Kevin Multitasks

Kevin the Little Bartending Dog had always dreamed big—but not too big for his tiny paws. After years of delighting the Pacific Northwest with Amaro Bartending, his beloved mobile cocktail company known for its impeccable drinks and joyful energy, Kevin decided it was time to chase a new kind of sunshine.

That sunshine, naturally, was in Palm Springs.

It started with a seasonal pop-up. Kevin had noticed a shift—Portland winters were getting wetter, and demand for outdoor weddings and garden parties dropped sharply in the rainy months. Meanwhile, Palm Springs was exploding with events: poolside soirées, gallery openings, desert weddings, and all kinds of bachelorette blowouts that cried out for artful drinks and tiny, bowtie-wearing dogs.

So Kevin packed his bottles, his crate of hand-labeled syrups, and several matching sets of palm-printed bowties, and drove south on I-5 in a custom retro van (with a treat dispenser on the dash, of course). He arrived in Palm Springs just as January bloomed into sun-drenched afternoons and cool, cocktail-perfect evenings.

The first few months weren’t easy. He was still running the Portland branch remotely—with the help of a talented team of bartenders (many of them also dogs)—which meant long days and plenty of Zoom calls. He’d spend his mornings paw-typing event proposals and reviewing tasting menus for Oregon weddings, then race across the Coachella Valley to bartend a backyard mezcal tasting or a fashion brand launch on a rooftop.

But slowly, Kevin began to make his mark. Word spread about the charming little dog who showed up early, shook cocktails to a beat, and could somehow pair a spritz with sushi or a sazerac with street tacos. Local vendors adored him. Clients posted about him constantly. And the events? They were magic.

He hosted a desert disco cocktail class at a design gallery. He collaborated with a local citrus farm to create seasonal shrub-based drinks. He even did a Pride party where his bar featured an ice luge shaped like a flamingo.

Back in Portland, his team held down the fort, proud of their tiny founder. Kevin made regular trips north to lead tasting events and surprise couples at their weddings with his signature tail-wag and cocktail handshake.

Eventually, Kevin established a rhythm: Portland in the spring and summer, Palm Springs in the winter and fall. Two cities, two very different vibes, but both full of people who appreciated his flair for flavor, celebration, and canine-level loyalty.

Amaro Bartending was growing. Kevin was tired but happy. And as he curled up under a date palm one quiet evening, watching the sky fade from peach to lavender, he licked his nose thoughtfully and made a mental note: add prickly pear syrup to next month’s cocktail menu.