Enzo Ruiz
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Consulting

Cocktail and bar consultant in Madrid

A cocktail consultant helps bars, restaurants, hotels and brands make more margin and run more smoothly. I work to bespoke proposals: we start with a conversation, I send you the scope, deliverables, timeline and fee, we build the project in your bar with your team, and then we review together how it's working.

I'm Enzo Ruiz, a bartender and cocktail consultant in Madrid, and co-owner and creative director of Stillroom. I design cocktail menus and signature cocktails, build ferment and cordial programmes, support bar openings, audit bars and train teams and bartenders. Pick what you need, or tell me where you are and I'll suggest where to start.

Tell me about your project
A wide view of a professional cocktail bar ready for service, with bottles on walnut shelves and the counter clear.

Your project sets the starting point

Bars and cocktail bars

You're opening, changing your menu or want a bar that makes more margin and runs more smoothly.

  • Cocktail menu design

    Your complete cocktail menu: concept, recipes, costing, glassware and a sales script for your team.

  • Signature cocktails

    I create cocktails with their own identity for your bar, restaurant, hotel or brand, each with a spec sheet and a simplified version.

  • Opening a cocktail bar

    I support you through opening your cocktail bar: concept, menu, bar layout, equipment, suppliers, costs and pre-opening.

  • Bar audit and cost control

    I come to your bar during live service, review your menu, costings and waste, and leave you a prioritised 90-day plan.

  • Cordials and ferments

    I build your prep programme: ferments, cordials, clarified drinks and batching, with spec sheets, shelf life and hands-on training.

Restaurants and hotels

You need a cocktail menu that lives up to your kitchen, or a drinks programme your team can actually keep going.

  • Bar consultancy

    I advise bars, cocktail bars, restaurants and hotels on their drinks programme, as a one-off project or on an ongoing basis.

Brands and events

Signature cocktails, activations, catering menus and product development.

  • Events and brands

    Event and catering menus, brand signature serves, activations and product development.

Bartenders and teams

One-to-one mentoring to help you grow, and training for whole teams, with Stillroom Academy for anyone who wants to keep learning.

  • Bar staff training

    I train your team in your own bar: your menu, technique, service standards, selling and product knowledge.

  • Bartender mentoring

    One-to-one sessions over 3 to 6 months to grow in technique, menu creation and personal brand.

One project, from start to finish

Whatever the service, the path is the same: first I get to know your business, then we get to work in your bar.

  1. Conversation

    You tell me about your venue, your brand or your project: what's worrying you and what deadlines you have. No strings attached.

  2. Proposal

    I send you a bespoke proposal with the scope, deliverables, timeline and fee.

  3. Work in your bar

    I build the project with you and your team, on site whenever possible: recipes, tastings, spec sheets and training.

  4. Follow-up

    We check how everything is working and adjust whatever needs it. If you like, we carry on with ongoing consultancy.

A leather notebook and pencil beside a copper jigger and a glass on the bar.

The same method, applied day to day

As a distributor, I set up Miselup and Timlup in bars and cocktail bars: recipe costing, costs, stock and shift routines.

Bar management software
Three signature cocktails on the bar

A working bar as the starting point.

I'm co-owner and creative director of Stillroom, the gastronomic cocktail bar we opened in April 2026 at Calle Moreto 9 in Madrid, with a menu of 19 cocktails and a lab for ferments, cordials and infusions. I run all 10 courses at Stillroom Academy. I also set up Miselup and Timlup as a distributor.

My story

StillroomMy bar at Moreto 9, in Los Jerónimos, with 19 cocktails on the menu and a ferments lab in full view.stillroom.co
Stillroom AcademyThe courses I run at the same bar, in the same lab. Groups of eight at most.academy.stillroom.co
A bartender's hands stirring a cocktail in a mixing glass on the bar.

If you still have questions

Where do I start if I don't know which service I need?

Message me and tell me where you are. If your bar is already trading but you can't put your finger on what's wrong, the sensible place to start is an audit; if you're about to open, start with opening support. In our first conversation I'll tell you what makes sense and what doesn't.

How much does your consultancy cost?

Every project is different, so I work to bespoke proposals. Tell me what you need and I'll send you the scope, timings and fee before we start.

Do you work outside Madrid?

I'm based in Madrid and work in person here. If your project needs remote work or work outside Madrid, get in touch and we'll look at the scope and format before we start.

Does it include training my team?

In most services I train your team on what we create, because a new menu is no use if nobody knows how to make it or sell it. If training is all you need, I also offer it as a service in its own right.

What are Miselup and Timlup?

Miselup is management software for hospitality: recipe costing, costs, stock, production and HACCP. Timlup digitises opening, closing and cleaning checklists, signed off with a PIN. I set them up as a distributor when they help what we've designed hold up day to day.

Do you still work behind a bar?

Yes. I'm creative director of Stillroom, at Calle Moreto 9, and I run the Stillroom Academy courses at its bar and in its lab. My advice comes from a working bar, not from theory.

Tell me about your project

Message me with what you're working on: your venue, your brand or your career. I'll get back to you and we'll work out together where to start.

Tell me about your project