It is incredible how advanced the quality of food can be at events and yet, at the same party, being given a watery cocktail made from fizzy drinks and sugary, cartoned juices seems to be completely acceptable. The Rum Runner is determined to prove that bar-quality drinks can be served at any event. Sure there is no glass-washer, ice-machine or stockroom filled to the brim, but this is no excuse for serving a drink that you would certainly send back in a bar.
To overcome the limitations of event cocktail making, the founder, Sam Paget Steavenson, has developed various techniques to enable refined and complex drinks to be served on a large scale. Peoples main concern with event bars tend to be directed at the speed at which drinks are served. Although a recipe may call for a fresh peach, plum or nectarine, you will not see the bartender wrestling with the stone. An enormous amount of preparation goes into our cocktails and by the time we arrive at your event the hard work is done. Almost!