Mobile Bar Service | Long Island, Queens & Surrounding Areas, NY
If you’re throwing a party, you may as well make it epic.
May As Well is a full-service mobile bar that brings custom cocktails, pro bartenders, and unforgettable vibes straight to your event. From weddings, and milestone celebrations, to backyard bashes and everything in between—we show up, set the tone, and keep the drinks flowing.
We’re not just a bar on wheels. We’re a hospitality-driven crew (led by a restaurant industry vet who’s done it all—from the line to the wine list) serving drinks with personality and polish.
We’re all about customization—signature cocktails, curated menus, themed setups, and drink experiences that match your style, not someone else’s template. You dream it up, we shake it up.
Rooted in real-deal hospitality, we’re here to make your event seamless, stylish, and seriously fun.
Fill out our quick inquiry form, and we’ll get back to you ASAP! Prefer to chat? Call or email us anytime!
(Yes, I went to the Culinary Institute of America… and yes, this is still what I chose to do with my life)
Hey, I’m Taylor May.
I spent years training at the Culinary Institute of America—one of the most prestigious culinary schools in the world—learning about technique, flavor, and how to perfectly julienne a carrot. Fast forward a bit, and now I serve espresso martinis out of a horse trailer in people’s backyards. Mom’s thrilled. Life is weird but at least the drinks are good.
After working every position in the food world (from busser to executive chef), I realized what I really loved wasn’t the chef coat or the 14-hour shifts. It was the people. The laughs. The art of creating.
Occasionally somewhere in between front of house, back of house, sometimes both at once—I realized something: as a chef, you might spend hours crafting the perfect dish, but you’re tucked away in the kitchen when someone takes that first bite. You rarely get to see the moment it hits, hear the “wow,” or ask them what they loved about it.
Behind the bar? You’re right there for all of it. You get to make something with your hands and your brain—and then immediately see someone take a sip and go, “Damn, that’s good.” And then you get to talk to them about it. What they liked, what they want next, how strong they want it (spoiler: it’s always ‘a little stronger’).
So here we are.
From chef knives to cocktail shakers. From saute pans to spirits. It’s the same obsession for hospitality, just served in a glass instead of a plate.