What's actually included in our premium beverage service
Two or three labels per spirit category. House-made syrups from our lab. A bar that's a working station, not a covered table. The list nobody itemises.
A premium beverage service in Ibiza isn't a longer list of bottles or a fancier-looking bar. It's a different operation underneath. The drinks change because the prep changes. The service feels different because the team is built differently. The bar itself is built like a piece of equipment, not like a buffet table dressed up.
This is what's actually inside the package when we say "premium". No marketing rounds. The list of what we bring to the venue, why it matters, and what falls into the brief that nobody usually itemises.
1. A drink list designed around your event, not pulled from a template
Before anything else, we ask three questions. What kind of event. Who's coming. What time of day the bar gets the heaviest pressure.
The answers shape the menu. A 40-person dinner where the cocktail list runs alongside the wine list is not the same brief as a 200-person outdoor party where guests want something they can drink fast and refill quickly. We design backwards from the operation, not from a default cocktail list.
Every menu we draft is built specifically for the event. No PDF templates. No "house cocktails" carried over from another wedding.
2. The actual bottle list, with brand names
Most "premium" services don't tell you what's behind the bar until the day. We list it in the contract. For a standard premium package, this is the floor:
Vodka: Beluga, Grey Goose, Belvedere
Rum: Zacapa 23, Plantation, Bacardí Reserva
Whisky: The Macallan, Johnnie Walker Black Label
Tequila: Clase Azul, Lost Explorer, Cascahuín
Mezcal: Amarás, Ojo de Tigre
Two or three labels per category, not one. So a guest who has a brand preference actually has a choice. Champagne is Ruinart Blanc de Blancs and Philippe Gonet Brut as the standard pour. Wines are a curated selection of local Ibizan producers and international references. Beers are artisan and imported, served cold from refrigeration we bring with us.
The cocktails themselves use fresh fruit pressed the morning of the event, syrups made at our lab in Cala de Bou, and seasonal produce from our own kitchen. No industrial cordials. No artificial mixers. This is non-negotiable.
3. The bar is a working station, not furniture
What gets called a "bar" at most events is a covered table. It looks like a bar from the front. From the working side it's an obstacle.
Our bars are designed by bartenders for bartenders. Premium materials, proper depth, ice wells where ice wells need to be, glass storage where it doesn't get knocked over. Ergonomics that let five bartenders work in parallel without crashing into each other.
This matters at 11:30pm when the queue is forty deep. A working bar handles that pace. A dressed-up table buckles in three minutes.
4. The team
Our staff comes through Alquimia Academy, our own cocktail school in Ibiza. Some are recent graduates working their first season. Others are instructors who teach the program. The mix is intentional: technique sharp, energy fresh, presence calm under pressure.
Every event also has one or two senior supervisors whose only job is to make sure nothing breaks. They're not pouring drinks. They're watching the floor, the prep, the ice levels, the queue. When something goes off, they catch it before the client does.
5. The details nobody asks about and everyone notices
The standard package includes things that aren't on most catering brochures.
Aroma diffusers with essential oils, used to anchor the bar to the rest of the event design. Glassware curated per drink type, not a single shape for everything. Edible-ink printers for cocktail foams when the brief calls for personalisation. Aromatic bubble guns for the moments when the night needs a wildcard. Lighting that changes with the time of day, not a single static wash. Tools and equipment used by international competition bartenders, not the wholesale catering kit.
These don't make headlines in a proposal. They show up in how the night feels at 1am.
What you're actually buying
You're not buying drinks. You're buying the operational depth that makes the drinks happen the same way at 7pm and at 1am, with two hundred people pressing the bar.
Premium isn't the bottles. The bottles are visible. Premium is everything underneath them.
