California has a vibrant and diverse culinary scene and Los Angeles is known for its innovative food and craft cocktails. However, for businesses with a 41 license, which permits the sale of beer and wine but not liquor-based cocktails, the options for crafting exciting mixed drinks have been limited—until now. Enter Bloody Gerry and Kumiho Vodka, a dynamic duo that opens up new possibilities for California establishments focusing on brunch cocktail offerings.
To comprehend the significance of having cocktails as a menu option, it is crucial to understand the restrictions faced by businesses operating under a 41 license. This license allows establishments in California to sell and serve beer and wine but prohibits them from serving cocktails that contain liquor. This limitation has challenged businesses in their pursuit of crafting premium mixed drinks and in their balance sheets. Bars and restaurants can make up to 400% markup on cocktails. And cocktails typically account for 25% of profits but can be much more! With breakfast and brunch restaurants making the least amount of profit out of all the restaurant categories, it’s easy to see why they need a cocktail menu.
Bloody Gerry is an all-natural, premium bloody mary and michelada mix that has garnered recognition and accolades within the industry. Crafted using the finest natural ingredients, Bloody Gerry elevates the flavors of traditional bloody mary cocktails, offering a delightful combination of spice, citrus, and umami. Its three-times award-winning status attests to its exceptional quality and taste, making it the ideal foundation for creating incredibly delicious brunch cocktails.
Kumiho Vodka, derived from the Korean tradition of soju, is a clean and ultra-smooth spirit that serves as an incredible alternative to traditional vodka. Soju has a rich history dating back to the 13th century, and its inclusion in Kumiho introduces a unique twist to cocktail creations. Kumiho Vodka has an almost identical taste to traditional vodka so it’s a seamless substitution for vodka-based cocktails, enabling businesses to expand their offerings without breaching the limitations of the 41 license. At a fraction of the costs of wine and beer, Kumiho Soju unlocks a new opportunity to Type 41 holders, without sacrificing the quality their diners expect from craft cocktails. Your customers won’t be able to taste the difference between Kumiho Vodka and premium traditional vodka!
When combined, Bloody Gerry and Kumiho Vodka create the best-tasting Bloody Mary and allows businesses to serve premium cocktails within the confines of the 41 license.
If you're a restaurant owner and you're ready to create an incredible brunch cocktail menu and beyond contact Bloody Gerry to order your bloody mary and michelada mix and Kumiho Vodka!
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