I first started thinking about pre-mixed cocktails and how to make them better in 2013. I spent the next few years kicking around different ideas and experimenting with recipes. In 2017, I had a fully formed concept and set out to bring it to life with my partner at Clover Club, Julie Reiner. From there it was the entrepreneurial problem-solving gauntlet as I worked through recipe formulation, branding & package design, legal hurdles, and manufacturing challenges. We launched in August 2020 and I spent the fall selling door to door to liquor stores all over NYC. We have big plans for the road ahead. Our goal is to grow Social Hour into an RTD brand that will redefine how exceptional a pre-mixed cocktail can be.

In addition to head bartender duties, organized all off-site cocktail catering events. Oversaw all aspects of our bulk fresh juice and house-made syrup business.

Oversaw curation of original seasonal cocktail menus with up to 40 drinks from recipe development to design, implementation, and execution of systems behind the bar.

Shook and stirred cocktails in a fast-paced, high-volume setting while maintaining the highest craft cocktail standards. Created cocktails for seasonal menu consideration.

Everything except making drinks. Opened bar. Hauled ice. Squeezed juice. Cut garnish. Filled waters. Changed kegs. Washed dishes. Prepared syrups. Stocked glassware. Took out trash. Closed bar.