Cocktail Design; How to Make a Drink Menu Ready

Small print can bite you in the bottom.
Come join us while we talk about the challenges of how to make a drink both service ready and commercially viable. And then show you how to overcome those challenges.
Costings, service, consumer tastes, wording, mouthfeel, acidity, scaling, communication, and other general concepts that go into making sure a drink fits on a menu or specials board
Free servings of Laura's Suntory Cup drink; The Velvet Tanuki, on arrival for Suntory Club members. Maybe some mulled wine if its cold.
Guest speakers TBC