RAISE A GLASS

With personalization all the rage, a custom beverage experience is essential to the big day. See how these cocktail experts are taking the drink game to new heights. By Katelyn Rutt

“Guests will spend more time with a cocktail in their hand than a fork.”

This phrase—playfully coined by The Grand Bevy team—couldn't be more true. The corporation, renowned for its flowing drink towers and vibrant, smoky cocktails, is the leading high end creative beverage service for the luxury event and wedding market. Operating across the United States and European Union, no location or vision is too extreme with the team’s goal of providing a world class experience that astonishes.

“We have seen a lot,” Chief Financial Officer Priscilla Sommer says. “From billionaires' fourth and fifth homes to VIP product launches full of celebrities. It was pretty cool to have live mermaids drinking our cocktails at the Versace Mansion.”

But luxury isn’t the only category that steals the spotlight—in fact, The Grand Bevy is infamous for its spectacular wedding setups that keep guests returning round after round.

“It’s performance art,” Sommer says. “With a typical display you only see that, but we ignite all the senses with our displays. It’s interactive.”

A tried and true among wedding planners and guests? The SipMi Table Place Setting Cocktails.

“We put out cold, freshly made cocktails just before guests enter the dining area so they can grab the beverage with their name and table number on it and sip it as they make their way to their seats,” Sommer says. “Planners declare it is the ‘best palate cleanser.’”

Whether it’s a champagne tower that sets a dramatic, anticipatory mood, or welcome cocktails with 3-D printed monograms, details are paramount. The team tackles every new challenge with the skill of artisans—with new recipes, designs and fresh cocktail ingredients for each custom event.

“I think what makes us different is we are not about ego and we are not a factory” Sommer says. “We are happy to take influences from everyone involved. Because our bars are bespoke, this means even the guests have a say in what we make as we take their direction and fashion cocktails to order.”

Through it all, Sommer says The Grand Bevy team remains inspired by the unbiased nature of the field. Each event brings new clients, backgrounds, traditions and tastes—something Sommer finds “eye opening” and “awe-inspiring,” being trusted to step into other peoples’ worlds.

“You and your guests can be yourself with us and there is no judgment,” Sommer says. “We speak the language of liquor, laughter and love.”

Some of The Grand Bevy’s most unique offerings.

MOLECULAR

SPHERES Served on a spoon, this cocktail is suspended inside a sphere that bursts in your mouth.

CHAKRA BAR

Guests receive an expert reading while the team creates a personalized chakra aligning cocktail.

SIPMILIVE A photo booth captures live photos of guests that are placed on top of their drinks (edible).

SPECIALTY ICE

Tasting bars, smoked and specialty cocktails are taken to the next level with gemstone, engraved logo, flower petal and gold infused ice.

Master mixologist Colleen Hughes knows a thing or two about specialty cocktails. Arguably the doyenne of the Charlotte bverage scene, Hughes juggles the diverse beverage programs at Haberdish, Ever Andalo, Supperland and Growlers—somehow still finding time to tinker behind the bar and dream up her newest creation.

“There are a lot of little elements that set a simple drink apart from a beverage experience,” Hughes says. “My first step is to look at a menu in its totality and set it progressively. For example, if you drank each cocktail in order, would they flow naturally from one to the next?”

Hughes says that she usually leads with the lightest and lowest alcohol by volume (ABV), like a champagne cocktail or aperitif, before moving into punches and refreshing cocktails that have a longer sipping length. She concludes most of her drink menus with a bold, boozy cocktail centered around a spirit or digestif.

“Not only does it create continuity for the experience, but it also subtly helps people decide what they would like to imbibe based on proof,” Hughes says. “It’s so important to create an experience that speaks to the hosts and the environment they want to best capture.”

The mixologist recommends focusing on a few central goals: Making sure there’s something for every taste, incorporating unexpected whimsical touches, utilizing ingredients that are in season and coordinating flavors with the kitchen to make sure the drinks work in unison with the main menu.

“It’s about bringing the ‘wow’ factor,” Hughes says. “Creating ingredients by hand not only gives you total control of your cocktails, but also full creative freedom. I love making unexpected flavor pairings that are unlike anything guests have tried before, that allow them to engage with their drinks.”

Experimenting with molecular mixology is a particular interest for Hughes, who often works with different gasses—oxygen, nitrogen, carbon dioxide—to test their effect on cocktails. However, her focus on overall experience is perhaps what has most set her apart in the beverage scene, as she infuses a sense of intentionality into every aspect of her craft.

“My goal is to provide guests with the feeling of one-on-one service,” Hughes says. “Through my experiences, I’ve been able to not only serve wonderful drinks, but also share the backstory and educate people on the spirits and methods used to create them. It’s about the details—everything from the scent of the room to the decorations that are changed to reflect the menu. I want to take people on a journey.”

HARUSAKI

Meaning “spring” in Japanese, this cocktail is one of the mixologist’s most unexpected combinations. Hughes pairs the drink with a spring vegetable ratatouille.

“Who would have thought that these flavors would work together, but they blend perfectly, walking the line between sweet and savory.”

• Toasted Sesame-oil washed Sipsmith

VJOP Gin

• Celery juice infused with nori (seaweed)

• Rice water (for body and mouthfeel)

• A blend of 3 different sakes

• A strawberry nigori

• Forgotten sake (earthy)

• Mio (a lightly sweet sparkling sake)

Elevating Experiences

ROOTS provides unique, delicious, and locally-sourced full service

catering in Charlotte, NC

and surrounding areas

for weddings, social gatherings

and corporate events.