A drink list should fit the room it's poured in.
Most bars inherit their menu from somewhere else — a competitor, a trend, a supplier's suggestion. I build it from your venue instead: who walks in, what your bar can execute on a busy Friday, and where the margin actually sits.
A cocktail menu built around your venue's identity, guests and volume. You get the recipes, the costing behind each one, and spec sheets your team can work from on day one.
Menus go stale and margins leak quietly — both are hard to see when you're behind the bar every night. I spend time on site looking at the list, the pricing, the product rotation and how the bar actually runs during service, then write it up with recommendations you can act on the same week.
Your best cocktails shouldn't depend on who's working tonight. I prepare the first batches at your bar so the team sees the method, then leave a written protocol — recipe, shelf life, storage — they can follow without me.
I'm Alessandro. I work as a bartender and bar manager in Amsterdam, which means I write menus the way they have to be executed — with a real bar, a real team and a real Friday night in mind.
I take one venue at a time. It's slower, and it's the only way the work ends up fitting the place it was made for.
Alessandro Caon