Frequently Asked Questions

Our pricing is simple and transparent: $80 per hour, per bartender. There are no confusing packages or hidden fees. Most events book a 4-hour minimum, and we'll help you figure out exactly how many bartenders you need based on your guest count.

No — you supply the liquor and mixers, and we bring everything else. This actually saves you money, since you only buy exactly what you want and keep whatever's left over. We're happy to send you a recommended shopping list based on your guest count and chosen cocktails.

Yes! We arrive fully equipped with all the professional bar tools we need — shakers, jiggers, strainers, bottle openers, garnish trays, coolers, and more. You don't need to provide a single tool.

A good rule of thumb is one bartender per 50 guests for a smooth, low-wait experience. For full cocktail service or fast-paced events, we may recommend one per 35–40 guests. Tell us your headcount and we'll give you a clear recommendation.

Absolutely — custom cocktails are our specialty. We'll design signature drinks around your theme, colors, and flavor preferences, and provide a printable menu for your guests. Mocktails and low-ABV options are always included.

We serve Houston and every city within about an hour of central Houston, including Katy, Sugar Land, The Woodlands, Pearland, League City, Cypress, Spring, Conroe, Pasadena, Missouri City, Richmond, Friendswood, Clear Lake, and Kingwood.

Both! We have a roster of experienced, professional male and female bartenders. If you have a preference for your event, just let us know and we'll do our best to accommodate.

For weekends and peak season (spring and fall weddings, holidays), we recommend booking 4–8 weeks ahead. Last-minute events happen — reach out and we'll tell you honestly what's available.

Yes — we do backyard, pool, and patio events all the time. We plan for shade, ice, and hydration and can suggest setup tweaks so your bar runs smoothly even on a hot Texas afternoon.

We handle bar setup before guests arrive and break down our equipment when service ends. You focus on hosting; we focus on the bar.