About Us

Our Philosophy

“Great tasting original craft cocktails, combined with unparalleled customer service is the key to success. By returning to pre-prohibition values we are training the next generation of bartenders to take pride in the newly emerging culinary art of craft cocktails.   We train bartenders to think like mixologists and to approach their jobs as careers.  

Well made fresh cocktails are not only cost effective, but lower liquor costs, raise check averages and foster an amazing guest experience… win, win, win!”

-Brian Van Flandern
President & Master Mixologist
Creative Cocktail Consultants

Creative Cocktail Consultants is a unique beverage consulting firm dedicated to increasing profit in your beverage program by working with your team to create cutting edge cocktail lists and teaching the art and craft of mixology in a simple cost-effective manner.
Beyond simply creating a cocktail menu and training your staff to make those specific drinks, our goal is to arm your staff with the knowledge to consistently execute and innovate, to keep your product high end and on trend without difficult seasonal or annual over hauls from outside agencies. Our training guides bartenders to take personal pride in their work and helps them discover mixology as a new challenging and creative career path rather than a job. The results: Higher profit margins, lower liquor costs, lower staff attrition, less theft and a superior guest experience.
Creative Cocktails provides high end consultation services for individual restaurants and major corporations, private and public events, and bars of any size. We are honored to have worked with some of the finest restaurateurs in the world including:
The Carlyle Hotel- New York City
The Plaza Hotel- New York City
The World Ship
The Mansion on Turtle Creek- Dallas Texas
The Intercontinental- New York City
The Four Seasons Flagship Resort-Costa Rica
Little Dix Bay- British Virgin Gorda
Caneel Bay Resort- St. Johns Island
The Grand Hyatt (Grand Central Station)-New York City
The Edgewater Hotel, Seattle WA (13 Noble House Properties)

Brian Van Flandern
Master Mixologist & Founder -Biography

World renowned Michelin Three-Star mixologist Brian Van Flandern’s cutting edge approach to mixology springs from his natural curiosity and his years spent working as head mixologist under the creative mastermind Chef Thomas Keller, at PER SE Restaurant in NYC. It was there Van Flandern began to apply Chef Keller’s philosophy of ‘flavor profiling’ to cocktails and discovered techniques to create well-balanced food friendly cocktails. In an environment where creativity is encouraged, Van Flandern’s attention to detail and innovation quickly garnered international attention and awards and established him as a leader in the burgeoning field of mixology.

In 2006 Brian was ranked the number two mixologist in the world at the Bols Mix Masters Championship and in 2007 he founded CREATIVE COCKTAIL CONSULTANTS (www.MyMixologist.com), dedicated to creating cutting edge cocktails lists and training professional bartenders in the art of mixology. As an independent cocktail consultant, Van Flandern created a simple, no-nonsense methodology for mixing exceptionally flavorful and balanced cocktail that work in harmony with menus. He employes these techniques to design cocktail lists and train staff at the finest restaurants and resorts worldwide. Van Flandern’s creativity, warm personality and high profile client list earn him FOOD NETWORK’s highest praise as “America’s Top Mixologist”.

Mentioned or Featured in:



Featured Media appearances include:

THE EARLY SHOW (WNBC), DIARY OF A FOODIE (PBS/Gourmet Magazine), FOODOLOGY (Cooking Channel), BAR RESCUE (Spike TV), THE RED EYE (Fox & Friends) and THE BAREFOOT CONTESSA (Food Network).
♦ Ranked one of the Top Ten Global Brand Ambassadors by Tales of the Cocktail, 2012
♦ Judged World Spirits Competition (NYC) w/Antony Dias Blue, 2011-2012
♦ Certified Spirits Professional United States Bartenders Guild (USBG), 2010
♦ Judge for World Class Cocktail Competition regional heats in over 15 countries, 2009-2012
♦ Founding Board Member, United States Bartenders Guild New York Chapter (USBGNY), 2009
♦ Winner of Gourmand Cookbook Award Best Cocktail Book in the World, 2009
♦ Author of best selling book VINTAGE COCKTAILS by ASSOULINE PUBLISHING, 2009
♦ Ranked one of the Top Ten Hotel Bartenders in the world by Travel & Leisure Magazine, 2008
♦ Ranked one of the top ten bartenders in the world by Tanqueray Ten, 2008
♦ Winner of the United States Bartenders Guild (USBG) Iron Bar Chef Competition, 2007
♦ Ranked Top 2 Mixologist in the World at Bols 200 International Master Mixology Competition, 2006
♦ 2nd Place in First Annual National Sherry Cocktail Competition, 2006
♦ CHEERS Magazine Top Ten Top Shelf Bartenders in America, 2006
♦ Michelin Three Star, NY Times Four Star and Mobile Five Star Mixologist
♦ Top graduate Beverage Alcohol Research B.A.R. program (Dale DeGroff, Paul Pacult, Dave Wondrich, Steve Olsen and Doug Frost).