Josh Rosenthal (Josh Rosenthal) and his wife run the Los Angeles-based Grand Bevy Corporation, and he says that wedding cocktails are more than just drinks these days.

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Josh Rosenthal is the owner of Grand Bevy Corporation, a bartending and creative beverage company he founded in Los Angeles 10 years ago. The company is run by Mr. Rosenthal and his wife Priscilla Sommer, who serves as the managing partner and chief financial officer. It currently has 130 bartenders across the country and holds approximately 150 weddings and other events each year.

"In the past five years, food has changed from a main attraction at weddings to a social panacea: drinks," said Mr. Rosenthal, 46, whose favorite drinks are champagne and single malt Scotch. The pricing of his services varies, but in general, he charges per station, starting at $3,800.

For Mr. Rosenthal, visual effects play a huge role in making cocktails. He said: "I got a big sensation from a forward-looking cocktail.

He said that thanks to the skills, ingredients and skills of the bartenders, this cocktail has changed from a drinkable drink to a viral moment on Instagram. “We rarely just make bars, because anyone can make a delicious cocktail,” Mr. Rosenthal said. "We created a liquid adventure, and we will take you there. This is what a cocktail looks like."

What is the ratio of guests to bars and how many support staff will there be? Usually 50 guests are staffed with two staff and one bartender, or every six-foot bar is staffed with two staff and one bartender. Do they do pallet delivery? Will it be set up at the station behind the house? Because they set the location to ensure that you will not line up in the bar. Will guests be presented with signature cocktails when they enter the reception desk? This shows how quickly the drink enters someone's hands before they reach the bar.

You want your guests to take a drinkable journey. This is why the cocktail changes with the wedding. When you arrive at 6 pm, you can enjoy light drinks and celebrations, because you are at the beginning of an exhilarating joyous event.

The cocktail served in the middle is about creating a taste cleanser because you pair it with food. The cocktails served at 2am are heavier and more drunk, and should evoke a completely different emotion. We may add CBD oil or caffeine because you want to stay awake. You are in party mode. There is dancing and cheering.

We have proper agreements and procedures to cut people off. We also don't pour wine or serve. When the product quality is high, people tend to monitor themselves rather than over-monitoring. You are not drinking violently. You are experiencing them.

Drinks should be a surprising and unique experience, in which the ingredients do not overwhelm each other. Alcohol is just one of many ingredients. It should appeal to all senses. It must have a visually stimulating, attractive and interesting appearance, provided in beautiful or classic glassware.

The smell or aroma usually comes from decorative objects, such as lavender or ginger, and then because you have to lift the drink. The taste is a balanced and complex combination of sweet and salty; acidic and alkaline. Then there is feeling. Creating experiences should also be part of cocktail work.

The couples filled out a detailed questionnaire that included their taste preferences, their romantic stories, and the cocktails they drank on a date. Then we designed a drink to contain these elements. For a couple who met in Thailand, we added regional flavors and visual effects, such as lemongrass bitterness; coconut foam; and sweet tropical flower frangipani as decorations to recreate their memories and tastes.

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Molecular cocktails are the art of fusing beverages and food together. It is made through a process called reverse spheroidization, in which the liquid part of the beverage is suspended in the calcified skin of the cocktail. This may take 36 hours, because it is a multi-step process that requires a portion of the solution to be distilled for several hours.

Unlike jelly, when you put the sphere in your mouth, the drink will burst and explode. We serve them with silver spoons, which creates an element of surprise and exquisiteness. Our signature product is a tequila-based cocktail that turns black after being activated by charcoal, with a 24-carat gold flake on top.

Printable photos on cocktails. It's like a photo booth where you can drink. The program we use can instantly print an image onto a drinkable foam, such as a photo of a couple at a wedding or a photo of a guest at a wedding. Even if you drink a cocktail, the image and foam are still intact. We can conduct these activities on-site so that guests can see them happening in real time.

We have a non-alcoholic cocktail plan and dry bar: an heirloom tomato bloody Mary station, a DIY soda bar using different flavors of soda and fruits, and a garden bar with 40 to 50 different vegetables, and we chill them Press into juice.

Don't spend your budget on drinking. Bring champagne and three glasses of wine-one for her, one for him, one for the guests-because you can satisfy anyone's taste buds with three different cocktails.

Do not use plastic anything. If glass or crystal looks and feels as expensive as a coupe, double old fashion or long Collins, you don't need to dump the best. These visually enhance the experience and add elegance, even if you pour water into it.

Ice is one of the most important items that people have not thought of. Choose large ice cubes cut from a single ice cube, as this will cool the beverage without changing the structure by watering. And it's more beautiful than the ice on the machine in the back field. If you need to rent an ice machine, it's worth it.

Nothing beats a champagne tower. No matter how you display it-we will build and display it in different shapes and sizes. This is a classic, authentic, pure and luxurious moment. The guests gather in a circle to cheer and celebrate, usually in a circle, which is a tolerant shape. The couple needed an intimate moment to appreciate and thank their guests. Then they had a drink from the top glass together. It's about the connection between the couple and their guests, and the interaction of each person with the drink.