Plan Your Party with the Tiny Tavern, A Mobile Bar Cart


Planning an end-of-summer or September soiree? Take the bartending off your list with Tiny Tavern. Caitlyn & Stephanie, two entrepreneurial sisters, head up a mobile bar cart and travel the shoreline dispensing creative cocktails (or your favorite libation) to you and your guests.

With restaurant, catering, and business backgrounds between them, they wanted to start a business of their own. After a stint working at a pizza truck, they came up with this fun idea. It quickly became a fun family affair; one husband renovated the vintage trailer, and their parents, brother, and his fiancé lend a hand bartending during the busy season.

Specialties include a Mimosa bar or Aperol Spritz bar with fresh fruits, cocktails with a popsicle dunk, and of course, beer, wine, mocktails, and colorful drinks for kids. Pricing ranges from $25 to $53 per head, depending on the type of open bar. They also offer options for cash & consumption per person.

Dates are still available for Fall, but book soon!

Stephanie shared one of their favorite drinks with E List readers:

The Frozen Strawberry Mimosa recipe
The cubes melt/fizz into champagne to make a delicious, cold, and fruity “mimosa”! (makes about 25-30 cubes)
1 lb strawberries (fresh or frozen)
12 oz raspberries (fresh or frozen)
2.5 Tbsp sugar
1 cup half & half
3/4 teaspoon vanilla extract
Champagne (We love it with Prosecco!)

  1.  In a sauce pan, combine chopped strawberries and raspberries. Heat over medium/low heat until soft
  2.  Add sugar to taste.
  3.  Cook for another 5 + minutes, stirring frequently.
  4. Cool for about 5 minutes.
  5. Blend for smooth consistency. Strain to remove seeds.
  6. Return to sauce pan. Add cream & vanilla and stir until combined. 7.
  7. Pour into an ice cube tray and freeze for at least 5 hours.
  8. Pour champagne into flutes. Fill about halfway. Add a few cubes to glass.


tiny tavern

tiny tavern