The story

Bar Magnolia was started in late 2016 by Sarah and John Murphy, a husband-wife team with a long history in the restaurant and hospitality field. They aimed to offer Nashville’s event scene something that they felt was lacking: a union of professional hospitality, culinary-inspired hand crafted cocktails, unique mobile bars, and a concierge-style service model that included everything necessary to craft experiential beverage experiences in one all-inclusive service fee. Their concierge service includes the end-to-end handling of alcohol, staffing, cups, napkins, equipment, ice, insurance, the bars themselves, and so much more. They also wanted to offer a full menu of beverage catering options so clients didn’t have to go to multiple vendors for their various liquid catering needs, which is why Bar Magnolia caters coffee, espresso, tea, mocktails, hot chocolate, and more in addition to the standard bar services!

The Team

 
Sarah Murphy - Mixologist
 
 

SARAH MURPHY - CO-FOUNDER/MIXOLOGIST

Sarah is a life-long veteran of the hospitality industry. She worked her way through the industry by serving, bartending, managing and ultimately holding the title of Executive Director of Profitability for a five property restaurant company in Washington, D.C. She received her masters degree in hospitality management from the Cornell Hotel School and uses her industry experience to craft Bar Magnolia's cocktail menu, as well as handle all the sales, event coordination, and operations management for the company. She also tends the bar at most of the events because it's her love for the bar that inspired her to start Bar Magnolia.

Sarah enjoys using fresh fruit and herbs in her cocktails. She infuses spirits, and make her own syrups and bitters. Her favorite cocktail, aptly named the Bar Magnolia, includes an herbal infusion of Earl Grey tea, honey, and lavender.

John Murphy
 
 

JOHN MURPHY - CO-FOUNDER/BAR CHEF

John, a Tennessee native, is a classically trained chef who spent the first part of his professional career behind the lines of some of the best restaurants in New York, Washington D.C. and L.A. Though he no longer works in restaurants (he is now a principle for a non-profit) his experience and continued passion for food, beverage, and hospitality is what give Bar Magnolia its commitment to high-quality ingredients and a culinary-focused menu.

John loves bourbon and to keep things simple and classic, which is why he appreciates Sarah's Bourbon Sour.