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COVER STORY The name—an inventive anagram for Fresh from the UNited KINgdom—was chosen for its “punchy, catchy and fun” sound, according to Carlton. Not only does it ooze cool, it also readily lends itself to naming signature cocktails; just think of the daring possibilities, for example, when Funkin is paired with Effen vodka, from Carlton’s new U.S. distribution partner, Beam Global. The name contrasts strikingly with the product’s ultra-professional high-tech packaging and labeling. High-Margin Profitability Working the U.S. market account by account with the Southern Wine & Spirits sales force, Carlton has already placed Funkin at major chains such as Morton’s The Steakhouse, The Cheesecake Factory, Il Fornaio and P. F. Chang’s, not to mention top Las Vegas casinos and trend-setting bars in L.A. and beyond. And the list is growing, thanks to support from major influenc- ers such as mixologist Francesco Lafranconi of SWS. “Funkin offers high-margin profit- ability to the bar,” says Carlton. “The best way to think about Funkin is to compare home cooks who use store- bought tomato sauce with those who make pasta sauce from scratch using a tomato purée.” With its purity of flavor, ease of use and professional- grade packaging, Funkin is geared for high-end cocktail programs in busy mainstream bars. Proving its dedication to the art of the properly mixed drink, the brand provides three-piece shak- ers to bars for making Funkin-based cocktails and also provides jiggers for accurate measuring. A Wide World of Flavor The purées are made at Funkin’s facility in France from fruit grown globally—strawberries from Spain, cherries from Serbia, bananas and pas- sion fruit from Ecuador, lychees from China, mango and pomegranate from India . . . and the list goes on—all of it naturally grown under the sun, never in hothouses. Funkin purées are 100 percent natural; 90 percent fruit and 10 percent cane sugar, with no high- fructose corn sugar or artificial colors, they appeal to today’s interest in pure, authentic ingredients. Twenty flavors of Funkin purées are available on-premise. They come in visually arresting 2.2 lb. “Funkin Pro” foil vacuum pouches and sell for $15 to $17 each; assuming an average one-ounce dose of Funkin per cocktail, each pouch can make up to 40 drinks. The packaging features a closeable cap to ensure freshness, giving the product a shelf life of eight days after opening when kept refrigerated. Unopened pouches are stable for 12 months at room temperature—but after sampling these eye-opening flavors, we seriously doubt Funkin purées would be around anywhere near that long without wind- ing up in a delicious cocktail. Topped with Prosecco or any other sparkling wine, Funkin White Peach purée makes quick work of the Bellini, a summery classic. Beyond the Bar Kendra Cole, the genial GM of Skybar at Mondrian Los Angeles on L.A.’s chic Sunset Strip, was a Funkin fan from day one. Skybar’s clien- tele—which skews young, affluent and socially aware—appreciate the true-to- fruit taste of Funkin products, which are used in several mixed drinks at the outdoor poolside bar. Alex Carlton shows Funkin products to THE TASTING PANEL’s Anthony Dias Blue. 52 / the tasting panel / june 2010 “People that work with Funkin love the convenience and the quality,” PHOTO: MERIDITH MAY