Beverage menu design

At the heart of every great dining experience is a thoughtfully curated beverage menu.

I design and curate original, expressive, and refined beverage selections, embracing bold flavours while maintaining balance as a focal point.

My approach involves not only crafting exceptional drinks but also empowering the team with knowledge.

    • Overview: Educate teams on designing sophisticated non-alcoholic drinks and curating bottle selections that stand out.

    • Key Skills: Recipe development, sourcing quality ingredients, educating on alternatives, and achieving flavor balance.

    • Audience: Beverage directors, restaurant teams, and companies interested in upscale non-alcoholic offerings.

    • Overview: Workshop on curating natural wines, focusing on selecting and pairing wines with a unique story and personality.

    • Key Skills: Natural wine selection, pairing principles, understanding wine stories, and demystifying natural wine for guests.

    • Audience: Sommeliers, restaurant teams, and anyone working with wine curation.

    • Overview: Teach the fundamentals of cocktail design, emphasizing bold flavors and balance to enhance the guest experience.

    • Key Skills: Crafting original cocktails, achieving flavor balance, training on preparation techniques, and storytelling behind the cocktails.

    • Audience: Bartenders, mixologists, and food and beverage teams interested in elevating their cocktail program.

Cucumber shrub

    1. Cucumber / dill seed shrub

    2. Three Cents Aegean Tonic

    3. Lemon juice

  • This is a guest favorite. Hyper refreshing and surprising.

    It requires a bit of focus during prep but is then easy to assemble.

    Fast and delicious!

    (great foodcost too)

white negroni

    1. Lillet Blanc

    2. Suze (gentian bitter)

    3. Martini Ambrato

    4. Bombay Saphire Gin

  • This drink is liquor on liquor but doesn’t come across as too strong or alcoholic.

    Balance is key. This is recognizable and comfort zone for negroni drinkers but still original and different enough.

eppo spritz

    1. Shiso / blood orange cordial

    2. Bitter Mix

    3. Prosecco

  • Creating signature Spritzes is rewarding. Guests love their Spritz. It’s like a summer breeze at any time of the year.

    This is expressive and fun. recognizable yet original.

    All work happens in mise en place. During service: assemble and go!

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Beverage Menu Design

Hospitality Coaching

Operational Excellence

Beverage Menu Design Hospitality Coaching Operational Excellence