Cold, citrus,
coffee, ice and rhythm.
Coffee, hydration, mocktails, mixers, ice, bar support and tropical refreshment — built to keep guests cooled, paced and cared for through heat, service and social rhythm in Miami.
LIQUID RHYTHM. NOT BAR SERVICE ALONE.
Beverage is the liquid rhythm system of KH. It runs cold drinks, water, ice, coffee, citrus, hydration, mocktails, mixers, bar support, timing, replenishment, guest comfort and Miami heat awareness as one operation — so the room stays refreshed from arrival to close.
Cold is care. In Miami, a warm drink is a broken detail. We build beverage as infrastructure — visible, cold, beautiful and moving at the speed of the room.
Beverage is not only the bar. It is the rhythm that keeps the room refreshed — from the first welcome pour to the late-night coffee that closes the table.
Hydration points
Chilled water, citrus and coconut water placed at arrival, transitions and late-night moments. Visible, cold, beautiful — no guest should have to ask.
Coffee service
Espresso, cafecito-style pours, cold brew and late-night coffee. Opening pours, mid-event resets and closing cups that match the rhythm of the hour.
Mocktails & zero-proof
Built with garnish, glass and temperature discipline. Respectful of the guest who chooses not to drink — and the guest who needs a pause.
Ice planning & formats
Clear ice, square cubes, round balls, crushed ice and flake ice — planned by volume, stored clean and delivered cold.
Welcome drinks
First touch of arrival. Cold, bright, fast — served before the guest has finished reading the room.
Beverage stations
Self-serve and staffed stations built for flow, restocked before they look empty, dressed to match the room.
Mixers & garnishes
Fresh citrus, house syrups, quality tonic and soda. Garnish cut to order. Nothing from a gun that should come from a hand.
Bar support & client alcohol
Ice runs, glassware, back-bar organization and replenishment. When the client brings bottles, we bring the systems.
Sized to the room, paced to the heat.
Private dinners
8 – 40 guests. Coffee, water, wine service and closing pours paced to the table.
Receptions & activations
40 – 400 guests. Hydration stations, welcome drinks and continuous cold replenishment.
Brand & residence events
Custom beverage moments, branded serves and signature hydration built into the narrative.
Late-night programs
Second-act coffee, cold brew and hydration resets for nights that run past midnight.
Multi-day programs
Offsites and kickoffs with morning coffee, midday hydration, evening service and late-night support.
Bar-supported events
Client-provided alcohol with full KH bar support — ice, glassware, replenishment and service rhythm.
Beverage doesn't stand alone on the floor.
The four systems are run by one house. None of them stand alone on the floor.
Menus and pours are designed together — acidity, salt and fat read the drink, the drink reads the table. On the floor: chilled water, citrus and coconut water placed where guests reach without asking. Hydration protects the room.
Beverage stations, hydration points and bar builds are placed by Spaces so they flow with the room and never block conversation. On the floor: stations restocked before they look empty — clean lines, cold product, moving hands.
Welcome drinks, course transitions, late-night coffee and closing pours are scripted with Flow — so beverage meets guests at the right beat. On the floor: espresso, cafecito-style pours and cold brew paced from opening to last cup.
One producer holds Beverage inside the rest of the operation. Ice, coffee, hydration, staffing and contingencies live on the same calendar. On the floor: clear ice planned by volume, stored clean, delivered cold — never an afterthought.
Start a beverage
conversation.
Tell us about the room — the heat, the guest, the moment. We come back with a beverage posture, an ice plan and a way to keep the room refreshed. Not a generic drink list.