Bar & Cocktails

Full bar service, from a short signature list to a staffed bar running the whole evening. In Ontario the licensing and staffing rules shape this more than the drinks list does, so we plan the permit, the pour, and the people first. A bar that runs well is mostly a question of how many staff are behind it and where it sits in the room.

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A garnished cocktail with dehydrated orange and mint beside a copper jigger.

How it works

The shape of the service.

Signature cocktails

A short list built for your event, batched where volume demands it so the queue keeps moving and the drink stays consistent from first to last.

Wine service

Selected to sit with the menu rather than chosen separately, and poured through dinner by the same team serving the food.

Staffed bar

Bartender numbers are set by guest count and the shape of the evening. A single bar for two hundred people is a queue, not a bar.

Non-alcoholic, properly

Made with the same attention as the cocktails, not an afterthought poured from a bottle. A meaningful share of any room is not drinking.

What’s included

Comes with it.

Bar staff certified under Ontario’s Smart Serve programme
Glassware, ice, garnish and bar equipment
A drinks plan matched to your guest count and timeline
Coordination with your venue on licensing and any house restrictions

Dietary requirements

Designed in, not worked around.

Allergens reach the bar more often than people expect — dairy in cream liqueurs, egg white in sours, gluten in some spirits and most beer. The list is built with that in mind and staff can tell a guest what is in a drink rather than guessing.

Questions

The things people ask first.

Do you handle the liquor licence?: We work with your venue on what its licence covers and what a Special Occasion Permit would need. Which route applies depends on the venue, so it is settled during planning rather than assumed.
How many bartenders do we need?: It depends on guest count, service style, and whether the bar is the focus or a sideline. We will give you a real number rather than the minimum, because an understaffed bar is the failure guests notice most.
Can you do a dry event or a limited bar?: Yes, and the non-alcoholic list gets the same design attention as the cocktails. Beer-and-wine-only and drinks-tickets formats are both straightforward.

Also