What to confirm on ingredients, equipment and staff

Before you book a mixologist to design a cocktail menu, you need to know they're working with quality ingredients, have the right tools, and bring genuine expertise to your event. Many people assume any bartender can throw together a menu, but the difference between a forgettable drinks list and one your guests actually remember comes down to three practical checks: what they'll use, what they have access to, and whether their team can execute it properly.

Your first instinct might be to ask about their portfolio or previous menus, but the real conversation happens when you dig into the logistics. A mixologist who designs beautiful menus but arrives without proper glassware or has to improvise with mediocre spirits will disappoint. The details matter because they directly affect what your guests taste and experience.

Ingredients and sourcing practices

Ask your potential mixologist what spirits, liqueurs and mixers they typically work with and whether they have preferred suppliers. A professional who's thought about this will tell you they source specific brands or quality-grade products that suit different occasions and budgets. Don't settle for vague answers like "whatever's available"—that suggests they're not planning ahead.

Find out whether they're willing to work with premium or local ingredients if that matters to you. Some events call for craft gin from South African distilleries or premium imported spirits; others suit competent mid-range options. Ask what they'd recommend for your budget and guest count, and listen for whether they're defending a choice or just being flexible. A good mixologist will explain why certain ingredients matter to the drink's flavour profile and how swapping them affects the result.

Also ask whether they provide ingredients as part of their service or expect you to source them. Some charge for spirits and mixers by volume; others include it in their fee. Clarify this upfront so there are no surprises on the day. If they're bringing their own, ask what happens if you want them to use a specific bottle you've purchased—do they know how to work with new products, or will they refuse?

Don't forget non-alcoholic ingredients. Fresh citrus, herbs like basil or mint, and quality syrups elevate a menu significantly. Ask whether they make their own syrups or cordials (a good sign of craft) or use shop-bought versions. If freshness matters to your event, ask how they source and store perishables.

Equipment, setup and team capability

Mixology requires specific tools. Ask what they bring: shakers, jiggers, bar spoons, strainers, muddlers, and glassware for each drink. If your venue has a limited setup or no proper bar space, clarify whether they can work around that or need certain basics. A professional will know the difference between what's essential and what's nice-to-have.

Glassware is non-negotiable. Cocktails should be served in appropriate glasses—a daiquiri in a coupe looks and tastes different in a tumbler. Ask whether they'll provide all glassware or whether your venue should supply it. If you're holding the event at a restaurant or club, confirm they've worked with that venue before or will scout it beforehand to check what's available.

If your event is large, ask how many people they'll bring to staff the bar and how they'll manage the workload. A mixologist designing a menu still needs support pouring, prepping garnishes and keeping the bar clean. If it's a small intimate dinner, one skilled person might be enough; for fifty guests, you'll need more hands. Ask whether the team they propose has trained together before or if they're bringing in staff they don't regularly work with.

Find out how they plan to manage volume without compromising quality. Will they pre-batch certain drinks? Will they prep garnishes and mise-en-place the day before? These small decisions mean the difference between a smooth service and one where drinks go cold while guests wait.

With these three areas confirmed—ingredients they'll use, equipment they're bringing, and the team executing the work—you'll have a much clearer picture of whether they can actually deliver the menu they're designing. When you're ready to book, check their presence on Strove to see verified reviews and previous client feedback on execution and professionalism.