COCKTAIL RECEPTION

DRINK PACKAGE

LUNCH

DINNER

PAELLA MAKING CLASS

huevos bulla

savory selections are part of the quintessential spanish bar experience

patatas bravas

Cut and scoop fresh passion fruit or measure thawed pulp. Juice fresh lime and have chilled club soda ready.

Prepare

In a cocktail shaker add gin, passion fruit pulp, lime juice, simple syrup and egg white (if using). Do a vigorous dry shake (no ice) for 10–15 seconds to build foam.

Dry shake

Add ice to the shaker and shake hard for 10–15 seconds until chilled. Double strain into a chilled highball or coupe over fresh ice if desired.

Wet shake & strain

Top with 2 oz chilled club soda, gently stir once with a bar spoon. Garnish with a few passion fruit seeds or a thin fruit slice. Serve immediately.

Top & garnish

Place the sugar syrup, bitters and whiskey into a mixing glass with a large ice cube. Stir 20–30 seconds until well chilled and slightly diluted.

Build

If using a smoker or wood chip: place the cocktail glass upside down over a small smoking dome or use a hand torch to ignite a wood chip in a smoking box. Capture smoke in the glass, then place the chilled cocktail into the smoked glass to transfer aroma. Alternatively, express an orange peel over the drink to release oils.

Smoke (optional)

Strain the stirred cocktail into a rocks glass over one large ice cube. Express the orange peel over the surface, rim the glass with the peel and drop it in as garnish. Serve.

Finish

In a shaker or sturdy glass, combine chopped cucumber, basil leaves, lemon juice and simple syrup. Gently muddle 6–8 times to release juices and aromatics without shredding the basil.

Muddle

Add ice and shake hard for 8–10 seconds. Double strain into a chilled highball glass filled with fresh ice to remove solids.

Shake & strain

Top with 3 oz chilled sparkling water, stir once, and garnish with a cucumber ribbon or a sprig of basil. Serve immediately.

Set out cocktail glasses, garnishes and tools before guests arrive. Pre-chill glasses if possible. Prepare simple syrup ahead (equal parts sugar and water heated until sugar dissolves, cooled) and have citrus juiced and kept chilled. Keep club soda and sparkling water chilled. If offering the smoked Old Fashioned, prepare smoker or smoking chips and a place to safely capture smoke. Ensure ice is available (cubed and large format) and replenish as needed.

London dry gin

fresh passion fruit pulp (or frozen thawed)

fresh lime juice

simple syrup (1:1 sugar to water)

egg white (optional for foam)

club soda (chilled)

passion fruit seeds or slice (garnish)

bourbon or rye whiskey

demerara or simple syrup (1:1)

Angostura bitters

orange peel (for express oil and garnish)

large ice cube or sphere

wood chip or smoker (optional)

seeded cucumber, chopped

fresh basil leaves

fresh lemon juice

simple syrup (1:1)

sparkling water (chilled)

cucumber ribbon or basil sprig (garnish)

cocktail shaker (with strainer)

muddler

jigger

bar spoon

mixing glass

cocktail glasses (highball and rocks)

garnishes (citrus peels, herbs, fruit)

Place all bottles in a cool, upright, accessible location behind the bar or service station. Keep vodka, gin, rum, tequila, whiskey, and triple sec clearly labeled and grouped by spirit type for quick service.

Stocking

Open new bottles when needed and keep partially used bottles capped and stored upright. Rotate stock: use older bottles first and record remaining volumes to manage refill orders.

Chill vodka and gin partially (store some bottles in a refrigerator) if guests prefer chilled pours or batched cocktails.

Store white wine and sparkling wine chilled (4–10°C). Keep red wine at cool room temperature or slightly cooler (12–16°C).

Open sparkling wine only when ready to serve; keep stopper or champagne caps to reseal opened bottles if not finished. Pour wines into appropriate glassware or decant red wines for larger servings if needed.

Keep beers and ciders well chilled in a cooler or refrigerator. Arrange by type so servers can quickly grab lagers, ales, IPAs, and ciders.

Provide bottle openers and a designated area for empty bottle collection. If serving on tap is not available, present bottled beers in ice buckets for self-service.

Chill all bottled mixers and juices before service. Open and transfer frequently used juices into pour pitchers or speed pour bottles for fast service.

Set up a mixer station with tonic, soda, ginger beer, cola, and lemon-lime soda. Keep ice nearby and have reserved jiggers and measuring tools so mixers are dispensed accurately.

Keep bottled water readily accessible for guests and for rinsing glassware if necessary.

Wash all citrus, cucumbers, and mint thoroughly. Pat dry and store in the refrigerator in sealed containers or produce drawers.

Pre-cut citrus wheels and wedges the morning of service: slice lemons, limes, and oranges into wheels and then halve to create wedges. Store on a tray covered with plastic wrap or in sealed containers to preserve freshness.

Prepare garnishes: slice cucumber into thin ribbons or rounds; portion mint into small bunches for mojitos and sprigs; keep cherries and olives in small bowls with tongs or picks for hygiene.

Arrange napkins, stirrers, straws, picks, and disposable cups near the service area so servers can quickly assemble drinks and hand to guests.

Keep a small kit of spare tools (bottle opener, corkscrew, spare pour spouts, bar towel) within reach for quick fixes.

Set up a table with ice-filled buckets for beers, a chilled container for sparkling wine, and labeled bottles of mixers and juices. Place glasses, napkins, and garnishes nearby. Provide signs indicating alcohol strength and request IDs for guests.

Self-Serve Beverage Station

For faster service, pre-batch simple cocktails (e.g., vodka cranberry, gin & tonic, rum punch). Example vodka cranberry: combine 750 ml vodka with 2 liters cranberry juice and 250 ml orange juice in a sealed beverage dispenser; chill and serve over ice with lime wedges. Label batches with contents and recommended serving size.

Basic Cocktail Station (Batching)

Monitor inventory during service and top up ice, mixers, and garnishes as needed. Keep a waste bin and cloths to manage spills.

vodka

light rum

blended whiskey

tequila (reposado or blanco)

triple sec / orange liqueur

dry white wine (e.g., Sauvignon Blanc)

red wine (light-bodied)

sparkling wine / Prosecco

lager or pale ale (bottled or canned)

craft IPA or seasonal beer

hard apple cider

premium tonic water

club soda / soda water

ginger beer

cola

lemon-lime soda

cranberry juice

orange juice

pineapple juice

club ice (bags)

bottled water (still)

bottled water (sparkling)

lemons

limes

oranges

fresh mint bunches

cucumber

cocktail cherries

cocktail olives

cocktail napkins

stirrers / straws

garnish picks

disposable cups / glassware (assorted)

Pat chicken breasts dry. In a small bowl mix 2 tbs olive oil, 1 tsp kosher salt, 1/2 tsp black pepper and 1/2 tsp garlic powder. Rub the mixture evenly over both sides of the chicken breasts and let rest at room temperature for 10 minutes.

Prepare chicken

Preheat a grill or grill pan over medium-high heat (about 400°F / 200°C). Grill chicken 5-7 minutes per side until internal temperature reaches 165°F (74°C). Transfer to a cutting board and rest 5 minutes, then slice into strips.

Cook chicken

While chicken rests, tear romaine lettuce into bite-sized pieces and combine with baby spinach in a large bowl or on a serving platter (about 6 cups romaine + 2 cups spinach).

Prepare salad base

Slice tomatoes into wedges; pit and slice avocado; peel and quarter hard-boiled eggs; crumble cooked bacon and chop chives. Arrange tomatoes, avocado, eggs, bacon and crumbled blue cheese in rows or sections over the greens for a classic Cobb presentation.

Prepare vegetables and toppings

Place sliced grilled chicken on top of the arranged salad. Sprinkle chopped chives/green onion over the salad. Keep dressing separate until ready to serve or lightly toss with 2-3 tbs dressing per serving.

Assemble

In a small jar or bowl, combine 2 tbs red wine vinegar, 1 tsp Dijon mustard, 1 tsp honey, 1 tsp minced garlic, 1/2 tsp kosher salt and 1/4 tbs freshly ground black pepper. Whisk while slowly streaming in 1/4 cup extra virgin olive oil until emulsified. Taste and adjust seasoning.

boneless skinless chicken breasts

olive oil

kosher salt

black pepper

garlic powder

romaine lettuce

baby spinach

ripe tomatoes

avocado

hard-boiled eggs

bacon

crumbled blue cheese (or feta)

chopped chives or green onion

extra virgin olive oil

red wine vinegar

Dijon mustard

honey or maple syrup

minced garlic

freshly ground black pepper

Preheat oven to 425°F (220°C). Pat the chicken thighs dry with paper towels — removing surface moisture helps skin crisp.

Preheat and prep

In a large bowl, toss chicken thighs with 2 tbs olive oil, 1.5 tsp kosher salt, 1 tsp freshly ground black pepper, 1 tsp garlic powder, 1 tsp smoked paprika, and 1 tbs fresh thyme. Rub seasoning under and over the skin for maximum flavor.

Season

Heat a large ovenproof skillet over medium-high heat. When hot, add the thighs skin-side down and sear 3-4 minutes until the skin is deeply golden and releases easily. Flip and sear 1 minute on the other side. (If you prefer not to sear, place raw seasoned thighs directly on the roasting pan.)

Sear (optional)

Arrange seared or seasoned thighs skin-side up on a rimmed baking sheet or in the same ovenproof skillet, leaving space between pieces. Roast in the preheated oven for 20-25 minutes, or until an instant-read thermometer inserted into the thickest part (not touching bone) reads 165°F (74°C). Let rest 5 minutes before serving.

Roast

While the oven is preheating and chicken is being seasoned, put the potatoes, carrots, red onion, and broccoli in a large bowl. Toss with 3 tbs olive oil, 1 tsp kosher salt, 1/2 tsp black pepper, and 1 tsp dried rosemary or thyme so all pieces are lightly coated.

Prep vegetables

Spread vegetables in a single layer on a separate rimmed baking sheet (or around chicken if there's room and sizes allow). Roast at 425°F (220°C) for 25-30 minutes, stirring once halfway through, until potatoes are tender and edges are caramelized. If roasting with chicken, start vegetables at the same time as chicken and remove when tender and golden.

If broccoli seems done earlier, remove it after 12-15 minutes to avoid overcooking, or add broccoli midway so it roasts 12-15 minutes.

While the chicken rests, place the skillet used for searing over medium heat (if you used one). Add 2 tbs unsalted butter and 2 minced garlic cloves. Sauté 30-45 seconds until fragrant. Add 1/2 cup chicken stock and use a wooden spoon to scrape up browned bits from the pan. Simmer 2-3 minutes to reduce slightly.

Make sauce

Stir in 1 tbs lemon juice and 1 tbs chopped fresh parsley. Taste and adjust seasoning with salt and pepper to taste. Pour sauce over chicken just before serving.

Finish sauce

Arrange roasted vegetables on a serving platter. Place rested chicken thighs on top or alongside. Spoon pan sauce over the chicken, garnish with remaining chopped parsley and lemon wedges. Serve immediately.

bone-in, skin-on chicken thighs

black pepper, freshly ground

smoked paprika

fresh thyme leaves (or 1/2 tsp dried)

baby potatoes, halved (or fingerlings quartered)

carrots, peeled and cut into 1-inch pieces

red onion, cut into wedges

broccoli florets

dried rosemary or thyme

unsalted butter

garlic, minced

chicken stock or low-sodium broth

lemon juice

fresh parsley, chopped

salt and pepper

lemon wedges

Place saffron threads in a small bowl and pour 2 tablespoons hot water over them to bloom while you prepare other ingredients (5–10 minutes).

Saffron

Rinse rice briefly under cold water until water runs mostly clear. Drain and set aside. Pat shrimp dry and season lightly with salt and pepper. Clean mussels, discarding any open that do not close when tapped.

Heat a wide, shallow paella pan (about 14"–16") or a large skillet over medium-high heat. Add 2 tablespoons olive oil. When shimmering, add chicken pieces in a single layer and sear until golden, 5–6 minutes, turning once. Transfer chicken to a plate.

Add sliced chorizo to the pan and cook 2–3 minutes until it releases oil and begins to brown. Transfer with the chicken. If you are not using chorizo, add another tablespoon oil to the pan.

Reduce heat to medium and add remaining 1 tablespoon olive oil to the pan. Add diced onion and cook gently until translucent, 5–7 minutes. Add minced garlic and cook 30 seconds until fragrant.

Stir in grated tomatoes and 1 teaspoon smoked paprika. Cook mixture, stirring occasionally, until it thickens and most liquid evaporates, about 8–10 minutes. Season lightly with 1/2 teaspoon of the salt and 1/4 teaspoon pepper.

Push sofrito to one side, return chicken and chorizo to the pan and spread evenly. Pour in white wine to deglaze, scraping up browned bits from the bottom. Allow wine to reduce for 1–2 minutes.

Sprinkle the rice evenly across the pan (do not stir after this point). Pour hot chicken stock evenly over the rice. Add the saffron with its soaking liquid and the bay leaf. Taste the broth and adjust salt — you should aim for slightly salty because rice will absorb liquid.

Bring the pan to a steady simmer over medium-high heat. Once simmering, reduce heat to medium-low to maintain a gentle even simmer. Cook uncovered without stirring for 15 minutes. Rotate the pan occasionally on the burner so it cooks evenly.

After 15 minutes, scatter shrimp, mussels (placing hinge-side down), and peas over the rice. Press proteins slightly into the rice. Do not stir. Continue to cook for another 8–10 minutes until most liquid is absorbed and mussels have opened and shrimp are opaque.

If at any point the surface is drying out before the rice is cooked, add up to 1/2 cup additional hot stock in small increments. Goal is fully cooked rice with a thin crust (socarrat) forming on the bottom but not burned.

When rice is tender and liquid is absorbed, remove pan from heat. Cover loosely with a large kitchen towel or aluminum foil and let rest 8–10 minutes to finish steaming.

Discard the bay leaf. Drizzle 1 tablespoon olive oil over the top, sprinkle chopped parsley and an extra pinch of smoked paprika. Arrange lemon wedges around the pan.

Serve straight from the pan at the table. Encourage guests to squeeze lemon over their portions. Note: any mussels that did not open should be discarded.

Cocktail Reception

Drink Package

Lunch

Dinner

Paella Making Class

Huevos Bulla

Patatas Bravas