Menu development
Original cocktails built to your concept, kitchen, and price point — every drink specced, costed, and engineered for service speed. From Vine Bar’s Explorers menu to full hotel lists.
Cocktail consultant · Mixologist · New York
Cocktail consultancy from the World’s-50-Best floor.
Menu development, signature serves, and mixology training from Andreas Sanidiotis — the bartender behind a #25-in-the-world program, two Tales of the Cocktail nominations, and menus that became national names within a year.
#25 in the worldWorld’s 50 Best Bars, 2018 — a program built and run from behind the bar
9 straight yearson the World’s 50 Best lists, 2015–2023
2× Tales Top 10Spirited Awards nominations in one year — Cocktail Bar & Bar Team, 2018
3 continentsprograms in New York, Austin, Nicosia, and Abu Dhabi
Cocktail consultancy
Drinks people cross town for. Specs your team can hit at volume.
Cocktail consultancy from the floor of a World’s-50-Best bar — not from a deck of last year’s trends. Menu development, signature serves, and the technique training that keeps ambition consistent on a Friday night.
Signature brand cocktails
For spirits brands: serve strategy and signature cocktails designed for real bar programs — batchable, replicable, credible to the trade. Part of Brand Advocacy.
Technique & masterclasses
Milk washing, sous vide infusion, vacuum distillation, the Japanese hard shake — taught hands-on, written down in the Notes so your team keeps the method.
The thinking behind the drinks is public — read the technique guides. The record is too: five programs, four cities, three continents.
FAQ
Questions, answered.
What's the difference between a mixologist and a cocktail consultant?
A mixologist designs and makes drinks. A cocktail consultant delivers the drinks and the system around them — specs, costings, prep workflows, and training — so the menu runs consistently at volume without its author behind the bar. This practice does both, and always ships the system.
Can you develop signature cocktails for our venue or brand?
Yes — signature menus for venues, and signature serves for spirits brands, including trade education and bartender training so the serve actually gets made in the field. See Brand Advocacy for brand-side work.
Do you run cocktail masterclasses and team training?
Yes. Technique masterclasses (from Japanese stirring to rotovap distillation), account-level trainings for brands, and full opening-team training for venues — designed to be rerun by your own people.
How many drinks are in a typical menu you develop?
Ten to eighteen for a refresh, twenty to thirty for a full hotel program. Short lists with a strong point of view outsell encyclopedias — and every drink ships with a costed spec.
Next step
Fifteen minutes usually answers it.
Tell us the room, the timeline, and what’s not working — you’ll leave the call knowing what your program needs, whether or not we work together.