Cocktail menu
New or reworked, built around your team and your guests.
Bar programmes that hold up, service after service.
Bar consulting for independent restaurants and bars without a full-time bar manager.
- Bars opened 3A menu written for each one
- People managed 15
- High-end venues 7
- Countries 4Switzerland · Australia · France · French Polynesia
What I do for your bar
Recipe specs
Costed to the cent: ingredient cost and suggested selling price.
Training
Your team, behind your own bar, with your own tools.
Bar opening
From the counter to the first night.
35–40%
more revenue when a restaurant seriously rebuilds its bar.
An industry benchmark, not a promise.
What does one cocktail earn you?
Margin per drink
Pour cost
Target: 20%Keep an eye on it
Creation 1 of 6
Cardinal
- Aged rum
- Fresh mandarin juice
- Ginger-cardamom syrup
- Lemon and Madagascar vanilla foam
Creation 2 of 6
Peachy Days
- Bourbon
- Peach purée
- Ginger liqueur
- Mixed berries syrup
- Lime juice
- Cucumber
- Egg white
Creation 3 of 6
Eden Tide
- Apple-infused gin
- Green apple liqueur
- Green Chartreuse
- Apple syrup
- Lime juice
- Rhubarb bitters
Creation 4 of 6
Brewed Horizon
- Black tea-infused vodka
- English Breakfast syrup
- Cranberry juice
- Lemon juice
Creation 5 of 6
Greek Salad
- Feta fat-washed vodka
- Clarified Greek salad water
- Olive oil
- Parmesan and olive crisp
Creation 6 of 6
Blazing Oasis
- Plantation 3 Stars and Plantation Pineapple
- Passion fruit pulp
- Lime, pineapple and guava juice
- Falernum
- Plantation OFTD float
- Flamed cinnamon
The method, in four steps
You can stop after any step.
1
Free call
15 minutes to talk about your bar and what isn’t working.
2
On-site audit
I watch a full service.
You keep: a costed report
3
Menu, specs, training
We build it, then I train the team behind your bar.
You keep: the menu and the recipe specs
4
Follow-up
I come back at 30 and at 90 days.
You keep: a written review each visit
- Free call
- Fixed-price audit, quoted before we start
- Everything else on quote
I still work service every week.
Bartender, senior bartender, then bar manager in high-end hotels and resorts in Switzerland, Australia, France and French Polynesia.
A Vatel Bordeaux graduate, I now put that craft to work for independent restaurants and bars.
@titocktail10 signs your bar is losing money
The free checklist, as a PDF, to go through with your team.
Frequently asked questions
How much does it cost?
The call is free. The audit is a fixed price, quoted before we start. Everything else is on quote, depending on what your bar needs.
I don’t run a cocktail bar. Is this for me?
Yes. I work with brasseries, bistros, restaurants with a bar, and ski-resort bars.
Where do you work?
The French Alps (Chamonix valley, Haute-Savoie), French-speaking Switzerland, the Côte d’Azur and South-West France.
Do I have to commit to every step?
No. You can stop after any step, and each one ends with a document you keep.
Will my team be independent afterwards?
That’s the point: training happens behind your bar, the specs stay with you, and I come back at 30 and 90 days.