Cocktails & Bar Service with Private Chefs: What's Included?

"Do you make cocktails?" It's one of the most common questions I get—and the answer isn't as simple as yes or no.

When you hire a private chef, the food is a given. But drinks? That's where things get murky. Some chefs will mix a signature cocktail. Others refuse to touch anything beyond wine recommendations. And a few will cheerfully attempt a mojito before realising they've never actually made one.

So let's clear it up. Here's what private chefs typically offer for bar service, what you should expect to pay extra for, and when you're better off hiring a dedicated bartender.

What Most Private Chefs Include (Standard Service)

This is baseline. If you book a private chef in Lisbon, Portugal, or anywhere else, these beverage services are usually part of the package—or easily added at no extra cost:

1. Wine Pairing Recommendations

Most chefs will suggest wines that pair well with the menu. I'll recommend specific bottles from Portuguese producers, tell you where to buy them, and explain why they work with each course.

What I DON'T do: Source or purchase the wine for you (unless it's included in a premium package). You buy it, I tell you what to get. Some chefs will pick it up for you—expect a procurement fee.

2. Opening & Serving Wine

I'll open bottles, decant if needed, and pour wine throughout the evening. This is standard table service—not sommelier-level, but competent and attentive.

3. Water Service (Still & Sparkling)

I'll keep water glasses filled, offer still or sparkling, and ensure everyone's hydrated between courses. Boring? Yes. Essential? Also yes.

4. Simple Aperitifs or Digestifs

A glass of prosecco before dinner? A pour of port after dessert? Easy. These don't require bartending skills—just decent timing and clean glassware.

Bottom line: If your beverage plan is "wine with dinner," you're covered. No extra cost, no complications.

What Some Chefs Offer (Depends on Skill Level)

This is where it gets personal. Some chefs trained in cocktail bars before going into kitchens. Others (like me) know enough to be dangerous, but wouldn't call ourselves mixologists.

1. Basic Cocktails (1-2 Signature Drinks)

A welcome mojito. A gin & tonic bar. A simple Negroni. If the chef has bartending experience, they might offer a pre-dinner cocktail as part of the service.

What to ask: "Can you make [specific cocktail]?" Don't assume. If they say no, don't push it—there's a difference between can mix and can mix well.

2. Gin & Tonic / Aperol Spritz Service

Dead simple, hard to screw up. A nice middle ground if you want something beyond wine but don't need full mixology. I'll set out garnishes (citrus, herbs, berries) and let guests build their own, or I'll make them to order.

Cost: Usually included if you provide the spirits. Some chefs charge €50-100 for setup and service.

3. Batch Cocktails (Pre-Made for Groups)

This is the smart way to do cocktails for 8-12 people. I'll prep a batch of something like:

• Margaritas (tequila, lime, Cointreau, agave)
• Sangria (red wine, brandy, citrus, berries)
• Espresso martinis (vodka, coffee liqueur, cold brew)

Served in pitchers or punch bowls. Looks impressive, tastes great, doesn't require me abandoning the stove mid-service.

Upcharge: €75-150 depending on complexity and guest count.

What You'll Need a Bartender For

If cocktails are a focus of your event—not just a nice add-on—hire a bartender. Here's when it makes sense:

1. Multi-Course Cocktail Pairings

You want a different craft cocktail with each course? That's a two-person job. I can't plate, sauce, and shake a espresso martini at the same time. Bartenders can time their pours to match my courses.

2. Custom / Craft Cocktails on Demand

Guests ordering off a menu? Multiple complicated drinks (anything involving egg whites, infusions, or flaming citrus peels)? That's mixology, not chef work.

3. Events Over 12 People

Logistically, I can't cook for 15 and also run a bar. Even with batch cocktails, there's too much demand. A bartender keeps drinks flowing while I stay in the kitchen.

4. All-Night Open Bar

If your event is 5+ hours with continuous drink service, that's a bartender's domain. I'll handle dinner service (2-3 hours), but marathon bar shifts aren't in scope.

Who Buys the Alcohol?

This confuses everyone. Here's the breakdown:

Option 1: You Buy It (Most Common)

I give you a shopping list. You buy the wine, spirits, mixers. I show up and use what you've provided.

Pros: You control the budget. You can buy premium bottles or save money with house brands.
Cons: You have to go shopping. If you forget something, I can't make that drink.

Option 2: I Buy It (With Markup)

Some chefs will procure alcohol for you. Expect a 20-30% markup—that's standard in hospitality. It covers my time, transport, and liability if something breaks.

Example: €200 of wine might cost you €250-260 if I source it. Not a rip-off—it's a convenience fee.

Option 3: Included in Premium Packages

Some chefs offer all-inclusive pricing where wine, cocktails, and spirits are bundled into the per-person rate. This usually applies to high-budget events (€150+pp).

What About Beer?

Weirdly, this rarely comes up—but when it does, clients assume it's automatic. It's not.

Beer service is easy: I'll chill it, open bottles, pour pints. But you buy the beer. I don't show up with a case of Super Bock unless we've specifically discussed it.

Pro tip: If you're doing a casual menu (BBQ, seafood boil), beer makes more sense than wine. Just mention it when you book.

My Personal Setup (What I Offer)

Since this is my blog, here's what I include in my private chef service:

• Wine pairing recs (always included—I'll send you a list tailored to the menu)
• Wine service throughout dinner (opening, pouring, timing with courses)
• Aperitifs & digestifs (prosecco, port, limoncello—whatever you provide)
• G&T or Aperol Spritz setup (+€75 for prep, garnishes, and service—you provide spirits)
• Batch cocktails for groups (+€100-150 depending on recipe complexity)

What I don't do:

• Individual craft cocktails during service (not enough hands)
• Full bar service for 15+ people (you need a bartender)
• Mixology classes or demonstrations (that's a different service)

If you want cocktails beyond what I offer, I'll recommend a bartender I've worked with. We'll coordinate timing, and they'll handle drinks while I stay in the kitchen.

FAQs: Drinks & Private Chefs

Do I need to provide glassware for cocktails?

Depends on the chef. I'll use your glassware if you have it (coupe glasses, highballs, rocks glasses). If you don't, I'll bring basics or rent them (+€30-50 rental fee). Ask before assuming.

Can you make non-alcoholic cocktails?

Absolutely. Mocktails are having a moment—I can do alcohol-free versions of most classics (virgin mojitos, Aperol-free spritzes, shrubs, kombucha-based drinks). Just tell me who's not drinking.

What if I want to pair cocktails with each course?

Hire a bartender. It's too complex for one person to execute well. I'll work with them to coordinate flavours and timing, but they'll handle the mixing and serving.

Do you have a liquor license?

In Portugal, private chefs don't need a liquor license when serving in your home—you're the host, and you've provided the alcohol. This differs by country, so check local laws if you're elsewhere.

Can you bring alcohol across borders (e.g., to Algarve)?

Within Portugal, yes—but I rarely do. It's easier (and cheaper) for you to buy locally or have it delivered to your villa. If you want me to source specialty bottles in Lisbon and bring them, expect a transport fee.

What's the most popular drink request you get?

Gin & tonics. Portugal's obsessed with them. I'll bring tonic variety (Fever-Tree, 1724), fresh garnishes (cucumber, rosemary, citrus), and let guests customise. It's low-effort, high-impact.

Final Thoughts: Set Expectations Early

Drink service is one of those things that seems obvious until you're mid-event and realise no one's on the same page.

So here's my advice: When you book a private chef, ask these questions upfront:

1. "What beverage services are included in your base rate?"
2. "Can you make [specific cocktail/drink]? Is there an extra charge?"
3. "Should I buy the alcohol, or can you source it?"
4. "Do I need a separate bartender for what I'm asking?"

Clear answers = smooth service. Assumptions = someone's disappointed.

And if you're in Lisbon and want a private dinner with good wine, a batch cocktail, or recommendations on what to serve? Let's talk.