Ed Fairweather

I have worked in hospitality for over 12 years now from beer-orientated beginnings to now heavily cocktail (and Absinthe) focused. I like trying new techniques and flavours to make syrups and really individual drinks, focussing on how these effect the flavour.
Usually I work in Liverpool’s absinthe bar, Some Place, a little getaway hidden in plain sight on Liverpool’s busiest street for nightlife, so I'd like to bring an element of those cocktails to your party. Expect balance of flavours but also a little bit of fun, not sacrificing on the taste of the finished product.