Professional flair and mixology bartenders with many years experience in the hospitality industry.

Drinking with us is an experience.

•Table service
•60 cocktails on the menu
•10 different types of beer from around the world
•Bespoke cocktail design and flair shows
•Jazz and funk music all night

Open late Tuesday-Sunday.

Available for private hire and corporate functions.

Table reservations with waitress service

The 150 capacity lounge bar will offer customers something special, right from cocktail waitresses and table service through to bespoke cocktail design for the individual. Expect to choose from over 60 cocktails and 10 different types of beer from across the globe. All purees will be made in-house using fresh fruit squeezed daily.

The bar will open from 4pm every day offering half price cocktails between the hours of 5 and 8pm to entice the after work crowds. There will be a number of themed evenings with a music policy of jazz and funk. The bar interior colours are cream and brown with an edge of Tahiti, which is reflected in the company logo and design. The lighting is soft and there are plenty of chilled seating areas. In the day the bar will be open to businesses for corporate functions and networking events, providing catering and use of their top of the range conferencing equipment.

Andy Coleman and James Edis are the guys behind Mai Tai. Andy Coleman first set up U-Mix Ltd at the end of 2005. U-Mix is a bar training academy for bartenders to learn flair and the art of mixology. Mixology is mixing spirits, purees and fruit to create new cocktails. If you do not know what flairing is, then just think Tom Cruise in Cocktail. The company also offers bar consultancy, design and hospitality for all events and functions.

Andy was initially trained by Rob Poulter and Wayne Collins, the best mixologist in the world with four gold medals to his name. Andy also ran a number of bars and restaurants including Maxwells.

His credentials to date are winning numerous mixology competitions, runner up in many including the LA bartender flair competition, winning the So Flair competition at Bar So in 2006 and he was also nominated to represent England in a UK competition.

Andy has created cocktails for Hine, including his award winning warm fruit brandy and a flame infused brandy cocktail for after dining, which he takes to all his hospitality functions.

James Edis is a self trained flair bartender, educating himself through books, DVD's and eventually being put through the U-Mix bar training school.

He now plays an integral role in the development of U-mix and teaches on courses back in the school. James has worked with some of the best flair bartenders in the world, urging him to instigate the So Flair competition, Bournemouth 2006 which resulted in a great success. He now regularly enters flair competitions around the UK winning many to date.

U-Mix has supplied fully trained bar staff to Ascot, The Eden Project, Compton Acres, Mercedes S-Class launch in Southampton and this year the Plymouth ball and corporate functions at the BIC.

For more information on Mai Tai Lounge Bar and to see the Cocktail menu, visit the website.