Cocktails & Commerce Podcast

This week Bill and I are joined by Scott Silverman, Co-Founder of CommerceNext and long-time commerce community builder, to mix up some classic Sazerac cocktails and talk about the keys to building a vibrant professional community and hosting a great event. We also gain Scott’s perspective on the health and state of the commerce community in the U.S. today.Many of you either know Scott or have seen him on-stage, online, or at an event. Scott joined Shop.org in 1999 and rose to become Executive Director shortly after that, leading that organization as it became a critical part of the National Retail Federation. Scott went on to co-found CommerceNext in 2017, where he continues to drive what is today the most meaningful community of digital commerce leaders in the United States. As we head into (yet another) NRF it was great to connect withI’ve had the pleasure of knowing Scott for many years, and it’s great to have him on the show.So please pour yourself something to sip along with us and enjoy the conversation.Cheers!Note: We recorded this prior to the recent tragedy in New Orleans. We talk about that great city and share experiences we had at Jazz Fest and all the good times we have had in that vibrant, amazing city. Our thoughts are with the people and community impacted by the recent tragedy in NOLA - and unfortunately elsewhere - as we release this episode.Episode Chapters:* Exploring the Sazerac cocktail* Hey Kai, understanding CommerceNext* The post-pandemic commerce landscape* Keys to building meaningful professional communities* Crafting engaging events with solution providers* “Hot or Not” - a run down of commerce and digital marketing trends* NOLA Jazz Fest and the joys of music* Closing thoughts and signature cocktailsPlease subscribe! We want to be sure you make it to the next party! Cheers!This week’s cocktail - the SazeracFew cocktails capture the spirit of a city quite like the Sazerac, the official cocktail of New Orleans. Its history begins in the 1830s, when Antoine Amédée Peychaud, a Creole apothecary, introduced his bitters as a remedy in the city’s burgeoning French Quarter. His creation, a mix of his proprietary bitters, sugar, and Sazerac de Forge brandy gained popularity at a time when medicinal tonics often doubled as recreational libations. Legend has it that Peychaud served his mixture in an egg cup, or “coquetier,” possibly giving rise to the very term “cocktail.” While the origin of the term ‘cocktail’ remains debated, the Sazerac's place in the pantheon of classic cocktails is indisputable.The Sazerac's story took another turn when phylloxera, the 19th-century vine pest that devastated European vineyards, necessitated a shift to rye whiskey - a substitution that gave the drink its spicy backbone and American identity. The addition of absinthe - with Herbsaint substituted during absinthe’s prohibition - introduced a touch of herbal complexity.By the 20th century, the Sazerac was firmly entrenched as a pillar in the canon of cocktails, featured in cocktail books and celebrated in bars across the United States. Its codification as New Orleans’ official cocktail in 2008 cemented its cultural importance, ensuring its legacy endures. The Sazerac is more than a drink—it’s a story of resilience, reinvention, and the enduring charm of New Orleans - embodying the cultural crossroads that is New Orleans, a place to come together.Cheers!Sazerac Cocktail Spec (Serves one)Absinthe, to rinse1 - sugar cube (Demerara recommended)1/2 teaspoon (~2.5 ml) - Cold water4 dashes - Peychaud’s bitters2 1/2 oz (~75 ml) - Rye whiskeyGarnish: lemon peelThe process:Rinse a chilled rocks glass with absinthe, discarding any excess, and set aside. In a mixing glass, muddle the sugar cube, water and the Peychaud’s bitters. Add the rye whiskey, fill the mixing glass with ice and stir for 15­–20 seconds, until well-chilled.Strain into the prepared glass and twist the lemon peel over the drink’s surface to express the peel’s oils, then garnish with the peel.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.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 Roy Rubin, Founding Partner of R-Squared Ventures & Co-Founder of Magento, joins the C&C Pod to mix up a classic low-ABV classic cocktail - an Americano - and talk about Roy’s lessons from founding and growing one the seminal commerce platforms of all time. We also explore Roy’s perspectives on the commerce tech market as it exists today, now as an investor.Roy co-founded Magento back in 2008, and led the open-source commerce platform’s explosive growth. Magento was of course later acquired by eBay and then still later by Adobe, where it is now known as Adobe Commerce Cloud. More recently, Roy has gone on to co-found R-Squared Ventures - an early stage investment fund that invests in a number of software domains including Fintech, Digital Commerce, Marketplaces, and even AgTech.I’ve enjoyed knowing Roy for many years, and it was great to bring him and his perspectives on the show.So please pour yourself something to sip along with us and enjoy the conversation.Cheers!Episode Chapters:* Intros and Americano cocktail history, cocktail culture, and connection* “Hey Kai”: Understanding venture capital for kids, and the rest of us* R-Squared’s investing approach & thesis* The founding story of Magento* Lessons learned from founding and scaling a high growth commerce start-up* How to think about open source in today's market* Innovation in the Israeli startup ecosystem, and how its responded to the ongoing conflict* The AI revolution in commerce* Taking a sabbatical, and the transformative power of travel - on yourself and familyThanks for reading Cocktails & Commerce! Please subscribe! We want to be sure you make it to the next party! Cheers!This week’s cocktail - an AmericanoFirst thing, the Americano cocktail is not a coffee drink, it is a quintessential aperitivo with a storied history that reflects both its Italian origins and its role in the evolution of modern mixology. First appearing in the 1860s at Gaspare Campari's Caffè Campari in Milan (it’s still there!), the drink was originally known as the ‘Milano-Torino’, named for its two primary ingredients: Campari - from Milan, and Turin’s sweet vermouth. Served over ice and topped with a splash of soda water and a slice of orange, this low-ABV cocktail became a popular choice for Italians looking to ease into their evenings with something light, bitter, and refreshingly effervescent while warming up their appetites.By the early 20th century, the drink gained popularity among American tourists in Italy during Prohibition, earning its new moniker, the Americano, in their honor. Its simplicity, balance, and accessibility made it a gateway to the world of bitters and aperitifs for many. The Negroni owes it’s origin to the Americano, emerging as a stronger variation when Count Camillo Negroni supposedly requested gin be used instead of soda water in his Americano the late nineteen-tens. This evolution further cemented the Americano as a foundational pillar in the cocktail canon - mixing bitters with sweet vermouth.As a credential to its suave, easy sophistication, the Americano was actually the first cocktail James Bond orders in Ian Flemming’s first Bond book, Casino Royale - well before the Vesper.A great template, over the decades the Americano has seen countless creative reinterpretations, from variations incorporating flavored bitters or different vermouth styles to updated presentations in highball glasses or with artisanal mineral waters. Yet, its essence remains unchanged—a harmonious blend of bitter, sweet, and sparkling elements. Today, the Americano serves as both a nod to its rich history and a modern-day ambassador of the Italian and European aperitivo tradition, proving that even the simplest cocktails can leave a lasting imprint.Cheers!Americano Cocktail Spec (Serves one)1 1/2 oz (~ 45ml) - Campari1 1/2 oz (~ 45ml) - sweet vermouthSoda water, chilled, to top & tasteGarnish: orange twistThe process:Fill a rocks or highball glass with ice, then add the Campari and sweet vermouth. Top with the soda water and stir gently to combine. Garnish with an orange twist.Please share! There is plenty of room for others at the cocktail party! Why not share a drink and an interesting perspective to talk about while you enjoy it! 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, 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 Adrien Nussenbaum to mix up the delicious, refreshing, matcha-based On a Misty Morning mocktail and talk about the origin story of Mirakl, pioneering their marketplace solution, and the future of marketplaces, growth strategies, Retail Media Networks, and much more.Adrien is the co-founder and co-CEO of Mirakl, a global leader in marketplace solutions. Together with Philippe Corrot, Adrien launched Mirakl in 2012. Today their platform powers over 450 marketplaces worldwide, facilitating an impressive $12 billion in annual transactions across their retail and B2B commerce clients worldwide. In our conversation we dive into Mirakl’s origin story, long with what’s happening with marketplaces today, gain Adrien’s insights on starting and scaling marketplaces, and discuss the intersection with retail media, AI, and more. Please pour yourself something to sip along with us and enjoy the conversation.Cheers!Episode Chapters:* Introduction and On a Misty Morning mocktails!* The origin story of Mirakl and pioneering marketplace solutions* Future of marketplaces and industry challenges* The growth of marketplace strategies* CPG Brands and marketplace participation* The impact of Direct-from-Factory models* Retail Media Networks and their future* AI’s role in making marketplaces work* Key trends in digital commerce* Advice on building and scaling marketplacesPlease subscribe! We want to be sure you make it to the next party! Cheers!This week’s drink - The On a Misty Morning mocktailThis is a great morning or afternoon pick-me-up mocktail. It’s taken from a great mocktail collection from Red Mill Press called, well… Mocktails. Packed with caffeine, this mocktail is spicy, earthy, and revitalizing - perfect for a lively conversation.Cheers!On a Misty Morning Mocktail Spec (Serves one)2 slices - Fresh jalapeño pepper (de-seeded).5 oz (~15 ml) - Fresh lime juice2.25 teaspoons (~11g) - Matcha powder1 oz (~30 ml) - Iced ginger tea (unsweetened)1 oz (~30 ml) - Iced green tea (unsweetened).5 oz (~15 ml) - Simple syrup (1:1 sugar/water)Small pinch of sea saltThe process:Place the jalapeño pepper and lime juice in a cocktail shaker and lightly muddle (crush) the pepper. Add rest of the ingredients in the cocktail shaker, add ice to the top of liquid and shake vigorously until well chilled (approx. 15-30 seconds), and double strain into a tumbler glass over ice.Notes:* We suggest double straining this mocktail to prevent any clumps of matcha or jalapeño pepper from getting in the drink. Double straining is a technique to ensure a drink's clarity and texture are pristine - removing ice-chips and debris. After shaking or stirring a drink, pour it both through a Hawthorne strainer (the one with the spring) and a small-mesh, hand-held kitchen strainer into the serving glass. 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, 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 Andy Peebler to mix up a delicious mocktail and discuss the commerce platform wars, the role of suites moving forward, B2B commerce, the influence of AI on commerce, and much more.Andy has an impressive background, spanning both the services and product sides of the Commerce tech market. Most recently, Andy was VP of Product Strategy & Ecosystem for Salesforce Commerce Cloud, having joined through Salesforce’s acquisition of CloudCraze. Prior to that, Andy played key leadership roles at Acquity Group, guiding its IPO and eventual acquisition by Accenture, where he oversaw much of their North American commerce and digital solutions business. Andy now claims to be retired, but we are not so sure.So pour yourself something to sip along with us and enjoy our conversation with Andy.Cheers!Chapters:* Introductions and the Wandering Path mocktail* Exploring Non-Alcoholic Cocktails* Understanding Commerce Platforms* The Future of B2B Commerce* Challenges in Implementation* The Role of AI in Commerce* Navigating Product Management for a large platform* Conclusion and Future OutlookPlease subscribe! We want to be sure you make it to the next cocktail party! Cheers!This week’s drink - The Wandering Path mocktailThe Wandering Path mocktail is from Portland, OR bartender Benjamin Amberg who came up with this wonderful, simple NA drink for his bar Pacific Standard - owned by the legendary mixologist and bar-owner Jeffrey Morgenthaler. They developed this to feature The Pathfinder, an emerging non-alcoholic spirit company out of Seattle. Impressed by Pathfinder, they set out to work it into the menu.  The Pathfinder is a hemp-based non-alcoholic spirit that drinks more like an amaro or a dark, spiced rum than your typical N/A spirits. Pathfinder it that rare N/A spirit that bartenders and mixologists also can find themselves reaching for regardless of whether they are mixing a mocktail or a cocktail -. The distribution of Pathfinder is now reaching much of the county - and I encourage you to get some to add to your home bar.  For an N/A spirit, The Pathfinder has a complex flavor profile with notes of bittersweet citrus, backing spices, dried herbs, and root cellar aromas. Cheers!Wandering Path Mocktail Spec (Serves one)2 oz (~60 ml) - The Pathfinder1 oz (~30 ml) - Grapefruit juice¾ oz (~22.5 ml) - lemon juice½ oz (~15 ml) - 2:1 rich simple syrup (see note)½ oz (~15 ml) - egg whiteThe process:Combine all ingredients in a cocktail shaker with ice cubes. Shake well until cold (see note). Double-strain into a chilled cocktail glass. Serve without garnish. Notes:* Rich simple syrup calls for two parts sugar to one part water. (Normal simple syrup calls for one part sugar to one part water.)* For an advanced maneuver, you can “dry shake” the ingredients without ice to better incorporate them, then shake with ice. You may get a better froth/foam with that technique.Please share! There is plenty of room for others at the cocktail party! Why not share a drink and an interesting perspective to talk about while you enjoy it! 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 to Cocktails & Commerce on Substack, 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 Larry Ramponi to mix up some delicious Oaxacan Old-Fashioneds and discuss the emergence of process engines - what they are, how they fit into the enterprise commerce stack, and what problems they solve. Larry is co-founder and CEO of Viax, where he and his team specialize in transforming complex business challenges into strategic opportunities using their event-driven process engine - we dig into the use-cases and the value it brings to organizations of many kinds on the episode. So pour yourself something to sip along with us and enjoy our conversation with Larry.Cheers!Chapters:* Introductions & Oaxacan Old Fashioneds!* Explaining Viax to a 7-Year Old* The Challenge of Traditional Systems in B2B* Process Orchestration: Bridging the Gap* Complex Pricing in B2B Commerce* The Rise of Composable Solutions* AI and Process Orchestration: A New Frontier* Personalizing Customer Experience in B2BPlease subscribe! We want to be sure you make it to the next party! Cheers!This week’s mocktail - a Oaxacan Old-FashionedThe Oaxaca Old-Fashioned, created by Phil Ward at New York’s Death & Co. in 2007, is a defining example of the “modern classic” cocktail. Ward’s innovation combines reposado tequila and mezcal with agave nectar and Angostura bitters, offering a smoky, complex twist on the traditional Old-Fashioned. Mezcal was still relatively unknown to the U.S. cocktail scene at the time Ward created this drink, creating a gateway for many to experience its unique smoky profile for the first time. The cocktail is often garnished with a flamed orange twist, which not only enhances its aroma but also complements the earthy depth of the agave spirits. Ward’s creation rapidly became popular, inspiring a wave of mezcal-focused cocktails that echoed his approach of elevating mezcal as a cocktailing spirit​​.The Old-Fashioned itself dates back to the early 19th century, where it was one of the first “OG” cocktails defined by a simple, direct approach—combining a base spirit, sugar, bitters, and water; creating the very definition of a cocktail. Originally known as a “whiskey cocktail” it took on the name Old-Fashioned as other cockctails - like the Martinez or the Manhattan for example - became more popular. To identify how they wanted their whiskey cocktail the old-fashioned way, patrons came to order it simply as an Old-Fashioned. The drink has since evolved into a cultural icon and a beloved classic for its clean structure and simplicity. Over time, bartenders around the world have played with and experimented with the Old-Fashioned template, leading to countless variations. The Oaxaca Old-Fashioned stands out not only as a brilliant adaptation but also as an example of the cocktail world’s growing appreciation for agave spirits, which are now enjoyed globally thanks in part to Ward’s pioneering efforts.Cheers!Oaxacan Old-Fashioned Cocktail Spec (Serves one)1 1/2 ounces - Reposado Tequila (El Tesoro or Fortaleza recommended)1/2 ounce - Mezcal (Del Maguey San Luis Del Rio recommended or any fine mezcal)2 dashes - Angostura bitters1 barspoon - Agave syrupGarnish: flamed orange twistThe process:Combine all the ingredients except the orange twist in an Old-Fashioned glass filled with one large ice cube. Stir until chilled. Top with a flamed orange twist, then drop the twist into the drink.Please share! There is plenty of room for others at the cocktail party! Why not share a drink and an interesting perspective to talk about while you enjoy it! 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, 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

Fauxgronis with Filippo Conforti - Founder & Co-CEO of Commerce Layer. Filippo joins us to discuss his perspectives on an API-first commerce tech approach and what led him to found Commerce Layer. 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 Chris Hauca - SVP Commerce, Experience Management, & Strategy at Hero Digital. Chris is SVP of Technology Solutions at Hero Digital - working closely with Hero’s clients on their technology journeys. Chris has a unique background in commerce, having been a Managing Director and senior leader for many years at Accenture and Acquity Group, but also making the jump to the software side - leading product management at SAP Commerce Cloud before getting back into services with Hero. Bill & I have had the pleasure of knowing Chris for many years now, and it's a pleasure to bring him on the show.So pour yourself something to sip along with us and enjoy the conversation.Cheers!ChaptersIntroductions and Sharpie Mustaches!09:11 - Building Strong Partnerships18:18 - Accelerators as Strategic SI Offerings25:37 - Standardized Solutions and Driving Business Results29:00 - Aligning a Services Organization for Success32:18 - Recalling a Night Out (Ha!)34:39 - The Future of SIs in Composable Solutions39:29 - Attacking Complexity in Orchestration43:06 - The Role of SIs in Integration50:06 - The Impact of Composability on SIs57:50 - The Role of AI in De-risking Projects and The Disruptive Potential of AIPlease subscribe! We want to be sure you make it to the next party! Cheers!This week’s cocktail - a Sharpie MustacheOne of the most recognized and well-traveled drinks to come out of one of our favorite bars - New York’s Amor y Amargo - the Sharpie Mustache was created by AyA bartender Chris Elford. Elford now lives and works in Seattle, but when he was at Amor y Amargo in 2011 and 2012, he happened to be on an Amaro Meletti kick when a guest asked for the dealer’s choice. Elford recalled that splitting the bases, rye and gin seemed like “strange but awesome bedfellows,” and the tiki bitters and orange twist “made the drink pop.”The drink has a unique blend of rye whiskey and gin - combining the spice of rye with the botanical notes of gin - along with bitter, herbaceous, and carmel notes from the Bonal and Meletti. The drink delivers a complex, spirit-forward experience while managing to be well balanced. It also happens to be one that can be easily pre-batched and bottled (or put in a flask!) and was originally served in a small bottle with a mustache sticker on it at Amor y Amaro.Cheers!Sharpie Mustache Cocktail Spec, Serves One3/4 oz (~25 ml) - Dry Gin3/4 oz (~25 ml) - Rye whiskey3/4 oz (~25 ml) - Amaro Meletti3/4 oz (~25 ml) - Bonal Gentiane-Quina2 dashes (20 drops) - Tiki Bitters Elemakule cocktail bittersGarnish - Orange TwistThe process:Add ingredients into a mixing glass. Add ice and stir. Double Strain into a chilled Nick & Nora cocktail glass of whatever glass you have on hand. Garnish and enjoy!There is plenty of room for others at the cocktail party! Why not share a drink and an interesting perspective to talk about while you enjoy it! 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, 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 Zia Daniell Wigder, Chief Content Officer at eMarketer. Prior to her role at eMarketer, Zia has held many notable leadership roles in the commerce research and content sphere, including Chief Global Content Officer at Shoptalk, co-founder of Groceryshop -  both important, major events in the global digital commerce market. Prior to that, Zia was a Research Director and Senior Analyst focused on global digital commerce trends at Forrester Research and Jupiter Research.On the pod, we mixed up some Caipirinhas with Zia and dove into her perspectives on the state of the Brazilian e-commerce landscape, the impact and growth of Retail Media, the importance and expected rise of social commerce, the rising battle for consumer attention, and what it takes to put on a conference that doesn’t suck. This is a great listen for anyone navigating today’s rapidly evolving e-commerce space.Enjoy! Saúde!Episode Chapters00:00 - Caipirinhas! 08:19 - Describing eMarketer to a 7-Year-Old13:11 - The E-commerce Market in Brazil19:58 - The Growth and Impact of Retail Media22:10 - Retail Media and the Commerce Experience26:08 - Trends and the Future of Retail Media29:15 - The Battle for Attention in the Peak Time Spent on Media31:25 - Exploring the Potential of Gen AI in Digital Commerce35:06 - The Impact of Social Commerce38:59 - Creating a Conference That Doesn’t Suck44:57 - The Qualities of a Great Industry AnalystPlease subscribe! We want to be sure you make it to the next party! Cheers!This week’s cocktail - a CaipirinhaThe Caipirinha is considered by many Brazil’s national cocktail, a refreshing and simple drink with a flair for fun. Its key ingredient - cachaça - has deep roots in Brazilian culture, often referred to as the "spirit of Brazil." Dating back to the 16th century, cachaça is distilled from fermented sugarcane juice, making it a close cousin of rum, but with a distinctive earthy, vegetal flavor that sets it apart.Cachaça - otherwise known as pinga - was first produced during the Portuguese colonization of Brazil and was initially made and consumed by those working the sugarcane plantations (often not under their own free will). Some posit that it was the earlier form of sugar-cane-based-spirit produced in the “New World” - but much of these claims are steeped in Nationalistic pride, and in truth there were many fermented sugar-cane-based alcoholic beverages being experimented with all over the Carribean and Americas, such as garapa.  Over time, cachaça became ingrained in Brazilian society, enjoyed by people from all walks of life. Today, cachaça remains a symbol of Brazil’s cultural heritage, and its popularity has spread far beyond the country’s borders.The Caipirinha, made by muddling fresh lime and sugar with cachaça and serving it over ice, is a delightful tribute to the spirit. It’s known for its bright, citrusy kick balanced by the natural sweetness of the sugar and the unique grassy character of the cachaça. This cocktail is a staple at Brazilian celebrations and has earned a spot on cocktail menus worldwide as an icon of refreshment and simplicity.Saúde!Caipirinha Cocktail Spec, Serves One2 oz (~60 ml) - Cachaça1 lime, cut into wedges2 tsp (~10 ml) - Granulated sugar (Demerara recommended) Ice cubesThe process:Muddle the lime wedges and sugar in a glass until the juice is released and the sugar dissolves. Add ice, pour in the cachaça, and stir well. Serve in an old-fashioned glass. (Preparation time: 3 minutes)There is plenty of room for others at the cocktail party! Why not share a drink and an interesting perspective to talk about while you enjoy it! 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, 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

With us on the pod this week: Moritz ZimmermannThis week Bill and I are joined by our long time friend Moritz Zimmermann to mix up some Breakfast Martinis, and talk about a Venture Capitalist’s perspective on the commerce technology market. We also dive into Moritz’ lessons learned from the long road hybris took from start-up looking for product-market fit to becoming the leading commerce platform of its day. We also gain Moritz’s perspective on the remaining gaps and trends in the commerce tech market, the state of venture capital in Europe, and more.Today, Moritz is General Partner of Munich-based Venture Capital firm 42CAP - with many investments in commerce and martech as well as other domains. Mortiz was co-founder and CTO of hybris, then after SAP’s acquisition of hybris Mortiz went on to serve as CTO of SAP CX.We’ve looked forward to having Mortiz on the show, and I know you will enjoy this conversation.Enjoy! Cheers!Episode Timeline:0:00 - Introductions and Breakfast Martinis!05:09 - Supporting Entrepreneurs and Building Successful Companies08:27 -Lessons Learned from Hybris and the Importance of Being Product-Obsessed16:40 - 42 Cap's Investment Thesis and Approach21:33 - The Evolving Commerce Technology Market and Opportunities26:12 - The Power of AI and Verticalization Opportunity in Commerce28:31 - Building Defensibility - Business Processes and Expertise30:17 - VC investing in Europe - The Talent and Education Advantage in Europe36:37 - The Need for More Cost-Effective Commerce Solutions41:16 - The Role of AI in Transforming the Commerce ExperiencePlease subscribe! We want to be sure you don’t miss the next podcast or cocktail party! Cheers!This week’s cocktail - the Breakfast MartiniThe Breakfast Martini was created in 1996 at London’s Lanesborough Hotel by well-regarded bartender Salvatore Calabrese and quickly climbed the ranks to join the pantheon of modern cocktail classics. With its use of marmalade the drink quickly found its way onto brunch menus the world over, and deservedly so. Light, refreshing, well balanced - and quite the pick-me-up! - Calabrese reportedly created the cocktail  in response to his wife who complained that Salvatore was not eating breakfast - as she ate her orange marmalade on toast. (Ha!)The drink is a close cousin of the Marmalade Cocktail which first appeared in Harry Craddock’s The Savoy Cocktail Book, but is more modern, quick and light. Serve to your aunt at the next family brunch and neither she (or the rest of the family listening to her laugh) will be disappointed! Cheers!Breakfast Martini Cocktail Spec, Serves One2 oz  (~ 60 ml) - London Dry Gin 3/4 oz  (~ 22.5 ml) - Fresh lemon juice3/4 oz  (~ 22.5 ml) - Dry Curaçao (Pierre Ferrand Dry Curacao Liqueur recommended)1 teaspoon  (~ 5 ml) - Orange marmalade (substitute fruit preserve if needed)Garnish - Lemon peel twistThe process:Put all ingredients in a shaker or jar and use a spoon to break up the marmalade. Add ice and then shake for a good long while (shake, shake, shake - shake your booty!). Strain into a martini glass or coupe. Add lemon twist to garnish! (Preparation time: 3 minutes)There is plenty of room for others at the cocktail party! Please share this with your network or workplace today. It comes with a drink! Thank you!If you are interested in being a guest, or have a guest suggestion, please reach out. Also, please let us know what you think of the podcast now that we are five episodes in! Leave us a comment!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

Alex Atzberger joins Bill and Brian on the C&C Podcast to mix up a Cocojillo - a C&C original - while we discuss the future of marketing solutions, personalization, and commerce. 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