Both books are written by guys who have founded and sold companies for millions.
And both emphasize a similar point: starting a business isn’t about making money; it’s about helping people.
Here are three great examples from the world of cocktail entrepreneurship:
Problem: the production and composition of bitters have long been shrouded in mystery.
Solution: three ethnobotanists combine their knowledge of indigenous plants and advanced chemical analysis techniques to bring thoughtful, never-before-available flavors to cocktail enthusiasts.
Kickstarter (ENDS this Thursday!)
Problem: you try a recipe at home and it needs “something more” but you’re not sure what to add.
Solution: a line of for bitters labeled simply “sweet,” “salt,” “sour,” and “umami”
Problem: fancy liquor bottles look pretty, but are a pain to actually pour from behind the bar.
Solution: ergonomic bottles, designed by bartenders, for bartenders. Oh, and they come filled with pretty classy hooch too.
In Other News
So over this past Thanksgiving/Christmas/New Year’s break, I slowly moved in to Richmond, VA. During that painstaking process, there were times when I only had access to a few bottles from my bar.
One night, I found myself with gin, Campari, and Averna handy, so I created what I will dub the “Black Negroni,” playing off the yummy black manhattan. I’m sure someone out there has already created this drink, but I didn’t find any mentions after a quick search, so here goes:
1.5 oz gin (I used plymouth, but any gin you like in a Negroni should suffice)
1.5 oz Averna
1.5 oz Campari
2 dashes each Angostura and Regan’s Orange Bitters.
Stir and Strain into a coupe glass or over a large rock.
I’m sure this drink would have been vastly improved by a orange peel garnish, but I didn’t have one handy. For an off-the-cuff incredibly simple libation, this actually turned out very delicious and I’m itching to create one at the next opportunity.
I’m also itching to follow in the footsteps of other cocktail entrepreneurs and create a business of value. So, that brings me to the question:
What cocktail-related problem do you wish a business would solve?
[lead image adapted from bar40bitters, Shoots and Roots, and The86Co]