Market your business with cocktails!

Network with your customers through cocktails. Whether it's a Grand Opening or market penetration Cocktail Classic event mixologists will take your business to the next level.

Features, advantages, and benefits.

Sipping and shopping is a new and innovative method to relax your customers while they peruse your products. Impress new and old customers with this great concept that will grab attention for sure.


Branding and Promotion

Use creative methods to promote your company brand. Serve custom cocktails at themed functions or for your next product launch, networking event, and company function. Your name says a whole  lot, why not say it a lot more!


Beat Your Competition
Make your customers feel appreciated. If 80-90% of your target market is over the age of 21, this is a great way to get ahead of your competitors. Serve you customers cocktails and they will come back again and again, not to mention building your market database.

Make Your Mark
If you have an idea of a cocktail that fits your company's look and feel, we will create it for you and serve it at your event. Make your mark as the first company to have your own brand inspired cocktail.

The Emerging Trend: Bars without Bartenders, Bartenders without Bars...

Derek Brown, Bartender to President Obama

About the Bartender...
Derek Brown or as he refers to himself, "booze nerd," is extremely detail-oriented about the craft and history of cocktails. He likes to refer to mixology as just "booze." An award nominated drink guru behind the Columbia Room, a Washington DC, cocktail lounge that frequently appears as one of the best American cocktail bars.

Narration
Brown speaks on topics such as making drinks for the President, how bartending is like anthropology, and why you should never, ever order a dirty martini.

Bartending =  Bad health
Brown believes the new idea or innovation that has the most significant impact on how people think about cocktails today is the Internet.Brown confesses that his profession can be unhealthy. Stating that he works 10-12 hours per shift reaching, shaking, stirring, muddling the whole time, He continues to say that he rarely gets any sleep or see daylight, but in some ways being a bartender is sort of like being a petit rockstar.

The Emerging Trend 
Brown shares the emerging trend that will change the bartending world: "Bars without bartenders, bartenders without bars." 

One drink Brown would like to see dissapear is the Dirty Martini stating that "it is innapropriatley suitable for both children and pets." Brown also expands on muddling tequniques and how muddling is worthless, yet intriguing. Very few drinks need muddling and advertisers overplay the idea.

Brown credits legendary bartenders Dale Degroff and Tony-Abou Ganim to the prospctive Bartenders Hall of Fame. Brown plans to combine his love for bartending with the study of Anthropology to propel future success. Browns favorite recipe website is cocktaildb.com for recipes developed by Dr. Cocktail himself, Ted Haigh.


Source:
http://www.theatlantic.com/life/archive/2011/03/a-conversation-with-derek-brown-bartender-and-booze-nerd/73191/