Even the last one.
Tin Cup is a mobile bar built on measures — the right glass, the right ice, the right pour, per guest. Signature cocktails, beer and wine, a full non-alcoholic bar, and a bartender who keeps the count.
Bartending service booked by the guest, not the hour. We bring the bar, the tools, the ice and the glassware, and we work the room — a real bartender behind it, not a table with bottles on it. Per-guest drink service runs from the first round to last call, and every drink gets built the same way.
Give us the headcount, the venue and the hour. Guest count is the whole recipe, so that is where we start.
The bar arrives with the glassware and the ice and gets set where the room actually gathers — the flat spot everyone drifts past.
Per-guest service all night. Same build, same pour, same two seconds of care for the first drink and the thirtieth.
One or two cocktails written for the occasion — stirred dark, long and sparkling, or zero proof — poured beside the classics done properly. Nothing on the list is there to fill space.
Two ways to fill the bar out — one with alcohol, one without — and both poured by the same hands, to the same standard.
Beer and wine chosen to suit the food and the room, kept cold and kept moving, so nobody is standing around waiting to be noticed. It is the drinks people actually reach for between the cocktails.
A full non-alcoholic bar, built with citrus, syrups and fresh garnish and served with the same measure of care. Nobody at your party should be holding a glass of water because there was nothing else worth drinking.
Everything the bar needs arrives with the bar — brought in for your guest count and collected again when the night is done. You keep your fridge, your sink and your evening.
Guest count drives everything — the ice, the glassware, the pours and the time behind the bar. Send us the details and we will send back a package for your night.