The Tipsy Scoop with Melissa Tavss (S3 E2)

00:00:02
Jonathan Pogash is the Cocktail Guru, a mixologist and hospitality expert. You know big words, dude. I'm the cocktail guru. Cheers, Jeffrey's. His dad a wine and spirits author, historian, and consultant.

00:00:17
I do my homework with decades of experience. They're always looking for the next big thing. Join this father and son Do Bo for a few laughs as they explore the hottest trends in hospitality with the service industry's leading trailblazers and tastemakers. Welcome to the Cocktail Guru podcast.

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Oh, hey, dad. You know what I realized? Dad, it looks like and I realized this before, but I didn't want to say anything until we got on air. Is that like a Tiki polo shirt that you're wearing? Yes, it is.

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I spared no expense. I went out and I bought myself something new. Dad. Yes. Because we're embarking on season three of.

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We'Re into season three. But, dad, it's not in the budget. That is not in the podcasting budget. Well, fortunately, you don't have to pay for it's in my budget, and I got a really nice discount from a friend of mine, and we're in good shape. I didn't even know.

00:01:21
But I'm also wearing a this is a polo a long sleeve a golf. This is from a golf shop in Pennsylvania. Are you getting much golf in? No, I'm not getting any golf in, but I'm going to golf courses and various other places in Pennsylvania anyway without playing golf. Well, we're into the fall we're into the fall season now, and it's kind of a nice time to play golf.

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Is that right? It is, except the golf course where I bought this shirt is closing very soon for the season, so I won't be able to go there. All right. No, I'm fine not playing golf. I just like to take long walks around the lake with the swans in the lake and all the flora and fauna.

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It's just a gorgeous sight out there in the wilds of Pennsylvania. Well, that's nice. So we have a wonderful guest today, and you've got a little intro, of course, that you wrote because you love to do all of your research and all of that. How about that? Yes, I do.

00:02:28
And I want to start off by saying I think this is going to be not just a season of new digs like this shirt I'm wearing, but a sweet season. A very sweet season, because we're starting off with a podcast on ice cream. And it's not just ice cream, boozy ice cream, boozy ice cream. It's Luscious delectable Luscious delectable Creamy Delight, which I think you have in front of you. It's boozy ice cream from a company called Tipsy Scoop.

00:03:04
And we are going to learn all about this wonderful ice cream from the founder herself. Melissa Tavss mission is to elevate the ice cream experience. It is an adult experience, 21 plus experience, yet it's reminiscent of our favorite childhood flavors. There's so much more to this story. We'd like our guests to come in and allow us to and indulge us with the rest of her story.

00:03:27
So, Melissa, welcome to the Cocktail Guru podcast. Hi, guys. How are you? Welcome, Melissa. Thank you very much for being here.

00:03:37
Excited for you to try the ice cream, too. I have some in front of me and we'll get to it in a few moments. So, Melissa, we always ask our guests at the beginning of the podcast, what is your desert island drink cocktail now? I guess it could be an ice cream form. Kind of sick of ice cream.

00:04:03
I shouldn't say that now the truth comes out, but I can imagine you are tasting it all the time. Yeah, I mean, I love a very simple margarita with just blanco tequila, some orange liqueur and some fresh.

00:04:25
We love we love margaritas, dad, don't we? That's perhaps my single favorite drink of all time. I love margaritas. Good. And Melissa, you and I met quite a while back and it was actually when you were working in public relations, is that not right?

00:04:44
Yeah, I did PR and marketing for Wine and spirits for quite a while, probably longer than most people last in that industry. And that's kind of how I became interested in experimenting with alcohol in food. So I actually helped the Baddish Group plan a lot of events and launch parties for different alcohol brands. So we were doing things like bourbon wings and shamboard cupcakes, which I think we probably did with you, too. I know you were doing a lot of shamboard drinks.

00:05:20
That's true. Good job. And I kind of became obsessed with this idea of alcohol as an ingredient in food and particularly in ice cream. Not only because I have family history of ice cream making, but also because ice cream was a little bit different. The alcohol wasn't burnt off in the end product like it is when you bake with alcohol and make like a rum cake or something.

00:05:48
So, yeah, that's really how I became inspired to start Tipsy Scoop was by the sample closet at the Baddish Group, which kind of looks background right now, but it was filled with all sorts of interesting liqueurs that were really fun to experiment with. And your great great great grandfather was in the ice cream business, was he not? Oh, yes. So he was president of 1st Reel Entertainment in Great Britain, which I did not know was a thing. Wow.

00:06:22
And they brought over, my ancestors brought over from Italy to Scotland, gelato cart back in the 18 hundreds. And that was a very novel concept. So everybody's obsessed with gelato all over again. But gelato was a new concept at that time. So I was also really fascinated by that family history of ice cream making and just experimenting with ice cream making in general with a cuisinart ice cream maker at home.

00:06:56
Have you guys tried to make ice cream with that before. Kind of difficult. No, because in your work, you were surrounded by spirits all the time. You decided to combine the two. Yeah, ice cream making at home is very difficult.

00:07:12
So I actually started adding just like a little tiny bit of alcohol into my homemade ice cream recipe just to help with the consistency initially. So it was kind of this accidental recipe that came about. But, yeah, it's very hard to achieve that ice cream consistency that people know and love through your little ice cream tabletop machine. So the little bit of alcohol I was adding in the beginning really just helped get that creamy ice cream consistency and then really just fell in love with the idea of this product could actually contain alcohol and kind of taste like some of the cocktails that we were looking to kind of represent.

00:07:59
When we think about ice cream with your alcohol inspired ice cream, rum raisin ice cream comes to mind first and foremost. Right? But when you make rum raisin ice cream, it doesn't actually have rum in it that the alcohol is burnt off, or sometimes it's not even including alcohol. It's just like a rum extract. So the inclusion of alcohol that actually retains the alcohol content is novel because I don't think maybe places were doing it here and there homemade, like in a restaurant or something.

00:08:38
But to have it marketed and produced in a way like Tipsy Scoop does is really quite an awful yeah, I. Mean, I think that was one of the challenges when we first started as well. So obviously, as, you know, working in alcohol, probably the least fun thing about working in alcohol is all the red tape. So pair that with kind of a new category, which is liquor infused food, and there's all sorts of laws that didn't even exist when we first started. So luckily, both my parents were actually lawyers at one point, they skipped the ice cream making business, but their legal background really came in handy because we were navigating and are navigating a completely new category of food.

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So is it considered an alcohol? Is it considered a food? Is it some sort of mix between the two? Those questions weren't so easy to answer in the beginning. Kind of creating a new category.

00:09:44
And there's something else that's new that you've created. We've all heard of ice cream parlors, have we not, John? Yeah. Yes, I've heard of them. I remember going to one up at the top of that hill of South Orange Avenue in New Jersey.

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What was that place called? Gruntings. Right. But Melissa has created ice cream barlers. Right, Melissa?

00:10:11
Yes, I am in one of our ice cream barlers right now before opening hope you are. Oh, wonderful. This is actually our flagship barler on 26th street. But, yeah, our ice cream shops are set up so that they are really a hybrid of a kind of bar ice cream shop set up like an ice cream shop. But of course the twist is that the ice creams contain alcohol, so people get carded when they start sampling tipsy scoop, which they actually love.

00:10:43
Yeah, I was going to ask because from the outside, it probably looks actually, unfortunately, I'm so sorry I haven't been to one of your outlets. I'm so embarrassed because you got to record here next. Yes, actually that would be really great. Yeah, I will be there tomorrow. Perfect.

00:11:02
You will like, is that true or. Oh, yes, I'll be in Manhattan tomorrow. So he's going to visit. He's actually going to visit tomorrow. But when people walk by, kids especially, I think would probably gravitate towards a place that looks like an ice cream parlor.

00:11:19
And so you probably run into a lot of kids coming in and just being like, hey, actually these have alcohol in them. I'm so sorry. How do you navigate that? We have like, four mocktail flavors that we have because, okay, I have kids now, and I'm like, got to make kids happy. Have an adult getting ice cream and a kid just being unhappy and not having anything.

00:11:45
So we have at least four non alcoholics labors to not exclude them. But yes, our clientele is very different than a traditional ice cream shop, which relies heavily on kids, which is a mess, really. I don't know, in line for ice cream at a traditional ice cream. Oh, yeah. It takes a while for kids to order.

00:12:13
And you have three ice cream barlers. Do you know one in Manhattan, one in Brooklyn, and one in Long Beach? Long Beach, New York. That is our only location that's seasonal because it's right by the boardwalk there. So we stay open there through the end of the year and then close down January through St.

00:12:33
Patrick's Day. We also just started franchising, so we have franchisees opening probably pretty soon in Washington, DC. She found a great location in Chinatown, pretty close to the Capital One arena, which is great. And then we have somebody opening in Portland, Oregon. Phoenix, Arizona and Sacramento, California.

00:12:58
So great way for us to continue to expand. When we opened the location in Long Island, I think we realized how difficult it was even just being an hour from the city to open locations on your own further away. So this is a great model for us to be able to continue to grow. Well, that's exciting because now there's going to be tipsy scoop boozy ice cream from coast to coast. We hope so.

00:13:28
That's the idea. That's very exciting. There's amazing opportunity. I can see that with tipsy scoop and franchising, and I see it as something that could be in like, a casino or a Las Vegas or is that is that an avenue that you guys have thought of before? Yes, definitely.

00:13:52
Actively looking in Las Vegas. It's funny because we do a lot of business with Bachelorete parties. That's a big one for us. And there are a few different companies that do like, they'll plan bachelorette parties for you, and they'll highlight key cities like Phoenix, Las Vegas, La. Austin, New Orleans.

00:14:19
Like, all of those cities that are kind of those party celebration destination cities are ideal locations for Tipsy Scoop when somebody's going to celebrate. Know as you go to Las Vegas for that's the ideal setting for us to be in. So actively looking in Las Vegas right now, we have pretty good wholesale distribution there to the different pool parties at the Cosmopolitan and the Palms, but would love for somebody to open. And yes, I wanted to talk about the retail aspect of it all because you guys seem to be in many, many different locations. And we're going to talk about that in a quick second as well as do a little vertical tasting in just a quick minute.

00:15:09
And we'll be right back. Hey, everyone, Jonathan here. If you're into slag as much as we are, then look no further than our cocktail guru shop. The items in our store have been personally chosen handpicked with care by me. I'm Jonathan, and my team of cocktail gurus a water bottle with a stainless steel straw.

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00:15:38
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00:15:59
And now we're back. So retail wise, Tipsy Scoop is in some major retailers and pretty much across the country, is that correct? Yeah, we work with different distributors in kind of key markets, not necessarily nationally, but more regionally. But yeah, all over the US. We are sold at some bigger box retailers, but the product really does the best, as I said, in any of those kind of, like, celebratory settings.

00:16:34
So we're in several stadiums and arenas, and that's really where it's sold the most. So I know they're just launching. Actually, I think it's called 1st Reel Entertainment now instead of At T. I can't keep up with all the changing names, but that's the San Antonio Spurs. So they're actually doing something interesting with our ice cream there.

00:16:59
Instead of just selling scoop, they're doing a fries and floats little stand where they do French fries and then different boozy floats with our flavors. So it's always fun what people end up doing with their menu. This summer, we did something really cool. I don't know if you got a chance to go, but the Metropolitan Museum has a rooftop open for the summer, which is really cool, except it rained all summer, but really cool. So all the statues are up there, and there's like a little cafe and bar.

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So we made for them these uzi sorbet cubes, because they do really high volume there. They'd put two cubes into a glass and just top it with they had, like, Prosecco on tap there as their cocktail. So we made them, like, French 75 boozy sorbet cubes that were topped with Prosecco. So we like to do kind of interesting things like that with our wholesale account to be able to kind of showcase how you can use Tipsy Scoop as part of your cocktail program or menu. So there's a lot of different options there.

00:18:12
Yeah. That delights and inspires, and it's very indulgent. Yes, very indulgent. I'm going to taste some things. Dad.

00:18:24
I'm so sorry, dad. I know dad is so upset because he doesn't have these samples, but I do. You're going to be delighted. Inspired. You're going to indulge, which is, I think, the mission statement of Tipsy Scoop, is it not?

00:18:38
Absolutely. Yeah. You know what.

00:18:45
While you're doing that, because that looks so yeah. I think I should start with I have two ice creams and two sorbets. So I'm going to start with the ice cream, since the sorbet probably has more of an intense fruit flavor. So let's see. Oh, here we go.

00:19:00
First, I'm going to start with the cake batter vodka martini. Oh, man. And these are little pints. And the cake batter specifically has milk and cream, whipped cream, vodka, and amaretto. That's the boozy element, right?

00:19:24
Oh, yeah. And of course, I'm using a kid's spoon. Hold on.

00:19:31
Good. Yeah.

00:19:37
Stop making sals. It tastes like the cake batter ice cream that you would get in an ice cream parlor. But there is booze in there, and I don't really taste the booze. But what is the alcohol percentage in something like this? So it's up to 5%.

00:19:58
Okay. Definitely not overpowering at all. Not eating one of those truffles that kind of oozes alcohol. Right? I love in that flavor, the amaretto.

00:20:11
I think that kind of comes through a little bit more at the end, but that's the flavor we use in our ice cream cakes, which are, like, layers of than.

00:20:25
I know that you ship through, like, Gold Belly. Do you have pretty much all the flavors as well as ice cream cakes? Yeah. So we ship ice cream cakes. That's probably the most popular option on Gold Belly, actually, is the ice cream cakes.

00:20:41
They're like six inch ice cream cakes, but they're five layers, I guess. Three layers of cake and two layers of ice cream. Oh, wow. Substantial. But they're a great gift too.

00:20:55
And I'm going to taste now the dark chocolate whiskey salted caramel.

00:21:02
Most popular flavor year round. So that was inspired by so. I don't like whiskey, and I don't really like chocolate. Are you kidding me? Okay, send it all my way, please.

00:21:16
Yes. I did a whiskey tasting once where they paired, like, a DRAM of whiskey with one of those squares gira deli like squares of dark chocolate. That ooze milk. I was like, oh, I like whiskey now. This is great.

00:21:30
This was kind of inspired by that pairing, and it's a great interest people that might not like whiskey. Yeah. Okay, I'm going to take a little spoonful here. Yes. During my time, 50 years or so in the industry, I've been pairing chocolate and whiskey on a regular basis.

00:21:52
Awesome. You then taking an extra spoonful of this one. Wow. Take one from Egypt. Yeah.

00:22:01
Wow, that is good. And please describe it. There is sort of an intense, almost dark chocolate. Oh, it is dark. I was going to say it's dark chocolate and just a touch of the salt.

00:22:16
It's not like an overpowering salted caramel. It's a nice balance between the cocoa and the salt and the caramel and like, a tiny little hint of whiskey. Again, I don't taste the alcohol, but I think when I'm having ice cream, I don't necessarily want to taste the alcohol. But now when you serve these in your barler, is it served, like, Sunday style? Do you add liquor to it to make, like, a liquor infused ice cream?

00:22:51
Yeah. So, well, locations in Manhattan and Long Beach do not have a liquor license because we're kind of considered a non beverage both federally and by the state. So we're just required to card and consumers. So those are like traditional ice cream shops just with the boozy twits. So ice cream by the scoop.

00:23:11
We have signature sundaes. We do in Brooklyn, we opened a little bit of a larger space and got a tavern license as well to be able to do we call them ice cream cocktails, but they're essentially ice cream floats with, like, Prosecco or different doubts or sours and stuff like that. So once you make the ice cream into a liquid, that's when it becomes a beverage. So that's the little kind of complicated part of you can't do, like, tipsy, scoop milkshakes. At our storefronts that do not have a liquor license, you only conserve the ice cream by the scoop.

00:23:52
And that's kind of the issue. Let's say state by state is like, what happens when the ice cream melts, then it's a liquid. Is it not considered a beverage at that point? But I guess our argument is served by the scoop. Right.

00:24:10
So is that the case nationally where you don't need a liquor license to be able to serve it? So, as you know, unfortunately, state by state, there are many different liquor laws. So New York has made it. And New York is where we produce all the ice cream through a copacker in Red Hook, New York. So up in Hudson Valley.

00:24:34
So all the ice cream is produced in New York. New York actually has a law about liquor infused ice cream, which is up to 5%. It's considered a non beverage. No liquor licenses needed for manufacturing, distributing, selling anything. And we have federal approval as well.

00:24:53
That doesn't mean anything on the state by state level, each state decides how they want to classify boozy ice cream. So it is interesting. Some states have laws around boozy candies, which, as I mentioned, kind of taste even stronger than Tipsy Scoop sometimes, where they allow that without a liquor license, and then they won't allow the ice cream because it's kind of capable of becoming a liquid. So this is boring. But it is it's not boring.

00:25:29
I find it fascinating, and I think our viewers and listeners would too. It is fascinating, but I would also like to know where in Brooklyn Tipsy Scoop is located. So tipsy scoop is in Williamsburg. So it's on Metropolitan Avenue, right across from Butcher's Daughter. That location opened in 2019, and we got a great deal on that spot because the L train was maybe going to be closed down for, I don't know, they were saying like, two years at that point, and luckily it wasn't.

00:26:01
But then COVID and we were the first one on the block, but now it is an amazing location. So much that has sprung up there. There's Tacomi, there's a Westville, there's a Pot Hotel, so it's really a fun spot. And we do lots of classes and events there, so people can come do a boozy ice cream making class, they can come make cocktails. So it's really a nice destination.

00:26:33
And you've managed to do all of this within a nine year period of time. Sound like a really long time. Nine years is not a long time. And you've accomplished a great deal. It's incredible.

00:26:47
Thank you. 2014 is when you first opened up, I think, right? Yeah. So we actually started in 2014 at a kitchen incubator space in East Harlem called Hot Red Kitchen. They have a great incubator program where you can kind of rent kitchen space by the hour.

00:27:05
And we were just doing catering and events at that point, so I was doing that really only that for the first two years and selling on Gold Belly. And then in 2016, we had a video go viral on Facebook that showed the behind the scenes making up the ice cream so the alcohol being poured into the machine and these beautiful ribbons of ice cream coming out of the machine. So that video got like 10 million views in two days, and people were showing up at the well. Are you kidding me? I don't know how they found it.

00:27:41
It was not listed anywhere. Oh, my gosh. So they were, like, showing up at this warehouse in East Harlem under the train, very uninviting. And they were buying pints and pints of ice cream. So I never wanted to open a shop.

00:27:56
I really was not interested in that at all. But we kind of had to listen to our customers and open from so. Oh, my mean, Melissa, what is it like going as a as an entrepreneur especially, it's hard to get your business off of the ground because you put so much blood, sweat and tears. But you always hear about these videos. You never really heard about it back then, but now it happens.

00:28:26
But I would assume you were maybe one of the first food type establishments or products to go. You know, it's funny thinking back about how that happened and that it was on Facebook and would that ever happen now? I don't know, it might be TikTok or but yeah, it was crazy because I think it was some unknown kind of publication that also just posted this video and it got more views than any of their other videos got and it was just really like a perfect demonstration of the ice cream actually containing alcohol. Because you can say that, but once people see it, it's that much more powerful. Right.

00:29:12
That was a great way to start a brick and mortar location with that buzz already going about the business rather than open a spot, build the buz after that. So prior to opening our first location, which I'm at now, on east 26 between Second and Third Side Street, no foot traffic organically on this side street at all. We had so much media and press coming in to kind of film this coming soon of this barler that by the time we opened and coming from a marketing and PR background, I knew we have too much press, this is a problem, we can't handle this. So I knew that I did not know anything about the operations and actually how to manage the store, but I knew we had too much press. So I came in think at 09:00 a.m.

00:30:12
The day we were supposed to open because I had this feeling like this is too much and people were already lined up outside the door. So it was crazy, it was so overwhelming and we were so unprepared, but somehow we managed to pull it off. I think I had like ten people from my family working behind the register. I want to get to trying the sorbet. So we've got this raspberry lemon cello.

00:30:42
Sorbet we've done a lot of work with lemon cello, haven't we, John? We love lemon cello. What lemon cello do you like? All of which.

00:30:57
So with the sorbet? The lemon cello is pretty prominent in that which I like because that works so well with raspberry in general.

00:31:12
Would you say that is kind of commonplace with your sorbets? Do you kind of quote unquote taste the alcohol a little bit more maybe with the sorbets? Yeah, I think it just depends on the flavor. I think lemon cello and raspberry is just like the perfect pairing, really. Oh, the strawberry white sangria.

00:31:36
That's also strawberry white sangria is what I have next. Yeah, I don't think you got mango margarita. I would say that one tastes, but they're all the same. ABB. Really?

00:31:46
Oh, that's really good, too. Yeah. But love. Sorbets I definitely not only more sorbets, but more dairy free, like coconut milk based options moving forward. Wow.

00:32:01
Yeah. Well, was that a sorbet you just tasted, John, or was that ice cream? Yes. Sorbet strawberry white sangria. Sorbet kind of looked like ice cream.

00:32:13
Looks great. It's so good. Well, Melissa, what is next for you? I know that you have a family and have a small child or children, plural. Yes, two kids.

00:32:28
But one is five and one is ten months. Wow. Congratulate. The ice cream yet. No, they're not.

00:32:37
But the balance between having your own very extremely successful business and family life I know from personal experience is tough. Right? It is tough, but I try to take advantage of the flexibility of having my own business, too, and being able to I think my son asked me the other day, please be class, mom. Please be class, mom. I don't have time to be class, mom.

00:33:05
But I'm like, you know what? I do have time. I'm going to do it. I can blower in the weekend and was class for an hour. So there's pros and cons.

00:33:15
But that's why I have to have the non boozy flavors at my store now. I can't not have them. Right. Of course. Have to appease children as well.

00:33:26
And the future of Tipsy Scoop is the yeah, yeah. So definitely starting with Franchising in the US. Kind of bookmarking our franchise inquiries that we're getting outside of the US. Because we don't know how to get the ice cream there. But hopefully one day we'll be able to figure that out as well.

00:33:47
And just continuing to be kind of first mover in the boozy ice cream category, hopefully. And continuing to work with great brands and great people like you guys and spread the word about Gypsy Scoop. Amazing. Well, thank you, Melissa, for this spirited conversation. And this was great.

00:34:12
These ice creams and sorbets are really delicious. Dad, we'll get you some, dad, don't worry. And we could do a mukbang, right? You like those kinds of things? We're going to do a special mukbang of Tipsy Scoop ice cream.

00:34:27
Yes, we are, because I'm a mukbang sort of person. Love them. Love them. Well, thank you, Melissa. Thank you, guys.

00:34:34
Thank you so much, Melissa.

00:34:39
Tipple time is brought to you in part by Glenn Morangi, Monin Syrups and Libby Glassware.

00:34:48
Jonathan Pogash Here again with the Cocktail Guru podcast and our Tipple Time segment. I have a delicious iced coffee cocktail here. We love iced coffee, even at this time of the year. I mean, I love hot coffee drinks, but I usually do iced coffee even if it is cold outside. And we need to have those winter flavors.

00:35:09
Forget your Starbucks, forget your Dunkin Donuts. Although if either of those brands want to sponsor the Cocktail Guru podcast, we are open to it. In any case, I'm. Going to make this iced coffee drink with Monin's toasted marshmallow syrup. This is so delicious.

00:35:25
It has that real charred marshmallow flavor. And Glenn Morangi twelve year old single malt scotch whiskey. That's right, this is a spiked iced coffee with scotch whiskey and Monin toasted marshmallow. Okay, so first of all, let's go ahead and add one and a half ounces of the Glenn Morangi one and twelve here. Scotch, single malt scotch.

00:35:49
So I have again another Libby glass. You could go to Libbypro, libby.com. Follow them on social media. They have beautiful selections of glassware for you at home, for your bar restaurant. This is their renewal cross hatch twelve ounce highball glass.

00:36:05
Next we're going to do the Monin toasted marshmallow. Oh yeah, delicious. We're doing half of an ounce in our renewal cross hatch, Libby highball glass. Now I'll add some ice. There we go.

00:36:25
And of course you can use whatever kind of iced coffee you desire. You can make it at home, you can buy it in the store. I just have this that I bought in the store. I actually drink it every morning and we'll fill that up and then add your milk of choice. So I've got some oat milk and you can obviously do regular milk, you can do almond milk, whatever you want.

00:36:47
Oh yeah, baby. Oh yeah. And of course we have our reusable straw. We'll give it a little stir. Hold on, I've got my fresh nutmeg over here.

00:36:56
There we go. And we'll just give it a little crack on top. This is a really cool nutmeg. Oh, there we go. Nutmeg all over my apron.

00:37:06
There we go. Hold on 1 second. So cheers everyone.

00:37:13
Oh my goodness. That is literally a mic drop kind. Of cocktail right here. Oh man, guys, again, I really wish that you could taste this. That Monin toasted marshmallow really comes through.

00:37:29
The scotch whiskey is just such a nice balance. If you're looking for a spiked iced coffee drink, this is the way to go. Thanks everyone, again to another tipple time. Cheers. Tipple time has been brought to you in part by Monin Syrups, glenn Warrenji and Libby Glassware.

00:37:50
That does it for today's show. If you enjoy what we do, please rate, review and subscribe to the podcast. To watch or listen to today's episode or to see the show notes, visit thecocktailgurupodcast.com you can also follow us on Facebook, YouTube, X, Instagram, or TikTok. The Cocktail Guru podcast is produced by 1st Reel Entertainment and can be seen on Eatstrinkstv.com, Spotify and Zencaster, or heard on Apple, Google, Amazon, or wherever you listen to your favorite shows.