Javier Z
Craft Bartender
California RBS Certified
My excursions have included dive-bars, cantinas, fine-dining establishments, company parties, and VIP rooms. I have been very lucky to work at establishments with high standards and talented, passionate individuals. For example, while at Paley, a Plan Do See endeavor, I worked with GM Nicolas Fanucci (French Laundry, Bouchon) and Chef Greg Bernhardt (Church and State). At Jaffa, a beautiful little bar on 3rd st that earned a Bib Gourmand when Michellin came back to town, we had Cheff Anne Conness at the helm. Johann Drolhshagen and Christopher Eddy (Campanile), allowed me creative space to play with bar ingedients when I expressed my ambitions early on learning the ropes as they converted a small Mexican restaurant into a gastro-cantina.
I have managed operations, and done all FOH jobs, am known for keeping cool under pressure, and feel comfortable among the sounds of a busy dinner rush. Always learning new things, I taught myself to code while working on TV sets so I can build software aimed at the Bar and Restaurant industry, and I am currently studying botany, as well as picking up 2 new languages (French and Russian). Spanish is already my first language and my English is native because I grew up in California.
Life has more twists than your martini and I love shaking things up.
Craft Bartending | Mixology
Chefs elevate food to art form degrees. Mixologists are the natural lively companion.
FAQ
- Q: Are you for hire?
A: Yes,
-to helm a bar program. Hire me to create cocktails custom-themed to your brand, provide quality control, create promotional material, train staff.
-as a provider of mixology services for private parties.
-as a per-diem contractor for catering companies needing additional or specialty mixologists.
Please send an email to javi@goodspirit.monster with your details. - Q: What is the typical cost of hiring you to provide craft bartending services for my party?
A: The minimum for myself is 4 hours for $350 + cost of non-alcoholic mixers, produce ingredients, and garnish. I purchase these for quality control, only using fresh ingredients, and organic when possible. - Q: What cocktails can you make?
A: All kinds! Just depends on the inventory. - Q: What area do you service?
A: I can reasonably travel within Los Angeles and San Bernandino counties. Any further can be done for additional cost. - Q: Are you a catering company?
A: At this time, I am a mixologist for hire, not an events catering company with a license to purchase liquor. I can help you locate a reputable vendor of this type for a fee, but my work involves private parties where guests are not purchasing their drinks. The specifics of what you need for your party can boil down to county and city laws. In California, you should have an RBS certified individual pouring alcoholic spirits at your bar whether a liquor license is required or not. You must hire a company with insurance and licensing if it's a public event where you charge for alcoholic beverages. - Q: If I hire you for a private party, can you make some custom drinks for it?
A: Absolutely. Priced at $50 additional per custom cocktail. - Q: Do I need to have a liquor license for my party?
A: It depends. Invitation-only private parties where guests will NOT be purchasing their drinks, and it's the host that purchased the supplied spirits, are usually what can be done without a liquor license. Note that if guests purchase a meal, the drink cannot be included in the purchase. That scenario would require a liquor license. Non-profits can acquire one-day liquor permits. You must check local laws for specifics and changes. Whether you need to acquire a license or not, I will responsibly card your guests and monitor intoxication levels. If the specifics of your party require a liquor license and you do not attain one, I can not work your party as it would be a crime to do so. - Q: If I hire you for a private party, is there an upfront cost?
A: Yes. There will be a deposit to safeguard against last-minute cancelations, and to have mixers and garnish prepped. Details/cost depend on your party specifics which may involve additional staff, operation hours, etc. Your deposit will be credited towards final payment upon event completion. - Q: Do you speak other languages?
A: I am fully fluent in Spanish. I have a tiny bit of French and Russian comprehension thus far. - Q: Will you make mocktails (non-alcoholic custom drinks)?
A: Yes. I can make self-serve mocktails. The self-serve approach keeps underage people who want mocktails away from the bar area. - Q: Can you make flaming cocktails?
A: I do not make drinks that are on fire. Mixing intoxication with fire is a dangerous gimmick in my opinion. It also burns up the very thing you are supposed to be drinking. I do caramelize citrus oils utilizing a lighter, and sometimes I use a torch to add a flavor profile to an ingredient or garnish. - Q: Do you do flair bartending?
A: I add little bits of flair here and there sometimes with the shaker, but don't do flair bartending. Flair bartenders use bottles that are mostly empty so that the physics work correctly. My priority is safety, flavor, and serving speed. That forfeits making flair my full approach. - Q: Did you make these cocktails or are these stock photos?
A: Yes, I made these drinks. - Q: Can you provide additional staff?
A: With advanced notice, and deposits for booking, I will be happy to reach out to my network of qualified individuals.