In the high-energy world of competitive mixology, the atmosphere is usually one of intense focus — defined by the percussive rattle of shakers and the bright, cold clink of ice meeting glass. But at the recent Le Moné x Happiest Ours “Sunshine Cocktail” competition held at Kuduowl — a chic event space in the Los Angeles Arts District — the air felt a little different. Amidst a field of talented contenders and under the watchful eyes of industry powerhouses like Bad Birdy and Cocktails by Hawk, one cocktail rose to the top.
The competition — co-hosted by Happiest Ours, a community platform dedicated to elevating the mobile bartending industry — challenged Southern California’s top bar talent to craft a sessionable drink that captured the vibe of spring and summer. Each entry used at least 1.5 ounces of Le Moné Meyer Lemon Aperitif as the base. This vibrant, wine-based spirit is fortified with brandy, and carefully selected organic botanicals add balance. Judges were looking for the right mix of creativity, scalability, and a flavor profile that effectively “brought the sunshine” to the glass.
Vivian Sanz, the founder of The Thirsty Horse Mobile Bar, didn’t walk into the venue expecting a trophy. In fact, she admits to a heavy dose of imposter syndrome. “I assumed I wouldn’t even be chosen,” she says, recalling the moment she submitted her cocktail recipe. “On the day of the competition, I was competing against four very talented men. In my head, I had already placed myself last.”
As the winners were announced in descending order, she found herself holding her breath. “I kept thinking, ‘Okay, I must be fourth, then third, then second.’ First place just didn’t feel possible.” When her name was finally called for the top spot, the shock was visible. But for the cheering mobile bartending community in attendance, the win was a no-brainer.
From Healthcare to Hospitality
Sanz’s journey to the winner’s circle is a testament to the power of a “fresh start.” Before she began crafting award-winning cocktails, the veteran nurse was on the front lines during the peak of the pandemic. It was an experience that left her, like so many others in the healthcare profession, navigating the heavy weight of burnout.
“I needed something in my life that brought me joy again and allowed me to be creative,” she explains. That creative outlet manifested as a “labor of love” named Magnus — a vintage horse trailer that she rescued from a “dingy, run-down” state and painstakingly converted into a sophisticated mobile bar. Launched in 2021, The Thirsty Horse became more than just a business; it became a way to manifest happiness for herself and her guests. Magnus transformed into a mobile centerpiece/mascot that brings a sense of history and handcrafted charm to every event it touches.
Behind the Build: The Silly Goose
The cocktail that secured her victory, the Silly Goose, is a masterclass in balanced, farm-to-table storytelling. Sanz envisioned a group gathered around a long table on a farm, surrounded by vineyards and the intentional freshness of a private chef’s dinner.
To build that vision, she turned to Le Moné Meyer Lemon Aperitif. “Le Moné’s bright, clean citrus profile felt like the perfect foundation,” she says. She layered in gooseberries for a sharp, tart brightness and used fresh sage to provide an earthy, herbal backbone that anchors the cocktail. The result is a drink that is vibrant, thoughtfully crafted, and, most importantly, scalable for the high-volume nature of mobile service.
Hospitality on the Move
For Sanz, the secret to maintaining high-end standards while on the move is relentless preparation. “I spend time refining my ingredients and recipes to make sure they’re efficient and scalable,” she notes. “I want drinks that can be executed quickly without sacrificing quality.”
That efficiency is about to get a major upgrade. As part of her prize, Sanz took home the Krowne x Bad Birdy Mobile Bar — a professional-grade workstation specifically designed for high-volume craft cocktail service. “Visually, it brings a level of polish that instantly elevates the look of my setup,” she says. “It reinforces the elevated experiences that The Thirsty Horse is known for.”
Advice for the New Guard
Despite her success and the validation from industry icons, Sanz remains rooted in the “why” behind her work. Her advice for mixologists looking to leave the brick-and-mortar world for the mobile life is simple: stay true to the feeling you want to create.
“The way you make your clients and their guests feel is what people remember long after the event ends,” she says. “That feeling is what helps your business grow and keeps clients coming back.”
As she moves forward with a new title and a new bar setup, to her, it feels like coming full circle in her career, that she’s serving the very joy she went looking for back in 2021. And with the Silly Goose in hand, the future for The Thirsty Horse— and the Southern California mobile bar scene — looks incredibly bright.
The Silly Goose
- 2 ounces Le Moné Meyer Lemon Aperitif
- 1 ounce Still Gin
- ½ ounce agave
- 1 dash orange bitters
- small pinch of salt
- 5 gooseberries
- 1 sage leaf
Directions:
- In a small shaker tin, add 5 gooseberries, 1 sage leaf, ½ ounce agave, and a small pinch of salt.
- Gently muddle to break the gooseberries.
- Add 2 ounces Le Moné Meyer Lemon Aperitif, 1 ounce gin, and 1 dash orange bitters.
- Fill the shaker with ice and shake vigorously.
- Double strain into a rocks glass over a large square ice cube.
- Garnish with 1 leaf of sage and a thin slice of gooseberry.
This article is sponsored by Le Moné.
