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.