01 — Drinks By Neat
New York City
Andreas Sanidiotis. Beverage consultant. Working with hotels and restaurants in New York.
02Selected work
Head bartender and founding-team member. Built the bar program that ranked #25 in the World’s 50 Best Bars and earned two Tales of the Cocktail Spirited Awards Top 10 nominations in the same year — the first Cypriot bar ever to make either list.
Nicosia, CY 2014 — 2022
Built the bar program and cocktail menu from concept through opening at one of Nicosia’s most ambitious dining rooms. Reset what a Cyprus restaurant cocktail list could be — short, opinionated, paired to the food, not to a trend.
Nicosia, CY 2020 — 2022
Consulted for Austin’s two-room powerhouse — Here Nor There, the hidden-entry speakeasy flagship, and In Plain Sight, its aperitivo-style sister bar. Audited the running menu for prep efficiency, fixed COGS, trained the team, and helped develop the new menu and its techniques.
Austin, TX 2022 — 2023
Cocktail and rum program for an Abu Dhabi venue trading on a deep Caribbean catalog. Built a list that reads as a single editorial — heavy on rum, aware of the climate, designed for service volume in a market that doesn’t default to spirit-forward cocktails.
Abu Dhabi, AE 2019
Created the Explorers menu for a New York bar ready to push past the expected — a highly innovative list brought from concept to nightly service. Developed the drinks, wrote the specs, and trained the team so the ambition survived contact with a full room.
New York, US 2024 — 2025
03What we do
01 Program
02 Menu & Recipes
03 Technique
04 Design & Build
05 Operations
06 Training
04How we work
Making a good drink is expected. The job is everything else. Andreas Sanidiotis
05Why Drinks By Neat
World’s 50 Best Bars #25. Two Tales of the Cocktail nominations in one year. A Spirited Awards honoree in Austin. These aren’t claims — they’re lists you can look up, earned in three different markets on two continents.
Most consultants hand you a menu. We build the machine behind it: recipes with costings, prep workflows, supplier setup, HACCP protocols, and a trained team. The deliverable isn’t a PDF — it’s a bar that runs.
Prep-lab methods aren’t theater. Batching, clarification, and controlled prep cut waste, drop pour costs, and let a short menu drink like a long one — consistency at volume is a margin strategy, not a flex.
Every engagement ends with your team running the program without us — spec books, SOPs, train-the-trainer, and a 90-day post-opening window to catch what only service reveals. You own everything we build.
06FAQ
With a call. We talk through the concept, the space, the timeline, and what you actually need — then you get a fixed-scope proposal. No discovery-phase billing, no open-ended retainers unless you want one.
Based in New York, built for anywhere. The portfolio spans Austin, Nicosia, and Abu Dhabi. For projects outside NYC, the work is structured around intensive on-site blocks with remote development between them.
Fixed project fee, scoped to the engagement — opening program, refresh, prep-lab build, or RTD development. Advisory retainers are monthly. You'll know the full cost before we start; the proposal itemizes what's included.
You do. Every recipe, costing sheet, prep workflow, and training document is handed over at the end of the engagement. The bar shouldn’t depend on the consultant after the consultant leaves.
That’s half the job. Technique transfer, service standards, and menu storytelling are built into every engagement — the program is designed to the team you have, then the team is trained up to the program.
No. Programs are designed to your space, your volume, and your staffing reality. Equipment gets specified only when the math justifies it — a rotovap that doesn’t pay for itself in menu impact stays in the catalog.
Twelve to sixteen weeks before doors open is the comfortable window — enough time for concept, R&D, sourcing, build-out coordination, and proper training. Tighter timelines are workable; the call will tell us.
Yes to both. NA and low-ABV lists are treated with the same technique standard as the spirit-forward list, and white-label / RTD development runs from recipe through first production run, including co-packer relationships.
07Notes
Oct 25, 2023
Kazuo Uyeda, Hidetsugu Ueno, Shingo Gokan, and the technique that reshaped modern bartending. Plus a step-by-step guide.
Feb 13, 2023
Glucose, fructose, sucrose, inversion, caramelization, and what to do with them. Plus a practical guide to syrups, oleos, and shrubs.
Mar 28, 2023
Greater control, consistency, and precision — the Japanese approach to stirring, and how to choose and use a bar spoon.