EP. 39 Why Your Wedding Timeline Should Decide The Drinks You Serve

The right drink at the right time can make a celebration sing. We sat down with Koby Morris of Southern Standard Elevated Bar Services to map out how timing, weather, and vibe should shape your wedding bar, whether you’re hosting mimosas at noon or margaritas under the lights. Along the way, we share the custom stations guests rave about, the sleeper hit cocktail that outsells everything, and the safety playbook seasoned bartenders use to keep the party smooth.

For daytime brunch weddings, we lean into light, bright, and customizable. Mimosa and screwdriver bars deliver variety without ballooning your alcohol list, using simple flavor boosts and smart garnishes to create that “wow” moment on a budget. Koby breaks down seasonal choices, like ranch water with lemon, lime, watermelon, pineapple, or strawberry, and explains why bubbles and citrus win big when the sun is high.

Evenings ask for a different touch. When the weather runs hot, refreshing picks like blackberry or blueberry mules and spiked strawberry cranberry lemonade keep the dance floor happy and the line moving. Cooler nights bring out richer classics: a smoked old fashioned that doubles as a showpiece and a pecan espresso martini that pairs maple, chocolate, and toasted pecans for a silky finish. We talk prep, batching, and garnishes so your team can serve craft flavors at scale without chaos.

We also get candid about safety and crowd management—from subtle water prompts to three-strike policies and working with security. You’ll hear how pros de-escalate tense moments, why beer-and-wine-only bars can backfire, and how stocking mixers and NA options protects guests. Want to see these drinks before you taste them? Kobe points to Instagram for visual inspo and explains how tastings help couples choose a focused, seasonal menu.

If this helped you plan your bar, tap follow, share it with a friend who’s engaged, and leave a quick review. Your support helps us bring more expert tips and real-world stories to your feed every Tuesday. Cheers!

Transcript

SPEAKER_00 0:01

Welcome to the Fifth Together Podcast. I am your host, Marco Buenostro, and every week I'm here with the top industry experts, amazing clients, and all my vendor BFFs to bring you the best tips, advice, and just the behind-the-scenes stories to make wedding and event planning a break. So grab your favorite drink and let's get this party started. Hey guys, welcome back to the Tips to Guest. I am Marco, your host, and today we are going to be talking about delicious stuff. And you already know him. We are welcoming back, Kobe. Yes.

SPEAKER_01 0:42

What is going on, man? Uh nothing much, man. Just living the dream, as they say, right?

SPEAKER_00 0:48

I am happy to have you back. Last time we had you, we had a great time. And there was so much to talk about that we ran out of time. Yes, we do. So um tell our listeners who you are, really quick, who, what company you own, and we'll just jump right into it.

SPEAKER_01 1:02

Perfect. Yeah. My name is Kobe Morris. I'm the owner of Southern Standard Elevated Bar Services. Uh we are located in New Bronfels, Texas, but we travel anywhere within the state. Uh we tend to do a lot of you know events in San Antonio, Austin, Hill Country area, Sagine area. Um, but as long as we got four wheels, we're rolling to you.

SPEAKER_00 1:20

I like that. Uh that's the way I do it too. Like if I if I can drive to like we we just had a wedding. It was like six hours away from here from San Antonio. And I was like, ah, six hours. It's pushing it a little bit, but they really wanted us. Like they they've been following us on social media for a long time. And when they finally, you know, pick the location of the wedding, they're like, we gotta call Marco and see if he's available and willing to drive, you know, to you know, six hours away. Yeah. And then when they reached out, I was like, girl, if you wanna take me wherever I mean, I've gone to Mexico wedding. So like wherever they want to take me, I'm willing to go. I mean, I love traveling. And this wedding was literally in the middle of the desert, right close to Big Bend. So we did the whole like hiking thing. You we went a day before. So we went hiking, we you know, took the dogs out there, and then of course, you know, the day of the wedding, we we worked, but then we made it like into like a little weekend getaway. Yeah. So that was pretty cool. So yeah, I like that you that you're uh, you know, mobile uh mobile services, you go where wherever they want you to.

SPEAKER_01 2:20

Wherever they want we've been to Laredo, Dallas, um, kind of all over, man. I wish we got an inquiry for an out-of-state wedding, but our licensing only allows us to operate in the state. I would absolutely love it. And I was willing to get an out-of-state permit to go, you know, bartend for them, but I told them honestly, for what you would be paying for travel and you know, everything else, and versus our normal services and what we provide and do, I just don't feel like you'd be getting the value that you should. That it might be it might be better to look for somebody local. So local. It was a compliment. I like that.

SPEAKER_00 2:51

Yeah, it just feels good, right?

SPEAKER_01 2:53

It did feel good, but at the same time, I you know, I I I'd never got into this business, you know, just for myself. I want to get into it for you know to help others out. Um you know, my wife and I got married in 2017, so um, you know, we got to see all the things that we really liked and the things that we really didn't like so much at all. Did you have a big wedding? Yes, we had a ginormous wedding, it felt like it was uh three it was right over 350 people. Dang um we had it at Lost Mission and I love Lost Mission, yeah. It was beautiful, it was fun, and it was uh Man, this is probably the best day of my life.

SPEAKER_00 3:23

So of course, and this was obviously before you started your bartending business. Yes. So, how was your experience with the bartending company that you used for your wedding? To be completely honest with you, I have no idea.

SPEAKER_01 3:34

Oh my god. I didn't I didn't drink the night of my wedding. Okay. Just a personal decision.

SPEAKER_00 3:40

I like that. You know, that's that's a really great point that we can you know definitely talk about it right now. Because I I've always said it, you know, like having as the couple, yeah, I feel like you should not do overdo it because you want to remember the night. For sure. You obviously want to look your best, and if you start drinking, because a lot of the times they start drinking really early in the day. For sure. And then by the time they get you know their their makeup done and like the actual photos, they look drunk.

SPEAKER_01 4:08

For sure, yeah. And it you know, it's again, you know, it's the holy matrimony, so it's really important to be your genuine self. And I, you know, I just did it out of respect for my wife.

SPEAKER_00 4:17

Okay, I like that.

SPEAKER_01 4:18

You know, my uh, and this might be oversharing, but my wife, she waited for marriage, so I wanted to be a genuine person. I didn't want to be, you know, drunk or drinking and be under the influence of anything, you know, other than just my feelings that day. You know, that was it.

SPEAKER_00 4:32

I like it. It sounds like you are like a great person, just in general, man. Well, thank you. I appreciate it. I like that. See, here's a tipsy guest uh pro tip, or tipsy whatever you call it want to call it. You know, hire somebody that is a good person, hire somebody that cares about what they do, and somebody that's really gonna take care of you on your big day. I mean, like you said, the wedding day is a very important day for for for the couple. For sure. So it's always good to to look at at vendors, yeah, you know, and not just see what they do as a facade. Like, yeah, really look into them, you know, like like get person I mean, not obviously like super personal, but like, you know, try to get to know them and see if they're actually a good fit for them. Yeah. Because I've heard horror stories where you know you they hired someone and then they didn't really know the company or the person that they hired, and then later on, throughout the process of the wedding planning, it just became a nightmare.

SPEAKER_01 5:31

Oh yeah. So for sure. And you know, it's to me, it's it's don't look so of course, you know, um, make sure you stick within your budget, you know, don't overextend yourself. Um, but don't just look at the price sheets that are being sent to you by all of your vendors. Kind of look into them to see if they match the vibe for your wedding. Uh see if they fit the aesthetics, see if their personality is something that you want to have as part of your day and it be a memorable part of your day, you know. Um, you know, with our bar service, we didn't we didn't pick our bar service, it was in-house through them. And um, you know, I'm sure they did a great job. No one no one said anything, you know. No complaints. No complaints, you know.

SPEAKER_00 6:09

All of my But I'm sure you would have heard complaints. I mean, it's the it's the alcohol stuff. People want to people want to make sure that they are drinking good stuff.

SPEAKER_01 6:16

Oh, yeah, for sure. For sure, you know, and so but yeah, I you know, to be completely honest, I I couldn't tell you how our bar service did.

SPEAKER_00 6:23

All right, all right. I mean, I I do a lot of events out there at Lost Mission, and honestly, I've never had any issues. It's a beautiful venue. The staff is incredible. I love working with them. Yeah, it's uh, you know, for our listeners out there, if you are looking for a you know, for a hill country wedding, you know, like something look if you're not familiar with Lost Mission, look it up. It is a stunning, stunning uh venue. I love that place.

SPEAKER_01 6:46

You know, yeah. My wife and I, uh, you know, I wish I could relive the day over and over again. It was an amazing day. It was it was awesome.

SPEAKER_00 6:53

Awesome, good to hear, good to hear. All right, Kobe. So let's jump into the topic today, yeah, which is the difference between day drinking versus uh you know, versus night drinking. Because we do a lot of brunch weddings, yeah, and I'm sure you you do as well. Yes. So I guess walk me through the difference of and also give us some recommendations, you know, for our listeners out there. Yeah. Um, you know, the difference of of the day drinking, the night drinking, like maybe recommendations from signature drinks for for both. And also, um, you know, if there's anything specific that you love for each, you know, for night and day, throw it out there. We want to hear it all.

SPEAKER_01 7:32

Yeah, so uh, you know, for brunch weddings, of course, you're gonna want to hit mimosas, you're gonna want to do screwdrivers, you're gonna want to do really refreshing cocktails. Also, you have to think of it seasonally as well. Um, most of your brunch weddings are are gonna be in the spring to fall to summertime to where it's a little bit warmer, so you get those refreshing cocktails. Um, you know, when it's when it's colder outside, you're gonna want to go for more of sipping drinks, things that might be a little bit heavier, a little bit sweeter, um, things that you aren't looking for so much um, you know, refreshing value in, you know. But as far as um, you know, for a good brunch like spring, summer, fall time wedding, you know, because in Texas we have like two weeks of cold, and that's yeah, you know. Uh and we never know which weeks those are. They could be in December or February, we just don't know. But um, you know, I think it's really cool to make like a uh, you know, like a flavored, like a crafty type of paloma, um, a ranch water bar. So we did a ranch water bar for a bride that ranch water was her thing, that's all she drank, and people like knew it. All of her friends knew that ranch water was always her go-to. So we did a flavored ranch water bar for her signature. So we did um lemon ranch water, lime ranch water, just original. We also did a watermelon, a pineapple, and a strawberry. Oh man. It was a hit. People loved the refreshing. People loved it, you know? And so um, I can't wait to get a sunrise wedding, hopefully, one day. That would be so cool. I would definitely get there at three o'clock in the morning to start setting up.

SPEAKER_00 9:05

You know what? I've never even thought about that.

SPEAKER_01 9:07

You know, because I think that it would be really cool to give somebody a bloody Mary and then set aside all the garnishes to where they could pick what went into it. That would be cool. Um I think that that would be geared towards more of an intimate wedding, yeah. Maybe 75 or less, maybe. Um, because I could see at the the garnish bar, you know, a line kind of forming, you know.

SPEAKER_00 9:28

That is so interesting. I never, never, never thought of something like that.

SPEAKER_01 9:32

Oh yeah. I think, you know, that would be so cool. I think I would have a great time. Um, you know, it would be really weird getting off of work at like noon. Yeah, you know, because um with the bar service, you're one of the first ones there and the last ones to leave. I can promise you we're one of the last ones to leave at every single event, just because we're cleaning so hard and everything else. But um, you know, as far as nighttime wedding goes, um we that's majority of what we do, right? Um our most common timeline of serving is you know 5 to 10, 5 to 11, uh 4 30 to 10 30, things like that, right? And so again, it's seasonal. Um when it's hot outside, you know, you're June, July, August, September, October, you're not gonna really I don't think it's best to serve your guests a smoked old fashioned, you know, because they're looking for things that they're really hot. They've been dancing, it's humid, they're sweaty, they want things that are refreshing. So a blackberry, um, like a blackberry Moscow mule or a blueberry Moscow mule, or maybe even um we have a spiked strawberry cranberry lemonade. So refreshing. Wow. Um, that one's really good. Uh the margaritas, of course, are always a hit. Um but the sippers you might want to stay away from, you know, during the warmer months of the year. But you know, hey, if it's December, January, February, and smoked old fashion is your jam, go for it. You know, because those guests they're not gonna be drinking as fast anyways. You know, I will say the pecan espresso martini is a hit all year round. All the time. Yeah, all the time. When we uh set up uh for events to sell, you know, to the public, or we're doing a cash bar for you know some type of corporate event, our espresso martini almost always triples in sales, everything else. So it's awesome. People love them, man. It's a labor of love, but I'm proud of that syrup that I make for it.

SPEAKER_00 11:24

Nice. I that's that's awesome. I love I love mart. I mean, I love espresso martinis. I love Gotta Hills are some of my favorite drinks too. Like I love coffee just in general.

SPEAKER_01 11:33

Oh, yeah, big time coffee drinker.

SPEAKER_00 11:34

So yeah, it's it's it's so good to hear that. That it's one of the your popular items.

SPEAKER_01 11:39

Oh yeah, big time, you know, and so um our idea behind our kind of like craft homemade type of espresso martini was I've never had one that I really enjoyed. You know, they're all like really coffee forward and then really burn your throat, almost like you took a shot. Um, or they're super sweet and like milky, you know, and it doesn't really feel like it it's like you're drinking a mudslide or something, you know. Um so with ours, I I tried to find a way that you still had the sweet, but it had some type of substance. You know, it was coffee forward, but the pecan aftertaste, and I make it with a little bit of maple in there, a little bit of chocolate sauce, um, some pecan praline, and we actually toast um you know our our pecans in there with brown sugar and whiskey. Oh, and so you know, it brings out the flavor of those pecans, and we actually cook the pecans for so long that they turn almost translucent, like a whitish color, and all of the flavors cooked out of them. It's cool.

SPEAKER_00 12:34

Yeah, that sounds that sounds really I just wanna like I feel like I I again and and I said this last time as well. Like I feel like going to a whenever you're tasting, it's just a fun experience. You know, I mean I mean I don't know a lot about you know, like I don't do bartending. I'm not a bartender, obviously, so I don't know what goes on behind you know the I just drink the drinks, you know. I'm not sure for sure.

SPEAKER_01 12:56

Yeah, yeah, yeah, for sure. You know, that's the fun part, right?

SPEAKER_00 12:58

Is getting to drink the drinks. Yeah, like I just I just get to drink them and enjoy them. But I mean I mean it sounds like you guys put a lot of thought and a lot of work into every single drink that you guys make. Yeah. Which is so cool. And and you know, us the drunk people, you know, we just go grab them. We don't even appreciate you guys sometimes. We you know, sometimes, you know, we're uh and which brings up my next question also like you know, like how do you deal with people at at weddings when you know people keep people want to keep drinking, and sometimes you have a line and you see that drunk person that gets frustrated and starts like yelling and getting dramatic. And oh yeah, have you had any any situations like that?

SPEAKER_01 13:34

Oh boy, have I? Oh yeah. We uh I you know I've had an event to where uh you know when you're at a contracted event, especially a wedding, um, to where the T ABC um license company is on the premise for the contracted event, you cannot self-serve. Um so uh flasks, bring in bottles of your own. You can't serve it to yourself. If you bring it to us behind the bar, we'd gladly serve it to you and you can collect it when you leave, right? But um, you know, there was one I you know I had caught him drinking. Um, you know, he had his own bottles. I told him, hey, you can't do that. And he wasn't he wasn't happy about giving them to me, but he did. And they were actually staying on location there, and about 20 minutes before the wedding ended, I told him, I said, Hey man, I I think that like you need to slow down. Like the alcohol's going back to the house in about 20 minutes, like y'all are all staying there. But I just like I kind of need you to slow down a little bit, you know, maybe drink some water. And he tells me, Are you cutting me off? And I said, Yes, sir. I said, I I have to. I said, It's my job and it's the law. Like, I'm really sorry. And he turned around, and then next thing I know, he backhands everything off the bar and he starts reaching for me trying to fight me for cutting him off. And I'm like, What what are you doing, man? Like, I kept trying to tell him, please, like, please, you're the only one in this situation that's like going to jail, that's gonna get in trouble. Like, please, like, this is not good. Please stop. Well, the cop shows up, he starts swinging on the cop, the cop pulls his taser out on this guy, and then this ginormous wedding guest came out and absolutely handled this man and threw him. Like, through him.

SPEAKER_00 15:10

So, who was this person?

SPEAKER_01 15:11

Was this like part of the wedding party or he um to my understanding, he was the bride's brother.

SPEAKER_00 15:19

It's always like the closest to the couple that create drama.

SPEAKER_01 15:22

Yeah, and I hate that. You know, it that's terrible. And two, you know, um I just don't know if he was there for the right reasons, you know. Um, and so I get it, everyone wants to have a good time. Trust me. I see it all the time, and we give plenty of a good time, but when it's time to to make sure someone is safe, you know, I didn't get into this business to make anyone hurt, you know, at all. Um we take safety very seriously. It's almost probably the most the utmost of concern to us. But um, you know, I will say the bigger the gentleman, the easier it is to cut them off.

SPEAKER_00 15:54

Yeah.

SPEAKER_01 15:55

Oh, they're awesome. Yeah, I tell them, hey, like uh, you know, we have a really smooth way of kind of cutting people off or slowing them down. Is once we start seeing that, okay, they're like getting there, you know, um, we'll give them the drink that they they like and we'll tell them, Hey, can you please have a water for us by the time you come back to the bar? Um and depending upon how they react, it puts the ball in their court of like, you know, they could either tell me in a really rude way, I'm not doing that. Yeah. Or they could say, Yeah, yes, sir, that sounds great, you know, and then as long as they're willing to work with me and they don't progress anymore, yeah, let them keep drinking, you know, as long as they're not progressing um into more intoxication, right? But um Yeah, you know, we we've had a couple people just really uh, you know, there was this one guy, he was really big, really loud, and I was actually a little nervous to cut this guy off. And I told the police officers there, I said, Hey, this guy's coming up, I'm about to cut him off. Can you please step forward and make a little bit of a presence? And he starts ordering all these drinks, and I said, Hey man, like I gotta stop you. Um I I'm gonna I can't serve you anymore. Like, I don't think it's safe to serve you. And I was kind of dancing around it, right? Because I was like, this man is giant. I mean, he is like, I was looking straight up at this guy, and he was right in my face, type of thing. And so I was like, Man, I'm I'm sorry, you know, we can't serve you anymore. And he goes, Can I ask you something? I said, Yeah. He I said he said, Do you you really think I'm intoxicated? Do I look drunk? And I said, Yes, sir, you do. Like, I'm sorry. And he goes, You know what? Thanks for keeping me safe and doing your job. Bam, you tip me a hundred bucks. Nice. It was the coolest thing.

SPEAKER_00 17:27

That's a nice, responsible person, right there.

SPEAKER_01 17:29

It was great. But that's a diamond in the rough, let me tell you. I mean, there's one in every crowd. Um the hardest ones to cut off is father of the bride. Yep. Um man, it's rough.

SPEAKER_00 17:41

You know, it's it's always, again, you know, going back to what I said earlier, like it's always the closest to to the couple. And the reason the way I see it, it's because I mean, at least we get it all the time in the photo booth. You know, like you said, like the father of the bride, or the mother of the bride, or like the brother or whatever, they always throw the card of like we're paying for this. So I'm entitled to this and that and that and blah blah blah. Oh yeah. Like we always get that in the photo booth where like, you know, the the they're already uh drunk, and they're like, I'm skipping the line because I pay for this shit. I pay for your photo booth, I pay for blah blah. And I'm like, sure, go right ahead. Like, I'm not gonna antagonize them. Like, I'm just gonna say, like, sure, go ahead. He's like, I blah blah blah. But they always pull that card. Yeah. So I feel like with the drinking, it's probably the same way. They feel like, oh, we're the ones that paid for this alcohol. Of course I'm gonna drink until I pass out.

SPEAKER_01 18:32

Oh yeah. It's crazy. Oh yeah, and you know, I I always make a joke, and I say that if you want to see a grown man turn into a child, cut him off from drinking, and 90% of the time it's not received well. Yeah, you know. But we always make we always do it in a really quiet way, in a really subtle way to where it's not embarrassing for them unless they make a scene. Or um, my biggest thing is I don't want the bride and groom to know of any type of drama at all related to the bar, you know. So like that's just something that we have to do, you know, and they don't need to lose any focus of their day knowing that somebody got cut off, you know. So um we do have a three-strike type of policy in our contract saying, like, hey, um if a bartender is made to feel um unsafe, com absolutely like disrespected, like crazy, you know, because you can imagine um, you know, how that they would feel that way, or like they they felt like they were being pushed to do something that they weren't supposed to, right? Um they they do, you know, it's in our contract, they do have the right to say, hey, like to that guest, hey, please don't come back to the bar. Um, you know, this is why, um, you know, you're done, type of thing. And um the strike number two is if that person does it again and does not listen the first time from being cut off, then we loop in um bride and groom, uh venue uh representative if they're on site, security, and a coordinator if they have them. And say and tell them, hey, this is the person that's doing this, um, this is what they're doing. We have asked them to stop and they won't. If they do it again, then we do reserve the right to pack up and go because we can't do that. You know, we can't we can't feel like we're unsafe walking to our vehicle in the parking lot, you know, stuff like that. And so um in no way should it be, you know, anyone having to ask the security, hey, can you stick around and walk me to my car like I don't feel safe? That's not very cool. Yeah, yeah.

SPEAKER_00 20:27

In any situation, I mean that's just uncomfortable.

SPEAKER_01 20:29

Yeah, and there's one in a million, you know, it happens. It's just one of those things that happens every once in a while, you know, but we have ways to, you know, mitigate that. We've seen it all, man. I promise you.

SPEAKER_00 20:40

I mean, I can't just imagine. I mean, you guys have a really tough, you know, job, you know, like controlling the crowd in a way and and making sure that you know, you know, and that everybody's safe to a certain point.

SPEAKER_01 20:52

And so I will say, and not to cut you off, but the most terrifying services to me, right, are the ones to where it's our basic package, right? So we don't bring any of the mixers, any water, anything. And we show up, and when people think about stocking their own bar, right, um, they only think of alcohol. They don't think about water, they don't think about anything other than what is needed for their bar menu. Um and also just beer and wine weddings are the ones to where people get the most intoxicated because you can't water down a beer.

SPEAKER_00 21:24

Yeah.

SPEAKER_01 21:25

You can't uh pull back on somebody's pour into a drink. You know, we have different ways of making feel making people feel like they're having a really good time and they're not having as good of a time as they think they are, you know. Yeah. Pulling back on pores, uh putting your thumb over the breather of the pore spout to where um there's some guests that will count with you when you're putting in their drink to make sure that they get enough, like they're paying for it or something.

SPEAKER_00 21:49

It's so funny, like it's so it's so funny to me, you know, that like all the I mean not necessarily funny, but it's so crazy to all the stuff that you guys go through, like you know, with with peep with intoxicated people. I mean, uh you know, I respect you guys and I really appreciate everything that you guys do, you know, to keep everyone safe at weddings. Yeah, it's uh it's it's incredible what you do. But um getting back to to to the brunch and the dinner um wedding, because we're already running out of time. I mean, how did it's been 22 minutes already? Crazy. I know, yeah. So, okay, give me, let's say, your favorite two um brunch drinks. Like, what are your top like two favorite drinks?

SPEAKER_01 22:33

Uh screwdriver and customizable screwdriver, customizable screwdriver, and customizable mimosa bar. That's so cool. It's so much fun. It makes guests feel like they have a say-so and that they have options, right? And so that that truly that's a way for the client to provide as little as possible, but maximize the offerings to the guests is things like that. You know, thing like a you know, pineapple mimosas, grapefruit mimosa, strawberry mimosa, all that stuff, right? That's super fun. Um, you know, but they're not having to provide any more alcohol, it's all the same, it's just different garnishes, different flavors, stuff like that.

SPEAKER_00 23:08

With a screwdriver, I'm not, I don't think I've ever had a screwdriver. Like what would what is that? Vaco orange juice is like a basic screwdriver. Well, then I never had that.

SPEAKER_01 23:16

I just didn't know it was a screwdriver. Yeah, for sure. But um, you know, I if if I have one of those drinks, I you know, I like to put some pineapple in it. Something like that.

SPEAKER_00 23:25

Okay, cool. And then what about your evening drinks? Do you two uh top two?

SPEAKER_01 23:29

Man, my top two is either it's so hard, Drake, because we have a lot of really good ones, and it's hard because I don't really drink liquor unless I'm on vacation. I usually just drink beer at home, but if I had to pick for my wedding, um I would say margarita spicy margarita in probably the honeymooner or smoked old fashion. Um depending upon you know the type of year or the time of year. Yeah. Um, but yeah, they're really fun. The smoked old fashioned it it people call it the science experiment. It's a lot of fun. Okay. We make a uh a homemade sugar wafer that goes into it that we muddle down with the orange peel and the bitters, and it's it's a lot of fun. Yeah.

SPEAKER_00 24:05

I it everything sounds so good. I guess I'm just like really thirsty right now because I've been talking so much. It's so funny, yeah. But hey, do you um on your website can people go and look at the different drinks that you make, or is that more on like a one-on-one consultation? Yeah. How do people how can they find out what you what you're good at at you know when it comes to the different drinks that you make?

SPEAKER_01 24:30

So the best way to kind of see what our most popular cocktails are um and really good um photos of them and good content of them would be on our Instagram. Okay. Um, we are starting to introduce blog posts to the website. Uh, so blog posts, I'm sure that's something that we're gonna cover, right? Um, but two, we don't want to give away too much of the fruit before, you know, before, you know, somebody comes in and is like, hey, you know, I know for sure I want to use y'all. I know that let's book a tasting so that when they come to the tasting and there's eight to twelve, you know, eight to ten different options in front of them, they're like, wow.

SPEAKER_00 25:03

That's a surprise.

SPEAKER_01 25:04

Yeah. That's like it's so cool, you know.

SPEAKER_00 25:06

It's just give them a peek on on your Instagram account just so they can see what they're you know, what to expect, and then they come and actually taste the good stuff.

SPEAKER_01 25:13

Yeah, for sure. Or if you catch us at a cash bar, yeah, um, you can try some of our stuff there, you know, and so it's it's always fun. Sometimes it's too much fun.

SPEAKER_00 25:22

Oh, yeah. I mean, fun is always good, and that's what we like to have here at the Tipsy Gas. So Kobe, it's been it's been great. It's been so much fun with to have you. This is your second time around. Yeah. So thank you so much. Can you please remind us your Instagram handle?

SPEAKER_01 25:35

Yes, my Instagram handle is Southern Standard Bar. Um, that'll be Facebook, that'll be Instagram. Uh, we put a lot more focus into our Instagram than our Facebook, but you know, of course we do post on there as well.

SPEAKER_00 25:46

Awesome. Thank you so much, Kobe. So to our listeners out there, there you have it. If you uh if you're having a brunch wedding, uh great recommendations like he gave us. Yeah. If you're having a day, of course, an evening uh wedding, great recommendations. Honestly, I don't know what I would prefer. I I don't know, honestly. Like it it's it's a tough one because I I like day events. Yeah. I look, like you said, we get out early. Yeah. And and then, you know, evening events, you know, sometimes we leave the venue like at 2 a.m. So it's crazy. So uh I I don't even know what I would prefer. But, anyways, guys, thank you so much for tuning in today. Thank you, Kobe, again. Uh, thank you. And uh guys, make sure you tell your engage VFFs to listen to the podcast. I mean, every week it's uh so much fun with a different vendor, all local vendors. So if you have a favorite vendor that hasn't been on the podcast, send us a DM, send us an email, and we'll make sure to reach out to them and possibly have them here next week or the next one, or the next one. It's every Tuesday. All right, Kobe. Thank you. Thank you guys, until next time. Thanks for listening to the Tips to Get podcast. If you know someone who could benefit from these tips, spread the love and share it with them. Don't forget to subscribe and leave a review. Next round's on us. Same time, same place. Cheers. This podcast is brought to you by MVP PhotoVooth, the number one Photo Booth rental company in San Antonio, Austin, and Central Texas.