If you're planning a romantic dinner this Valentine's Day, why not take it one step further and impress your special someone by showcasing your cocktail skills? Thursday Food visited mixologist and managing director of the Bars to Go Group Patrice McHugh who was happy to whip up a few love-potions recipes to complement your meal and put you in the right kind of mood. 
Creamy Kisses 
 
Ingredients: 
3 oz Ron Zacapa 
2 oz Kahlua coffee liqueur 
1 oz half and half 
1/4 tsp cinnamon 
Hershey's Chocolate syrup 
Cigar sticks 
 
Method: 
Combine Ron Zacapa, Kahlua, half and half, and cinnamon into a cocktail shaker. Shake with ice. Pour into a martini glass and garnish with chocolate cigar and chocolate syrup. 
Sex and the Sippie 
Ingredients: 
2 oz Ciroc Vodka 
1/4 oz grenadine 
1/2 oz cocktail syrup 
3/4 oz fresh lime juice 
2 oz Zonin Moscato Sparkling Wine 
Air bubble infusion 
 
Method: 
Combine Vodka, cocktail syrup and fresh lime juice in a cocktail shaker. Pour 1/4 oz grenadine syrup in champagne flute. Pour cocktail in flute then layer air bubble infusion on top. 
Recipe for air bubble infusion 
 
Ingredients: 
2 oz grape concentrate 
3/4 oz Agave nectar 
3 oz fresh lime juice 
6 oz water 
2 oz triple sec 
1 tsp granulated lecithin 
1/2 tsp powdered gelatin 
 
Method: 
Combine all the ingredients into a mixing bowl and mix with an electric mixer. 
Mr Big 
Ingredients: 
2 oz Maker's Mark 
4 cubes pear 
1 oz Cocktail syrup 
3/4 oz fresh lime juice 
 
Method: 
Muddle syrup and pear into a mixing glass then add lime juice and Makers Mark. Shake, strain and serve over fresh ice in a rock glass. 
Strawberry Sweetheart 
Ingredients: 
2 oz Don Julio Tequila 
1 oz Creme de Cacao 
1/2 oz Chambord liqueur 
1 oz half and half 
Strawberry foam topping 
 
Method: 
Combine Tequila, Creme de Cacao, Chambord and half and half in a cocktail shaker. Pour cocktail into a rock glass then layer strawberry foam on the top. 
Recipe for strawberry foam topping 
Ingredients: 
5 oz strawberry puree 
2 oz honey syrup 
1/2 oz fresh lemon juice 
1 tsp granulated sugar 
1/2 tsp Xanthan 
1/8 tsp stabilizer 
 
Method: 
Blend all the ingredients together. Pour into an Isi gourmet food and beverage whipper. Add two Isi nitrogen cartridges and shake.

Chester Francis-Jackson, Gleaner Writer 
 
 
Robert McHugh (left), Janet Senior (centre) and Patrice McHugh share the spotlight at the unveiling of B2G Premium Beverage and Catering Solutions, at The Old Stillhouse, Mona Visitors' Lodge, University of the West Indies, on Sunday, July 19. - Winston Sill/Freelance Photographer  
 
My daahling dears, the region's cultural season is upon us as we approach our Independence celebrations. One of the premier events of the season is the showcasing of the annual season of dance by the internationally acclaimed National Dance Theatre Company (NDTC). 
 
Luvs, the company's '09 season kicks off in fine style tonight at 8 pm with a benefit performance for the Council of Voluntary Social Services at the famed Little Theatre complex on Tom Redcam Avenue in St Andrew. It is the company's 47th anniversary season with 10 new dances to be premiered. So you know, we are talking an absolute treat here and nothing but! 
 
From tonight's opening night, the season will run Thursdays through Sundays, with the curtains coming down on the 23rd of August, so y'all know we are talking a must attend! 
 
With tonight being opening night, y'all know it's the best tickets in town, bar none! 
 
Bars to Go  
 
It is one of the best-kept secrets in party circles, and little wonder, as Bars To Go, the brainchild of the charming Patrice Wilson McHugh, is just what the doctor ordered for the party weary, with all that the role requires including planning menus; organising bars and waiters; readying the venue; not to mention the chore of post-party clean-up. 
 
Many hosts/hostess, have simply retired from the role because, over time, it has become a thankless task and more so of a chore than the expression of friendship and hospitality it has always represented. Not only was that role becoming a drag, with so many tasks on hand, this usually robbed those hosting of precious time to interact with guests and thus robbed the affair of its most important person. 
 
Begging for intervention 
 
On the corporate front, with more corporate entities expanding entertainment and hospitality as central tools of their marketing strategy, service providers became a necessary requirement. Combine this new and growing need with the decline in social entertaining due to the 'work' factor and you realise that the marketplace is begging for an entrepreneurial intervention. 
 
Enter Bars To Go and, at last, those all-important but personally pesky and trying details are no longer the responsibility of the host/hostess. They are now free to entertain and mingle without the added strain of having to supervise kitchen and bar staff and happy days are here again! 
 
Bars To Go, a party service was introduced in January of 2004, offering full bar service for all occasions. In April of 2006, Gourmet To Go, was introduced to the portfolio, providing the complete entertainment/hospitality service. It was a first-of-its-kind, catering to the full range and needs of the hospitality and entertaining industry - be it on the intimate level, to the full-blown celebration. 
 
Still not satisfied, she was maximising her company's potential on Sunday last in a very lavish production over at the Mona Visitors' Lodge, the enterprising Mrs. Wilson McHugh and her husband rolled out their latest product, Bars To Go (B2G) Premium Service! 
 
Launched to a black and gold theme, the event, which got under way just shy of 6 pm, had the hallmark of haute distinction, putting, as it were, itself and its varied services on display. 
 
First-class 
 
My daahlings, we are talking a wonderfully smart, and customer-savvy service here and we do not mean just another party service, but, as its name implies, a first-class product, offering premium service and then some! 
 
Dears, talk about from a pin to an anchor, that's exactly what B2G Premium now offers to its clients. It offers the complete service - bar, catering, staffing and even security, for your premium occasions and nothing but. From an intimate do for two, or the more celebratory anniversary, birthdays, cocktails and receptions, B2G Premium offers it all. You no longer have to dread it all. Dears, we are talking the civilised alternative here, and flawlessly so! 
 
The launch was simply and fabulously spot on with the chic and party crowd on hand to underscore the fabness of it all. It made for a marvellous Sunday evening outing from the libation to the fabulous fare and, most importantly, the service. Oh, the service. Dears, the stuff from which sweet party dreams are made and nothing but! 
 
White-golve affair 
 
Luvs, it was white glove and and then some. Out, sharing the spotlight, included the celebrated Brain Chung; Stephen and Shelly-Ann Curran of Digicel; Harry Smith of Mona of School of Business; Lissant Mitchell of Scotia DB&G Investments; Don and Ayesha Creary; marketing consultant, the fab Tara Playfair-Scott; Garth and Kimesha Walker of Adam & Eve; Ian Lyn of New Line Motors; Sandor and Aiesha Panton and Steven Whittingham of Island Ice. 
 
We saw: Chesna Haber, of Wray & Nephew; Ayesha Cooke; the fab Danae Ramgolam; Darren Hollywood of Fiction; the lovely Debbie Taylor; Dennis Grant of CariMed, Janet Fagan of Buzz Magazine; Fabian Williams; Safia Cooper of Red Stripe, Dean and Kim Lee, she of Red Stripe; Keri-Ann McKenzie; Suwanne Caine; Tanisha Morrison; Nadrani Headlam; Janelle Pantry of Spaces; Mark Green; Tshani Jaja; Tahnida Nunes; Nasha Douglas; Robert Chantrelle and Martin Lewis of Team Solutions; plus a number of others. 
 
Congratulations 
 
Congrats to eminent jurist Hilary Phillips Q.C. on her appointment as a judge at the court of appeal! 
 
Young Christian Tavares-Finson, was called to the bar, this here Thursday! 
 
Celebrating Milestones 
 
Happy sweet-16 birthday to the lovely Ashleigh Fernandez, who is having her birthday on Sunday. The celebrations start this Saturday, above the city, in the hills of St. Andrew, just in time for the birthday girl to dash off to Europe on a two-week holiday to commemorate her special milestone! 
 
The fabulous Patrice Wilson McHugh celebrates her 30th birthday today, Friday, July 24, and luvs, how! 
 
Modelling sensation, the stunning Shevolee Bell, is all of 21 on Sunday, the 26. 
 
The matriarch of the Hussey family, businesswoman/ socialite/hostess par excellence, Ruth Hussey, celebrates her birthday next Wednesday, July 29, and the buzz is congratulations are also in order for the family's latest prime acquisition, but more anon. 
 
Then, belated birthday greetings to Grammy and multi-award winning international reggae star, Damian Marley, who celebrated his birthday on Tuesday of this week and is all set to perform tomorrow night in Montego Bay at the 17th staging of Reggae Sumfest. 
 
Belated wishes to Emil Ryan, whose birthday was Wednesday, and who jetted in from Florida with his family to make it a Jamaican celebration. 
 
Many happy returns y'all with champagne toasts and beluga treats!  
 
 

Bars to Go student Curtis Spence made the Caribbean Sunset featuring Amaretto, a sweet almond-flavoured liqueur of Italian origin. - Contributed photos 
This week's 'In the Mix' column features a new mix, the Caribbean Sunset, with STAR columnist and managing director of the Bars to Go Group of Companies, Patrice McHugh. 
 
Earlier this week, Debra Taylor, manager of Imported Wines, Lascelles Wines and Spirits stopped by the Bars to Go Training Institute as a guest speaker and gave the students a lesson in wines and spirits. 
 
In bartending, mixing different liqueurs is a 'must-know'. Having someone complain of a tummy-ache after a wrong mix should be avoided at all costs. As such, who better to learn from, regarding the wide assortment of international spirits under her portfolio, than Debra? 
 
After her lesson, a student, Curtis Spence, went ahead and made the Caribbean Sunset featuring Amaretto, a sweet almond-flavoured liqueur of Italian origin. For restaurant week: it's a must-have! 
 
 
Bars to Go student Curtis Spence made the Caribbean Sunset featuring Amaretto, a sweet almond-flavoured liqueur of Italian origin. 
 
 
Caribbean Sunset 
2oz Myers 
 
1oz Amaretto 
 
1/2oz Lime Juice 
 
3/4oz Simple Syrup 
 
Splash of Cranberry Juice 
 
Prepared by: Curtis Spence 
 
Place all ingredients into a mixer, shake and pour into a martini glass. 
 
Go ahead and indulge! Curtis' drink mix is sure to be a perfect addition to your day. You'll love it! Until next time friends! Email me at Inthemixcolumn@gmail.com. 
 
Jamaica Star Online

Put those drinks down and eat them at your premium entertainment events instead. Baffled? Don't be. Eating your drink, means exactly that. 
 
B2G Premium, a subsidiary of the Bars to Go Group of Companies, has introduced a new brand of cocktails - drinks you can eat. Patrice Wilson-McHugh, managing director of the company, also the island's only mixologist, explains, "The edible drinks from B2G Premium are made using a special form of mixing called 'molecular mixology'. Right now that is the hottest trend in cocktails; it's a shaker full of science and entertainment. We use gels, fire powders or foams for the process in order to intensify the flavours and today I used the gel process to make these drinks." 
 
Flurry of flavours 
 
Imagine being at a cocktail party and upon entry someone hands you a drink, but you can chew it. She says, "Immediately you're not only curious about the drink, but as a guest you feel special. You feel like the host put in a lot of thought about the event and how they want to please their guests and that's what we do at B2G." 
 
At a recent sampling, McHugh presented two of her edible liqueurs: the Whiskey Sour and the Apple Martini, which, on the surface, looked like the average brown and green gelatin, respectively. However, when eaten, many were surprised at the flurry of flavours the gels unleashed. 
 
"They are definitely intense, I can tell you that much!" said one person. 
 
McHugh continued, "I know I'm easily bored so I'm always coming up with ways to keep people entertained through drinks. Drinks are a form of entertainment, because they are the biggest focus at any event. If your bar isn't up to scratch there is no way people will have positive things to say. Suddenly everything else is overshadowed." 
 
Like everything else, persons who were included in the tasting had their preferences. Some said the Whiskey Sour made of Johnnie Walker Black lime juice and simple syrup was their favourite, while others said the Apple Martini made of Smirnoff apple vodka Midori liquor, simple syrup and lime juice was theirs. 
 
"As a lover of hard liquor, I liked the Whiskey Sour. It was a nice twist to a drink that I'm used to drinking on the rocks or neat," said one person.  
 

Patrice McHugh, managing director of the Bars To Go Group of Companies, was recently selected to appear in a cocktail booklet alongside the world's leading mixologists. 
 
The book, Don Julio Luxury Booklet, will be released in February 2010, and the world's top mixologists were asked to submit a recipe using Don Julio as the base spirit, in addition to fresh ingredients. In addition, the drink is to be accompanied by a ritual. Case in point, the known way to drink tequila is with salt, then sucking on lime. 
 
Wanting to step away from the usual way of drinking tequila, each mixologist's recipe and ritual is sure to be a hit with tequila fans. 
 
Reposado Lightning 
 
McHugh's Don Julio recipe incorporated the use of fresh tangerine juice, ginger juice, Agave syrup and Don Julio Reposado tequila. The finished product is called the 'Reposado Lightning', while her ritual celebrates Jamaica's achievements and spirit. 
 
The ritual starts by imitating the world's fastest man, Usain Bolt, by quickly running on spot for 9.58 seconds, after which, do Bolt's signature 'lightning pose'. Then quickly drink the Reposado Lightning. After drinking, quickly run on spot for another 9.58 seconds then do the 'lightning pose'. 
 
It's going to be an undeniable hit among party-goers, bar-hoppers, college fraternities and others across the world. 
 
Humbling 
 
McHugh said, "When they contacted me I was in shock but excited. It has been a long journey getting to this point, so for an international brand to recognise your hard work in the field it's quite exciting but, at the same time extremely humbling.  
 
"Also, with the drink, I wanted people across the world to recognise Jamaica for our achievements, our energetic spirit and associate it with someone who is internationally known for being just as vibrant. So I immediately thought of Usain and his energy. I think it will be a great mix, so to speak, when the book is released in two months and persons start doing the ritual." 
 
Other international mixologists to be featured in the booklet include international spirits and cocktail wizard, Gary Regan, who is known for his books, The Bartender's Bible, New Classic Cocktails, The Joy Of Mixology, The Martini Companion: A Connoisseur's Guide and many others, and Dale Degroff, an unparalleled authority and a much sought-after expert in the industry, and universally acknowledged as the 'King Of Cocktails'. His books include The Essential Cocktail: The Art of Mixing Perfect Drinks, The Bar and Beverage Book, The Craft Of Cocktail: Everything You Need To Know To Be A Master and others. 
 
'It has been a long journey getting to this point, so for an international brand to recognise your hard work in the field it's quite exciting ... '  
 

Patrice Wilson-McHugh has big dreams and even bigger ideas about how to accomplish those dreams. The 30-year-old entrepreneur is Managing Director 
of Bars to Go Group, a portable bar services company, operating since 2004. 
 
For Wilson-McHugh, who started the company after working at Kingston Hub as a party services manager, dreams really do come true. She fell in love with the intricacies of mixology after a chance encounter with her now mentor, Dale DeGro and the rest, as they say, is history. 
 
Having obtained a Masters in mixology, she is currently an expert mixologist who understands the science behind combining unique ingredients to create the perfect drink. This has undoubtedly propelled her into the big leagues. She’s right up there with some of the best mixologists in the world. “I visited Las Vegas a year after starting Bars to Go and there I met my mentor. It started with me just wanting to know about it. I did a spirits course after leaving Las Vegas and that course gave me a good appreciation for the profession,” she said. 
 
Focused, driven and ambitious, Wilson-McHugh is the quintessential businesswoman who strikes a balance between work and family time. Family, to her, is the most important part of who she is. “I am inspired by my daughter Makayla, my husband, Robert, and his mom, Mazie Henry-Mahubu. They are my biggest cheerleaders,” she said. Having not had a stable home environment while growing up, Wilson-McHugh says she is motivated by her daughter and the desire to give her all that she lacked as a child. “I don’t know what a childhood is about. It was just from one resting spot to another,” she said. “I want to ensure that she enjoys what it’s like to be a child, what it’s like to be a teenager.” 
 
The self-described workaholic has a passion for life. “I love to travel, love to hang out with my girlfriends. My life revolves around my spoilt six year old daughter and my husband,” she said with a laugh. “When I’m not working, I like to travel, see new things. If I’m not travelling, then it’s all about my family.” A Rotarian and the current first Vice President of the Young Entrepreneurs Association of Jamaica (YEA), Wilson-McHugh works along with her husband, who operates Gourmet to Go, the food side of the company. 
Her mission in life is to revolutionize the bartending/mixology arena in Jamaica. “I want Jamaicans to look at it as a profession. I don’t want people to think of it as just something to do to pay the bills, because it is a career,” she said. 
 
Her advice for young entrepreneurs is simple: “The sky is the limit. If you have a dream, believe in your dream and pursue your dream. I’m living my dream; my job has taken me places, made me seen things I know I wouldn’t see otherwise,” she said. Today, the Bars to Go group includes other companies such as Gourmet to Go, B2G Premium Beverage & Catering Solutions, Bars to Go Training Institute, Bars to Go Supplies and an After Party Cleaning Services company. 
 
Patrice at a glance: 
“A defi nite “fashionista”, with a style that’s both sassy and trendy. Currently engrossed by Malcolm Gladwell while her IPod fi lls her ears with Alicia Keys, Beyonce and new sensation Lady Gaga. Stilettos are as much a part of her daily routine as her new lifeline, her Blackberry. 

With red carpet and classy décor, the Old Stillhouse at Mona Visitors' Lodge on Sunday, July 19 was transformed into a high-end bar and lounge for the unveiling of B2G Premium Beverage & Catering Solutions.  
 
 
Hostesses sporting black fitted skirts with gold tops and gloves met each patron with a welcome cocktail. Then, it was a Hollywood-style walk to the open-air venue. Guests got their pictures taken alongside the huge B2G logo or with delectable displays of meals and fancy cocktails from two bars. 
 
fabulous unveiling 
 
It was a fabulous unveiling for the new sister company of Bars to Go and Gourmet to Go and the new 'baby' of owners Patrice and Robert McHugh. B2G will cater to the more intimate parties, weddings, etc. Mrs McHugh says B2G is not the typical bar and food service provider. 
 
 
The catering team at Bars to Go and B2G Premium Beverage and Catering Solutions. - photos by Winston Sill/Freelance Photographer  
 
"We will be offering first-class service and the only certified mixologist in Jamaica will be available to provide hands-on cocktails and other mixed drinks utilising foams, fire, sponge and molecular nitrogen techniques. Plus, we will provide delectable meals and décor service as well," said Mrs McHugh. 
 
It was not a night for long speeches, so Red Stripe's Kim Lee and Digicel's Shelly-Ann Curran gave brief comments. They represent two of the companies that enjoy a good working relationship with the McHughs' first two bar and food service companies, now five years old. Both agreed that the owners are known for their entrepreneurial skill, which would no doubt translate into exceptional service from the new company.  
 
The rest of the night saw patrons enjoying cocktails shaken by skilful bartenders. They also whetted their appetites with scrumptious food and tasty ice cream courtesy of Häagen-Dazs.  

Patrice McHugh is the first Jamaican to obtain a master's degree in mixology. She scored second highest in a class of 85 students from the United States of America. 
 
McHugh is the managing director of the popular Bars to Go and her husband operates the food side of the business, Gourmet to Go. The 29-year-old entrepreneur was not always interested in mixology. In fact, like many young girls, she wanted to become a flight attendant. That faded, however, when she went to Merl Grove High School, where her focus shifted to wanting to become a chartered accountant. 
 
At age 19 she was employed by Kingston Hub Distributors Limited as an accounting clerk. The company had a party service side to it and she got the opportunity to attend many parties. That led to working at the parties to make extra cash and later she became the party service manager. In 2003, she gave birth to daughter Makayla. Thereafter, she realised the company's vision and direction were not on par with hers, so she decided to venture into her own business. Encouraged by her husband and friends, she took the plunge into the unknown in 2004 and started Bars to Go. 
 
Transition 
 
"The transition was not that difficult because I knew suppliers and people in the business. Plus, I had a support system. I could also rely on my husband if the business failed because he was in a stable job." She noted that she could not have done it without him because while she was working full-time, he took care of their daughter. 
 
The business began with 30 contracted workers and one full-time member of staff. She had to borrow storage space for her supplies at friends' homes. The business has grown and there are now 300 contracted workers and 22 full-time members of staff. At the outset, the most challenging aspect of the business was finding a good location at a reasonable cost, with adequate warehouse space. Another major obstacle was training staff. 
 
Shortly after the business took off, it evolved into more than just bar service and began offering food as well. She soon realised that at every event, enquiries were made as to whether they offered food as well, hence the birth of Gourmet to GO. 
 
"Our focus shifted to providing a one-stop shop where people could get both food and bar service, even a venue." 
 
Many blessings 
 
After five years in the business, McHugh is grateful for her many blessings. The most rewarding thing is that she completed the master's course, and with the second highest score in the class.  
 
Currently, she is working with molecular mixology - bringing a scientific approach to mixology - a process that intensifies the flavours in cocktails. This can be achieved by using one of the following methods: foam, gelatine gels or fire which she is currently working with. She recently began learning to use liquid nitrogen from New York's top liquid chef, Junior Marino. 
 
Recently, she teamed with her husband to open a new company, B2G (Premium Beverage and Catering Solutions) that will cater to more intimate functions. With a hectic work schedule, McHugh's hands are full, but she still makes time for family, the most important part of her life. 
 

Kingston, Jamaica - B2G Premium Beverage and Catering Solutions Ltd. has launched their one-of-a-kind 'Shake & Serve Cocktails'. The upscale company which caters to the chicest entertainment events decided to up the ante and launch the new venture because, quite simply, they saw it as a necessity. 
 
According to Managing Director of the company, Mrs. Patrice Wilson-McHugh, "Always hiring persons to mix seemingly difficult cocktails should be a thing of the past. It's so much easier to do it yourself if it's just a low-key get-together with friends or a quick lyme. As a result B2G Premium decided to once again cater to our great clientele and give them great cocktails without the hassle. The 'Shake & Serve Cocktails' distributed by B2G Premium, is as simple as it sounds: all they need to do is literally open the add ice, shake, then serve." 
 
B2G Premium, a subsidiary of the Bars to Go Group of Companies - also home to Bars to Go, Gourmet to Go and the Bars to Go Training Institute - was formed earlier this year to cater to the island's most intimate and, as the name suggests, premium events.  
 
In addition, Mrs. Wilson-McHugh added, "B2G Premium only recruits and trains the most professional and experienced bartenders, mixologists, chefs and waiters; individuals who bring knowledge, enthusiasm and personality to the ever-growing cocktail, catering and event world. In addition, we execute events across Jamaica with the utmost professionalism and precision . So it shouldn't be surprising that we would add something as exquisite as the 'Shake and Serve Cocktails' to our portfolio to further cater to our clients." 
 
Call the B2G Premium office now for additional details: (876) 754-B2G4 (2244) 
VISIT OUR BRAND NEW WEBSITE NOW! CLICK HERE!  
 
 
 
 

Bars To Go boss Patrice Wilson-McHugh recently jetted to New Orleans to attend this year's staging of the Special Events Expo. Here's what she has to share with you, our valued Thursday Food readers. 
 
The Special Events Expo staged in New Orleans and my mini tour of some other areas were simply a blast! 
 
On Tuesday night, our cocktail tour began with us visiting some of the finest bars in the French Quarter and sipping on some of the most extraordinary drink mixes there. For example, the bar at Muriel's Jackson Square featured two of its signature cocktails: The Fleur De Lis which includes Chambord, orange juice, pineapple juice and champagne, and secondly, The Pims Cup which includes Pimm's No 1 liqueur, fresh lemon juice simple syrup soda, water and sprite.  
 
The second bar was the chic Tujaques Bar and the drink of choice was the Tujaque's a - combination of vodka, home-made lemonade, and a splash of cranberry juice.  
 
Our third stop was one of my favourites. At the Courts of the Two Sisters, I thoroughly enjoyed their drink the Bayou Bash - a melange of Southern Comfort, pineapple juice, orange juice, cherry juice, grenadine and sweet and sour mix, topped with red wine. 
 
 
Our fourth stop, Hermes, which is located inside Antoine's - the oldest restaurant in the USA, founded in 1840, was definitely another favourite. The simple, yet rich mixes complemented both the atmosphere and the city's rich history. There I happily sipped on The Streetcar: spice rum, triple sec and lemon juice. And finally, our fifth stop was the Bombay Club where I enjoyed the signature chocolate martini. After all these great mixes I slowly made my way back to the hotel for some well-deserved recuperation.  
 
In addition to this amazing bar crawl, my trip also incorporated an events class as well as a one-of-a-kind VIP luncheon. This trip was undoubtedly every mixologist's dream.