From behind the bar to building one.
I’m Sydni. I’ve spent the better part of a decade behind the bar. Weddings, rooftop parties, dive bars, private dinners, all of it. Somewhere along the way, I noticed that the moments worth remembering are never the fanciest. They’re the ones where everything just worked. The bar was stocked, the bartender was warm, and the host finally got to be a guest at their own party.
That’s why I started Clover. I wanted to build the kind of bar I’d want at my own wedding. Thoughtfully stocked. Personally run. Styled with care. Small enough to feel like a friend is bartending, professional enough that nothing falls through.
Every event I take on is personal. I plan the menu with you. I handle the setup and the breakdown. I pour every drink myself. And I bring a little luck to every single one.
A few things I’ve learned about hospitality.
A good bartender disappears.
Your guests should notice the drinks, the vibe, the night, not the person making it happen. My job is to be there when you need me and invisible when you don't.
The small things are the whole thing.
The ice, the garnish, the glassware, the first drink someone orders when they walk up. Those are the details that make a night feel considered.
Mocktails deserve the same care.
Not every guest is drinking, and that shouldn't mean a sad club soda. Every Clover menu includes non-alcoholic drinks built with the same attention as the cocktails.
Certified, insured, and ready.
7+
50+
TIPS certified, fully insured
New Hampshire
