Above Amsterdam, Beyond Expectations: How LuminAir Delivers High-Volume Craft Cocktails Without Compromise

04 jun Above Amsterdam, Beyond Expectations: How LuminAir Delivers High-Volume Craft Cocktails Without Compromise

In the fast-paced world of high-volume hospitality, consistency is often sacrificed for speed. But on the 11th floor of the DoubleTree by Hilton Amsterdam Centraal, LuminAir is rewriting the rules. With panoramic city views and a buzzing rooftop atmosphere, LuminAir serves hundreds of cocktails a day without ever compromising on quality—a feat that’s as much about philosophy as it is about logistics.

By Albert van Beeck Calkoen

At the helm is Alejandro Saravia, a Buenos Aires native whose bartending journey has taken him across the globe—from the U.S. to New Zealand, Australia, and Croatia. It was there, at Hilton, that Saravia first connected with the company that would eventually bring him to Amsterdam to shape one of the city’s most ambitious cocktail programs. LuminAir, born from the evolution of the former Skylounge, is more than a rooftop bar with a view. It’s a cocktail laboratory, a high-volume powerhouse, and a dynamic social space that brings together tourists, locals, and industry professionals alike. But what truly sets LuminAir apart is its operational backbone—a well-oiled system built on a few simple but deeply held beliefs.

“Less Is More”: A Philosophy of Efficiency

For Saravia, the secret lies in preparation and purpose. “LuminAir is a high-volume, super dynamic bar where there’s always something happening,” he says. “We embrace that pace and execute it without cutting corners.” That’s where the “less is more” mantra comes into play. Every cocktail at LuminAir is designed to be executed with no more than three bottles at the station. This minimalist approach isn’t about dumbing down the drinks—it’s about maximizing movement and minimizing clutter, allowing bartenders to focus more on hospitality and less on unnecessary steps. Much of the magic happens at LuminAir.Lab, the behind-the-scenes prep area where ingredients are batched, clarified, infused, and re-distilled. These modern techniques don’t just speed up service—they ensure that every drink meets the same high standards, regardless of how busy the bar is.

Building a World-Class Team

Managing a bar of this scale requires more than skilled hands—it demands the right mindset. Saravia focuses on team diversity and chemistry, blending seasoned pros with young, hungry bartenders who share a passion for the craft. “I care more about attitude and enthusiasm than just technical skills,” he explains. “In a high-volume environment like LuminAir, teamwork and how someone approaches challenges is way more important than knowing every classic recipe by heart.” New hires undergo a structured onboarding process that includes a “ghosting” period—a week of observation and mentoring—followed by daytime training sessions. This ensures they’re comfortable with the bar’s layout, tools, and standards before they ever step behind the bar during peak hours.

Crafting Cocktails for Scale

When it comes to menu development, scalability is king. Each new cocktail is stress-tested not just for flavor, but for speed, reproducibility, and service impact. “We always ask: Can we batch this? Can it be prepped ahead of time? Are there any unnecessary steps we can eliminate without losing the soul of the drink?” And feedback is built into the process. Saravia routinely shares test batches with the team for input. “Everyone likes to taste,” he says with a smile. “It brings the team into the creative process and ensures the drink works in the real world.” Brand partnerships also play a role—but only when they offer true value. LuminAir works closely with contracted suppliers through Hilton, which gives them access to exclusive pricing, consistent training, and co-branded events. However, creative control always stays with the bar team. “I welcome input,” says Saravia, “but in the end, the drinks need to reflect our vision.”

Pre-Batching, Precision, and People

If there’s one tool LuminAir couldn’t live without, it’s pre-batching. For Saravia, there’s no philosophical divide between made-to-order and pre-batched drinks—as long as the result is excellent. “Pre-batching means consistency. It allows us to serve faster, with less stress, and still focus on the guest experience.” The bar is divided into multiple cocktail stations, with specific roles assigned: some bartenders focus purely on volume, while others handle guest interaction. It’s a clever way to preserve both speed and hospitality, ensuring no one is pulled in too many directions. Every drink is jiggered, every prep is labeled, and daily checklists keep the entire system humming. “Tasks division and preparation are everything,” Saravia says. “I don’t understand why anyone would not pre-batch in a setting like this.”

Designing for Durability and Flow

Even the physical space reflects LuminAir’s obsession with detail. Designed by King Kongs and fine-tuned in collaboration with Saravia, the bar layout is engineered for efficiency and ergonomics. Every tool is within reach, every movement intentional. “It makes a huge difference if you don’t have to take three steps to make a drink,” he notes. “Now multiply that by 200 cocktails a night, and you’ll see why design matters.” The impact isn’t just on service times—it’s on the health of the team. A poorly designed bar leads to unnecessary bending, reaching, and wear on the body. “Imagine what it does to your back if you have to arc it every time you pour,” he says. “We’ve built this space to last—for both the drinks and the people making them.”

Looking Ahead

When asked about the future of high-volume cocktail bars, Saravia is optimistic. “Tap cocktails are coming strong,” he says. “They open new ways to serve and prepare, without sacrificing quality.” Still, technology and innovation are only as good as the people behind them. At LuminAir, success comes from a culture of preparation, collaboration, and relentless refinement—from the first batch of prep in the lab to the final pour on the rooftop terrace.

In a world where many bars struggle to choose between volume and quality, LuminAir proves you don’t have to. You just need the right philosophy—and a lot of prep.

LuminAir is the rooftopbar of DoubleTree by Hilton, Amsterdam, Oosterdoksstraat 4 – https://www.luminairamsterdam.com/
They will launch a new cocktail menu on Thursday June 5th.