Flair Project
As cocktail caterers, our job and our intuition dictate that we deliver eye-catching cocktails that indulge and amuse. As we aim to bring an element of surprise to our events, we messed around with a clarified cocktail this week. A crystal-clear cocktail has the aptitude to not only pamper but also completely shock our taste buds – a perfect fix for those times we like to play with people’s expectations.
Hi y’all,
I hope everyone had a productive week and fun 3-day weekend. Taking from where we left, here is the second part of our “Key tools and strategies we used to create and monetize our virtual cocktail making workshops.”
In our last blog post, we posted an in-depth article about alternative ways to make money for bartenders and bar owners. Based on the feedback we received, it appears that most of you loved the idea of bartending classes! My email flooded with questions all relating to the same theme–How do online mixology workshops work and how can I make money doing one?
Stand up to the pandemic and keep bartending using these alternative ways to make money with what you love to do.
For us, being a part of someone’s big day is just as important as perfecting our cocktail recipes, choosing the right glassware or finding the perfect bow tie-vest combination. Yes, we enjoy making cocktails, but we also just love going above and beyond for our clients. We take personal pleasure in becoming a small part of each couple’s story.
Being…
For many years, adding spices to cocktails was an art form known only among a select few. Today, bartenders across the country are using spices to elevate the flavor of their cocktail creations.
First off…holy sh*tballs – it’s been way over a month since our last blog post! Sorry guys! Don’t want to sound like I am making excuses here, but Mikey and I have been so busy with events and classes, we have had zero time to get our cameras out and shoot.But it’s not all bad news people – over the last month, we put some new recipes up to the test, and now lots of good stuff will be coming your way.
We all know that team building activities promote harmony and create good working relationships that can be so vital to a company’s efficiency and productivity.
The problem here is that the typical office team building ideas tend to bring out more sighs that smiles among co-workers, and it can often feel like a child’s play rather than a grown-up’s activity. But, put a cocktail glass in almost any adult’s hand, and immediately, attitudes begin to shift.
In today’s busy world, it seems like Valentine’s day has a way of quietly sneaking up on us every year, leaving us somewhat unprepared to do something special for our better halves.
And while chocolate-covered strawberries, roses, and a copy of 50 Shades of Grey are perfectly acceptable valentine’s day gifts, we thought you might want to set the mood with something a little less cliche this year.
Southern California winters are like a dream. Take it from a kid who grew up with the harsh Bulgarian winters; I still find myself watching in disbelief while people surf in December, kayak in January and play beach volleyball in February. But if I were to tell you that January is also one of our favorite months to make fresh juice cocktails, you might scratch your head and wonder if I’ve been hit one too many times in the head by one of those volleyballs.
In the winter, you might find yourself a bit disappointed with the fresh fruit selection in the farmer’s market. But while tropical fruit, melons, and berries are not up to par, January is, in fact, the best month for everything citrus.
However, we don’t necessarily follow the rule that when life gives you lemons, you must make lemonade!
I know that Brandy Alexanders were a big hit on the dinner table in the 20’s when dessert cocktails were a bit more simple-minded, and sipping on a milky nightcap was a classy way to wrap up a meal. But with the rise of the craft cocktail, this vintage after-dinner treat has fallen out of fashion, and it has fast turned into the ultimate retro cocktail.
I don’t know if it was because chestnuts usually come out Christmastime and Christmas and eggnog is such a good combo, but there was something about chestnuts that just screamed milk to me. So I decided to infuse some milk with chestnuts and make some cocktails.
I know that we can’t quite call it a winter in California, but I am very excited about the cold-ish weather that we have been experiencing in the last week or so. Now, I know that for those you who have “real” winters (with snow and whatnot), 60 degrees doesn’t necessarily make you dream of curling up on the couch with a hot toddy in hand, watching reruns of Friends in your coziest PJ’s.