Cocktails are a pain on a busy night. We fix that.
We train one of your team to batch everything on a Monday, so Friday service is as fast as pouring a pint.
We’re not here to change your recipes. We make your version faster, cheaper and the same every time, whoever is on shift.
Five things that cost you on a busy night
- Wait times
- Staff training
- Consistency
- Waste
- Margins
Faster service
Batches are designed to stay fridge-stable for at least ten days. Mike estimates turnaround drops from about three minutes a drink to about one.
Lower pour costs
House-made syrups, cordials and super juices cost less than bought equivalents, and give you the same flavour for a fraction of the citrus.
Pick what you need
Cocktail menu audit
About half a day on site: measuring each glass’s real volume with ice, checking finished drink volumes and waste, walking through suppliers and prep, and watching service. Then costing and a written report.
Pre-batch transition
Partial or full. Fridge-stable batches that stay consistent on a busy Saturday, with one of your team trained to make them.
Super juices & syrups
Bespoke super juices, syrups and cordials, and training for your team to make them in-house.
Staff training
A structured skills programme where bartenders earn sign-offs on twelve core skills across technique, speed and service, and prep and handling.
Menu design
A new or updated cocktail menu, built around your bar, your team and your guests.
Not sure where to start?
Tell us what’s slowing you down and we’ll suggest the right first step.
Get in touchMake Friday night easier.
Twice national champion mixologist Mike Walsh-Mc Nicholas designs every system himself.