Join us on Monday, June 29th, for a Zero-Proof Mixology & Summer Sips Experience

📅 Monday, June 29

⏰ 3:30 - 4:30 PM EST

📍 Virtual on Zoom

📦 Ingredients delivered to your doorstep (CA) - Shopping list (US)

Registration is closed.

Zero-Proof Mocktails

Join us for a 60-minute live mixology demo where we take you behind the bar to craft three zero-proof cocktails from scratch. Learn to make delicious non-alcoholic drinks using fresh fruit, house-made syrups, bold aromatics, and simple techniques.

What to Expect:

Live Demo: Our mixologist will guide you step-by-step through three original mocktail recipes, sharing techniques for building layers of flavour.
Hands-On Sipping: Grab your ingredients and mix along in real time with your colleagues.
Q&A: Questions about substitutions, technique, or mocktail culture? We've got answers.

The Menu

Strawberry Basil Nahquiri A garden daiquiri — bright, herbal, and dangerously easy to drink

Housemade strawberry-basil syrup · fresh lime · lemon · shaken & served up

Mango Tango Sweet heat meets tropical fizz — shrub-style, with a coconut finish

Mango-vinegar shrub · fresh lime · carbonated coconut water

Stonefruit Smash A summer smash built on whatever's ripe — stone fruit, mint, and pure soda simplicity

Muddled stone fruit · fresh mint · house syrup · soda water

Can't wait to see you soon!

Meet Your Mixologist

Ben Hayward

With over a decade of experience in the hospitality industry, Ben Hayward is the founder and chef behind Hayward Food, a thriving Toronto-based catering company known for its refined yet approachable style. His culinary journey began at a small French bistro in Mississauga and led him to Toronto, where he honed his skills at acclaimed spots such as La Palma, Bar Prima, and Campagnolo, as well as serving as Catering Director at Harbourfront Centre.

Rooted in French training but guided by a contemporary Canadian approach, Ben emphasizes seasonality and sustainability in every menu he creates. His expertise extends beyond the kitchen to wine pairing, oyster shucking, and crafting food experiences that are both memorable and delicious.

@haywardfooco