Cocktails & Commerce Podcast

This episode Bill and I are joined by Jason Cottrell to mix up a great bespoke cocktail and talk about the evolution of commerce services, composability, the rise of agentic commerce ecosystems, and the future of the MACH Alliance.Jason is the founder & CEO of Orium, a leading consultancy for composable and adaptive commerce across the Americas. Orium is a services firm at the forefront of agentic commerce and the firm behind Composable.com, a great resource for agentic commerce education. Jason was also recently named as the new President of the MACH Alliance and one of the many people leading the Alliance into the agentic future.We’ve wanted to have Jason on the show for some time, and it was great to sit down with him at this pivotal time - over a great cocktail! So pour yourself something to sip along with us and enjoy our conversation with Jason.Cheers!Episode Chapters:* Welcome & Cocktail chat: ‘Don Draper Goes South’, a spicy C&C Manhattan riff with sherry and heat.* Hey Kai, Explaining Orium & commerce services with AI-generated coloring books.* Founders Story: From Magento to MACH, and Orium’s early bets on adaptive commerce experiences.* Why Jason said yes to leading the MACH Alliance - and his vision for what’s next.* The evolution of composability into agentic ecosystems: The “internet of agents” and why composability was just phase one.* Discovery, evaluation, and purchase are already being disrupted - and what that means for commerce.* The next 18-months: Traffic shifts, paid channel shakeups, board pressure and the urgency to invest and evolve.* What brands need to fix now: Product data, APIs, and agility.* Agentic commerce meets enterprise systems and the role of the commerce platform in the agentic future.* UX Design’s refreshed importance: Conversational UX, hybrid interfaces, and AI-native journeys.* The evolution of commerce services in the agentic future.* Spicy margaritas, hybrid cars, and Jason’s tequila redemption arc.Please subscribe! We want to be sure you make it to the next party! Cheers!Connect at MACH X in London!Brian will be in London for MACH X: Creating the AI-Ready Enterprise, leading a track on Day 1 focused on Agentic Commerce, agentic systems, and digging into the Agentic Commerce Protocol. Join me there to hear from businesses already on the journey, exploring use-cases, as well as where and how to start, laying out a roadmap to enable ACP and MCP within the commerce and digital marketing tech stack. This week’s cocktail: Don Draper Goes SouthInspired by Jason’s request for something tequila-forward with a spicy kick, we cooked up a Manhattan riff we’re calling Don Draper Goes South - equal parts classic, smoky, salty, and just a little dangerous. Think of it as what Don would order if he traded Madison Avenue for Mexico City. Cheers!Cocktail Spec: Don Draper Goes South1.75 oz. (~ 50 ml.) - Añejo tequila0.5 oz. (~ 15 ml.) - Palo Cortado sherry0.25 oz. (~ 7-8 ml.) - Punt e Mes vermouth0.25 oz. (~ 7-8 ml.) - Ancho Reyes chile liqueur1 dash - Mole bitters1 dash - Angostura cocktail bitters2 drops - 20% saline (or small pinch of sea salt)Garnish - Lemon peelSteps:Add all ingredients to a mixing glass or pitcher, add ice and stir until well chilled. Strain into a cocktail coupe or glass. Twist lemon peel over the cocktail, swiping the rim and stem and add garnish to the glass.Please share! There is plenty of room for others at the cocktail party!As always, it’s great to have you here! If you enjoyed this episode, please subscribe, share, rate (it helps!), and let us know your thoughts. We love to hear from our listeners.Be well, drink well, and here is to good business! Cheers! - Brian & BillCocktails & Commerce™ is a wholly owned subsidiary of StrategyēM, LLC. This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit cocktailsand.substack.com

This episode Bill and I are joined by Bryan House to mix up a bespoke Manhattan riff, check in on Elastic Path, discuss the state of the commerce tech market, and look forward to the impact of agentic commerce.Bryan is now CEO of Elastic Path, having taken over the leadership role in May 2025. Bryan joined EP in December of 2020 to lead product and customer success, then became President in 2024. Prior to that Bryan was Chief Commercial Officer at Neural Magic, which was acquired by Red Hat, and spent a number of years at Acquia where he was a founding team member and went on to serve in a variety of leadership roles.It’s another great C&C conversation, so pour yourself something to sip along with us and enjoy our conversation with Bryan.Cheers!Episode Timeline:00:00 – Meet Bryan + This Week’s Cocktail: We kick things off with Bryan House, CPO at ElasticPath by breaking down a bespoke, smoky, spirit-forward Manhattan riff we call Burning Down the House.06:15 – Commerce 101… for an 8-Year-Old: Bryan explains what a commerce platform is using Pokémon instead of lemonade stands.09:20 – What Most People Get Wrong About ElasticPath: Bryan reflects on EP’s 25-year evolution — and the misunderstood strengths that still set them apart.13:40 – Why Some Brands Still Need Full Control: A breakdown of ElasticPath’s self-managed option vs. SaaS — and why it matters for many clients. 18:45 – The MACH Alliance Debate: Bryan shares his candid take on MACH: the movement vs. the marketing.24:10 – How AI Is Reshaping Commerce: From merchandiser agents to B2B sales bots — how ElasticPath is building AI-native tools today.29:50 – What Happens When Storefronts Disappear?: A bold prediction: AI agents might make traditional eComm interfaces obsolete.33:30 – The Future Role of Commerce Platforms: No storefront, no problem? Bryan explains how the platform backbone still matters — especially post-sale.38:20 – AI Inside: How ElasticPath Uses AI Internally: Prototyping, documentation, developer experience — Bryan shares how AI is speeding up their entire org.42:40 – Why B2B Commerce Is Stuck — and How It Gets Unstuck: Complex catalogs, negotiated pricing, recurring orders — ElasticPath’s sweet spot in B2B.47:10 – Will AI Replace Salespeople?: Bryan argues no — but AI will give sales teams superpowers.50:15 – The Partnerships That Will Matter Most: Why Visa, vertical ecosystems, and LLMs are shaping the future of commerce tech.54:20 – Bryan’s Go-To Cocktails + Brewing on the Side: Closing out with smoky mezcal old fashioned, and his homebrew hobby.56:00 – Final Toast + What’s Next in CommercePlease subscribe! We want to be sure you make it to the next party! Cheers!This week’s cocktail: Burning Down the HouseThis week’s cocktail is a bespoke, boozy wonder created by C&C Chief Mixology Officer Bill Friend in honor of our guest and one of their all time favorite bands. Bill riffed off the Manhattan spec, but this stands on it’s own, splitting the classic rye in a Manhattan with Cognac, adds amari and a little cheat of Benedictine, and some smoke on top. Honestly, it’s great. Cheers!Spec:Burning Down the House Cocktail1 oz. / 30 ml. - Cognac1 oz. / 30 ml. - Rye Whiskey1 oz. / 30 ml. - Sweet Vermouth (Cochi de Torino recommended)1 oz. / 30 ml. - Amaro (Gran Classico or Amaro Nonino work well, or get creative)¼ oz / ~7 ml. - Benedictine1 dash - Angostura bitters1 dash - Orange BittersGarnish - Cocktail or Brandied CherryAdd Cherry or Apple SmokeSteps:Add all ingredients to mixing glass or pitchers. Stir with ice until well chilled. Strain into coupe glass. Add Garnish.After the cocktail is made, smoke the cocktail using a smoke cap or cloche (Cherry or apple wood is recommended.)Thanks again to our partner Lalo Tequila! If you are looking for them, check them out here.Please share! There is plenty of room for others at the cocktail party! Please share with you network or workplace today. Thank you!As always, it’s great to have you here! If you enjoyed this episode, please subscribe, share, rate (it helps!), and let us know your thoughts. We love to hear from our listeners.Be well, drink well, and here is to good business! Cheers! - Brian & BillCocktails & Commerce™ is a wholly owned subsidiary of StrategyēM, LLC. This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit cocktailsand.substack.com

This episode Bill and I are joined by Eli Finkelshteyn to mix up some Boulevardier riffs and talk about the evolution of commerce product discovery in the Gen-AI and agentic era, Agentic Commerce, and hear Eli’s perspective on where this market is headed.Eli is founder & CEO of Constructor, a leading enterprise commerce product discovery solution. Eli founded Constructor in 2015, but interestingly, they spent 4 years building the product before bringing it to market in 2019. We of course ask about that and the steady rise they have been on ever since.We wanted to have Eli on the show to learn more about Constructor and to get his take on our recent Substack article on CommerceGPTs - which we believe will dramatically transform the product discovery solution market. We wanted to know what Eli felt we got right and what he thinks we may have missed.It's a fascinating conversation that goes deep into one of the most critical areas of commerce in the agentic era, so pour yourself something to sip along and enjoy our conversation with Eli.Cheers!Episode Chapters:* Bouli-bouli! Espousing the wonders of the Boulevardier cocktail* Hey Kai, understanding Constructor* Eli’s founder story & the decision to build a from the ground up* Why personalization matters, and what Constructor got wrong early on* How Constructor leverages AI, reinforcement learning & clickstream data* Domain-Specific LLMs and the rise of CommerceGPTs* How Agent-to-Agent protocols will transform product discovery* Scaling brand-specific data and the role of merchandising controls* On build vs. buy - How retailers and brands should think about Open-source vs. hyperscalers vs. purpose-built commerce AI solutions* What Eli’s most excited about in Gen-AI & product discovery* Wrap-upPlease subscribe to Cocktails & Commerce! We want to be sure you make it to the next party! Cheers!This week’s cocktail: the BoulevardierThe Boulevardier cocktail is often referred to as a “Bourbon Negroni”, replacing gin with the warming depth of bourbon or spiciness of rye whiskey. While that may be the fastest and easiest way to describe the Boulevardier to someone who is not familiar with it, that is far from the real story. The Boulevardier is a unique creation, while leveraging the same magical combination of its gin-based cousin, the Negroni - equal parts sweet vermouth, Campari (or similar “bitters”), and base spirit. Some even argue that the creation of Boulevardier may pre-date that of the Negroni, as it appeared in print two years before - 1927 vs. 1929 - though the Negroni’s origins are typically pinned to 1919, nearly a decade earlier.While we don’t know if the Negroni was his inspiration, what we do know is that the Boulevardier was invented in Paris the late 1920s by Erskine Gwynne, a wealthy American writer, magazine publisher, and bon vivant. Gwynne was part of the "International Bar Flies" - a cheeky fraternity of globetrotting American expats who had decamped from Prohibition Era America and frequented Harry’s New York Bar in Paris. Gwynne’s use of bourbon may have been a tip to his American roots, but he named it after his own Parisian literary magazine, The Boulevardier - a magazine that catered to the same well-heeled globetrotting set swirling around Paris he was drinking with at Harry's.We are often asked what’s our favorite cocktail, and it is a question we often cringe at - after all there are so many great cocktails in the universe of mixology. But truth-be-told, our go-to is often a Boulevardier. Equally fitting before dinner or after - and a great template to riff and experiment with, subbing in different amari and bitters. The Boulevardier was in fact the first cocktail we featured in Cocktails & Commerce.But at its core, the Boulevardier remains a drink for the thoughtful imbiber, a nod to a time when drinking was both an art and a lifestyle. Like the "International Bar Flies" who toasted its creation nearly a century ago, sipping a Boulevardier today is still a mark of taste - and one endorsed by these two International Bar Flies.Cocktail Spec: Boulevardier1 1/2 oz. / ~45 ml. - Bourbon or Rye whiskey3/4 oz. / ~22 ml. - Campari or other bitter3/4 oz. / ~22 ml. - Sweet Vermouth (Cochi de Torino recommended)1-3 dashes - Orange BittersGarnish - Orange twistSteps:Add all ingredients to mixing glass or pitchers. Stir with ice until well chilled. Strain into coupe glass. Add Garnish.Bill’s “Banana Bouli Riff” Spec Featured on the Podcast2 oz. / ~60 ml. - Rye whiskey1 oz / ~30 ml. - Campari1 oz / ~30 ml. - Banana peel-infused sweet vermouth2 dashes - Candy Cap Mushroom BittersPlease share! There is plenty of room for others at the party! Please share with you network or workplace today.As always, it’s great to have you here! If you enjoyed this episode please subscribe, share, like, and rate it (it helps!). And please let us know what you think, of our content. We love to hear from our listeners and look forward to your comments, suggestions, or questions.Be well, drink well, and here is to good business! Cheers! - Brian & BillCocktails & Commerce™ is a wholly owned subsidiary of StrategyēM, LLC. This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit cocktailsand.substack.com

This week Bill and I are joined by Scott Mager, CMO of Deloitte U.S. to mix something up - ostensibly some Margarita riffs, though Scott had his own ideas - and talk about the world of consulting and systems integration and how all that is evolving in the face of AI. Scott is now CMO of Deloitte U.S., but brings a deep background in commerce and digital experience to our conversation, having led these practices at Deloitte for many years before moving into marketing leadership in 2022.Bill and I have both known Scott for many years, and wanted to reconnect and pick his brain on how the world of consulting is changing with Generative AI, agents, and agentic systems.Please pour yourself something to sip along and enjoy this fascinating conversation with Scott. ¡Salud!Episode Chapters:* Rosalita vs. Ranch Water, plus a bit of the history of Amaro Montenegro* Hey Kai, understanding Deloitte and consulting* The evolution of consulting in the face of changing customer challenges* The impact of AI on consulting, and the evolving role of consultants in the AI era* Deloitte's investment in agents - blurring the lines between product and service* The key tactics Scott focuses on as CMO of Deloitte* Marketing strategies for services firms competing in today’s market* The future of consulting: Predictions and insights* Personal passions: Cycling and running* The next cocktail…Please subscribe! Our content is free & we want to be sure you don’t miss the party! Cheers!This week’s cocktail: The RosalitaThe Rosalita is best summed up as a thoughtful riff on the classic Tommy’s Margarita we featured in the podcast episode with Vickie Cantrell.Created in 2015 by Dylan O’Brien at Prizefighter in Emeryville, California, this variation on the Tommy takes the clean, agave-forward foundation of Julio Bermejo’s now-iconic Tommy’s Margarita and veers it gently into bittersweet terrain. By introducing Amaro Montenegro into the mix - alongside the classic trio of tequila, lime juice, and agave syrup - O’Brien layered in a soft, herbal complexity that transforms the Margarita’s sunny brightness into something more dusky and contemplative. Its name is borrowed from the Springsteen anthem by the same name, adds a touch of swagger and romance to the glass.Where the Tommy’s Margarita is a balance of sharp citrus and agave sweetness - the Rosalita is a cocktail that lingers a bit more on the tongue. Montenegro adds subtle orange peel, rose petal, and spice notes temper the lime’s acidity, drawing out the mellow warmth of reposado tequila. A dash of saline solution (a much better way to control the salt than a salted rim) emphasizes the flavors, giving the drink lift and clarity.The Rosalita is perfect for those who love the classic Margarita but are ready to slow things down a bit and add an aperitivo twist. It feels at home in a well-worn leather chair with records spinning in the background, or clinked across a table with good friends and family over fresh guacamole.Spec: Rosalita Cocktail2 oz. (~60 ml) - Reposado Tequila1/2 oz (~15 ml) - Amaro Montenegro3/4 oz (~22.5 ml) - Fresh lime juice3/4 oz. (~22.5 ml) - Agave syrup1 dash - 20% saline solution (optional but encouraged, see note)Garnish - Salted tim (optional)Steps:Salt the rim of a rocks glass (optional). Add all ingredients to a cocktail shaker and shake with ice until well chilled. Strain into the glass.Notes: * A 20% saline solution is pretty easy to make, especially if you have a gram scale. Make 20% saline by dissolving 20 grams of salt (sodium chloride, preferably a quality sea-salt) in 80 grams of water (or 80 milliliters, since water's density is roughly 1 gram per milliliter). No need to heat it up, just stir until salt is fully dissolved. Should last indefinitely in a clean glass container. Please share with your network and help us grow! There is plenty of room for others at the cocktail party! Thank you!As always, it’s great to have you here! If you enjoyed this episode, please subscribe, share, rate (it helps!), and let us know your thoughts. We love to hear from our listeners.Submit questions, topics, or comments via text or voice via our Google Voice number: +1 831-704-6665.Be well, drink well, and here is to good business! Cheers! - Brian & BillCocktails & Commerce™ is a wholly owned subsidiary of StrategyēM, LLC. This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit cocktailsand.substack.com

Dirk Hörig, Founder and CEO of commercetools, is a pioneer in headless commerce and a key figure in the MACH Alliance. In a lively chat, he shares insights on the evolving landscape of commerce technology, comparing it to a Minecraft-like platform for online shopping. Dirk discusses the importance of cloud-native systems and the API-first approach that underpins customization for enterprises. He also dives into the rise of Agentic Commerce and critiques the competitive dynamics with platforms like Shopify, emphasizing the need for innovation in a rapidly changing industry.

This week Bill and I are joined by Scot Wingo, founder and CEO of early-stage agentic commerce start-up, ReFiBuy and the podcast and Substack Retailgentic - where he focuses on Agentic Commerce. When we wanted to focus on the topic of Agentic Commerce, we could think of no one better than Scot to come on and talk about.Scot is a serial entrepreneur with an impressive and long background in commerce. Scot founded Channel Advisor in 2001, and later took it public in 2013. He later started Spiffy to explore digital car care services and this year he started ReFiBuy. Scot is also active in the VC community in North Carolina’s Research Triangle. Besides Retailgentic, Scot co-hosts the Jason & Scot Show - a podcast with friend of Cocktails & Commerce, Jason Goldberg.We cover a lot of agentic ground on the episode, so please pour yourself something to sip along with us and enjoy the conversation with Scot.Cheers!Episode Chapters:* “Wake me up and F*** me up,” introducing the Espresso Martini* Hey Kai, defining Agentic Commerce* The Future of Agentic Shopping: Trends and Predictions* Challenges in Payments and Transactions* Building trust in Agentic Commerce* Navigating the new landscape of Retail and AI* The role of context and authority in Product Discovery* The future of Retailer-Agent interactions* Agentic Commerce’s impact: Winners and losers* Monetization models in Agentic Commerce* Transforming the marketing tech stack* Imagining the future of Agentic Commerce* What’s up with one ‘t’ in “Scot”?For more on Agentic Commerce see our last C&C newsletter on Substack: Surf’s Up! The Next Wave of Commerce is Here - Amplified and Shaped by AI Thanks for listening to Cocktails & Commerce! Subscribe to receive all our content - including industry analysis and cocktails! This week’s cocktail: Espresso MartiniThe Espresso Martini’s origin story is as sleek and irreverent as the drink itself. In the late 1980s, Dick Bradsell - then bartending at Fred’s Club in London - was cleaning up after an espresso training in the afternoon when he was approached by a young model with sunglasses on who asked for something that would, “Wake me up, and then f*** me up.”Bradsell turned back to the espresso machine and went to work - pulling together vodka, fresh espresso, coffee liqueur, and sugar syrup together in a shaker and created what was originally called the “Vodka Espresso.” Served in a V-shaped glass with a creamy head and three coffee beans as garnish (a nod to the traditional Italian garnish symbolizing health, wealth, and happiness), the drink quickly became a London staple. It was later rechristened the “Espresso Martini” during the ’90s martini craze, cementing its place in cocktail history.Fast forward to today, and the Espresso Martini is having a moment. Many claim it is among the most over-rated of cocktails, but it’s popularity ensures it is everywhere there is a party brewing. The drink bridges two once disparate worlds—caffeine and spirits—and appeals equally to cocktail neophytes and seasoned enthusiasts.On Instagram feeds, in dive bars, and at high-concept cocktail dens, the Espresso Martini has evolved from a clubbing indulgence to a canvas for mixology: think cold brew riffs, mezcal substitutions, and even non-alcoholic versions for the sober-curious.Bradsell unfortunately left us early, but his creation didn’t just survive decades of shifting tastes—it influenced them, proving that a well-balanced drink can be both a pick-me-up and a cultural icon. For more on Bradsell and the Espresso Martini see C&C Issue No. 18Espresso Martini Cocktail Spec2 oz - vodka (or sub gin or tequila)1 oz - Kahlua or other coffee liqueur1 oz - strong, fresh, cooled espresso1 tsp - simple syrup (optional)Garnish - 3 coffee beansStepsAdd all ingredients to a cocktail shaker and shake vigorously until well chilled. (Dry shake optional to increase foam). Serve up in a coupe or martini glass. Garnish with the coffee beans set in the foam.Please share! There is plenty of room for others at the cocktail party! Thank you!As always, it’s great to have you here! If you enjoyed this episode, please subscribe, share, rate (it helps!), and let us know your thoughts. We love to hear from our listeners.REMINDER: SEND US YOUR QUESTIONS! Call or Text our Google Voice number: +1 831-704-6665Be well, drink well, and here is to good business! Cheers! - Brian & BillCocktails & Commerce™ is a wholly owned subsidiary of StrategyēM, LLC. This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit cocktailsand.substack.com

Maju Kuruvilla, Founder and CEO of Spangle AI, has an impressive background with leadership roles at Bolt and Amazon. He discusses how Spangle leverages generative AI to personalize the commerce experience, transforming how consumers shop online. Maju explains the innovative 'ProductGPT' and the concept of agentic commerce, where AI-powered shopping agents enhance customer interactions. He also emphasizes the urgency for brands to adapt to shifting consumer behaviors driven by technology. Join them for a delightful cocktail conversation!

Bobby Morrison, Chief Revenue Officer at Shopify since 2022 and a former executive at Intuit and Microsoft, dives into the dynamic world of enterprise commerce. He discusses Shopify's strategic focus on B2B markets and its plans to expand into new verticals. Bobby emphasizes the importance of partnerships and the urgent migration to Shopify's platform. They also explore the rise of non-alcoholic beverages, insights on digital commerce's future, and how AI will shape the landscape. It’s a rich blend of business insight and personal anecdotes!

This week Bill and I are joined by Raj De Datta, Founder and CEO of Bloomreach to mix up a Kir Royale cocktail and talk about Raj’s perspective on the market, his many lessons from founding and leading Bloomreach, and AI’s impact on the future of commerce experiences, digital marketing, and how merchants and marketers work going forward.Many of you will know Raj, Co-Founder and CEO of Bloomreach, a significant player in commerce search, personalization, and marketing automation markets. What you may not know is that Raj is a multiple-time entrepreneur, investor, and very into tennis - including serving on the Council for Player Development at the US Tennis Association.I have known and of course worked with Raj for many years, and always enjoy our conversations about the market and where things are headed. We cover a lot of ground, so please pour yourself something to sip along with us and enjoy the conversation.Cheers!Episode Chapters:* Cocktail chat - the Kir Royale & Wimbledon* Hey Kai, understanding Bloomreach* Raj’s Bloomreach Founder’s Story* Navigating challenges: Pivots and strategic shifts* AI’s impact on consumer experiences* The evolution of digital marketing: From workflow to data* The impact of AI Search and aggregators on Digital Commerce* The future skills needed for marketers and merchants* The growing importance of business agility* Lessons in category creation & evolving Bloomreach + The Exponea acquisition story* Thoughts on the future of the Commerce Tech market* Tennis as a metaphor for entrepreneurshipPlease subscribe! We want to be sure you make it to the next party! Cheers!This week’s cocktail - the Kir RoyaleThe Kir Royale is a variation on the Kir, a once popular French drink combining dry white Burgundian wine with crème de cassis that dates back to the 19th century and was further popularized after World War II. Crème de Cassis is a sweet, dark red liqueur made from macerated blackcurrants, traditionally from the Burgundy region of France. It originated in the mid-19th century, evolving from a medieval French medicinal elixir, and rose to prominence thanks largely to the Kir and Kir Royale. You can use many sweet liqueurs in a Kir, and Brian used Crème Yvette in his. This is a violet liqueur originally produced in the late 19th century in the U.S., made with parma violets, berries, citrus peel, honey, and vanilla. After disappearing from the market for decades, it was revived in 2009. Slightly drier in flavor than Cassis it is perfect for classic cocktails like the Aviation or to make a Kir Yvette.The Kir Royale sets itself apart by specifically calling for Champagne, while another variation, the Kir Imperial, calls for sparkling wine and raspberry liqueur rather than cassis.Aside from being delicious, the best thing about the Kir Royale might be how easy it is to make. Great for brunches and large gatherings (Mother’s Day people!). The scant half ounce of crème de cassis permeates the Champagne, resulting in a gorgeous cocktail with a hint of berry sweetness. Be sure to pour the liqueur into the glass first, followed by the Champagne, which ensures the ingredients will mix naturally. A bit more or less cassis can fine tune the cocktail to one’s individual taste, turning any glass of bubbly into something a bit more special.Cheers!Cocktail spec: Kir RoyaleScant 1/2 ounce - Crème de Cassis or Crème Yvette (see note)To top - Dry Champagne (or other dry sparkling wine or Prosecco)Garnish: Lemon twistThe process:Pour the creme de cassis into a Champagne flute. Top with the Champagne. Garnish with a lemon twist, and voilà!Notes:* “Scant” here means just a bit less than a ½ ounce, but make them to your taste.* Use of Crème Yvette will add a violet note and lead to a slightly drier Kir. Also wonderful in an Aviation.Please share! There is plenty of room for others at the cocktail party! Please share with your network or workplace today. Thank you!As always, it’s great to have you here! If you enjoyed this episode, please subscribe, share, rate (it helps!), and let us know your thoughts. We love to hear from our listeners.Be well, be safe, and here is to good business! Cheers! - Brian & BillCocktails & Commerce™ is a wholly owned subsidiary of StrategyēM, LLC. This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit cocktailsand.substack.com

This week Bill and I are joined by Travis Hess, CEO of BigCommerce to mix up a C&C original cocktail with us and talk about BigCommerce - his vision, where BigCommerce fits, contrasting BigCommerce & Shopify, and where the commerce platform and technology market is headed.Travis took the reins at BigCommerce this past September, rising from President to lead the company’s transformation. Travis has an extensive background in commerce, but much of it on the services side including leadership roles at LiveArea, BVA and The Stable, and then Accenture - and was a part of numerous successful exits.It's a lively, fun, and a terrific conversation, so please pour yourself something to sip along with us and enjoy the conversation.Cheers!Episode Chapters:* Cocktail talk: The Gran Comercio Caliente* Hey Kai, understanding BigCommerce* Taking the reins at BigCommerce* Navigating Market Challenges & The Evolving Landscape of E-commerce* The Future of Commerce: Agility, AI, and Composability, and Orchestration* Understanding the Competitive Landscape - Contrasting BigCommerce & Shopify* Building a Strong Team and CultureMore about LALO Tequila LALO is a wonderful, additive-free, artisanal tequila from third-generation tequila makers in Jalisco, Mexico using a time-honored approach. Just cooked and steam rolled agave, then fermented and into the bottle. It’s wonderful, clean and delicious - and we love mixing with it! Find it here.Please subscribe! We want to be sure you make it to the next party and get all of our commerce industry content! Cheers!This week’s cocktail - the Gran Comercio CalienteThis week's cocktail is a C&C original. A riff on a Negroni spec, this is a well balanced cocktail with just a hint of spice. Careful with those spicy bitters!Cheers!Cocktail: Gran Comercia Caliente1 oz - Blanco tequila (LALO Tequila Blanco recommended).75 oz - Campari.5 oz - Palo Cortado Sherry (substitute Amontillado sherry or Cream Sherry).5 oz - Ancho Reyes Chile liqueur2 drops - Tres Amigos cocktail bitters by Infused Bitters or Bitterman’s Hellfire cocktail bittersThe process:Add ingredients to a cocktail mixing glass, add ice, and stir until well chilled (~30 seconds). Strain into a rocks glass or coupe. No garnish.Please share! There is plenty of room for others at the party! Thank you!As always, it’s great to have you here! If you enjoyed this episode, please subscribe, share, rate (it helps!), and let us know your thoughts. We love to hear from our listeners.Be well, be safe, and here is to good business! Cheers! - Brian & BillCocktails & Commerce™ is a wholly owned subsidiary of StrategyēM, LLC. This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit cocktailsand.substack.com