maybe even a spicy, sparkling, cilantro Margarita in a bottle. The options are endless!
Cocktails with infused spirits. Maybe a bacon infused maple syrup old fashioned. Or a banana infused bourbon cocktail. A horseradish infused tequila made into a Horseradish Pomegranate Margarita.
Then there are also those cocktails with interesting garnishes. Such as the smokey Mezcal Barbacoa cocktail with Beef Jerky for garnish.

Beef jerky garnished cocktail

Again these are just some examples, but the possibilities are endless. We’ll happily turn up and make Gin and Tonic’s or whatever you please. Just know that you’re in the safest hands when it comes to specialty cocktails if you choose to go that route. There are some great Mixologists out there working in bars. However making specialty cocktails at events has a learning curve, and we’ve been specializing in this since 2007.

Cheers!