We recently had the opportunity to sit down & pick the brain of Eric Constein, Cocktail Director, Manager & one of the creative minds behind Barçon Cocktail Co. – A full-service bar catering company located in San Diego and serving all of Southern California.
Barçon was founded on a simple notion: you deserve great cocktails no matter where you are – and especially when celebrating a special occasion. Barçon is a sister company or subsidiary of MIHO Catering – A new school food catering company that currently holds the esteemed title of ‘Best Caterer’ from San Diego magazine.
Lil’ History: Back in 2010, MIHO co-founders & namesakes, Juan Miron and Kevin Ho ventured out from the restaurant world with the crazy idea of driving an old food truck around the streets of San Diego selling gourmet, farm-to-table cuisine. Following that dream led them to an unexpected, but inevitable destination: MIHO Catering Co. The truck soon wound up in front of The Sycamore Den on Adams Avenue, where they would extend their friendship into a partnership with the owner, Nick Zanoni.
Eric explains, “I remember it was just a few years ago when they were hucking burgers out of their food truck here in North Park and became friends with Nick. The three of them came up a with a great idea… “Sycamores’ license allows for the ability to do off premise catering… let’s co-brand a cocktail company!… from there they formed this wonderful partnership”
The MIHO EXPERIENCE is a family of brands based in San Diego, offering catering, rentals and event services. The concept is a one stop shop for any event. Amazing food, paired with exceptional craft cocktails, craft beer & fine wines.
That would be where Barçon comes in. A unique marriage between the craft cocktail expertise of Sycamore Den and the catering prowess of The MIHO Experience
Eric goes on to say, “The great thing about Barçon is, it’s like having two parents that were star athletes in their day… Sycamore Den is this fantastic craft cocktail company here in San Diego – MIHO is doing amazing things on the food catering side & we can be the rebellious child that just organically grows and creates with the times. But, with that being said… we have a lot to live up to. Guests meet us at an event & say… Oh you’re Barçon with Sycamore (yes, we are) or Ohhhh, you’re part Of MIHO (Yes, we are) Now, I think were at the stage, four years in… we’re ready to start growing out of that shadow & create our own identity, since we are so close to both companies.
“What we do with our cocktail menu is completely inspired by creativity. Whether it be a bride & groom that want a cocktail inspired from a trip to Tahiti, with a certain tropical ingredient… or a Harry Potter themed wedding where the bride wants something similar to ‘Butterbeer’ (a popular wizarding beverage). That’s where it’s fun for me, to be able to create & dial up something similar or my take on something. It’s humbling to know that I am earning that trust with a guest, for their special event. It’s a lot of fun & a lot of creativity… but it’s a lot of work.”
He adds, “It also allows us to think completely outside of the box – for example… where a seasonal drink menu like Sycamore Den’s may run for 3 months… a Barçon drink menu will run for one day. It’s fun that way. It’s different. The ability to be inspired daily by different requests, ie. Somebody says’ “Hey, we want to do a cocktail inspired by ‘pastel’ and… David Bowie. That’s where I begin to turn it up, and evolve a drink with personality into a cocktail with purpose.
“As a company, MIHO is doing so much on the catering front. They want to be known as pioneers and not just a company following in the footsteps of others, ya know? It’s interesting the parallels between Sycamore & MIHO… and now Barçon… we’re able to use this wonderful culinary mindset that’s on the MIHO Side. For example, if they’re making a Strawberry Coulis recipe for desert… why can’t we use that same theoretical process with cocktails? The sky is the limit, it’s truly how imaginative we want to be.”
When asked about a possible run at the ‘Best Caterer In California’ award, Eric replies, “As far as MIHO moving forward?… there really is no ceiling for us. They just won the award in San Diego but, we’re able to do what we do, anywhere in California, as far as the catering license goes. This past year we have started to really expand where we go. We just did a large wedding in Santa Barbara. We’ve been all over LA and Orange County. We were in Palm Springs pretty much every weekend from August till November of this past year.
We’re really pushing the limits as far as what we are capable of. We have the ability to do something smaller & intimate like an anniversary party for 12 or a wedding for 500.
Best To Impress – Vodka, Pressed Lemon, Strawberry Lemon Mint Shrub, Elderflower, Champagne
Mezcali – mezcal, aperol, agave, lemon, tajin rim
Harvest Wood – bourbon, apple cider, soda, sugar cube, bitters, oak smoked glass
Mother Earth Blonde
Fall Green Hat IPA
Modern Times Coffee Stout
Grüner Veltliner – Zum Martin Sepp, Weinviertel, AT
Rosé – Cultivar, Napa Valley, CA
Pinot Noir – Prisma, Casablanca, CL
For more on Barçon Cocktail Co. visit : www.barconcocktails.com