#mocktail premix

[nitinspremixes]

Premium Premixes for Restaurants and Cafes – Only from Nitin's Premixes

Looking for high-quality premixes to elevate your business? Nitin's Premixes offers an extensive range of milkshake premixes for restaurant business, mocktail premix, and frozen yogurt premix designed to delight your customers with irresistible flavours.

Our product portfolio also includes:

Stabiliser and emulsifier blends for ice cream, kulfi, and water lollies – ensuring perfect texture every time.

Softy ice cream premix powder for creamy, delicious soft serves that keep customers coming back!

Why Choose Nitin’s Premixes?

✔ Superior quality tailored for QSRs, cafes, and restaurants ✔ Easy-to-use formulations for consistent results ✔ Backed by years of expertise in the food industry

Don’t miss out on enhancing your menu with our versatile premixes!

Visit Us: Unit No.216, 2nd floor, Wadala Udyog Bhavan, Naigaon Cross Rd, Dadar East, Wadala, Mumbai, Maharashtra 400031

Contact Us: Phone: +91-9326584628

Boost your business with Nitin's Premixes – where quality meets innovation!

[kambaleprashant622]

RTD Cocktails Market - Growth Factors and Regional Forecast to 2030

RTD cocktails are ready-to-drink packaged drinks meant for direct consumption. The drinks include premixed beverages, mocktails, and spirit mixers. It is typically a mixed drink containing alcohol. The growing demand for flavored drinks with low alcohol content due to the rising health concerns is driving the market. Rising urbanization, growing trend of party culture, and changing consumer taste preferences are the factors driving the RTD cocktails market.

Social media is playing a crucial role in changing the lifestyles of people. Over the past few years, the number of social media users has increased dramatically, owing to the rising penetration of the internet and smartphones. Thus, major global manufacturers are showcasing their products on social media platforms to generate more revenue. For instance, Diageo plc, one of the prominent RTD cocktail manufacturers, stepped up its multi-million-dollar partnership with Facebook to market its products. Moreover, people are heavily influenced by social media influencers and celebrities and try to follow them. Brands benefit from the growing influence of social media and celebrities on people. Celebrities heavily promote RTD cocktails and are also getting involved in the businesses. For instance, Thomas Ashbourne Craft Spirits is the latest company to work with celebrities in order to build a brand image. Thus, the increasing influence of social media and celebrities on RTD cocktails is expected to bring new trends to the RTD cocktails market in the coming years.

A few players operating in the RTD cocktails market are Bacardi Limited, Beam Suntory Inc, Boulevard Brewing Co, Bully Boy Distillers LLC, Constellation Brands Inc, Cutwater Spirits LLC, Five Drinks Co, New Holland Brewing Co LLC, Post Meridiem Spirit Co, and The Crown Royal Co, among few others.

[av5525677]

RTD Cocktails Market - Growth Factors and Regional Forecast to 2030

RTD cocktails are ready-to-drink packaged drinks meant for direct consumption. The drinks include premixed beverages, mocktails, and spirit mixers. It is typically a mixed drink containing alcohol. The growing demand for flavored drinks with low alcohol content due to the rising health concerns is driving the market. Rising urbanization, growing trend of party culture, and changing consumer taste preferences are the factors driving the RTD cocktails market.

[atplblog]

Price: [price_with_discount] (as of [price_update_date] - Details) [ad_1] Guavas originated from an area thought to extend from Mexico, Central America or northern South America throughout the Caribbean region. Guava is rich in antioxidants, vitamin C & A, lycopene, calcium, manganese, and potassium. Besides, Guava is low in calories, high in fiber, and makes for a great addition to your everyday diet. 1. Useful for making natural juices 2. Useful to make fruit smoothies and milk shake 3. Useful for making pudding 4. Useful as natural fruit flavor 5. Useful to make fruit sweetmeats 6. Useful as seasoning to snacks 7. Useful to make flavored yogurt and other similar products. Guava is low in calories, high in fiber, and makes for a great addition to your everyday diet. Refreshing Taste: Guava Drink Premix imparts a refreshing flavour that freshens up the mind and body especially in summer. Rich in Taste, Good source of vitamin, dietary fibre. Used to make milkshakes and juice. Versatile Use: Can be enjoyed on its own, mixed into smoothies, or added to cocktails for a tropical twist. By using authentic flavors and fresh ingredients, you can create refreshers and mocktails that not only taste great but also make you feel good. So, next time you're mixing up a drink, opt for the highest quality ingredients and enjoy the refreshing and healthful sensation that comes with it. [ad_2]

[foodserviceindia]

The beverage trends that captivate customer interest and drive sales. In 2025, staying ahead means embracing innovations like unique mocktails, cocktails, and personalized drinks tailored to individual tastes. Vegan and sustainable beverages cater to conscious consumers, while global flavors like matcha and Turkish coffee add exotic appeal. Trendy ingredients such as boba or fruit syrups elevate seasonal menus, while healthy and functional drinks meet the demand for wellness-focused options. FSIPL supports businesses in adopting these trends through innovative solutions like Marimbula’s premixes and fruit crushes, enabling establishments to attract diverse customers and boost revenue effectively.

[harshaenterprises-official]

Harsha Enterprises

Harsha Enterprises was founded in 2005, and ever since we’ve been on an epic ride. Right from our beginning as a Butter Scotch Nuts & Ice cream Stabiliser blend manufacturing company, to launching the first Eggless Premix in 2007, and moving on to various products ranging from pancakes to mocktails and milkshakes with everything being eggless. we’ve always stayed true to our core beliefs : Create - Produce - Deliver an exceptional experience for our supporters and customers who believe in us.

[siddhivinayaktrader]

Shree Siddhi Vinayak Trader

Shree Siddhi Vinayak Trader Is A One Stop Place Where You Can Fulfill All Your Baking Desires. We Provide You With All The Ingredients Required To Bake & Decorate A Delicious Plate Filled With Sweetness. We are Dealers in all kinds of Essentials & confectionery items. Baking Items, Cake- Cupcake, ice Cream, Biscuits Moulds & Premixes, Cake Decoratives, Dark&milk Compounds, Pizza Items, Panipuri Items, Fastfood Items, Knives&cutters, Food- Colours, Powders, Essence, Creams, Gels, Jams, Fryums, Milkshake & Thick Shake, Mocktails, Juices & Crushes, Desert Toppings, Organic Oil & Ghee, Chocolates, Dry Fruits Etc..

Address: 12-147/6, Shop No 4, Sri Padmavathi Apartments, Opp Heritage Building, MRK Road, Alwal, Secunderabad, Telangana 500010, India Phone: 7013910902 Website: http://shreesiddhivinayaktrader.com

[harshaenterprisess]

[bartisans2]

5 cocktail trends to watch out for in 2022

Twists on classics to portable drinks, here are trends that will make a splash in 2022! Read on to know how and where you can try all the new cocktail trends.

 2022 is giving us hopes of normality, of putting the struggles of COVID behind us. All of us are ready to live boldly now and we expect this sentiment to flow into the world of cocktails as well. Twists on classics to portable drinks, here are trends that will make a splash in 2022!

 1. Convenience. Convenience. Convenience

Call us the devil’s advocate but COVID brought a lot of convenience to those who could afford it. We had everything from groceries to gourmet cocktails delivered. This has us a tad bit spoiled. Ready to drink, pre-batched or canned drinks - however you want to call them, are here to stay!

Among these varieties, pre-mixes are definitely having their moment of glory! These allow you to experiment and try new things in the comfort of your home. Added bonus, they make you feel like a pro-mixologist and your cocktail, your labour (not so much) of love, tastes a hundred times better!

If you’re just starting to explore the world of cocktails, let premixes be your guide and Bartisans your best friend! You can make an exquisite cocktail in just three simple steps. Simply pour 30 ml of the mixer into a shaker with ice, shake or stir as directed, pour into your favorite glass and enjoy!

 Check out this article to find the premix that’s right for you: 5 tips to choose a new cocktail

 2. No more mocking the mocktails

No more looking away from the boring mocktail menu. Bars and restaurants will start developing inventive non-alcoholic menus to complement the cocktail menus. Maybe we change the inherently mocking term “mocktail”?

Mind you, this isn’t only to cater to our teetotaller friends, but we see more people who just don’t want to drink that much. Folks want to enjoy the same complex flavors of a cocktail without the alcohol. Gatherings have become overly focused on alcohol and the zero-proof industry can refocus it to human connection.  In 2022, expect everyone to have a glass in their hands!

 3. Finding Feni

India saw the ‘Ginaissance’ in 2019, a spike in the popularity of Gin. 2020 was the year of rum and expect 2022 to be the tear of handcrafted, premium Feni.

For the uninitiated, Feni is a heritage drink from Goa made out of cashews. This tropical drink pairs very well with other liquors like whiskey and makes delicious cocktails. India superstar bartender Yangdup Lama already uses Feni in his takes on classic cocktails. The potential is unexplored with this spirit.

 4. Drinks will go vegan

The world needs sustainability and customers are demanding brands to take responsibility. The bar is no exception. From low-waste production strategies to stainless steel straws, we are finding ways to do our bit for the environment. Businesses too are realizing that it isn’t tough to produce vegan products.

 5. The hunt for the next big ingredient

We all saw the rise of Blue Pea. From rice to tea, we had it in every form. In search for the next hero ingredient continues, we expect to see people giving a chance to bolder and more adventurous drinks. Experimentation itself will be the biggest trend of the year.

At Bartisans, we are constantly experimenting with flavors to bring you unique mixers with the most unexpected ingredients. You won’t find these flavors anywhere else!

To know more: https://www.bartisans.in/blogs/all-about-cocktails/5-cocktail-trends-to-watch-out-for-in-2022

[nitinspremixes]

Nitin's Premixes - Your Reliable Partner for Premium Food Premixes

Nitin's Premixes, also recognised as Harsha Enterprises, stands as a beacon of quality in the realm of food premixes. Renowned for its premium premixes, Nitin's serves as the go-to choice for businesses in the culinary industry, catering specifically to restaurant chains, cafes, bakeries, and ice cream parlours.

Featured Products:

Milkshake Premixes for Restaurant Business: Delight your customers with our creamy and flavorful milkshake premixes, perfect for any restaurant menu.

Mocktail Premix: Create refreshing and exotic mocktails effortlessly with our high-quality premix, ideal for cafes and bars.

Stabiliser and Emulsifier Blends for Ice Cream, Kulfi, Water Lolly: Ensure the perfect texture and consistency of your frozen treats with our stabiliser and emulsifier blends.

Frozen Yogurt Premix: Serve delicious and healthy frozen yogurt with ease using our premium frozen yogurt premix.

Softy Ice Cream Premix Powder: Craft soft and creamy softy ice cream effortlessly with our top-rated premix powder.

Elevate your culinary creations with Nitin's Food Premixes. Contact us today to place your order and experience the unmatched quality and convenience our products offer.

Visit Us: Unit No.216, 2nd floor, Wadala Udyog Bhavan, Naigaon Cross Rd, Dadar East, Wadala, Mumbai, Maharashtra, 400031 Contact Us: Phone: +91-9326584628

[thecocktailstorys]

The Cocktail Story : Zone Syrups, Cocktail Mixers, Premixers, and Bar Tools

Zone Syrups

Cocktail Mixers

Premixers

Bar Tools

Bartender Tools

Bar Syrup

Every drink has its flavor. A rich diversity of taste and unique fervors make your drink distinguished and become an all-time favorite for consumers!

Zone Syrups add a punch to every occasion. With an extensive range of bar syrups, fruit crushes, gift packs, syrup pumps, and more, it is a refreshing delight for you!

The Cocktail Story presents myriad bar syrups in different flavors like Mojito, Blue Curacao, Peach Iced Tea, Watermelon, Grenadine, Green Apple, Green Mint, and more.

The Cocktail Story is the perfect one-stop platform that provides amazing flavors of Zone syrups. Experience an adrenaline rush with the goodness of fruits in every sip.

Bar Syrups

The Cocktail Story features Zone bar syrups which are a selection of different syrups created especially to add magic to your drinks.It offers the most genuine flavors to tempt your taste buds and lead you on a lovely trip of discovering novel flavors. With our extensive selection of Zone syrups, be party-ready. They are ideal for making mocktails, cocktails, flavored lemonades, iced teas, milkshakes, and dessert toppings.

Fruit Crushes

The cocktail Story provides Zone Crushes that give your drinks and desserts a professional touch and a savory punch. Crushes are a concentrated mixture of sugar and fruit pulp. With the fruity flavored crushes from Zone, you'll feel revived and rejuvenated. The crushes, which are infused with carefully chosen ingredients, are perfect for making iced tea, lemonades, slushes, and other energizing and delicious mocktails. TCS recommends these crushes to flavor your favorite delicacies, such as ice cream or falooda, or to make indulgent milkshakes.

Flavored Syrups and Cordials

The Cocktail Story has an extensive selection of essential items for consuming distinctive and traditional cocktails. Enjoy a variety of drinks with fantastic and authentic flavors, from traditional syrup to modern ginger ale. made with the best ingredients for an unforgettable experience. With savory Zone's Cordial and juices, you may enhance the flavor of cold or hot beverages.

Dessert Toppings

The Cocktail Story is elated to introduce a chocolate liquid that will give your sweets a delicious flavor. It can be added to sweet recipes, poured over sweets, or added directly to milk. The Genuine chocolate flavors and tastes of the liquid will satisfy your senses and palate. It is a delicious treat for chocolate fans.

A variety of Fruit Crushes are available

Pina Colada Syrup

The Pina Colada bar syrup from Zone is the ideal fusion of pineapple and coconut. TCS helps you avail an additional discount on the product.

Limone Syrup

The non-alcoholic Zone Limone bar tastes like tart lemonade.

Cucumber Syrup

The non-alcoholic Zone Cucumber bar syrup is the ideal summertime refresher.

Paan Fresco

You can find a Paan Fresco Zone non-alcoholic bar syrup on TCS. It possesses a flavor of fresh shahi paan that is wonderfully balanced.

Blueberry Syrup

Zone Blueberry non-alcoholic bar syrup delivers an all-year-round perfectly balanced flavor of fresh blueberries.

Mojito Syrup

TCS’s Mojito Syrup from Zone is the perfect combination of diverse ingredients, giving it a well-balanced taste of the traditional mojito. The syrup is perfect for smoothies, fruit punches, drinks, and lemonades. It is time efficient as you can use Mojito Syrup to flavor frozen cocktails and mocktails instead of spending it on preparation.

Blue Curacao

The Cocktail Story is a one-stop marketplace to avail Zone’s blue curacao syrup, which has an orange flavor and is non-alcoholic. It tastes mildly and sweetly orange. It goes nicely with both alcoholic and non-alcoholic drinks.

Watermelon Bar Syrup

Zone’s Watermelon syrup has a pleasant and reviving melon flavor. It is excellent for keeping you hydrated and makes a great addition to smoothies, milkshakes, and mocktails.

Green Mint

Fresh, green, and colorful mint syrup like Zone's Green Mint Syrup is the best option for reviving your body. With The Cocktail Story’s amazing discounts on the bar syrup, you can give your favorite drinks a minty coolness and energizing freshness.

Cherry Bar Syrup

A crimson-tinted non-alcoholic syrup produced with fresh cherries, Cherry syrup adds a fruity punch to your beverages.

Green Apple Bar Syrup

Green Apple Syrup is made from actual green apples. It gives smoothies, sodas, and mocktails a sweet and juicy flavor.

To create an ecosystem for the hospitality sector, alcoholic beverage businesses, and spirit enthusiasts, The Cocktail Story was founded in 2018. With our carefully curated information and knowledge in the field of alco-brev, we are recognized as transforming the industry and bringing a cocktail revolution. It provides an interactive area for the bar fraternity and Indian bartenders. TCS also launches domestic alcohol brands and endeavors to inspire national drinking patterns. It is the first and only marketplace in India solely dedicated to beverages and alcohol. This is a one-stop shop for all of your drinking requirements. TCS examines fresh products available on the market for a discount and gives Indians a place where they can interact. Through the help of our witty lessons, you can learn the craft of mixology and know the latest drinking patterns in your nation.

Avail additional off on Zone products, cocktail mixers, premixes, bar tools, bartender tools from The Cocktail Story.

[atplblog]

Price: [price_with_discount] (as of [price_update_date] - Details) [ad_1] A delicious way to drink up your daily dose of antioxidants. Grape tea is just as satisfying to your palette as it is to your health. A bright blend of fruit flavours takes this tea to a whole new level of refreshment and thirst-quenching enjoyment. Enjoy the most delicious cup of tea with absolute ease now at home. About THE TEA PLANET CTC Flavored :Order from over 100+ flavors, and discover the rich taste and quality consistency in each and every Gourmet product. Our Other Products:Bubble Tea Ingredients | Popping Boba | Tapioca | MOCKTAIL & Cocktail Syrups | CTC Flavored Teas| Ayurveda Teas Single Origin & Orthodox Teas | Instant Tea Premixes | Tea Bags | Bulk Packing | Ready to Drink Ice Teas | Tea Concentrates . Premium quality Tea with multiple spices,Exquisitely smooth and clean tea with refreshing taste Premium quality tea. Packaged in freshness retaining container Amazing taste blend, easy to make [ad_2]

[harshaenterprises-official]

INSTANT MOCKTAIL PREMIX

The problem of inconsistent mocktails ends now, our remix provides excellent and consistent taste while retaining the highest quality of production .Choose from a wide range of flavors ,like-Guava ,Lemon Mint ,Strawberry ,Strawberry Mint, Mango ,Lychee and Orange. Make in just 1 step and serve 1 minutes.

[johnboothus]

Next Round: Fresh Victor Is Making At-Home Craft Cocktails Possible With Fresh Juices

On this episode of “Next Round,” host Adam Teeter invites H. Joseph Ehrmann, chief mixologist officer for Fresh Victor, a cocktail mixer brand, on the show to discuss how Fresh Victor is making at-home craft cocktails possible with fresh juices.

Ehrmann, a former professional bartender who has brought his expertise to Fresh Victor, explains how Fresh Victor has evolved as a business during the Covid-19 pandemic. You will hear Ehrmann’s ongoing story in studying the process of creating fresh, refrigerated cocktail mixers — something that has proven quite the challenge.

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Or Check out the Conversation Here

Adam: From Brooklyn, New York, I’m Adam Teeter, and this is a “VinePair Podcast” conversation. We’re bringing you these conversations in between our regular podcast episodes to give everyone a better picture of what’s going on in the world of alcohol and mixology. Today, I’m joined by H. Joseph Ehrmann, the chief mixology officer for Fresh Victor. H., thanks so much for joining me.

H: Thanks for having me, Adam.

A: I’m familiar with Fresh Victor. I’m obsessed with your products, actually.

H: That’s great.

A: I make delicious cocktails, thanks to your products. So I’m aware of it. For those who are not aware of Fresh Victor, can you give us a bit of history on the brand, the company, how it was started, all that good stuff?

H: Yeah, we are a fresh juice, cold-pressed, juice-based cocktail mixer. All fresh juice, nothing but a very clean label. For ingredients, it’s just fresh juice, fresh, cold-pressed juice, filtered water, fresh produce, four flavors, organic cane sugar, and/or organic agave nectar as a sweetener. It is refrigerated, and we have seven different flavors that are available nationally through direct-to-consumer, through freshvictor.com. We started as a consumer product with the idea of making fresh cocktails easier for consumers, just a very straight-up simple concept. Ken McKenzie is the founder, and Ken came up with this idea a while back and came to me. He and I have been friends for about 20 years. I had made my name at my bar Elixir in fresh produce-driven kind of culinary-style cocktails in the early 2000s, mid-2000s and was doing all of this processing of produce to make great drinks on the menu, as well as a prep at the bar and have lots and lots of recipes. We kept it simple. It just had to be some nice fresh juice that people could mix with. But in a format that’s a mixer, not a juice. Everything has a premixed sugar source to it. Our two core, what I call the workhorses of cocktails, a Lime Sour and a Lemon Sour. We’ve got a Mexican lime and agave, which is just lime, agave, cane sugar, and water. Then our lemon sour is just lemon juice, organic cane sugar, and water. Those are the ones that you can build all kinds of stuff for every bar. Then, we have five other products that are a little bit more complex in that there’s one more layer of flavor to it. They all have a little lemon and/or lime in them for the sour component.

A: OK.

H: Then, we’ve got Cactus Pear Pomegranate and, quite frankly, I didn’t know cactus pear as a term versus prickly pear. Ken had some Texas background, and in the South, they call it cactus pear, which really is the fruit of the cactus. Then, pairing that kind of nice red fruity with the pomegranate red fruity, which is a little more bitter, and makes a really great, unique combination. Then, we have pineapple and ginger root, cucumber and lime, jalapeno and lime, and three citrus and mint, which is just lemon, lime, orange, and fresh mint. There’s a tertiary flavor level there, and all of them are designed to be mixable, so Fresh Victor and a spirit or soda water or some nonalcoholic ingredient to make a nonalcoholic drink — whether you want to call it a mocktail or a kid’s drink or an agua fresca, they’re great for that as well. Basically, we position it as they mix with anything, and everything pretty much across the board mixes on a two-to-one basis. Say an ounce and a half of tequila, 3 ounces of Mexican lime, and agave are shaken with ice, and you’ve got a perfect Margarita.

A: Wow.

H: Whiskey and lemon sour, you get a perfect Whiskey Sour. It’s really simple to move drinks like that.

A: I think what’s amazing to me about Fresh Victor, what I found to really enjoy until the pandemic, I was making cocktails, but my typical cocktail at home would be a Negroni. Then, early on in the pandemic, I started talking to my wife, and I was going to go out to buy a bag of lemons and a bag of limes. I’ll juice a bunch of lemons and limes at the beginning of the week so that we had the ability to make fresh Margaritas and Daiquiris. Then, when I got Fresh Victor, it was super convenient. I’m also able to make a lot more cocktails with them, and what people don’t realize about cocktails that make them so delicious is the fresh juice. To me, that is what is so life-changing about a cocktail. I’m curious if that is what you also intended to allow people to be able to make some of these more intricate drinks at home. For example, recently I made a Jungle Bird. I would never have made a Jungle Bird at home. Now, I’ve made them two Fridays in a row.

H Yep.

A: I have this stuff, and it’s delicious. I totally see the use case for it. Was that also part of the goal?

H: Yeah, totally. The frustrating thing for most people that understand the difference between fresh and shelf-stable is that there was nothing fresh out there. I’ve been teaching consumer cocktail classes for over a decade, and I’ve done tons of professional bar training, too. I always said, back in the mid-2000s when I was launching Square One Organic Spirits and traveling the country for Square One, I would say “selling vodka into a sea of vodka.” I was spending most of my time on account calls teaching bartenders how to cut and squeeze limes and make simple syrup. That was something in 2006-2008 that a lot of bartenders still weren’t doing. I am teaching, telling them to take bartending seriously. This could be a career. This is a great way of life. Just getting the bartenders to make fresh juice and real syrup instead of buying it was a challenge. That lit on fire obviously pretty quickly towards 2010 and then took off from there. Then, the consumers can understand it. Now, once the bars were making fresh juice, finally, we could get the consumers to understand the value of it. But getting them to buy a lime and cut it and squeeze it was the next challenge.

A: Right.

H: You had all these shelf-stable Margarita mixes. You go back into the mid-20th century and you get your Don Draper-style lemon sour and a powder that was being propagated around the U.S. in the 20th century. Now, we didn’t have this ease of execution on a simple juice sour. That was the main driver. Our tagline is “Craft Cocktails Made Easy.” Let’s just make this as easy as a pour. We wondered why it wasn’t out there. You learn things launching a company and building a company. The biggest challenge is that getting fresh products to people in a refrigerated format is a logistical and capital-intensive challenge. That has been our biggest thing. With the growth of direct-to-consumer fulfillment through the evolution of Amazon and such, and the boost that the pandemic has given to that has helped get stuff to people directly right away, because as we are now growing in traditional box store retail, it takes time.

A: Right.

H: It just takes time to get each individual retailer on board, convince them, negotiate the deal, get it in the system, pull it through. We’re growing slowly in that, but there’s no way of really speeding that up. Direct-to-consumer is the fastest way that’s really made a big difference in getting this to people.

A: So talk about the evolution of the company. Before we started recording, you said it had initially been started as a consumer-focused business. Then you pivoted away from it to on-premise and now back. What were the reasons for those pivots, and how has the company evolved since you guys started it?

H: The original idea was for the consumer. Ken was out there slogging it out at the supermarkets, just doing your traditional sampling, telling people, “what’s this?” “Oh, here, it’s a Lime Sour. Try this. You can mix it with tequila.” That kind of old-school approach to building a consumer food product through grocery retail was another layer of difficulty in building the company. It is very time consuming, it’s the slow road to building a brand. We also saw that grocery was dying. Statistically, looking at the Amazon effect, looking at how people were starting to shop through these different grocery delivery services and through their phones and not going to grocery stores anymore. We are seeing grocery die. So why are we going headfirst into a dying industry? We saw that the potential to grow cash flow and grow volume was through the on-premise. Rather than selling, we were packaged in a quart-sized bottle, 32 ounces. Still, with that two-to-one ratio, that was about 10 cocktails. We also realized that a 32-ounce bottle, 10 cocktails was a lot for a lot of consumers. We started to redesign our packaging into a 16-ounce bottle and made the effort to get into on-premise, where we could sell gallons and pallets instead of quarts. You make one deal with national account, and it can change your company.

A: Right.

H: Obviously, that’s what leveraged a lot of my background better. I was able to shake the trees a bit through my network and my friends that are involved over the last 10 to 20 years in their positions. That was going quite well until last March. We were opening some really great deals. We were doing great business with Disney. We had opened up with MGM Resorts in Vegas, and we were getting into the Wynn. These concepts were happening and then just got cut off. All of a sudden it’s whoa, remember that bottle we were designing six, eight months ago? We need to go back to that. We made a very quick pivot. Fortunately, we didn’t have to change the product, and we had already made a lot of packaging decisions and design. We just had to pull the trigger on printing labels. I think it was four weeks, maybe four to six weeks before we had 16-ounce bottles in production. The first move was to get the DTC going, get direct-to-consumer. Within a month and a half to two months, we had direct-to-consumer distribution available in seven Western states, and then we had to pull the trigger on consumer marketing because when you’re just focused on B to B and you’re not worried about Instagram and other consumer marketing avenues.

A: Right.

H: Suddenly, we had to engage social media, engage PR, and work on design assets and photography. That stuff really wasn’t as essential in the on-premise.

A: In the beginning, when you went for the pivot, were you going after people you hoped were already cocktail enthusiasts? What was the pitch? Was it for cocktail enthusiasts who already understand the beauty of fresh juice, or were you going after more cocktail novices who rushed to start learning how to make cocktails at the beginning of the pandemic and are now still making cocktails? And you said, hey, this will make it easier for you. Also, you don’t know what you’re missing, stop buying the shelf-stable stuff, start buying the fresh juice.

H: I guess it’s twofold. The first thing is it is a lot easier to bring over the person who’s already drinking the Kool-Aid than to convert them and teach them. You look at the Margarita as the largest-selling cocktail in America. There’s a big market there, and “hey, we’ve got quick, great Margaritas for you.”

A: Yeah.

H: How many Margarita drinkers can we win right away? Let’s build that quick audience. It was an interesting exercise for me personally, because again, I’ve been teaching mixology or simple cocktail classes for consumers for a long time and always the same kind of class. I never ventured into saying “here are four of my original recipes.” I’ve been teaching Margaritas, Mojitos, Manhattans, and Martinis. It is just basic cocktail sours with Collins and Highballs because within those lessons, you get everybody to understand all of the different tools, techniques, terminology, ingredients, and that opens the door for them to understand everything else. It’s funny because now I’m working with these people in the company that have consumer product backgrounds in building these companies. I’m a bartender, and I’m teaching people. I had to curb myself from getting too complicated. Too complicated means even just measuring.

A: Right.

H: You talk in ratios. Two parts to one part, that’s a great easy mix. We kept going to that “keep it simple, stupid, ‘kiss’ philosophy.” I just started to think that even shaking with a shaker is too hard for people. What does shaking do? Shaking gives you chill and dilution. If you put ice in a glass and pour in your spirit — you pour in your Fresh Victor — you just add a little water. You don’t have to shake. Now you’ve got an even faster, easier drink. It’s that simple.

A: I know on the side of the bottle, I haven’t seen any sort of instructions for that. Are you sort of getting that message across to people in terms of the idea of adding a little bit of water instead of wanting to shake?

H: I’ve been injecting that into some of my recipes and my videos lately. Every time I write a new recipe, I do the traditional. Put in a cocktail shaker, shake it hard, strain over ice. I’ll do a build versus shake, two different approaches. Then, I also try to always include a non-alcoholic version, and if possible, a low-ABV version.

A: Oh, wow. That is a lot.

H: Well, it’s just constantly developing content, showing people how to use it. Once they understand what it is, the next question is, do you have any recipes? I’ve been building recipes and then having a photographer shoot them. Getting all of these great, easy ways of doing it out there. That concept of just adding the water, I started thinking about six months ago. How do I make it even easier? How do I dumb it down even more? I don’t say dumb it down to make anybody feel talked down to it, but just making it easier because that’s what is resonating with people. I want it even easier. Even when I would teach my mixology classes, I would teach these people, and they would love it. Now they’ve got the skills that they know how to cut lime and squeeze it and turn it into a Margarita. But at the end of the day, they don’t want to even do it, even though they know it. It’s much easier just to open a bottle and pour.

A: Yeah, that’s true. Where can people find the recipes? If they get Fresh Victor, can they go on the site? I know that’s where I found a few of them. It was mostly on Instagram. Where should people go now that they listened to the podcast? They’re interested in trying Fresh Victor. If they want to make recipes that are in addition to the one I think that comes on the side of each bottle, where would you push them to discover the recipes you’re creating?

H: The best central resource for that right now is Instagram. If you go back through our Instagram account, you’ll find lots of recipes. We’ve been engaging with a lot of different people, and so you’re seeing a whole bunch of people and their recipes. I can’t vouch for all of them. They’re mostly good. They’re not always mine. We are in the process right now of having our website completely redesigned, and the idea is to have a centralized database and repository for all of the recipes. For those listening, you’re welcome to just email me at h@freshvictor.com. I can send PDFs that have lists. We’ve been around a bit, but as a growing consumer product company, we are still at a fairly nascent stage. There are those growing pains that we’re going through. We’ve got to get to the point where all of that information is more readily and easily accessible. In the meantime, that’s why I’m here. Feel free to send me an email, and I’d be glad to share everything I’ve got.

A: I’m going to ask you a question right now. I’ve made your Jungle Bird. I’ve made the Whiskey Sour. I’ve played around a bunch with the Margarita’. I was making my own Tommy’s Margaritas this summer. Then, I realized yours is a lot easier because it’s a lot easier to just use Fresh Victor. I love tequila, whiskey, and gin. What should I make next with Fresh Victor?

H: On the tequila front, I would say my drink of the summer last year, and I’m still drinking it, is what I call the Pom Paloma. Using our Cactus and Pomegranate in a Paloma, where I use either a grapefruit soda or seltzer more than, say, a squirt. I’m big on the Q Spectacular, the way they call Spectacular Grapefruit or the Spindrift Grapefruit Soda, Ruby Red Grapefruit Soda. Those have real nice grapefruit flavor, but they’re really kind of dry.

A: Yep.

H: All of our stuff is pretty well sweet-and-sour balanced. There’s definitely sweet there. If you start pouring sodas on it, you’re starting to lean sweet. In these kinds of things, I like to lean on drier products. Tequila, grapefruit soda, 2 ounces of Cactus and Pomegranate, pinch of salt, squeeze of lime, build it and stir it. That’s a great go-to for me. My daughter saw me making them, so I just stopped making it with tequila. So I make that as a mocktail for her, and she loves it.

A: Very cool. Well, H., thank you so much for taking the time, and for telling us about Fresh Victor. Where can people find Fresh Victor if they want to order it?

H: Freshvictor.com or shop.freshvictor.com (that’s our direct-to-consumer site). That’s the fastest way to find it. We are growing rapidly in traditional retail, but that’s the way to get it tomorrow.

A: Awesome. Well, thank you so much for taking the time. I think it’s a really awesome product. I have to say, when I first got it, I asked, “Do I see a need for this?” Now, I definitely see the need for it, and it has helped me make a lot more cocktails than I ever would have made before. Keep up the awesome work, and stay in touch.

H: Thank you very much. I appreciate it.

Thanks so much for listening to the “VinePair Podcast.” If you love this show as much as we love making it, then please give us a rating or review on iTunes, Spotify, Stitcher, or wherever it is you get your podcasts. It really helps everyone else discover the show. Now for the credits. VinePair is produced and recorded in New York City and Seattle, Wash., by myself and Zach Geballe, who does all the editing and loves to get the credit.

Also, I would love to give a special shoutout to my VinePair co-founder Josh Malin for helping make all this possible and also to Keith Beavers, VinePair’s tasting director who is additionally a producer on the show. I also want to, of course, thank every other member of the VinePair team who is instrumental in all of the ideas that go into making the show every week. Thanks so much for listening, and we’ll see you again.

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