Podcasts about el guapo bitters

When we think about Dry January or making any non-alcoholic cocktails, we usually think about the spirits or liqueurs that we use in drinks. But how often do you think about the bitters?Coming in tiny little bottles, where you might only use a drop or two, it's easy to forget that bitters are technically alcohol. Most bitters commonly on the market sit around 35-45% ABV, and although you are only using a small amount, this can derail your non-alcoholic efforts. So, understandably, non-alcoholic bitters brands are becoming more and more popular. One such brand is the New Orleans-based El Guapo. also makes non-alcoholic mixers, syrups and RTDs. All-natural, with no-GMO ingredients, and female-led, the brand also makes non-alcoholic mixers, syrups and RTDs.We talk to El Guapo founder Christa Cotton about creating non-alc bitters, incorporating flavours and what it means to straddle the world of cocktails and non-alc.

We all make mistakes. And making mistakes can be frustrating, even if we all know, deep down, that's the best way to learn. But when you've raised the stakes and invested all of your time, energy and money into a brand new business, that frustration can turn into disaster and failure. The question is, at what point does a mistake go from 'vital life lesson' to 'end of the road'? In Season 3, Episode 9 of Making It Work, we speak to Jacquelyn Rodgers of Greentop Gifts, Christa Cotton of El Guapo Bitters, Logan LaMance of Kanga Coolers and Ana Van Pelt and Kirsten Colter of Niche Snowboards. So what are the most common catastrophes for a fledgling company? And is making mistakes a crucial component of success? Tune in to find out. Exclusive offer for Making It Work listeners! Open a FedEx account and SAVE UP TO 40% on shipping services, including residential and delivery area surcharges. Visit fedex.com/MakingitWorkoffer

We've all thought about quitting our jobs. Some may have even fantasized about it. But while most of us are waiting for that lottery payout before we march into our boss's office, entrepreneurs will have to bite the bullet at some point. The burning question is: when? In Season 3, Episode 8 of Making It Work, we speak to Graham Veysey and Fisk Biggar of Graham+Fisk's Wine-In-A-Can, Christa Cotton of El Guapo Bitters, Dana Donofree of AnaOno and Ana Van Pelt and Kirsten Colter of Niche Snowboards. So how do you know when to take the plunge and hand in your notice? And is there ever really a good time to do it? Tune in to find out. Exclusive offer for Making It Work listeners! Open a FedEx account and SAVE UP TO 40% on shipping services, including residential and delivery area surcharges. fedex.com/makingitworkoffer

Small business owners can have a big problem with micromanagement. But one person's toxic work culture can be another's collaborative approach, and when you own your own business, striving for perfection can mean you're a stickler for a tried-and-tested method. So is micromanagement even a bad thing? In Season 3, Episode 7 of Making It Work, we speak to Stephanie Duncan of Harmony Harvest Farm, Chait Razdan of Care+Wear, Logan LaMance of Kanga Coolers and Christa Cotton of El Guapo Bitters. So why do so many entrepreneurs turn into micromanagers? And what can you do to avoid becoming one? Tune in to find out. Exclusive offer for Making It Work listeners! Open a FedEx account and SAVE UP TO 40% on shipping services, including residential and delivery area surcharges. fedex.com/makingitworkoffer

SEO is the holy grail of online marketing. But optimizing your content to rank higher on Google can be easier said than done, especially if you're an entrepreneur who's strapped for time and strapped for cash. Let's see how these business owners create content that reflects their brand story, and how you can do the same – on a budget. In Episode 5, Season 3 of Making It Work, we speak to Christa Cotton of El Guapo Bitters, Graham Veysey and Fisk Biggar of Graham+Fisk's Wine-In-A-Can, Jacquelyn Rodgers of Greentop Gifts and Logan LaMance of Kanga Coolers. So how do you create content that really converts? And is setting up a blog all a waste of time? Tune in to find out.

In a 'next day delivery world' we're used to getting the products we buy, fast. But what does this mean for the entrepreneurs who make them? In pursuit of high quality goods and that rapid last mile, small businesses are enduring piles of paperwork, material shortages and longer lead times than ever. And that was before the pandemic. In Season 3 Episode 2 of Making It Work we speak to Stephanie Duncan of Harmony Harvest Farm, Christa Cotton of El Guapo Bitters, Jacquelyn Rodgers of Greentop Gifts and Logan LaMance of Kanga Coolers. So will the supply chain ever get back to where it was? And couldn't our entrepreneurs just make their stuff in the US? Tune in to find out.

When it comes to recruitment, entrepreneurs are now culture vultures. Interview questions used to be limited to past experience, salary expectations and your biggest weakness. Now interviewees are expected to bone up on the company culture and commit to embracing its mission and values. But in a tight labor market, does this still make sense? In Season 3 Episode 1 of Making It Work we speak to Stephanie Duncan of Harmony Harvest Farm, Christa Cotton of El Guapo Bitters, Jacquelyn Rodgers of Greentop Gifts and Chait Razdan of Care+Wear. So how do you make sure you get that first hire right? And do people really still lie on their resumes? Tune in to find out.

In this episode of Startup Hustle, Andrew Morgans and Christa Cotton, CEO of El Guapo Bitters talk about the excitement and the hardships that come along with being the first company to market in a new industry.   Find Startup Hustle Everywhere: https://linktr.ee/startuphustle   This episode is sponsored by Full Scale: https://fullscale.io/   Learn more about El Guapo Bitters: www.elguapobitters.com   Learn more about Marknology: https://www.marknology.com/   Listen to the "New Orleans Top Startups" overview episode: https://link.chtbl.com/NOLA   Read up on each of the "New Orleans Top Startups": https://startuphustle.xyz/blog/new-orleans-top-startups-2022/ See omnystudio.com/listener for privacy information.

How does a recipe become a retail offering? On this week's show, we track the path of great dishes and drinks from restaurant to retail. We begin with the Bayou State's spiciest new business, Louisiana Pepper Exchange. Founder and CEO Chris White tells the story of how a particular engineering feat of his led him to launch the new company. Then, we visit with research and development chef Ross Robertson, who is often tasked with turning a restaurant's signature drink or dish into a retail commodity. That's a dream that Warren Chapoton, founder of Juan's Flying Burrito, is currently pursuing. Warren and co-owner Jay Morris tell us the story of the New Orleans-based Creole-Mexican institution, and why they will soon be introducing their very own spice line. Finally, Christa Cotton of El Guapo Bitters shares how her company is manufacturing bitters and syrups so that every home bar is capable of mixing professional-style cocktails.

How does a recipe become a retail offering? On this week's show, we track the path of great dishes and drinks from restaurant to retail. We begin with the Bayou State's spiciest new business, Louisiana Pepper Exchange. Founder and CEO Chris White tells the story of how a particular engineering feat of his led him to launch the new company. Then, we visit with research and development chef Ross Robertson, who is often tasked with turning a restaurant's signature drink or dish into a retail commodity. That's a dream that Warren Chapoton, founder of Juan's Flying Burrito, is currently pursuing. Warren and co-owner Jay Morris tell us the story of the New Orleans-based Creole-Mexican institution, and why they will soon be introducing their very own spice line. Finally, Christa Cotton of El Guapo Bitters shares how her company is manufacturing bitters and syrups so that every home bar is capable of mixing professional-style cocktails.

How does a recipe become a retail offering? On this week's show, we track the path of great dishes and drinks from restaurant to retail. We begin with the Bayou State's spiciest new business, Louisiana Pepper Exchange. Founder and CEO Chris White tells the story of how a particular engineering feat of his led him to launch the new company. Then, we visit with research and development chef Ross Robertson, who is often tasked with turning a restaurant's signature drink or dish into a retail commodity. That's a dream that Warren Chapoton, founder of Juan's Flying Burrito, is currently pursuing. Warren and co-owner Jay Morris tell us the story of the New Orleans-based Creole-Mexican institution, and why they will soon be introducing their very own spice line. Finally, Christa Cotton of El Guapo Bitters shares how her company is manufacturing bitters and syrups so that every home bar is capable of mixing professional-style cocktails. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

How does a recipe become a retail offering? On this week's show, we track the path of great dishes and drinks from restaurant to retail. We begin with the Bayou State's spiciest new business, Louisiana Pepper Exchange. Founder and CEO Chris White tells the story of how a particular engineering feat of his led him to launch the new company. Then, we visit with research and development chef Ross Robertson, who is often tasked with turning a restaurant's signature drink or dish into a retail commodity. That's a dream that Warren Chapoton, founder of Juan's Flying Burrito, is currently pursuing. Warren and co-owner Jay Morris tell us the story of the New Orleans-based Creole-Mexican institution, and why they will soon be introducing their very own spice line. Finally, Christa Cotton of El Guapo Bitters shares how her company is manufacturing bitters and syrups so that every home bar is capable of mixing professional-style cocktails. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

On this episode, we talk with Christa Cotton, Founder and CEO of El Guapo Bitters. Cotton's entrepreneurial spirit comes from her upbringing, as she joined her father's business while a student at Auburn University. Post-grad, Cotton moved to New Orleans, eventually starting the New Orleans Beverage Group and acquiring the El Guapo trademark. As CEO, Cotton leads overall business strategy, is the brand's social media manager, and makes a killer cocktail. Cotton details her experience in a traditionally “men's business,” and explains how being a woman in business has opened up doors for her. Christa Cotton is the definition of a talented, driven entrepreneur with a hustle that makes El Guapo the success that it is. Our conversation with Cotton is a must-listen. She is fun, insightful, and full of inspiring advice for female entrepreneurs and beyond. If you want to explore Christa Cotton's business, El Guapo Bitters, click here! You can also follow El Guapo on Instagram. To learn more about the Wealth Edit, visit our website and take our quiz! We post fun updates and tips on our Instagram, @wealthedit, and YouTube so make sure to come see us! Check out the podcast on Spotify! --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

Friend of the network, Christa Cotton of El Guapo Bitters sat down with Hannah Fordin and Kat Johnson to discuss her New Orleans based company. Cotton shared insights into expanding production, growing distribution, and building a narrative on social media that tells the real story of owning a small business. HRN On Tour is powered by Simplecast.

This episode of HRN On Tour brings you four conversations from the Good Food Mercantile in San Francisco. First up, Sas Stewart of Stonecutter Spirits talks to Luke Schmueker of Shacksbury Cider about producing delicious beverages, opening tasting rooms, and building brands in Vermont. Then, two bitters experts – Christa Cotton of El Guapo Bitters and Raymond Snead of Cocktailpunk – talk about the inspiration behind their businesses' names, how to navigate expansion (including securing bank loans), and their Good Food Award-winning flavors. Elias and Michelle Cairo dive into the nitty-gritty of building their restaurant and charcuterie company, Olympia Provisions. This brother and sister duo share secrets of creating a family businesses, why winning awards like the Good Food Awards matter, and how to sustain success. Finally, Caity Moseman Wadler sits down with Michael Dwork of VerTerra, a company that supplies sustainable, compostable dinnerware made from 100% renewable resources. (HRN uses Verterra at our annual gala!) Michael talks about his journey from finance school to India, where he observed a local woman making palm leaf plates. From there, he set up sourcing and production to get VerTerra off the ground, and has been innovating in the green dinnerware space ever since. HRN On Tour is powered by Simplecast.

Christa Cotton is the owner of El Guapo Bitters in New Orleans. She stopped by the HRN tent at Slow Food Nations with her dog, Winston, to talk about the history of El Guapo and share how her team's getting ready for the upcoming Tales of the Cocktail. Prohibition era cocktail ingredients made by hand with love in New Orleans, Louisiana. Originally founded by a local bartender at a popular upscale (but since shuttered) restaurant in the French Quarter, El Guapo began commercial production in 2014. All ingredients are locally sourced and traceable to the farm level, or third party certified organic. The entire line is non-GMO and vegetarian, too. Winners of two 2018 Good Food Awards; El Guapo products can be found behind upscale bars and restaurants across the US and abroad, as well as on store shelves at fine independent retailers and national partners like Whole Foods. Recently featured in Coastal Living, Southern Living, Cooking Light and Edible, El Guapo is growing beyond its roots in the Gulf South region. Heritage Radio Network On Tour is powered by Simplecast

For nearly 200 of our 300 year history, New Orleans has laid claim to being the birthplace of the cocktail. Whether or not that is strictly true, the cocktail is still a New Orleans icon. A company called New Orleans Beverage Group is helping to keep that tradition alive, and to update it, with their products, El Guapo Bitters, and cocktail syrups. The CEO of the New Orleans Beverage Group, Christa Cotton, joins Peter Ricchiuti on this edition of Out to Lunch. Back in the days before air conditioning, at the end of a hot day in New Orleans, all you could do was sit still and sip a drink. Today we spend as little time as we can outdoors in the heat. And we re handing that behavior on to our kids. Clare Loughran is looking to change that. Clare is the founder and director of NOLA Nature School, an educational institution that stresses the importance of being outdoors, with a nature based curriculum. Photos over lunch at Commander s Palace by Alison Moon. See omnystudio.com/listener for privacy information.

We’ll talk with Chet Holstein who makes Kuma Turmeric Liqueur in Washington State. We’ll talk about his unusual and delicious product. Plus the humble Gin and Tonic - how can we change things up a little? It’s the Bartender Journey Podcast No. 236!  ​Listen with the audio player on this page, or subscribe in Apple Podcasts, Android or Stitcher Radio. Tonic began as a medicine many years ago. According to Wikipedia: "Quinine was added to a drink to protect against malaria. It was originally intended for consumption in tropical areas of South Asia and Africa, where the disease is endemic. "Quinine powder was so bitter that British officials stationed in early 19th Century India and other tropical posts began mixing the powder with soda and sugar, and a basic tonic water was created. The first commercial tonic water was produced in 1858.[1] The mixed drink gin and tonic also originated in British colonial India, when the British population would mix their medicinal quinine tonic with gin." Many bars are making there own Tonic syrups, which are then mixed with seltzer to make Tonic water.  Brands like El Guapo Bitters also sell great bottled Tonic syrup. There are many possiblities for a G&T.  I love a healthy dash of fresh lime juice in my G&T.  You can add some of Chet's Kuma Turmeric Liqueur, or some El Guapo Rose Cordial, (which is up for a 2018 Good Food Award btw). Another option is to serve your G&T with fresh herbs & fruit in a big wine glass, the way they often do in Spain. Book of the Week: Ed McMahon's Barside Companion Upcoming Episode - Classic Daiquiri.  Your chance to be involved! We are planning a future episdoe dedicated the Classic Daiquiri. We’d love for you to be involved! Record your favorite Daiquiri recipe or story with a voice recorder on your phone and email to brian@bartenderjounrey.net If we have any subscribers that represent a Rum brand and would like to send some samples along for us to play with, please get in touch! You can use the same email address brian@bartenderjounrey.net So get your input for the Daiquiri show to me by 12/20/17 and we’ll aim to release that episode as the first Bartender Journey episode of 2018. Toast of the Week: Here’s to our guest! Friends of our Friend’s is double our friend. Here to them!