Mixology · Zimbabwe

Every Drink Tells a Story.

The Mixologist ZW delivers end-to-end event services in Zimbabwe: bar, waiters, barista, private chef, catering, bar set-ups and curated experiences, planned around your occasion.

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The Mixologist ZW

More Than a Drink. An Experience.

We combine professional service, creative menu design and carefully selected ingredients to make the bar part of your event rather than a corner of it.

From the welcome drink to the final toast, every serve is planned around your guests, including the ones who are not drinking alcohol. Mocktails are designed with the same structure and care as everything else on the menu.

Professional Service: Punctual set-up, calm service and a clean pack-down. The work is invisible; the experience is not.
Creative Menus: Drinks designed for your guests, your season and your occasion, never a copied list.
Considered Ingredients: Fresh produce, house-made syrups and Zimbabwean flavours wherever they make the drink better.

Our story

Behind the bar: a drink being built during service at an event

Crafting Drinks. Creating Experiences.

Mobile bars, weddings, corporate events and brand activations across Zimbabwe.

What we do

Services built around the occasion

From a garden dinner to a national brand launch, the same standard of service is scaled to the room.

All services

Portrait of Ashler Jaya, founder of The Mixologist ZW

The founder

Meet The People’s Mixologist

Ashler Jaya is the mixologist, host and creative behind The Mixologist ZW. The brand grew out of a simple conviction: the drink in a guest’s hand deserves the same thought as the food, the flowers and the music.

That means menus designed rather than copied, mocktails built with real structure, and a bar that runs so smoothly nobody notices the work behind it.

Hospitality Background: Service first. Reading a room, keeping the bar moving and looking after every guest at it.
Mixology Expertise: Balance, technique and ice discipline are the fundamentals that make a drink taste finished.
Creative Approach: Menus designed per event, drawn from the host's story, the season and the setting.
Brand and Event Work: Serve development, activations and styled bars built to be poured consistently at volume.
Local Ingredients: Zimbabwean produce, house-made syrups and cordials that could not come from anywhere else.