At the first Ruckus show in January, we had a great cocktail bar. Dennis Clark and Orlando Klass volunteered their considerable drinks mixing skills to help give the evening a touch of class, and a touch of revenue.
Thanks to their work we managed to break even on the night, even covering travel costs for our out-of-town performers.
Building a cocktail bar from scratch in a communal kitchen on Flatbush avenue was no mean feat, but we managed to serve up old-fashioneds, whiskey sours complete with egg white foam, aviations, champagne cocktails, and a personal favorite: champagne cocktails spiked with gin.
At Cooper Union in September we probably won’t have a classy bar like this for you, because there are rules about food and drink. But a cocktail bar is a great addition to any cultural event. It makes everyone feel that little bit more classy, and it really helps pay the bills.