Mobile bartending · Phoenix, Arizona
We bring the bar. You enjoy the party.
Stirred & Served is a Phoenix mobile bar built on five-plus years behind the stick — specialty cocktails crafted for your occasion, poured at your venue, your backyard, or your rooftop.
The signature list
Three cocktails we’re known for
Every event gets a menu built around it — but these are the pours people ask for by name. Batched for volume when the guest count calls for it, built to order when it doesn't.
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Peach Margarita
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Raspberry Bellini
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Hazelnut Espresso Martini
From past events
This is what shows up
Every event starts the same way — the bar set up and organized, bottles lined and labelled, citrus cut, ice staged, tools laid out. By the time the first guest walks up, there is nothing left to do but pour.
How it works
Every event is quoted, not priced off a shelf
Guest count, hours, travel, and how involved the menu is all move the number. So instead of a package page that won't match your night, here's the actual process.
Tell us about it
Send the date, the location, and a rough headcount through the form below. Anything you already know about the vibe helps.
We build the menu
We come back with a quote and a cocktail list built for your event — not pulled off a shelf. We adjust until it’s right, including any zero-proof options.
We show up ready
Bar tools, shakers, ice plan, garnishes, and setup are handled. You lock the date, and on the day you get to be a guest at your own party.
Let's talk
Request a quote
Fill this out and we’ll get back to you with pricing and a suggested menu. Prefer to talk it through? Call or text (505) 800-9222.
Thank you — your request is in.
We’re reviewing it now and we’ll get back to you within 24 hours with pricing and a suggested menu.
Before you ask
The questions that come up most
The details most people want confirmed before they book — and if something isn’t covered here, just add it to your request above.
- Do you provide the alcohol?
- No — the host buys it, or reimburses us for the run. We send you an exact shopping list with quantities once the menu is set, so you buy the right amount and keep whatever is left over.
- What do you bring?
- Everything else. Shakers, tins, jiggers, strainers, bar tools, the ice plan, garnish prep, setup and breakdown. If the venue has a bar, we work off it; if it does not, we bring the station to you.
- Can guests pay per drink?
- No. Every event we work is open bar — guests are never charged for a drink. Pricing is agreed with the host up front instead.
- How do I lock in a date?
- A signed agreement and a 50% deposit hold the date. The deposit is non-refundable, but it is transferable — if your plans shift, we can move it to a different date, earlier or later, as long as that date is still open on the calendar. The sooner you let us know, the more likely it is that it is.
- What if the party runs long?
- Extra time is billed at the same hourly labor rate we agreed for your event. No surprise premium for going late.
- Do you do non-alcoholic drinks?
- Yes — every cocktail on your menu can be built zero-proof, and we are happy to design a couple of non-alcoholic drinks that stand on their own rather than being afterthoughts.
Where we travel. Phoenix, Scottsdale, Paradise Valley, Tempe, Mesa, Chandler, Gilbert and the rest of the Valley. Somewhere further out? Ask — travel is just part of the quote.
Who you’re booking
Hi, I’m Steven.
Five-plus years behind the stick, pouring across Phoenix and the greater Valley — with bartenders I bring in myself when an event calls for more hands.
Stirred & Served is built on more than five years behind the bar, and right now that is me on your event. As the calendar fills I am bringing on more bartenders — hand-picked, one at a time, and only people I would put in front of my own guests. If someone else ever works your night, they are working my menu to my standard, briefed by me before the day rather than meeting your event that afternoon.
I build every menu by hand before the event. No fixed list handed over in the hope it fits. We will talk through who is coming, what the night is for, and what you want in people’s hands when they walk in — then I build the list around that, from a two-drink wedding menu to a full bar for two hundred. I prep syrups and batches ahead, cut citrus on site, and write a spec for every drink so it comes out the same all night.
The rest is hospitality, which is the part guests actually feel: drinks that come out fast and taste the same at 9pm as they did at 6, a bar that stays clean all night, and a bartender who is easy to talk to and remembers what you were drinking. That standard is the whole reason I am slow about who I add.
— Steven, founder & lead bartender