Rey Hospitality
Concept development, bar programs, and hospitality strategy built from real industry experience.
Programs work on
Derby Cocktails – As Seen on NBC Chicago
A full breakdown of the cocktails featured on Chicago Today. Built for hosting, quick to execute, and designed to hit hard on flavor.
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A large format cocktail built for parties. Brighter, greener, and more structured with quick infusions.
Ingredients (Pitcher)
4 cups fresh watermelon juice
1 oz fresh lime juice
1.25 oz simple or agave
10–12 basil leaves
6 jalapeño slices (with seeds)
Sparkling water
Optional: vodka per serving
Build
Pour over ice
Top with sparkling water
Optional vodka per glass
Notes
More basil = more aroma, don’t skip it
Sugar is higher to balance spice + dilution
This should taste bold before soda
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A clean mule with a fast infusion and strong visual.
Ingredients
1.5 oz butterfly pea flower infused tequila
0.5 oz lime
0.25–0.5 oz agave (adjust based on tequila)
Ginger beer
Quick Infusion
Add butterfly pea flowers to tequila
Let sit 15–30 minutes
Strain
Build
Tequila into glass
Add lime (color shifts)
Add ice
Top with ginger beer
Notes
Keep sugar slightly higher so it doesn’t drink thin
This is your visual moment, don’t rush it
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Method
Bring water to a rolling boil
Drop mint in for 3–6 seconds until bright green
Immediately transfer to ice bath
Remove and dry completely
Blend with rich simple syrup (2:1 sugar to water)
Strain
Build
2 oz bourbon
1/2oz Mint syrup
4 Dashes Ango
Big Rock or Crushed
Garnish with mint bouquet
Notes
Rich syrup = better texture and longer chill
No muddling needed
Clean, cold, and controlled
What Rey Offers
Built by industry, for the industry.
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Bar and restaurant concepts built from the ground up, from positioning to guest experience.
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End-to-end development including layout, design direction, permitting, and operational flow.
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Cocktail menus, back bar development, and systems designed for consistency, speed, and profitability.
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Structured training and systems that ensure teams execute at a high level day-to-day.
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Social media strategy, content production, and campaigns built to drive traffic and awareness.
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Development of THC beverages, edibles, and food concepts tailored to emerging markets.
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Ready-to-drink (RTD) beverages, canned cocktails, and scalable product concepts built for retail, distribution, and brand expansion.
Results & Impact
Development
Award-winning concepts and bar programs, with experience across Chicago venues and James Beard-recognized teams.
Growth
Driving traffic and repeat business through concepts featured on NBC, Time Out, Eater, and major media platforms.
Systems
Operational structure, SOPs, and staff training built for high-level execution across professional environments.
Revenue
Menus and guest experiences designed to perform, scale, and generate real sales.
Featured Project 2026
Itzchel — Pilsen, Chicago
A full-scale agave-driven bar program built from the ground up.
Scope
Bar concept and layout
All-agave program (mezcal, raicilla, sotol)
Spirit sourcing and brand partnerships
Back bar design and curation
Cocktail and spirit menu development
House-made syrups aligned with the food program
Staff training and SOPs
Execution
Built a fully integrated bar program where cocktails, spirits, and ingredients align directly with the kitchen.
Introduced mezcal, raicilla, and sotol selections not commonly found in Chicago, creating a distinct identity in the market.
Developed systems and training to ensure consistency, speed, and high-level execution.
Result
Positioned as one of Chicago’s standout elevated New Mexican concepts, with a bar program that drives both guest experience and revenue.
Client Access
For a deeper breakdown of programs, portfolio, systems, and pricing, request private access.
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