After 25 years in the restaurant and service industry, Kathy Sullivan quenches a thirst in Metro Detroit as the founder of Birmingham-based Sidecar Bartending, a mobile boutique bartending service.
BIRMINGHAM CITY LIFESTYLE: How did you get started bartending?
KATHY SULLIVAN: I started as a bartender and short-order cook at Berkley's American Legion. Before opening Sidecar, I was the daytime bartender at Market North End in Birmingham when they opened about 10 years ago. I had many bartending jobs in between these two, but these stand out: The American Legion got me started in the industry and helped me pay my way through college. My job at Market North End allowed me to get back into the workplace after a few years away as I raised my four kids when they were little.
BCL: Tell us about the launch of Sidecar Bartending
KS: I knew that I eventually wanted to be my own boss, and the service industry and bar business is what I knew best and loved, so it just made sense to find a niche here. While I was behind the bar, customers always asked me to bartend at their private parties, and I realized the demand for this business. People wanted more than just a person pouring wine and beer. In the age of specialty cocktails, an experienced bartender could bring the fun bar and cocktail experience into their homes. I found that there was no local competition specializing in bartending services, so I drew up a plan. I invested in basic bar equipment (coolers, bar tools, simple tables that could serve as bars), bought insurance, and was off and running with graduation parties in the summer of 2015. Soon I was hiring and training more bartending help, building a website, investing in more upscale equipment, and marketing my business to a wider audience — weddings, bar and bat mitzvahs, holiday parties, corporate parties — even children’s parties.
A couple of years later, I invested in a horse trailer, sandblasted and painted it and turned it into a mobile bar called Sidecar Ponybar. It was the first mobile bar in the state of Michigan, although now there are many. It truly makes me happy that I created something that led to a trend in the industry. I felt that the competition was actually good for business, as it made more people aware of the concept of private bartending to enhance parties and events.
BCL: How does the business work?
KS: We are a high-end licensed and insured beverage catering business. We provide everything needed for a full-service bar (except the alcohol), including professional bartenders, bar options, mixers, fresh-squeezed juices, garnishes, glassware, and ice. We have worked events from 10 to 1,500 people. We also offer bar-related products online, which are hot ticket items around the holiday.
BCL: How has the business grown since its launch?
KS: We have recently added a bike bar (Sidecar Bike Bar), motorcycle bar (Sidecar Motor Bar), Champagne bar (Sidecar Bubbly Bar) and many stylish standalone bars. And we are growing our product offerings that launched during the pandemic when events weren't happening. We offer mixers and other cocktail-related products directly to our clients and online.
BCL: What’s in store for the holidays and New Year’s?
KS: Some of our clients’ favorite cocktails are the Porch Paloma (tequila, grapefruit juice and Paloma Rim Spice mix) and Bourbon Smash (with apple cider, simple syrup, ginger beer and bourbon).
For the holidays, we sell our Sidecar Bar in a Jar infusions, which make great hostess and client gifts — everyone gets a kick out of infusing their own booze (we specialize in corporate holiday events, which are fun for the entire team). On this season’s menu are our Espresso Martini, garnished with coffee beans; the Paloma, garnished with a bourbon-infused cherry; the Chocolate Manhattan; and the Ginger Hot Toddy.
CHRISTMAS STAR MARGARITA
Kathy Sullivan opened her secret recipe vault to share a favorite holiday offering so you can wow guests at home.
Before starting, infuse 1 bottle of tequila with five cinnamon sticks and five-star anise for 24 hours.
1 ounce infused tequila
1 ounce Grand Marnier
1 ounce cranberry juice
1 ounce lime juice
1 egg white (room temperature)
Place all ingredients in a cocktail shaker with ice and shake vigorously for about 1 minute, until the ice has dissolved.
Double strain into a cocktail glass. Wait for the egg foam to settle and garnish with star anise.
