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Category Archives: Beverage

Tasty Spirits: A dessert charcuterie is a spirited companion.

A curated selection of sweet and savory bites that plays well with Spirits. We developed a dessert charcuterie as a perfect complement for a spirit tasting.

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Trash to Treasure: Making Mixology Sustainable

Repurposing herbs, fruit and produce for sustainable cocktails.

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Tell Me a Story

Crafting the right content gives life to promoting a spirit or cocktail. The teetotalling truth how a storyline can improve your sales. Innovation in a libation is half the battle. The science behind brand history and engaging guests even before the first sip.

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Meet Your Matcha: The Matcha Mojito

Once your fresh produce starts to turn the last thing you want to do is trash it! This Matcha Mojito utilizes products to their fullest and makes a fantastic cocktail out of potential waste.

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Bite the Bulliet: A Case Study of Bourbon & BBQ

Move over beer. Burgers have a new best friend and its Bourbon, Bulleit Bourbon to be exact. The Bite the Bulleit platform pairs Burgers, Bourbon and BBQ in a unique way.

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Sea & Smoke

Sea & Smoke pairs five incredible Scotches with five exceptional Oysters. Each have unique characteristics from the regions where they were born, and all pair beautifully with these Oyster choices.

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Aviation Sangria

This Spring Sangria takes flight with Aviation American Gin, Campari and Estancia Pinot Grigio. Sunny skies ahead when we add fresh fruit flavors to the mix.

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Topgolf Tee’s Up A New Cocktail Menu

Menus should be considered brand and category protectors as well as vehicles for storytelling- this is how strategic persuasion results in more sales.

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The Hidden Psychology of Menu Design – An Art to the Nudge

Menu designers use the lessons of behavioral economics to persuade consumers into ordering what the brand wants. Certain real estate on a menu is strategically used to protect profit while other sections are used to encourage impulse buying.

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Menu Engineering – Profitability & Popularity

Menu Engineering – profitability and popularity – how these two factors influence culinary and cocktail “real estate” in menus.

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