Fondation Beyeler
Concept and production of a bottled cocktail, served at various events.
Events & Catering
Cocktail Catering & Event Bar
Small dinner or large festival – we cover both, from a high-end mixology menu to a cocktail bar for a thousand guests. There's no minimum size with us: we'll come for a private dinner table just as readily as for a large-scale event in an exhibition hall.
We work across Switzerland, from Zurich to Basel and Bern – and we're happy to look at international enquiries.
Request an event
Occasions
The events we work for
Corporate events
From client events to Christmas parties and anniversaries. For brands like Audemars Piguet, IWC and Omega we've developed and served cocktails matching the respective collection.
Private dinners
Multi-course mixology menus for small groups, where every drink is matched to the course. This is about precision, not speed.
Festivals & large events
When a thousand guests need serving in a short time, our on-tap setup comes into play – as at the large-scale event in the Basel exhibition hall for Nordstern.
Openings
Openings need a drink people talk about. For the Pelikamo opening we supplied and served on-tap cocktails.
Culture & museums
For Fondation Beyeler we developed a cocktail menu for various events, plus special bottlings and on-site execution.
Complementing catering
Already have a food concept? We regularly work with kitchens like Chef pour deux and Ginos, complementing their offering with the drinks.
Process
How we work
1 – Conversation
It always starts with a conversation. We get to know you and your event and clarify the setting: guest numbers, location, time frame, budget and what the evening should achieve.
2 – Concept & quote
On that basis we build the right concept: drinks selection, setup, staff and logistics. You'll get a quote listing every item transparently.
3 – Fine-tuning
After the order confirmation we get to the details. We need the final number of guests at the latest 14 working days ahead, the remaining information two weeks before the event.
4 – Delivery
We bring the bar, equipment, ingredients and staff, set up, serve and clear away again. You look after your guests.
What we bring
Depending on the occasion we assemble the setup: mobile bar, glassware, ice, ingredients and a team of experienced bartenders we've built up since 2017. For high volumes we rely on our on-tap system, where drinks come straight from the tap – consistent quality, no queue at the bar. On request we'll develop a signature drink that fits your brand or your occasion. Alcohol-free versions are a given.
References
Bataillard
Development of non-alcoholic cocktails for Bataillard, presented and served at an event.
Emmi Caffè Latte
Development of an Emmi Espresso Martini. Bottled on tap and served at various events.
More references
Vacheron Constantin
Creation of various cocktails for the matching collection
www.vacheron-constantin.comFondation Beyeler
Cocktail menu for various events, special bottlings and on-site execution
www.fondationbeyeler.ch
Frequently asked
Good to know
Is there a minimum size for an event?
No. We'll come for a private dinner table just as readily as for a large-scale event with a thousand guests. The effort involved – and therefore the quote – depends on your occasion.
Which regions do you work in?
We work across Switzerland – from Zurich to Basel and Bern. We're happy to look at international enquiries; we've shown that our craft travels well at Restaurant Pujol in Mexico City.
What's included in a cocktail catering?
We define that together. Typically a job covers the drinks concept, the ingredients, the bar setup and the staff. On request we'll also develop a signature drink or arrange external services such as furniture, technology or decoration.
Do you offer non-alcoholic cocktails?
Yes. We develop and serve alcohol-free drinks regularly – for Bataillard, for example, we developed an entire non-alcoholic cocktail line and served it at an event.
How does booking work?
It starts with a conversation. From that we prepare a quote. On order confirmation a deposit of usually 60 percent is due. We need the final number of guests at the latest 14 working days before the event, and the remaining details two weeks ahead.
Can we run the bar ourselves?
Yes. If you have your own staff, we'll deliver the drinks as kegs for your tap system, or provide a system for you. More on this under On Tap.