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Private events · Denver & the Front Range

Every event gets a menu that exists once.

Snikle Co. builds the bar around the room, the guests, and the taste of the people hosting. A tasting first. A menu written from it. Every syrup made in house. Then we pour it.

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Bartender pouring from one shaker into another above a wooden tableSnikle Co.From a tasting with client

The difference

You have been to a bar that poured the same nine drinks as the last one. This is not that bar.

Most of what you are paying for happens before the event: the tasting, the bottle list, the quantities, the menu, the syrups. The four hours behind the bar is the shortest part of the job.

How it works

Three steps, in this order. The tasting decides the menu. The menu decides everything else.

01

The tasting

We sit down with you and whoever is paying for the bar, two to four people, and taste through a flight. You leave with the direction for the menu, and quantities for the room.

Black whiskey tasting board with tasting glasses and a bottle set out for a flight

02

The menu

Your signature drinks written from the tasting, syrups and cordials cooked in house, garnish cut the day of, glassware matched to the spirit.

Golden drink with a foam top in a stemmed glass, garnished with orange and cherry

03

The build

We arrive early, set the bar, pour for four hours, and break it all down. Setup and breakdown are in every tier.

Spice-rimmed rocks glass with a curled orange peel and a jalapeño slice, an agave bottle behind it
Deep magenta drink over crushed ice in a tall glass, topped with mint and blackberries

The menu

You get one page, written for one room.

Signature drinks
Written from the tasting
Syrups and cordials
Made in house
Garnish
Cut day of
Glassware
By spirit

The card below is a layout sample, not a real client's menu.

Sample menu

September · 120 guests

  • Salt & Citrus

    Signature

    Blanco tequila, grapefruit, lime, cane, sea salt on the rim.

  • Smoked Pear

    Signature

    Rye whiskey, pear, lemon, demerara, a smoked salt edge.

  • The Long Table

    Batch

    Bourbon, black tea, honey, lemon, poured over one large cube.

  • Garden Spritz

    Zero-proof

    Verjus, cucumber, mint, soda.

Signature menu · zero-proof on request

Squeeze bottles of coloured syrup, cut limes and jars of mint on a stone counter

In house

Every syrup behind the bar is cooked from scratch.

Simple syrup, cordials, the lot. Made the week of your event, in our kitchen, to the menu written for your room.

Experiences

Three ways to have us. One of them is not a party.

All experiences
Pink cocktail in a cut-glass tumbler in front of three spirit bottles01The Tasting
Black whiskey tasting board with six tasting glasses, a miniature bottle and a full bottle beside it02The Tour
Bartender pouring from a shaker into a glass at a wooden bar03The Bar

Packages

Three tiers. Published, not quoted.

See the packages

The Well

One bar, full setup and breakdown. The build costs about the same for 40 guests as for 50, which is why there is a floor and not a per-head rate.

$750

The Signature

Everything in The Well, more hands behind the bar, and the pre-event tasting included with your hand-selected bottle list.

$1,395

The Full Bar

Everything in Signature, a second bar station, and the staffing to run it so nobody queues.

$2,195

Two white-clothed bar tables under a canopy outdoors
Spice-rimmed rocks glass with a yellow cocktail and a curled orange peel
Deep red drink over ice in a tall glass with a spiral-cut orange peel
Layered cocktail with a large clear ice cube and small flowers

Check your date

You tell us the date, and we'll craft your event together.

Check your dateCall 720 · 266 · 7759

Send the date, the venue and the guest count. We reply within 24 hours.

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