Which Alcohol Delivery App Should You Use?

So many apps, not enough drinks.

Three different apps will now bring beer to your doorstep. Photograph via Shutterstock.

Just in time for St. Patrick’s Day, yet another app that facilitiates alcohol delivery is expanding to the District. New York-based Minibar—not to be confused with that Minibar—launches here Thursday, joining the likes of Drizly and Klink. The app-based delivery economy is a new and exciting thing, but with so many entrants, it can be awfully confusing. All of them have roughly the same pitch: beer, wine, and liquor to your doorstep in less than an hour with just a few taps of your phone. But how to tell them apart? Here are a few particulars of each app that should help you figure out which bit of boozy software is best for your needs.


  • Minimum order: $20
  • Fees: $5 delivery, plus tip.
  • Delivery zone: Capitol Hill, Northwest DC.
  • City of origin: Boston.
  • Founded by tech bros? Yes.
  • Has it been called “the Uber for alcohol”? Yes.
  • Good for: Getting a six-pack delivered to the office in the middle of the day, or alternatively, if there’s a cocktail emergency that calls for a range of bitters, fancy Fever Tree mixers, or Luxardo cherries.


  • Minimum order: $20
  • Fees: $3.87 delivery, plus tip.
  • Delivery zone: DC, but not east of the Anacostia River.
  • City of origin: Orlando, Fla.
  • Founded by tech bros? Yes.
  • Has it been called “the Uber for alcohol”? Yes.
  • Good for: Stocking up on Solo cups before the big beer pong tournament.


  • Minimum order: $25
  • Fees: None, though tips are encouraged.
  • Delivery zone: Northwest DC, Capitol Hill, Navy Yard, parts of Northeast DC.
  • City of origin: New York.
  • Founded by tech bros? Nope, tech ladies Lara Crystal and Lindsey Andrews.
  • Has it been called the “Uber for alcohol”? Yes.
  • Good for: Playing the Martha Stewart of mixology. The app includes recipes and an event planner that breaks down the amount of wine, beer, and spirits you’ll need per guest depending on the party size and length.
Staff Writer

Benjamin Freed joined Washingtonian in August 2013 and covers politics, business, and media. He was previously the editor of DCist and has also written for Washington City Paper, the New York Times, the New Republic, Slate, and BuzzFeed. He lives in Adams Morgan.

Food Editor

Anna Spiegel covers the dining and drinking scene in her native DC. Prior to joining Washingtonian in 2010, she attended the French Culinary Institute and Columbia University’s MFA program in New York, and held various cooking and writing positions in NYC and in St. John, US Virgin Islands.