The marketing director of a corporation in San Francisco called me from this website and asked if I would be interested in doing a special project for a Palm Desert event. She wanted me to make and bottle 300 drinks for a conference that was scheduled to be held at a resort in Palm Desert. I told her that I had never done a project like that before, but agreed to do it.
The company in San Francisco shipped me all the bottles, caps, and special ingredients need. I purchased the liquor. I made 240 handmade sodas with their special syrups and seltzer water. There was ginger ale and spicy cola. They tasted better than the average soda.
I also made two cocktails and bottled them in flasks. One was called the Desert Mule, and was a vodka based drink and it was really good. The other was a Margarita made with their special syrup and fresh squeezed lime juice. I then made some other drinks in large growler bottles. The project was very labor intensive, but I got it done without any help. I delivered the drinks to the hotel in Palm Desert as I was contracted to do. I was grateful to get the project, and to be trusted with such an undertaking. I will gladly do it again.
On Saturday, I will bartend at a wedding that one of my associates booked in Riverside. This will be the first event that I have done not under the Shaken Not Stirred banner in quite some time. I must admit, it is kind of nice to do one event that I am not entirely responsible for. That all changes next weekend, when I have one company party in Palm Springs, one rehearsal dinner the next night at a hotel in Palm Springs, and then a wedding on Saturday on the other side of Southern California in Santa Ynez. I am responsible for all of those events, and have done much planning over the past few months. In the mobile bartender and event business, preparation is everything.
Shaken Not Stirred in LA 