Questions to ask before booking a mixology service

You've just decided your event needs proper cocktails—not a bottle of spirits on a trestle table. Now you need to find someone who can deliver. The difference between a good mixology service and a mediocre one often comes down to asking the right questions before you book. Here's what matters, why it matters, and how to read between the lines of their answers.

Can they work with your specific brief?

Start by describing your event in detail: the venue, the guest count, the vibe you want, any dietary or alcohol preferences you need to accommodate, and whether you have a theme in mind. A good mixologist will ask you follow-up questions—about the time of year, the time of day, whether this is a celebration or a casual gathering, even what food will be served. They're trying to understand your world so the menu fits it.

An evasive answer sounds like: "We'll put together something amazing" or "We do great cocktails for everything." That's not an answer; that's a stalling tactic. A strong answer sounds like: "Tell me more about your guests. Are they adventurous drinkers or do they prefer something familiar? What's the kitchen setup like?" You want someone who's thinking about constraint and context, not just showing off their own favourite recipes.

How do they handle ingredient sourcing and substitutions?

This matters because it affects cost, taste and delivery. Ask whether they source ingredients themselves or expect you to stock the bar. Ask what happens if a specific spirit or garnish isn't available—do they have a plan B, or will they just use whatever's on the shelf? A professional will have thought about this and will tell you upfront which ingredients are essential to the menu and which can flex based on what's available locally or on the day.

If they seem surprised by the question or vague about it, that's a red flag. They should be able to talk through ingredient logistics without hesitation. Some mixologists will happily work within a limited liquor list you already have; others will want to bring in specific bottles. Neither is wrong—but you need to know which approach they take and budget accordingly.

What's included in their service on the day?

This is where vagueness costs you. Ask exactly what they'll deliver: Will they arrive early to set up? How long will they stay? Are they mixing behind a bar you provide, or do they need a specific setup? Will they manage glassware, ice and garnish prep, or is that on you? Do they handle cleanup, or just the pouring?

A clear answer sounds like: "I arrive two hours before your first guest to set up the station. I'll manage ice, garnish prep and washing glasses throughout the event. I stay until 30 minutes after the last drink is served." Vague answers like "I'll be there to bartend" don't tell you whether you'll need to hire someone else to manage backup ice or dish washing, or whether the mixologist is a one-person operation.

How do they price their work, and what could change the cost?

Don't ask "How much?" yet—instead, ask how they structure their fee. Is it per hour? Per drink? A flat rate for menu design plus per-head service cost? And what variables might shift the price: guest count, complexity of the menu, whether they're sourcing ingredients, travel distance, duration of event?

A professional will have a clear pricing model and will explain what's included and what costs extra. They should tell you roughly how much a bespoke menu design costs separately from the day-of service, and whether there's a minimum guest count or event duration. Evasion—"We'll need to discuss that after we chat more"—means they haven't thought it through or they're planning to surprise you later. Ask for a written quote once you've agreed on the scope.

Before you commit, ask if they're happy to provide a couple of references from recent events. You want to talk to someone who's actually hired them, not read a testimonial on a website. Once you're confident in their answers and their approach, you can move forward with a clear understanding of what you're getting.