The Crafted Cocktail Mobile Bar Featured in The Beverage Journal
We’re honored to have The Crafted Cocktail Mobile Bar featured in The Beverage Journal—a leading publication for Connecticut’s beverage and hospitality industry.
This feature celebrates what drives us every day: the art and craft of creating cocktails that are fresh, seasonal, and entirely handcrafted. While our mobile bar is known for bringing the party directly to weddings, corporate events, and private gatherings across Connecticut, we also pride ourselves on the behind-the-scenes creativity that goes into each drink we serve.
From fresh, local ingredients and house-made syrups to innovative infusions and seasonal garnishes, every drink is crafted entirely by hand. We love collaborating with local vendors and tailoring menus to capture the season and the spirit of each event.
The Featured Cocktail: Hell or High Watermelon
For this article, Owner & Lead Mixologist Matt Schneider shared one of our favorite summer cocktails—a watermelon mezcal margarita that’s smoky, sweet, and vibrantly refreshing. A perfect example of our commitment to flavor, balance, and originality.
Ingredients:
1.5 oz. Cantina Azul Blanco Tequila
0.5 oz. El Buho Mezcal
1 oz. fresh watermelon juice
0.75 oz. mint-infused agave
0.75 oz. fresh lime juice
Garnish: Mint sprig or small watermelon wedge (optional)
Rim: Agave + black sea salt
Method:
Rim a rocks glass with agave and black sea salt. Combine all ingredients in a cocktail shaker with ice and shake hard for 15 seconds. Strain over fresh ice into the prepared glass, garnish, and enjoy.
“We’re in full summer mode, and for me that always means tequila,” says Matt. “The mezcal adds just the right hint of smoke without overpowering the sweetness of the melon or the brightness of the mint. It’s refreshing, layered, and made entirely with fresh juice and our house-made syrups—something we take a lot of pride in.” - Matt Schneider
📖 Read the full article on The Beverage Journal here: The Crafted Cocktail Mobile Bar – Serving Up
