Today we’d like to introduce you to Jacqueline Arellano.
Hi Jacqueline, it’s an honor to have you on the platform. Thanks for taking the time to share your story with us – to start maybe you can share some of your backstory with our readers?
I was born and raised in South LA, where I reside today. My parents migrated to the US from Mexico in the ’70s. My mother is from Sinaloa; my father is from Zacatecas. My parents came from large families raised on ranches where they grew vegetables and raised farm animals to feed their families and make a living. My Nana (from my mother’s side) migrated from Sinaloa in 1988 to help my parents raise me. Growing up with my Nana, I often helped her cook and bake fresh meals for us from scratch. Everything served on the dinner table was made with fresh ingredients. As I got older, I developed an appreciation for hand-crafted dishes and beverages.
Fast forward to my young adult life, I considered a career in Animal Health Science. I became pregnant with my son, Jack, when I was 20 and still in community college. I soon dropped out to navigate motherhood as a single parent. I was still growing up, so taking full responsibility for a tiny human was overwhelming. As I became more comfortable with motherhood, I decided to return to school while working at an Animal Hospital. I started as a dog groomer and eventually moved my way to the hospital’s treatment area, where I assisted with medical procedures and medications for the patients. I mostly worked swing shifts and, at one point, the night shift. I’d leave for work before Jack got home from school, and he’d be asleep when I got home. Jack must have been 5 or 6 years old. I would put my baby to sleep via Facetime some nights. I felt so distant from him, and my heart was broken. We both missed each other. My parents and Nana would help me raise him while I worked and went to school.
It wasn’t long before I started to have doubts about the career path that I was on. I was so unhappy. I began to question if all the missed family time was worth the sacrifice that I was making. I love animals, and being a veterinarian assistant was rewarding, but I didn’t see myself growing in that field. I realized I didn’t want to spend my life on someone else’s schedule. Attaining financial freedom to be present to raise my son became a priority.
I gradually cut my hours at the hospital and picked up another job as a Brand Ambassador for a marketing agency that represented Bacardí USA. I soon became knowledgeable with the Bacardí portfolio, which included notable brands like Grey Goose, D’ussé, and Cazadores to name a few. Through my BA job, I became intrigued by the art of mixology. I often got sent to bars and restaurants to sample products and cocktail strategies, which led me to work hand in hand with talented bartenders and mixologists. Occasionally, I would get scheduled to bartend at local country clubs during golf tournaments for golfers out in the holes. Management just provided a recipe with instructions and that was it. I never received proper bartending training; I just learned along the way. I have always appreciated a freshly made craft cocktail, so I would practice drink strategies at home for fun using the spirits I’d promote at work and occasionally make cocktails for my friends at picnics and BBQs.
While juggling multiple jobs and school, I realized that field and experimental marketing fascinated me. Then, I decided to quit my job at the animal hospital and switch majors at school. I pivoted to pursue a degree in Business with an emphasis on Marketing. I continued to work as a BA and expanded my experience representing brands like Don Julio and Ketel One. After working as a BA for six years, I became knowledgeable about various spirits, their tasting notes, and what ingredients pair well with them. Over the years, I have led and managed multiple special events for many brands I represented as a BA. I had so much fun working as a BA. Nothing was repetitive; every event was different, and I enjoyed meeting awesome new people. I realized how much I thrived in upbeat environments. Eventually, I decided I was ready for more.
Before transferring to Cal State University Fullerton to pursue my undergrad in Business, I took my financial freedom journey a step further. I started my own mobile craft cocktail business. The goal was to make an income on a flexible schedule so that I could finish college and be a present parent to raise my son.
I started with a pop-up table, my bar kit, and a vision to provide an elegant hand-crafted cocktail experience. My first clients were my friends and family (God bless them for being so supportive and believing in me). My business solely ran off of referrals for the first year. I decided on a name a year into business and finally created an Instagram account. Since then, I have been hired by companies like Meta and LA brands like Bella Doña. I am happy to say that my client list and team continue to grow. An idea that started as a plan to get me through college took off further than I ever expected.
Alright, so let’s dig a little deeper into the story – has it been an easy path overall and if not, what were the challenges you’ve had to overcome?
It has most definitely been a challenging ride. Some challenges I have faced along the way have been determining my brand’s core values, what I want it to represent, how I want to present it, and sticking to it. People usually see my aesthetic and love the presentation of my cocktails and want just that. Quality is essential, and I take pride in making my cocktails with the freshest ingredients. I’ve learned not to make any exceptions for potential clients who might want me to cut corners by mixing my cocktails with processed juices to get a price cut. I’ve learned to be consistent with what I stand for and that not all clients are MY clients. Another challenge has been setting my prices and sticking to them when people try to lowball my services. Standing firm and being unapologetic about what I know my services are worth has been a learning experience, and I have grown so much as a business owner from it.
Thanks for sharing that. So, maybe next you can tell us a bit more about your business?
My mobile craft cocktail bartending business focuses on serving elegant cocktails made with the freshest ingredients, providing a unique experience to each client while celebrating individuality. I take pride in my craft by representing the customs of my culture and family by thoughtfully crafting quality cocktails from scratch. The fruit mixes are made from freshly pressed juices, homemade infused syrups, and purees using only fresh produce. I locally source fresh herbs, edible flowers, and seasonal fruits from local farmers’ markets in LA. The menu changes with the seasons because I love honoring each season’s fruits. My attention to detail, meticulous bar, and elegant cocktail presentation sets me apart from other mobile craft cocktail services. I provide a mixology bar experience and deliver it to my clients. I celebrate individuality. I make sure to design each cocktail menu tailored to each event. I take it further by carefully curating the menu and naming the cocktails after the celebrated person or event. I genuinely enjoy everyone’s reaction to receiving a beautifully handcrafted cocktail. I love that my clients feel so special each time I serve them one of my cocktails.
Are there any important lessons you’ve learned that you can share with us?
The most important lesson I have learned is to give myself grace while navigating a journey I have never been on before and to embrace the process and growing pains rather than only celebrating my accomplishments.
Contact Info:
Image Credits
Arielle Sandoval Edgar Frausto
