Cocktail Professor

This winter, a sophisticated new cocktail lounge is set to open its doors in Houston, Texas. From the minds of Houston’s hospitality veterans— Army Sadeghi , founder of Clarkwood, and Dan Wierck and Brandon Duliakas , the masterminds behind Clutch and Concrete Cowboy—comes ‘Melrose’. For the cocktail program, Melrose has teamed up with Cocktail Professor. The Melrose and Cocktail Professor teams met a few months ago and instantly connected over their shared passion for the fine art of hospitality. The cocktail menu will blend surprising riffs on classics with a dose of nostalgia. Drawing inspiration from nature’s wide range of flavors and colors, you’ll find natural art pieces in a glass. Here a sneak peak… The Houston’s Botanical G&T features an enchanting green hue from the infusion of fresh herbs and is presented with a small bouquet of edible flowers and pea + cucumber cress for fresh aromas. Interested to know more about the upcoming opening or about our bar design consultancy, please don’t hesitate to contact; www.cocktailprofessor.com

Get ready, an exciting new project is on the horizon, opening soon in Houston: Melrose. Soon we will share more what we've been working on!

SEASONALITY IN A BEVERAGE PROGRAM. Embracing seasonality in bars and beverage programs can be super interesting. At Cocktail Professor, we believe that incorporating seasonal ingredients into your bar program offers both practical and sustainable benefits, as well as enhancing the customer experience. Practical Benefits: By using seasonal ingredients, you support local farmers and reduce your carbon footprint. Seasonal produce is often more affordable and abundant, allowing you to create high-quality drinks at lower costs. Experiential Benefits: Seasonal products are also more expressive in flavor when they are in season. Some products can even taste sour in one season and sweet in another. It’s fascinating how Mother Earth has her own culinary sense. What grows together, go’s together. Products from a particular season mostly also pair perfectly with the atmosphere of that season, but also with the other products that are available that period. Think about pumpkins and walnuts in autumn in the Netherlands, mangosteen and coconut during the rainy season in Bali, or watermelon and basil in the summer season of Texas. Seasonal pairings highlight the best of local produce and create delicious flavor combinations. Each season brings a new palette of flavors and aromas. This is a playground for experimenting and crafting unique, seasonal drink menus that tell a story and keep things exciting for your guests. They can look forward to new, innovative drinks every time they visit and this way you can build anticipation and loyalty within your customer base. If you want us to help develop a new cocktail menu, please don’t hesitate to contact us at info@cocktailprofessor.com. At Cocktail Professor, we constantly push the boundaries of what’s possible with seasonal ingredients. Cheers. #BarConsultancy #SeasonalIngredients #CocktailMenuDevelopment #CocktailProfessor #SustainableDrinking

BAR DESIGN TRENDS: SUSTAINABILITY. One of the most important trends for bar design in 2024 is the continuously growing focus on sustainability. This trend remains a cornerstone for the bar industry as a whole, influencing everything from material sourcing to designing the physical space, and from ingredient sourcing to creating a robust beverage program. When it comes to bar design, we keep seeing a renewed commitment to eco-friendly practices throughout every phase of the design lifecycle. Innovative designs are emerging that reduce environmental impact while maintaining high standards of service and aesthetics. This includes using sustainable and reclaimed materials for bar construction, implementing energy-efficient smart systems, and adopting waste reduction strategies. But it doesn’t stop there. A solid logistical system behind the bar supports bar teams in integrating sustainability into every aspect of bar operations, making it easier to reduce waste, upcycle ingredients, use sustainable practices in cocktail menus, and minimize energy consumption. At Studio Numen, we’re all about pushing the envelope on sustainability. Together with our bar consultancy agency Cocktail Professor, we not only offer bar design services to help hospitality venues implement sustainable designs, but also focus on eco-friendly beverage programs. Our goal is to ensure that the future of hospitality is both stylish and environmentally responsible. #BarDesign #SustainableDesign #EcoFriendly #HospitalityDesign #RestaurantDesign #LuxuryHotels #GreenBuilding #SustainableArchitecture #EcoBar #CocktailCulture #SustainableLiving #GreenHospitality #DesignInnovation #SustainablePractices #EcoLuxury #DesignInnovation #SustainableBar #SustainableBarDesign

DRINK DEVELOPMENT: In the world of fine drinking, every element in the glass tells a story. We believe that flowers are not just about aesthetics; they enhance the overall drinking experience. Flowers can elevate a drink by adding visual appeal, unique flavors, and textures that surprise and delight the palate. For example in this beautiful drink on the picture we not only used the edible flowers as a garnish rim, but also brewed a jasmine and floral tea soda and finished the drink with an orange blossom parfum spray. Edible flowers have been part of culinary traditions across the globe for centuries. From the delicate osmanthus blossoms in Chinese teas to the vibrant butterfly pea flowers in Southeast Asian desserts. Choosing the right flower for a drink is an art in itself. Each flower has its own unique flavor profile. For instance, the mild, cucumber-like taste of borage flowers pairs beautifully with zilchy or acidic drinks, while the peppery notes of nasturtiums can add a surprising kick to a savoury drink like a Bloody Mary. It’s essential to balance the flavors, ensuring that the flower enhances the drink rather than detracting from it. When used thoughtfully, flowers can transform a drink into a symphony of flavors and colors. They can bring a sense of seasonality and place, connecting drinks to the natural world. Maintaining the freshness of edible flowers can be a bit of a logistical challenge. These delicate ingredients often have a very short shelf life and must be stored under precise conditions to preserve their quality. Temperature control during (transportation and) storage is important, as even slight variations can affect the flowers’ appearance and taste. Our team at Cocktail Professor finds joy in the challenge of working with these kind of delicate ingredients, knowing that each bloom adds a touch of magic to the drinking experiences. Do you like to know more about our bar consultancy programs or edible flowers, please don’t hesitate to send us a message on info@cocktailprofessor.com.

BAR DESIGN TRENDS: SUSTAINABILITY. One of the most important trends for bar design in 2024 is the continuously growing focus on sustainability. This trend remains a cornerstone for the bar industry as a whole, influencing everything from material sourcing to designing the physical space, and from ingredient sourcing to creating a robust beverage program. When it comes to bar design, we keep seeing a renewed commitment to eco-friendly practices throughout every phase of the design lifecycle. Innovative designs are emerging that reduce environmental impact while maintaining high standards of service and aesthetics. This includes using sustainable and reclaimed materials for bar construction, implementing energy-efficient smart systems, and adopting waste reduction strategies. But it doesn’t stop there. A solid logistical system behind the bar supports bar teams in integrating sustainability into every aspect of bar operations, making it easier to reduce waste, upcycle ingredients, use sustainable practices in cocktail menus, and minimize energy consumption. At Cocktail Professor, we’re all about pushing the envelope on sustainability. Together with our sister design agency Studio Numen, we not only offer bar consultancy services to help hospitality venues implement eco-friendly beverage programs, but also focus on sustainable bar designs. Our goal is to ensure that the future of hospitality is both stylish and environmentally responsible. #BarDesign #SustainableDesign #EcoFriendly #HospitalityDesign #RestaurantDesign #LuxuryHotels #GreenBuilding #SustainableArchitecture #EcoBar #CocktailCulture #SustainableLiving #GreenHospitality #DesignInnovation #SustainablePractices #EcoLuxury #DesignInnovation #SustainableBar #SustainableBarDesign

THE ART OF USING FLOWERS: A BARTENDER’S PERSPECTIVE. In the world of fine drinking, every element in the glass tells a story. We believe that flowers are not just about aesthetics; they enhance the overall drinking experience. Flowers can elevate a drink by adding visual appeal, unique flavors, and textures that surprise and delight the palate. For example in this beautiful drink on the picture we not only used the edible flowers as a garnish rim, but also brewed a jasmine and floral tea soda and finished the drink with an orange blossom parfum spray. Edible flowers have been part of culinary traditions across the globe for centuries. From the delicate osmanthus blossoms in Chinese teas to the vibrant butterfly pea flowers in Southeast Asian desserts. Choosing the right flower for a drink is an art in itself. Each flower has its own unique flavor profile. For instance, the mild, cucumber-like taste of borage flowers pairs beautifully with zilchy or acidic drinks, while the peppery notes of nasturtiums can add a surprising kick to a savoury drink like a Bloody Mary. It’s essential to balance the flavors, ensuring that the flower enhances the drink rather than detracting from it. When used thoughtfully, flowers can transform a drink into a symphony of flavors and colors. They can bring a sense of seasonality and place, connecting drinks to the natural world. Maintaining the freshness of edible flowers can be a bit of a logistical challenge. These delicate ingredients often have a very short shelf life and must be stored under precise conditions to preserve their quality. Temperature control during (transportation and) storage is important, as even slight variations can affect the flowers’ appearance and taste. As bar consultants we find joy in the challenge of working with these kind of delicate ingredients, knowing that each bloom adds a touch of magic to the drinking experiences. Do you like to know more about our bar consultancy programs or edible flowers, please don’t hesitate to send us a message on info@cocktailprofessor.com.

HIGH VOLUME OPERATIONS. Efficiency and creativity can coexist seamlessly. Investing in professional equipment, a modern smart bar design and setup, craft bar training, a strong bar program, and tailor-made logistic systems are essential to maintaining quality during peak hours. Exceptional service is about more than just the drink; it’s about creating memorable guest experiences from the moment they walk in. Implementing a streamlined workflow is crucial for handling high volumes without compromising quality. It reduces wait times and ensures consistency in every cocktail served. High-volume operations demand a team that is not only skilled but also adaptable and quick. By integrating these principles, the venue can achieve the perfect blend of efficiency, creativity, and exceptional service. At Cocktail Professor, we are dedicated to helping you reach new heights in luxury hospitality. Let’s raise the bar together. #LuxuryHospitality #HighVolumeOperations #CocktailBar #BarConsultancy #EfficientService #ExceptionalExperience #CocktailProfessor

BAR CONCEPT + DESIGN. Old Fashioned Library. Not ‘old-fashioned’ in the terms of ‘old-school’, no quite the opposite. This is our modern take on a prestigious library, it’s one with dozens of ‘Old-fashioned cocktails’. In the communal library, guests are invited to try and taste all our versions of the old-time-favorite classic cocktail. A round-shaped design center piece where we will play with repetition and lots of eye for detail. On the menu, we’re presenting 20 different versions of an Old Fashioned cocktail. Some are made with very exclusive whiskey, others with an infusion, a fat-washing, or based on a wood-layered gin. The Old Fashioneds are here to go explore and taste all different versions, from the menu or in the library. Bar concept + design. Collaboration between Cocktail Professor and Studio Numen for Marriott Global Design Asia Pacific.

Every detail matters in crafting the perfect cocktail experience. One way to achieve this is by adding signature oil drops, floating delicately atop a cocktail. Besides being a visual delight and bringing an interesting serving ritual to the table, these oil drops can be infused with carefully selected botanicals. Each drop enhances the aroma and flavor profile of the drink, creating a multi-sensory experience that lingers long after the last sip. Whether it's a hint of citrus to brighten a classic or a whisper of spice to add depth to a modern concoction, our oil drops elevate the drinking experience to new heights. Cocktail Professor uses advanced techniques from the kitchen in our bar programs. For us, every drink tells a story, and every detail is a chapter in our pursuit of perfection. Check out https://lnkd.in/eD_287dC for our bar consultancy, bar training, and bar design services. #cocktailprofessor #barconsultancy #barprogram #raisingthebar #bartraining #bardesign #barconcept #hotelbar #cocktailbar #drinkdesign #finedrinking #50bestbars #totc #cocktail #cocktailmenu #servingritual #cocktaildevelopment #cocktailrecipe #oildrops #oilcocktail