RTD cocktail consultant · Hotel bottled programs
Hotels and restaurant groups hire Andreas Sanidiotis to design a white-label cocktail line that tastes like the house: recipe, shelf stability, costing, and the co-packer path. We do not sell bottled cocktails. We do not take a mark-up on your first run. Fourteen to twenty-four weeks, recipe through production. You own the specs.
The hire
Most hotels put someone else’s Negroni in the minibar and call it amenities. Guests notice. The other path is slower and worth it: three to six house drinks, dilution built in, ABV on the spec, a stability test that survives a banquet closet, and a licensed co-packer who can actually run the liquid. Spirit-based RTDs grew while spirits volumes fell; the operators making money on that shift are selling their own serve, not a national SKU that also sits at the airport. The floor argument is in Bottled Cocktails: Minibar to Banquet.
Three to six SKUs, stirred and spirit-forward unless we have a stability story for citrus. Costed per bottle. Dilution added at fill so it pours at serving strength. That is cocktail consulting with a production constraint.
Shelf-life testing, ABV and serve-size targeting, label-compliance review. Fresh juice does not go in a bottle you intend to forget for six weeks. If it only holds cold and dated, we say so and keep it in-house.
Ingredient sourcing, an introduction to a licensed producer, production planning, first-run supervision. You pay the co-packer. We do not mark up the run. Itemized on White-Label & RTD Development.
In-house bottling still belongs in a hotel opening — banquets and the stick — and that work sits inside hotel bar consultant or a prep-lab when the volume outgrows a corner of the kitchen. The moment you want a labeled, multi-property, or retail SKU, you are on this page. We introduce. We do not file TTB or state paperwork, and we do not represent the brand in distribution.
Related consulting
Use this page when the brief is a white-label line. Use the others when the room still needs a program around it.
Property openings and running hotel bars — minibar and banquet pours included, before a co-packer is the right next step. Hotel bar consultant.
Centralized batching, HACCP, architect-ready layout. In-house bottles start here. Prep-lab design.
Menus and openings: bar program development. The category hire: beverage consultant. Full bar operations: bar consultant.
FAQ
No. This is consulting to design the venue’s own white-label line — recipe, stability, costing, and the introduction to a licensed co-packer. We do not sell a catalog SKU, take a mark-up on bottles, or act as a distributor.
A short set of house drinks — usually stirred and spirit-forward — bottled for minibar, banquets, room service, and sometimes a take-home SKU. The guest gets the property’s drink, not a national brand that also sits at the airport. Where the bottle earns is in Minibar to Banquet.
In-house is for on-premise pours and banquets: fastest, no minimum order, refrigerated and dated. A co-packer is for shelf-stable product, multi-property minibar, and anything labeled for retail. That route has lead times and minimums. It is a program, not a test.
Fourteen to twenty-four weeks, recipe through the first production run. Co-packer capacity and TTB or state filings sit outside this scope — we introduce and plan; you and counsel file. The itemized list is on Services.
Stirred, spirit-forward builds hold: Negroni, Manhattan, martini, old fashioned variants. Fresh citrus does not, unless you acid-adjust, refrigerate, and date them short. Dilution is added at bottling so the drink pours at serving strength.
Included: 3–6 SKUs, shelf-stability testing, ABV and serve-size targeting, label-compliance review, ingredient sourcing, co-packer introduction, brand direction with your designer, production planning, and first-run supervision. Not included: co-packer fees, TTB or state filings, distribution, and design execution.
Next step
Tell us the outlets, whether this is minibar or retail, and whether you already have a co-packer in mind — you’ll leave knowing if this is an in-house bottle or a labeled line.