Josh Rosenthal owns Grand Bevy Corporation, a mixology and creative drinks company in Los Angeles that he founded 10 years ago. Under the management of Mr. Rosenthal and his wife Priscilla Sommer, who works as managing partner and CFO, the company now employs 130 mixologists across the country, including at around 150 weddings a year.

“In the last five Years ago, food has shifted to social elixirs as the main attraction at a wedding: drinks, ”said Mr. Rosenthal, 46, whose favorite drinks are champagne and single malt scotch. Prices for his services vary, but in general he charges by the station, which start at $ 3,800.

For Mr. Rosenthal, optics play an enormous role in the preparation of cocktails. “I love trend-setting cocktails that exude color and movement, are presented consistently, including the garnish, and are presented on a tray,” he said, adding that it takes “months of planning, creation and teamwork” to materialize a single event.

Thanks to the mixologist’s technology, ingredients, and prowess, he said, the cocktail has gone from being a drink to being a viral Instagram moment. “We seldom make just one bar because everyone can make a nice cocktail,” said Mr. Rosenthal. “We create a fluid adventure that we can take you on. That’s how the cocktail turned out. “

What is the guest-to-bar ratio and how many support staff will there be? Usually there are two employees and one bartender for 50 guests or two employees and one bartender for each 1.80 m bar. Do you hand over trays and is that set up in the back of the house? Because where they are set up, you won’t have queues at the bar. Will the signature cocktail be passed on when entering the reception? That speaks for how quickly someone can get a drink in their hand before they arrive at the bar.

The guest should go on a drinkable journey. That is why cocktails change over the course of the wedding. When you arrive at 6:00 p.m. your drink will be light and solemn because you are at the start of an uplifting, joyful event.

The cocktail that is served in the middle is about creating a palate cleanser because you pair it with food. The cocktail that is served at 2 a.m. is heavier and more humid and should evoke a completely different emotion. We could add CBD oils or caffeine because you want to stay awake. You are in party mode. There is dancing and cheering.

We have protocols and procedures to cut people off. We don’t pour over or serve shots. People tend to monitor themselves and not overdo it when the quality of the product is higher. You don’t pop any drinks. You experience it.

A drink should be a surprising, unique experience, the ingredients of which do not overwhelm each other. Alcohol is just one of many ingredients. It should appeal to all of the senses. It has to look stimulating, appealing and interesting, offered in pretty or classic glassware.

Smell or aroma that usually comes from the garnish, like lavender or ginger, comes next because you will be raising the drink. The taste is a balanced and complex combination of sweet and savory; of acidic and alkaline. Then it’s about feeling. Creating an experience should also be part of the cocktail’s job.

Couples fill out a detailed questionnaire addressing their taste preferences, romantic story, and cocktails they drank on the date. Then we design a drink that contains these elements. For a couple who met in Thailand, we added regional flavors and visual elements like lemongrass bitter; Coconut foam; and the sweet smelling, tropical frangipani flowers as a garnish to awaken your memories and tastes anew.

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A molecular cocktail is the art of fusing drinks and food together. It’s made using a process called reverse spherification, which involves suspending the liquid portion of a drink in the calcified skin of the cocktail. This can take 36 hours as it is a multi-step process that requires portions of the solution to be distilled for several hours.

Unlike a Jell-O-Shot, the drink will burst and explode when you put the ball in your mouth. We serve them on silver spoons, which creates surprise and sophistication. Our signature offer is a tequila-based cocktail that has turned black through activated charcoal, with a 24-carat gold flake on the top.

Printable photos on cocktails. It’s like a drinkable photo booth. We use a program that instantly prints images, such as a photo of the couple at the ceremony or a guest at the wedding, onto drinkable foam. The image and foam are retained even when you drink the cocktail. We can do these live so guests can see them in real time.

We have a mocktail program and dry bars: a Bloody Mary station with heirloom tomatoes, a DIY spritzer that uses various flavored lemonades and fruits, and a garden bar with 40 to 50 different types of vegetables that we press cold to make juices.

Don’t spend your budget on alcohol. Serve champagne and three drinks – one for her, one for him and one for the guest – because with three different cocktails you can pamper every palate.

Do not use anything made of plastic. You don’t have to pour the best of the best when a glass or crystal looks and feels expensive like a coupe, double old fashion, or long stemmed collins. These visually enhance the experience and add a touch of elegance, even when you pour water into it.

Ice cream is one of the most important things that people don’t think about. Opt for large, diced ice that is cut from a single block of ice, as this cools the drinks without changing the structure by watering them down. And it’s nicer than the ice from the venue machine in the background. If you need to rent an ice cutter, it’s worth it.

Nothing beats the champagne tower. No matter how you present it – we build and present it in different shapes and sizes. It’s a classic, real, pure, luxurious moment when the guests stand around cheering and partying, usually in a circle, which is an inclusive form. The couple take an intimate moment to appreciate and appreciate their guests. Then they take a drink from the top glass together. This is about the connection between the couple and their guests and the interaction everyone has with the drink.


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