Today we’d like to introduce you to Danielle Franklin.
Hi Danielle, so excited to have you on the platform. So before we get into questions about your work-life, maybe you can bring our readers up to speed on your story and how you got to where you are today?
I never imagined that my career would begin in accounting and eventually lead me to building a business centered around creativity, hospitality, and memorable experiences.
In 2019, I was working as an accountant in the audit practice at PricewaterhouseCoopers (PwC) in New York City, serving clients in the healthcare industry. Although I was grateful for the opportunity, I quickly realized that corporate accounting wasn’t fulfilling my creative side. I knew I needed something that would allow me to connect with people and express myself in a different way.
That search led me to enroll in American Bartenders School in Manhattan. After working full days at PwC, I spent my evenings attending bartending classes for two weeks. When I received my bartending certification, I felt an overwhelming sense of accomplishment. Ironically, earning that certificate brought me more emotion than earning both my bachelor’s and master’s degrees in accounting. That was the moment I realized I had found something I was genuinely passionate about.
Later that year, during my family’s annual Labor Day celebration in Brooklyn, I made a rum punch using techniques I had learned in school while adding my own personal twist. As a Trinidadian family, Labor Day is a major celebration, and drinks have always been a big part of the weekend. My aunt took one sip and said, “This is fire.” My family couldn’t stop talking about it, and that recipe eventually became my Signature Rum Punch.
A month later, I brought my rum punch to Miami Carnival to share with my cousins. After tasting it, someone immediately asked to buy a bottle. That was my very first order and the unofficial beginning of Mixologist.
Soon after, I developed my own version of Coquito for the holiday season. Family once again became my official taste-testing panel, and I began offering it every Christmas. Around the same time, my best friend and now brand manager, Brittani, Miami Content Creator, helped bring my vision to life. Together we developed my branding, logo, social media presence, and creative direction. I regularly traveled to South Florida for branding sessions, product photography, and content creation because I wanted Mixologist to feel intentional from the very beginning.
When the COVID-19 pandemic changed everything in 2020, I unexpectedly lost my position at PwC. While many people viewed it as a setback, it became the opportunity that pushed me to fully invest in my business. During quarantine, I spent my time selling my Signature Rum Punch throughout New Jersey. The support I received from lifelong friends, family, and repeat customers gave me the confidence to keep going. It also became a period of experimentation as I learned what customers loved most, from gallon orders and mason jars to adult Capri Suns, frozen cocktail pops, and my now signature 8-ounce bottles.
As my customer base continued to grow, I began participating in local pop-up markets and vendor events throughout New Jersey. Those experiences taught me far more than simply selling cocktails. They taught me the importance of organization, customer experience, branding, and creating products that stood out in a crowded marketplace. I also expanded my menu beyond rum punch by introducing handcrafted cocktails and fresh lemonades, giving customers a wider variety of flavors to enjoy.
Around that same time, I bartended my first private event in South Florida. That’s when I discovered another passion: creating experiences rather than simply serving drinks.
Shortly afterward, an opportunity came through a fellow bartender, Faye, to join the team at 3 West Restaurant, part of the Harvest Restaurant group in Basking Ridge, New Jersey. It was there that I truly refined my craft.
Working at 3 West felt like getting paid to attend school every day. I learned about spirits, wine, flavor profiles, food pairings, and hospitality from talented chefs, experienced coworkers, liquor representatives, and guests who genuinely loved sharing their knowledge.
One experience I’ll never forget was when a guest asked me to create “fall in a glass.” I immediately ran to the kitchen, grabbed apples and cinnamon, and created an Apple Cinnamon Whiskey Sour. Moments like that reminded me that cocktails could be just as artistic as any other creative medium.
Looking back, I realized what had been missing during my accounting career wasn’t hard work—it was creativity. Ever since I was a child, I loved art projects, decorating, and building things with my hands. Bartending gave me an unexpected outlet to combine creativity, hospitality, and human connection all at once.
Within a few months, I became Head Bartender, and over the next two years I continued learning while simultaneously growing Mixologist on the side.
During those years, I regularly traveled to South Florida to bartend private events with Brittani, who has a gift for planning and curating unforgettable celebrations. Together, we worked birthday parties, baby showers, bridal showers, graduations, family reunions, Friendsgivings, tea parties, gender reveals, and even a wedding proposal. As my business evolved, I also expanded beyond cocktails by creating elevated mocktail experiences so every guest—whether drinking alcohol or not—could feel included in the celebration. Those events showed me that bartending is about so much more than pouring drinks. It’s about creating an experience that people remember long after the last glass is served.
Today, I travel wherever my clients need me, creating both cocktail and mocktail experiences that reflect the personality and atmosphere of each event. Every consultation begins with getting to know my clients—their favorite spirits, flavor preferences, guest list, color palette, décor, and overall vision. From there, I curate specialty cocktails and handcrafted mocktails that complement the entire celebration so every detail feels intentional, cohesive, and inclusive.
What makes my approach different is that I don’t simply create a drink menu—I design an experience. I believe cocktails should feel like an extension of the event itself. Whether it’s a tropical cocktail for a beach-inspired bridal shower, elegant mocktails for a luxury tea party, or a signature drink inspired by a couple’s love story during a wedding proposal, every menu is thoughtfully curated to reflect the mood and personality of the celebration. My goal is for guests to remember not only how the drinks tasted, but how they made them feel.
As demand for my services continued to grow, I officially formed Mixologist LLC in 2022.
After leaving 3 West in late 2023, I made the decision to pursue Mixologist full-time. It was one of the hardest decisions I’ve ever made because I loved the relationships I built there, but I knew I wanted to dedicate all of my energy toward growing my own brand.
By January 2024, I already had multiple events booked, confirming that I was on the right path. Since then, I’ve had the opportunity to travel for private events, including destination bartending opportunities outside of New Jersey, while continuing to expand my services and refine the personalized experience I offer each client.
As social media became an increasingly important part of growing my business, I invested time into learning photography, videography, editing, and storytelling. Thankfully, I haven’t had to build this business alone. My brother has become a huge part of the creative process by helping film behind-the-scenes moments and bringing many of my content ideas to life. My mom has always been my eyes from the consumer’s perspective, offering honest feedback before I introduce new products or services and helping me see my business through the customer’s lens. My best friend and NYC artist, Amilya, has become my voice of reason, helping me navigate professional situations, think through business decisions, and approach challenges with confidence and professionalism. Their support has played an important role in helping Mixologist continue to grow.
Today, I use social media not only to promote my services but also to inspire others. Through series like “14 Days of Love” leading up to Valentine’s Day and “31 Nights of Spirits” during Halloween, I create seasonal cocktails that encourage people to recreate memorable moments at home while showcasing the creativity behind every drink.
That same philosophy inspired me to become more intentional with my bottled cocktail collections. Rather than simply selling drinks, I wanted each collection to capture the feeling of a season through carefully selected flavors, colors, ingredients, and presentation. What started with one Signature Rum Punch has grown into curated Spring, Summer, Fall, Holiday, Valentine’s Day, and St. Patrick’s Day collections, with each menu telling its own story.
When people ask what I do, I usually say I’m a travel bartender, but I believe I’m really in the business of creating memorable experiences. Whether I’m serving handcrafted cocktails behind the bar, designing an interactive drink display, creating elegant mocktails for guests who don’t drink alcohol, or bottling a seasonal collection, every detail is thoughtfully designed to complement the occasion.
Looking back, losing my accounting job ended up being one of the greatest blessings in disguise. It gave me the opportunity to build a business that combines my love for creativity, hospitality, travel, and human connection. My mission has never been just to serve drinks—it’s to help tell my clients’ stories through cocktails and mocktails that become part of their most meaningful celebrations.
Alright, so let’s dig a little deeper into the story – has it been an easy path overall and if not, what were the challenges you’ve had to overcome?
It definitely hasn’t been a smooth road, but I wouldn’t change the journey because every challenge has taught me something valuable.
In the beginning, one of my biggest struggles was simply getting people to know my business existed. Having a great product wasn’t enough—I had to learn how to market myself, tell my story, and consistently show up on social media. At first, creating content felt uncomfortable because I wasn’t someone who naturally shared my life online. Over time, I realized that people don’t just book a bartender—they book someone they know, trust, and connect with. Learning photography, videography, editing, and storytelling became just as important as learning cocktail recipes.
There were also plenty of moments where business was unpredictable. Some pop-up events were incredibly successful and I would sell out of bottles, while others were much slower than I expected. Instead of getting discouraged, I started looking at every event as a learning experience. I paid attention to customer preferences, improved my displays, refined my inventory, and became more intentional about how I presented my brand.
When I started working at 3 West, I questioned whether I was cut out for restaurant bartending. The pace was much faster than anything I had experienced before, and there were moments when I felt overwhelmed. Fortunately, I had managers and coworkers who believed in me, encouraged me to keep learning, and reminded me to take things one drink at a time. Looking back, that experience became one of the biggest confidence builders in my career and laid the foundation for the bartender I am today.
Choosing to work for myself also came with sacrifices. In the beginning, I wore every hat in my business—from bartender and bottle maker to marketer, photographer, editor, delivery driver, accountant, inventory manager, and customer service representative. There were many late nights and early mornings because I was determined to build something I could be proud of. As the business has grown, I’ve learned the importance of creating systems, working more efficiently, and accepting help from the people around me.
Private events taught me another valuable lesson: preparation is everything. Every event challenged me to become more organized and efficient, from packing only what I truly needed to creating streamlined setup and breakdown processes. The more events I worked, the more I learned how to anticipate my clients’ needs before they even had to ask, allowing me to provide a smoother and more elevated experience.
Like many entrepreneurs, I’ve also had to make difficult decisions about professional relationships. Not every partnership is meant to last, and I’ve learned that protecting my values, reputation, and long-term vision is more important than saying yes to every opportunity. Those experiences taught me the importance of setting boundaries and surrounding myself with people who genuinely support my growth.
One of the biggest lessons I’ve learned is that entrepreneurship is a constant process of learning and adapting. Every challenge has pushed me to become a better business owner, a better bartender, and a better creative. Looking back, the obstacles weren’t roadblocks—they were stepping stones that helped shape both me and Mixologist into what we are today.
Alright, so let’s switch gears a bit and talk business. What should we know about your work?
Mixologist is a traveling bartending company that specializes in creating customized cocktail and mocktail experiences for private events. While I certainly enjoy making great drinks, my passion goes far beyond what’s in the glass. I believe every cocktail should reflect the atmosphere, personality, and story behind an event.
Whether I’m bartending a birthday celebration, baby shower, bridal shower, graduation, tea party, corporate event, wedding proposal, or creating one of my seasonal bottled cocktail collections, I take the time to understand my client’s vision. From their favorite spirits and flavor profiles to the décor, color palette, and overall vibe, I thoughtfully curate drink menus that feel like a natural extension of the celebration. I often tell clients that the bar should never feel like an afterthought—it should be another design element of the event, just like the florals, décor, music, and food. Every detail should work together to create one cohesive experience. I want guests to leave remembering not only how the cocktails tasted, but how they contributed to the overall atmosphere.
One aspect of my business that has become increasingly important is creating elevated mocktail experiences. I believe every guest should feel included, regardless of whether they drink alcohol. Designing handcrafted mocktails with the same level of creativity and presentation allows everyone to be part of the celebration.
What I’m most proud of is the reputation I’ve built through professionalism and consistency. I understand that my clients are trusting me with some of the most important moments in their lives, and I never take that responsibility lightly. I pride myself on being prepared, arriving early, communicating clearly, paying attention to the smallest details, and creating a seamless experience from the initial consultation to the last drink served. My goal is to allow hosts to enjoy their event knowing the bar experience is completely taken care of.
I’m also someone who genuinely enjoys connecting with people. Some of my favorite moments happen while talking with guests at the bar—learning about them, recommending drinks based on their preferences, or creating something completely custom that isn’t on the menu. Those personal interactions often become the moments people remember most.
I think what truly sets me apart is that I approach bartending with both a creative and business mindset. My background in accounting taught me organization, planning, and attention to detail, while bartending gave me the creative outlet I had been searching for. Together, those experiences have shaped the way I run Mixologist. Every cocktail, mocktail, bottled collection, and event is created with intention because I don’t just want to serve drinks—I want to help tell my clients’ stories through unforgettable experiences that bring people together.
Is there something surprising that you feel even people who know you might not know about?
One thing that might surprise people is how much research goes into every seasonal cocktail I create. Before I ever start mixing ingredients, I spend time researching the flavors and tasting notes most associated with that season, the fruits that are in season, and which spirits naturally pair best with those ingredients. I also think about how people enjoy drinking throughout the year—for example, bright, refreshing cocktails in the summer versus richer, warmer flavors during the fall and winter. Every cocktail I create is intentionally designed to capture the feeling of the season while maintaining a balanced flavor profile.
Contact Info:
- Instagram: https://www.instagram.com/mixologist__?igsh=emFjYXp4ajFjcWFx&utm_source=qr
- Youtube: https://www.youtube.com/@mixedbydani
- Other: https://www.tiktok.com/@mixologist__?_r=1&_t=ZP-97p1XfuVCqk
