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Hornbrook Gin is one of the most botanically complex gins I've poured in years. The nose is extraordinary — juniper-forward with layers of citrus and herbal notes that unfold beautifully in a Negroni. My customers ask for it by name.
We placed Hornbrook on our cocktail menu three months ago and it's become our #1 gin call. The bottles fly off the back bar. Award-winning quality at a price point that works for us.
The Tightline Organic Vodka from Tattersall is genuinely different — clean, slightly sweet, with incredible mouthfeel. It makes our house martini something people talk about. The Rosso Gin is equally exceptional for aperitivo service.
Tattersall has won so many awards and the quality is absolutely there. Their commitment to organic ingredients and craft distillation shows in every bottle. Customers who try it become loyalists.
Monte Fino is the tequila I've been waiting for in California. The Blanco is incredibly pure — agave forward, slightly earthy, with a smooth finish that makes it perfect for sipping neat or in elevated cocktails.
We added Monte Fino to our tequila program and immediately saw an uplift in premium margarita sales. The bottles look stunning on the back bar and the liquid delivers on the premium positioning.
Mixed UP has completely changed our to-go and outdoor event program. Real booze, real juice — customers can taste the difference immediately. The Lemon Raspberry Mojito and new Pink Guava Mai Tai are absolute bestsellers.
Ghia has become our #1 non-alcoholic offering, outselling most of our cocktails. The complexity is remarkable — bitter, herbal, and elegant. It's opened up a completely new revenue stream for sober-curious guests.
As a wellness-focused restaurant, Ghia has been transformative for our drinks program. It signals sophistication without alcohol and our guests absolutely love it. The national press coverage has driven organic demand.
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