Cocktail bar hire in London

• Start from the classics. We ask which of the classics your guests actually order — that tells us the flavour direction faster than any brief.
• Translate into signatures. From there we propose one or two signature serves that suit the room, the season and the food.
• Batch what can be batched. Stirred and pre-diluted drinks are pre-batched so the queue moves; shaken serves stay à la minute.
• Build the alcohol-free side properly. Around a third of the list, made with the same care, not a jug of juice.

Not every drink works at volume. Anything requiring a long build, muddled fruit or a fragile garnish slows a bar to a crawl once thirty people arrive at once. We flag those at menu stage and offer an equivalent that serves in seconds.

• Menu design call and printed or digital menus for the night
• Glassware matched to the serves, not a single generic tumbler
• Clear cubed ice, plus crushed where the menu calls for it
• Fresh garnish prep on site
• Bartenders who can talk about the drinks without lecturing