The Dry Cocktail. A new style to better drinks.
What does the future of classic cocktails look like? Coast to coast, there is a proliferation of cocktail bars that range from excellent to haphazard. The terminology of a craft cocktail is the same, but the quality is vastly different. To make a contemporary craft cocktail you have a number of things you need for balance: the right ingredients, seasonality, crystal clear ice, and an array of tools and skills. It’s not 1990, but some bars are still using sweet and sour mix and corn syrup sweeteners. It’s also not 1960, where you chose between a high end fresh pressed juice cocktail bar or a pull-tab beer dive bar. The template of cocktail flavors has not changed, but cheap short-cut ingredients have made their way in. Even the best bartenders in the world have an off-night, most places don’t have an ice program (yeah, that’s a thing) and maybe you just don’t wanna go out every time you want a quality drink.
So what’s left? The ingredients. It’s not a question of this or that, it’s a question of what else. Why are we looking at liquids at all? How do you ensure you have a great cocktail wherever you go? This is where we come in. We’ve developed cocktail flavor profiles from real ingredients to bring classic cocktail templates to pair with your favorite spirits. Taking real fruits, spices and a little bit of magic and transforming it into a perfect powder, we created the Dry Cocktail. A powder form of the perfect flavor profile to accompany your spirit of choice. We use the same philosophy of sourcing the best ingredients, flavors and science toward all our cocktails. We hope you enjoy it as much as we do.