For Michael Zukin, hospitality isn’t defined by big gestures, it’s the small, thoughtful details that leave the deepest impression. He still remembers the moment it clicked for him, sitting at a packed Manhattan bar with a cocktail in hand.
“I asked the bartender where the restroom was and expected a simple arm point, but instead, he walked me there himself. When I got back, there was a fresh cocktail waiting for me. That’s when I realized that hospitality is about the small things that make a lasting memory," says Michael, owner of Bitters & Brass.
That mindset shaped his career through Michelin-starred dining rooms in New York. There, Michael saw firsthand how the most elite hospitality was never about pretension.
“At restaurants I once worked at, you can visit the wine cellar and open a thousand-dollar, 25-year-old bottle of champagne with a super soaker squirt gun. It’s ridiculous and makes people happy. That's why we're doing things differently, bringing that fun and hospitality attitude directly to your event.”
That philosophy became the heartbeat of Bitters & Brass, the luxury mobile bartending company Michael launched in Scottsdale. But calling it a mobile bar is almost underselling it.
“Consider it your at-home speakeasy for private parties or your go-to cocktail setup for events elevated far beyond what you’d expect from a mobile bar,” Michael explains. “When you book with Bitters & Brass, you’re booking an experience, not just someone in a suit making drinks.”
From the second a client connects, they’re treated like family, not just a booking.
“We're not a one-size-fits-all mobile bartender. For larger events, we’ll create a cocktail, beer, and wine list just for you, using top wines and spirits and beautiful seasonal ingredients. Every detail- from the look of the bar setup, to the cocktail napkin color, to the etching on each ice cube is thought out and poured over with the client’s desires in mind. We deliver an experience no bar or mobile bartender provides.”
It’s not just drinks, it’s an atmosphere. Michael and his team arrive with options ranging from sleek speakeasy-inspired setups to classic mid-century bars. Every element, down to the handmade Japanese glassware and house-crafted bitters, has been curated for the luxury market.
“Bitters & Brass is a luxury brand. We wear suits to every event unless the client specifies otherwise. We’re refined yet unpretentious. We love what we do, and we’re d*mn good at it.”
One of their most memorable offerings: the Bespoke Old Fashioned and Martini Carts, which let guests design their own cocktail using Bitters & Brass’s vast collection of bitters, spirits, and the ice is next level.
“All ice is hand-cut and custom-etched. All juices are fresh. All bitters are house-made. Every glass is Japanese handmade, and every ingredient is organic and seasonal. Our staff is background-checked and vetted."
The client experience doesn’t end at the bar. Michael and his team often research their clients in advance to create highly personal touches.
“We’ll scroll social media, read articles, and watch interviews. Imagine showing up to an event and finding a cocktail named after your dog, even if you never mentioned your dog to us. That’s the level of detail we strive for.”
Discretion is also key. With NDAs and unspoken confidentiality agreements, the company has become a trusted choice for athletes, celebrities, and high-net-worth individuals, though Michael is quick to emphasize that the amount of money someone has doesn’t determine the care they receive.
“We treat every single client the exact same- with intention, love, and passion.”
Bitters & Brass has brought its signature touch to everything from intimate date-night cocktail classes to ultra-high-net-worth business meetings, where Michael says he's rolled out a bespoke Old Fashioned cart for a room full of some of the wealthiest people in America. Whether it’s a backyard gathering or a black-tie affair, the throughline is the same: class, creativity, and connection.
“Hospitality isn’t service,” he says. “Service is a set of steps that make you money. Hospitality makes you family.”
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"We use raw demerara sugar for a molasses-like mouthfeel, whiskies with depth, and a 230-year-old cardamom bitters recipe."