Start with your operating constraints
A short bar, a small prep team and a high-volume service need different solutions from a destination cocktail bar. Share your equipment, storage, expected covers and preparation capacity at the briefing stage.
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Twin Spirits · Consulting services
Cocktail menu
development.
Singapore · from concept to service
A strong drinks menu gives guests a clear reason to order and gives the team a practical way to deliver. We develop cocktail programmes around your venue, your guests and the realities of daily service, from the first concept through to recipes, costing and rollout.
The building blocks
A good idea.
Every detail considered.
For a new opening building its first drinks identity, an existing bar refreshing its offer, or a restaurant that wants its beverage programme to feel as considered as its food.
Your proposal confirms the deliverables, review rounds, timing, fees and on-site support included.
The practical detailsA clear menu structure
We consider the guest profile, occasion, flavour range and service style before developing the menu. The aim is a coherent selection that guests can navigate and the team can explain.
Cocktail development and specifications
Recipes are considered alongside glassware, ice, garnish, build method and preparation. Written specifications give the team a reference for recreating the drink consistently.
Costing and preparation systems
Ingredient costs, usable yields and prep requirements belong in development. We review the practical implications of batching, substitutions and ingredients the venue can reliably source.
Training and launch support
A menu needs a handover. Depending on the agreed scope, we work with the team on technical execution, preparation routines and the language used to introduce the drinks to guests.
Grounded in the real world
The details make
the difference.
Cost the complete serve
A recipe cost should account for usable ingredient yields, preparation loss and garnish. Labour, ice, breakage and overheads also affect the commercial decision, even when tracked separately from beverage cost.
Plan the handover
Agree who will make the preparations, how specifications will be maintained and when the team can train. These decisions help the programme remain usable after launch.
The way we work
From first conversation
to first serve.
Creative thinking, clear decisions and a practical handover. We develop the programme with the people who will bring it to life.
Understand the brief
A free 30-minute discovery call starts with your venue or activation, guests, team, goals and timing.
Agree the engagement
A written proposal defines the scope, deliverables, review rounds, timeline, fees and implementation support.
Develop with your team
We work through creative and operational details together, with tasting, review and training as agreed.
Prepare for service
The handover brings the programme into daily use through clear references and the agreed rollout support.
Yana Keller leads the beverage practice, drawing on her experience at ATLAS Singapore. Meet the founders or explore her ATLAS experience.
Can you refresh an existing cocktail menu?
Yes. We can review the current offer and build a scope around the areas that need attention, including menu structure, recipes, costing, preparation and team execution.
Can you work with our existing suppliers and equipment?
We develop the brief around your operating environment. Share your supplier range, equipment and sourcing constraints so they can be considered before recipes are finalised.
Does an engagement include graphic design and training?
Menu storytelling, print collateral and training are available within our consulting work. The proposal specifies the deliverables, review rounds and implementation support included in your engagement.
There’s more to the picture
Made to work together.
Let’s make it happen
Have something
in mind?
Yana & Thomas
Your first conversation is with us.
Bring us your brief, your big idea or the thing you’re still figuring out. We’ll work out the right next step together.