Creative Cocktail Consultants Corporation

Beverage Consultant, Designer Cocktails & Educator on Spirits, Cocktails & Fine Dining Beverage Standards
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OUR PHILOSOPHY:
 
We want  to train todays bartenders to become MIXOLOGISTS by teaching our unique methodology for creating great tasting cocktails each and everytime.  By returning to pre-prohibition values we encourage the next generation of bartenders to create original balanced cocktails.
 
Brian Van Flandern is a cutting edge mixologist who has dedicated his career to bringing well-balanced great tasting cocktails back to the masses.  He has created a simple no-nonsense methodology for mixing exceptionally flavorful tipples each and every time.  His attention to detail and commitment to making every cocktail look and taste its best have afforded him tremendous respect within the cocktail community. 
 
His cocktails have been mentioned or featured in the NEW YORK TIMES, THE WALL STREET JOURNAL, GOURMET MAGAZINE, NEW YORK MAGAZINE, THE WASHINGTON POST, THE NEW YORK SUN, , THE SEATTLE WEEKLY,  THE SAN DIEGO TRIBUNE, and FOOD ARTS MAGAZINE to name a few.
 
 
For three years he was the head mixologist at Chef Thomas Keller's famous PER SE Restaurant in New York City.  Brian's homemade "TONIC with GIN" was mentioned in PER SE'S four star review from the NEW YORK TIMES .  Cheers Magazine listed Brian as one of America's "Top Shelf" Bartenders.  BOLS spirits ranked him the number two mixologist in the world at the Bols200 Masters Champion 2006 in Amsterdam.
 
WHAT IS THE DIFFERENCE BETWEEN A BARTENDER AND A MIXOLOGIST?
 
Historically the term mixologist has been gifted to bartenders by their customers.  It was a compliment to a bartender who inheriently understood how to "tweek" a cocktail to make it taste better.  A bartender who proclaimed him/herself a mixologist was considered pretentious. 
 
However, in recent years the cocktail culture has exploded world-wide.  2006 marked the two hundredth anniversary that the word "cocktail" first appeared in print.  A new generation of professional bartenders are emerging from some of the worlds most prestigeous culinary schools.  We are witnessing a return to pre-prohibition values; where bartenders are making their own tinctures, tonics and sodas.  Bartenders are seeking out original flavor profiles that were never before available.  And more importantly they are mixing well balanced cocktails that look and taste great.
 
A MIXOLOGIST therefore is:  A bartender who seeks out the freshest ingredients in order to create original flavor profiles that are balanced and aesthetically pleasing to the eye and palate.
 

 

 

 
 

For more information please contacts us at: 
 
Creative Cocktail Consultants
(212) 459-1717
Attention: Brian Van Flandern
30 Lincoln Plaza, Suite 10W
New York, NY 10023