Issue link: http://digital.copcomm.com/i/11486
COVER STORY “The 10 Second Cocktail” W hile the on-premise flavors took off immediately, Carlton found that only one Funkin flavor really made it off-premise: White Peach. “That’s because consumers cannot—or don’t want to—make their own drinks besides a Bellini,” remarks Carlton, referring to the chic peach purée and sparkling wine cocktail. So two years ago, Carlton developed a nifty line exten- sion in the form of Funkin Cocktail Mixers that contain not only fruit purée but extra cocktail ingredients. Shipped in notes Carlton. But Funkin isn’t just for mixologists. “I feed the purée to my 18-month-old daughter,” says the CEO, “and she absolutely loves it.” The entrepreneur’s smoothie-making background also informs his business model: “There’s a massive opportunity on-premise in using our purées to make smoothies,” he predicts. And another segment of the market Carlton has tackled is restaurant kitchens, where chefs are already using Funkin purées for plate decoration, in desserts and even in sauces. So far, there are no immediate plans for savory expressions of Funkin, although Bloody Mary fans are keeping their fingers crossed for a tomato— make that tomahto—version. But with a man like Carlton in charge, don’t rule anything out. The next flavors he has single-serving 4.5-ounce pouches, they make a quick, easy cocktail when combined with a favorite spirit (an appropri- ate one is suggested on each package) and ice. Flavors range from exotics such as Passion Fruit Margarita, Classic and Raspberry Mojitos and (our favorite) Piña Colada, to standards like Appletini, Cosmopolitan and, of course, Peach Bellini. Currently available on United Airlines in the U.S. and at Hyatt Place bars, look for Funkin Cocktail Mixers to launch nationwide later this year. in mind? “Prickly pear and agave,” he says with Bond-like aplomb. www.funkin.us Funkin Elevates Skybar At Skybar at celebrity-studded Mondrian Los Angeles, General Manager Kendra Cole uses Funkin purées extensively in her cocktail program. “We use Funkin for everything,” enthuses Cole. “It’s such an amazing product; you can really taste the difference!” Skybar’s cocktail special this month is the June Gloom, a drink that reflects L.A.’s foggy early summer weather. June Gloom 13/4 oz. Svedka Clementine vodka 1 oz. Funkin Mango purée 2 dashes of bitters 3/4 oz. simple syrup 4 limes squeezed into shaker Shake and serve in a Martini glass. june 2010 / the tasting panel / 53