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The Dirty Sue Martini is a success story at retail and it should be in every good grocery store in the land.

Dirty Sue is a great cocktail mixer for a reason.

  • One Eric doesn’t mess with the brine which comes from Andalusia Spain. It’s not the stuff used to pack olives in jars.  It’s what they age olives in prior to packaging.  All he does is filter it twice and touch it with Spring Water till the flavor is olives. It won’t ruin your top shelf gin or vodka, it enhances it!

  • No BS stories about using a one ton press (that’s what they used to use to make Olive Oil) just brine and water and we skip the preservatives and additional salt.

  • It is also great in Bloody Mary’s, in Bloody Maria’s and Margaritas and a variety of other  cocktails you can view on our recipe site. Barmen will also water it down a little more and  put it in a dasher bottle to use sparingly to add salinity to cocktails.

Dirty Sue Cocktail Garnishes

  • Grade A Extra Large Andalusian Olives from Spain’s top DOP.  They have a firm bite and taste noticeably better than all the other olives on the market.

  • The Pimento and Jalapeno Stuffed Olives are very popular.  However, for our clients the #1 garnish is the Blue Cheese Stuffed Olives.  The secret is ET uses real Wisconsin Blue Chees so it has a creamier bite than the concrete bricks the other makers use.

  • The XL Cocktail Onions and the crazy good in a Gibson Cocktail. They and the wicked good Jalapeno Stuffed Onions pair really well in Cocktails where olives and pickled onions make an interesting garnish. The Gen. Patton Martini and Bloody Mary’s & Marias come to mind. 

  • In Florida the Double Stuffed (Garlic & Jalapeno) Olives, which happen to be the most expensive garnish in the line, are #2 in sales behind the Blue Cheese Stuffed Olives so I am making a point to recommend this sku.  Price is not an object with Dirty Sue as consumers come to the brand looking for bigger and better!

  • Dirty sue is #1 On and Off Premise in every market we have placement.

  • The package does all the work for you as the graphics are great and the name is a cute play on words!

 

 

The Spice Mix from Dirty Sue is nothing like the Bloody Mary Mixes you see on store shelves.   When combined with spirits and a fresh bottle of tomato juice it creates a flavor profile and mouthfeel like nothing you have ever tried before. It’s light years better than even the best small batch mixes I have tasted over the years… 

I sampled it with Tequila the first time just because because Vodka tends to bore me.  However I went out and bought a handle of Kettle One the next day and it has been really popular entry at my COVID cocktail parties ever since.  

ET is a searcher…  and he’s been fascinated with the way top barman approach their Bloody Mary recipes around the country! A while back he had his Eureka moment with this staple of the cocktail scene and below Craft Spirits will share the story of how he got there! 

This Article was published in Craft Spirits Magazine…

Dirty Sue, created by long-time LA bartender Eric “ET” Tecosky (Jones Hollywood), creator of the bottled premium olive juice category and maker of fine cocktail garnishes, announces the launch of Dirty Sue Bloody Mary Spice Mix.

All natural, gluten free, and vegan Dirty Sue Bloody Mary Spice Mix is now available.  Ask your distributor about this NextGen Mixer Each 16 oz bottle of tomato juice-free Dirty Sue Bloody Mary Spice Mix can yield approximately 21-32 drinks depending on how spicy or flavorful you prefer your Bloody Mary. That’s almost three times more than a traditional 750 ml bottle of tomato juice-based Bloody Mary mix makes.

Dirty Sue Founder Eric ‘ET’ Tecosky has been working on his Bloody Mary Spice Mix for over a decade. The recipe originated during his time as Bar Manager of Jones Hollywood in Los Angeles. Soon after launching Dirty Sue Premium Olive Juice, which he formulated specifically for use in dirty martinis, he decided to put some time into another passion – Bloody Marys. The mix at Jones hadn’t been updated for a while and, inspired, he sensed there was room for improvement. Afterall, how hard could it be? 

He was about to find out.

While on his annual pilgrimage to New Orleans for Jazz Fest, ET started to pay close attention to the city’s Bloody Marys – some of the best around. He noticed how many bars infused their vodka with pickled goodness – olives, onions, green beans, etc. He had enjoyed them for years in ‘vacation mode,’ but now it was time for a little R&D. Back in LA, he started to tinker and taste and was moving solidly in the right direction, but the mix still needed something.

More tinkering and tasting. And for the second time since asking himself why nobody bottled olive juice for dirty martinis, a lightbulb went on. OLIVE JUICE – that was it! He grabbed a bottle. He played around with the ratio until, Eureka! The olive juice that was only supposed to be for dirty martinis became the secret ingredient to the new mix, providing a full, round, delicious umami experience.

Now, rather than ET asking himself, “How come nobody bottles this stuff?” It was his guests at Jones who wondered aloud – and frequently – why he didn’t bottle his Dirty Sue Bloody Mary? The answer wasn’t so simple. First, how to capture the flavor from the infused vodka into a stand-alone spice mix? The answer was many, many trips to the spice store and, yes, many, many tastings. Second, how to make it less perishable than traditional mixes? This was an easier fix: no tomato juice. That could be added per drink! The hard work paid off and, after a decade of on-again, off-again R&D, Dirty Sue Bloody Mary Spice Mix is in the bottle and on shelves.

 

I would have never guessed that SOBAR would Win SOFI GOLD this year as the competition is intense in the Health and Wellness Category.

 

Food & Wine just released their article about SOBAR so they are continuing to get considerable good press!

 

SOBAR is going to be a featured at one of the worlds great festivals in 2022 (I am not allowed to tell you which one but there’s always a a lot of drinking going on!). 

 

Before it even hits the retail market there will be 100,000 bars going to a distributor in China. 

 

We’re in the business, but alcohol is a big problem in the USA and the world.  SOBAR can alleviate some of the downside risks of drinking and even add some points to our Karma.

 

In addition to it ability to slow down the absorption of alcohol by 50% it is the world’s best source of protein in a bar!  This should be in every liquor store, specialty market and grocery in the country.

 

 

SOBAR is a revolutionary concept in Protein Bars. 

  • Dr. Fisher found that there were no real guidelines for judging the quality and effectiveness of protein bars even at the FDA.  It was a no-mans land of misinformation.  In fact he ended up developing the tools and data to do so himself.

  • SOBAR was designed to provide a highly effective source of protein that could also reduce peak blood alcohol concentration by preventing the absorption of 50% of the alcohol consumed in cocktails.  Now that is food for thought!

Nobody knows what a protein bar actually is…
at least until Joe came along!

Yes, you did read that correctly! The FDA has not established the specific attributes of what defines a “protein bar”.  Any “bar” with any amount of protein can be labeled as a “protein bar” as long as its protein content is specified properly in the Nutrition Facts on its wrapper.  (Definitely Click on the first link below where Joe documents all the research he has done on Protein Bars and what they contain.)

This fact, along with the current popularity of protein supplementation, has led to an abundance of “protein bars” and related products with a huge range of protein enrichment. Furthermore, some of these “protein bars” are loaded with sugar and fat and are not the most nutritionally sound snacks.

For many, “The Most Important Hour of the Day”!

I have never worked with a food scientist before but it confirms much about food & supplement biz that sometimes goes untold.  That said we have done hundreds of seminars related to good food and drink.  From that experience and the time spent hand-selling Wine, Spirits & Craft Beer, I can tell you for a fact that most consumers should eat a SOBAR prior to Cocktail Hour…  

 

Meet Joe Fisher, MD, PhD,  the Creator of THE SOBAR…

Nickel Dime Cocktail Syrups… well it’s the missing link between the craft bar and the off premise consumer.  I take it you receive trade journals like Market Watch, Chilled and the Tasting Panel.  When you look at the recipes these publications promote to the on premise trade it is a reflection of Nickel Dime’s appeal to consumers who have the desire but not the wherewithal to make them from scratch. 

This is a Very Versatile Cocktail Syrup 

Gift Sets are a wonderful way to introduce consumers to advanced syrups and mixers.  In fact it does all of the hard work for you on the shelf!  We see this strategy work with bitters sets all the time!

Over 50 5-star reviews on Amazon. 
Gold Medal & Consumer Choice SIP Awards,
Silver Medal SF International Spirits Competition, Winner National Four Roses Whiskey Cocktail Challenge,
Best Way to Spice Up Your Cocktail – East Bay Express

In addition these advanced syrups can also be used in stirred cocktails to jazz up any that call for a sweet modifier and bitters.  Good examples are Old Fashioneds The Cherry Bomb works with Bourbon or Rye and Caged Heat work with Tequila, Rum or Bourbon.  Fairy Dust is a substitute for Absinthe in many ways. It can be used with any recipe calling for an absinthe wash.  I make a Gin Old Fashioned with a tsp of Fairy Dust and 2-3 dashes of Orange Bitters that’s sensational.  

 

The founders of Nickel Dime Cocktail Syrups

Jared Hirsch and Absinthia Vermut (Cocktail Goddess) founded Nickel Dime Syrups to solve a problem. Jared, staff mixologist at Oakland’s Sidebar needed help finding a way to produce the secret ingredient in his cult favorite cocktail, the award winning Caged Heat.  The spicy tamarind, and cardamom cocktail became so popular that he could no longer produce the flavor packed syrup in the restaurant’s kitchen.  He called upon his friend Absinthia, founder of Absinthia’s Bottled Spirits to start a syrups business so that they could produce the award winning syrup for Sidebar.

They launched a Kickstarter to crowdfund the business, and met their goal in 7 days. Once all their backers received their rewards, they set about to sell Caged Heat to the larger cocktail loving world. The awards and accolades kept piling up, including a full page spread in the San Francisco Chronicle’s Sunday Food section. With syrups now available coast to coast, the duo grew their business, adding three new flavors, Fairy Dust, Cherry Bomb, and Crimson Smoke.

Certified Organic Absinthe by Absinthia

Absinthia Vermut is an entrepreneur with a passion for making things that help others make better cocktails. Her first taste of absinthe was in 1996. She served her first bootleg bottles to friends a few months later on April Fool’s Day 1997, where she received the nickname, Absinthia. She continued making absinthe until suddenly one day, March 5, 2007 to be exact, the ban on absinthe was lifted. Never expecting absinthe to be legal in her lifetime, she knew she wanted to produce an organic absinthe. 

In 2013, she legally changed her name to Absinthia (Vermut is on her birth certificate), trademarked it, and founded Absinthia’s Bottled Spirits, LLC in order to bring her organic absinthe to market. Finally able to sell her absinthe legally in September 2017, Absinthia™ Organic Absinthe Superieure began to appear in bars, restaurants, and bottle shops and won its first gold medal at the San Francisco World Spirits Competition 2018. Six awards and one year later, Absinthia Organic Absinthe is currently available in California, New York, and Louisiana. Absinthia is a member of the Women’s Cocktail Collective.

Absinthia has carefully crafted her Absinthe using certified organic and biodynamic grapes from California, and certified organic herbs – fresh wormwood (artemesia absinthium), star anise, fennel seed, and coriander seed – from an organic farm in Oregon.

Absinthia has won a ton of awards from around the world!

We all know that water is vital to our survival, but is your drinking water helping you maintain an ideal pH balance? We believe it should be.

WHY IONIZED WATER?

Just about every important function of your body is linked to and monitored by proper hydration, but what does that really mean? Proper hydration requires getting water to each and every cell in your body. Seems simple enough, right? Well here’s the catch: the cells in our bodies are positively charged and so are the molecules in most drinking waters. This means… you guessed it, they repel one another (who said you weren’t paying attention to your 8th grade science teacher?).

This is why most water leaves you feeling bloated and making frequent trips to the bathroom. Through our unique ionization process, ZOÉ WATER is negatively charged for deep hydration at the cellular level that never leaves you feeling heavy — proof that a negative can sometimes be a big positive!

We all know that water is vital to our survival, but is your drinking water helping you maintain an ideal pH balance? We believe it should be.

WHY IONIZED WATER?

Just about every important function of your body is linked to and monitored by proper hydration, but what does that really mean? Proper hydration requires getting water to each and every cell in your body. Seems simple enough, right? Well here’s the catch: the cells in our bodies are positively charged and so are the molecules in most drinking waters. This means… you guessed it, they repel one another (who said you weren’t paying attention to your 8th grade science teacher?).

This is why most water leaves you feeling bloated and making frequent trips to the bathroom. Through our unique ionization process, ZOÉ WATER is negatively charged for deep hydration at the cellular level that never leaves you feeling heavy — proof that a negative can sometimes be a big positive!

First of all Wyoming Authentic is a hot property at retail…  Not only is it health food compared to its competitors, it is selling well head to head even though it is more expensive. 

Their first chain was 7/11 in the Northeast and it is doing great… the 2nd was Publix storewide and it took off there also.  I’d say there are 2 reasons for its success. 

The package is sensational, it’s a real eye catcher and reflective of the Great American West. 

It’s made with Grass Fed Beef from a select group of Wyoming Ranches with no preservatives so it’s right on target with current trends where people all over the country want to eat cleaner better foods!

  • No MSG, Nitrites, Nitrates or Artificial Ingredients

  • Gluten Free

  • Grass-Fed-Angus Beef exclusively from a select group of family owned Wyoming Ranches

  • Made in the company’s own USDA Facility in Cody, Wyoming


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