The consultancy behind thoughtful beverage experiences for modern hospitality.

Menu architecture, operational systems, and hospitality-led training designed to help bars, hotels, and restaurants create experiences guests return for.

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As recognised in

  • The New York Times
  • Monocle
  • World's 50 Best Bars
  • The Straits Times
  • Tales of the Cocktail

projects

Beverage ProgrammeMenu DesignSpirits SelectionTraining
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ATLAS, Singapore: the home programme: eight years of menus, training, and gin curation

ATLAS Singapore is the home programme. Yana joined the bar as a barista in 2017 before stepping into the role of Beverage Director and Gin Researcher, helping shape one of the world's most recognised cocktail bars. During this time, ATLAS earned continued recognition on The World's 50 Best Bars list, alongside accolades including World's Best Cocktail Menu, Best Low ABV Menu, and a Tales of the Cocktail Spirited Awards regional nomination for Best Bar Team.

The programme spans menu architecture designed for intuitive guest navigation, beverage systems built for high-volume service, and technical training frameworks developed around consistency and hospitality. Alongside this sits a curated spirits library of over 1,500 SKUs, with a strong focus on gin research, classic cocktail structure, and modern beverage development.

  • Inside ATLAS Singapore: the floor-to-ceiling gin tower behind the main bar.
  • ATLAS gin tower: over 1,300 bottles racked from floor to ceiling.
  • ATLAS martini service: etched coupe, citrus twist, lit from above.
  • Vanda Mist cocktail, an orchid-garnished signature serve.
  • The Simple Pleasures menu in print: a flat-lay of the bound edition.
  • Simple Pleasures: Old Fashioned, single rock, neat garnish.
  • Simple Pleasures: Ramos Gin Fizz with the signature tall pour.
  • Simple Pleasures: honey-forward serve in a stemmed glass.
  • Simple Pleasures: pink aperitif, served straight up.
Beach ClubMenu ConceptOn-Site Training
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W Bali, Seminyak, Bali: the beach-club brief: daytime energy meets sunset refinement

Developed during Yana's time working alongside leading hospitality consultancy groups, the W Bali Seminyak brief focused on shaping the beverage identity of the property's new beach-club concept. The programme reflects the rhythm of the space: lively, fruit-forward daytime cocktails transitioning into more refined serves as the atmosphere shifts toward sunset.

Alongside the cocktail programme sat a curated non-alcoholic offering designed around Bali's climate and the club's wellness-led environment. Beyond menu development, the project included operational preparation systems and on-site team training to support consistency, flow, and guest experience throughout service.

  • W Bali pool deck at golden hour, coconut palms framing the ocean horizon.
  • Sunset on the Seminyak beach: the beach club's after-hours service window.
  • Daytime pool service: the half of the programme that runs in 30°C.
  • Last light over the water, the cue the menu shifts on every evening.
  • A signature serve in golden hour: citrus-forward, low ABV, built for the heat.
Hotel Group APACBeverage ProgrammeOn-Site Training
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Hilton APAC, Asia Pacific portfolio: building consistency across a regional portfolio

Developed during Yana's time working alongside leading hospitality consultancy groups, the Hilton APAC Beverage Programme was designed to support properties across the Asia Pacific portfolio through a scalable framework focused on beverage quality, operational consistency, and usability. The programme combined menu development, bar best practices, and operational tools designed to support a wide range of concepts, service styles, and team capabilities.

Alongside the operational handbook sat a collection of 44 cocktails spanning classic, modern, and non-alcoholic styles, designed as a flexible framework adaptable to different property needs. The project also included menu engineering guidance, self-assessment tools, onboarding resources, and on-site training sessions to help teams implement the programme with clarity and long-term consistency.

  • Hilton Luxury Portfolio signature cocktail, plated in the bespoke house programme.
  • Hilton signature serve, proprietary programme across Waldorf Astoria and Conrad.
  • Hilton bespoke cocktail, one of the eleven property-specific programmes.
  • Hilton Luxury Portfolio cocktail, photographed for the in-bar menu.
  • Hilton signature drink with recipe and build sheet standardised across properties.
  • Hilton bespoke cocktail, presented in the luxury hospitality service style.
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services

We do everything your beverage programme needs to shine.

  • Operator-ledYana doesn't read about bars — she runs one on World's 50 Best.
  • ABV-transparentRefractometer-checked menus. The number on the page is the number in the glass.
  • On the floorWe finish briefs in-bar with your team, not over Zoom from another time zone.
  • Beverage by designNo kitchens, no payroll, no property contracts. We do the bar, properly.

Concept & menu

Programmes designed by hand.

We do:

  • ➊ Concept & storytelling
  • ➋ Menu architecture
  • ➌ Recipe specifications
  • ➍ Costings & profitability
  • ➎ ABV & balance review
  • ➏ Print menu & collateral

Training & rollout

On the floor with your team.

We do:

  • ➊ In-bar R&D week
  • ➋ Recipe & build sheets
  • ➌ Batching & prep SOPs
  • ➍ Bartender training curriculum
  • ➎ Floor sign-off & certification
  • ➏ Ongoing on-site support

Strategy & ops

Keeping it sharp, year on year.

We do:

  • ➊ Bar P&L health checks
  • ➋ Supplier & procurement review
  • ➌ Vintage spirits curation
  • ➍ Quarterly menu refresh
  • ➎ Recipe rotation & seasonality
  • ➏ Quarterly performance reviews
Portrait of Yana Keller, cofounder of Twin Spirits.Yana
Portrait of Thomas Budin, cofounder of Twin Spirits.Thomas
Yana & Thomas, online

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