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Frequently Asked Question’s 

Yes. The legal restrictions on a 2COP (Florida State Beer & Wine) License are that products sold be below 24% alcohol by volume (ABV), and be derived from fermented (not distilled) alcohol. Premium Blend products fall within these restrictions.
Premium Blend is a fermented alcohol product which is legally classified as vinous (wine); Regular liquor is a distilled alcohol, which is legally a spirit, and not legal for sale with a Beer & Wine license.
The law does not specify the quantities that you can serve. We recommend that you follow responsible vendor guidelines.
You can make any cocktail that a regular liquor establishment serves. Following the recipes indicated in the recipe book is a good start to your cocktail program, then expanding to more varied drinks as you and your staff gain experience.
You are serving a Premium Blend Cocktail.
You exclusively serve your house brand, Premium Blend.
We do not recommend this method of use for the rum, whiskey, vodka, gin, and tequila products; however some of our customers have had success with it. A drinker of straight shots will not get the alcohol bite he is accustomed to with an 80 proof drink. We advise that you explain that Premium Blend is excellent for mixed cocktails and invite them to sample a drink. The cordial line (Amore di Verano, Kafe Luna, and Royale line) can be served straight as a shooter or an aperitif. El Guitarron is also best served as a shot with a lime wedge and a salt rim, or as a floater on a premium margarita.
Pricing the drinks depends on the establishment. A good guideline is to base the price for a mixed drink off of your beer pricing, keeping the price of a mixed drink about $1.00 to $2.00 more than the price of a beer.
Premium Blend provides a full line of POS materials at no charge. These include table tents, posters, menus, recipe books, and inserts. In addition to these materials, here are some other ideas:

  • Place a sign outside advertising “Now serving cocktails”
  • List the cocktails in your menu
  • Have the hostess or waiters offer a cocktail as the customer is being seated
  • Offer daily drink specials
  • Have your server recommend an after-dinner drink
Experience has shown that it actually increases bottle wine sales. This is because upon having a glass of wine before dinner, most consumers will order a second to have during the meal. While a customer who has a cocktail before dinner is more likely to order a bottle to accompany the meal.
For the liquor subsititutes, you should pour in a 2:1 ratio for normal liquors. This results in a mixed drink which is slightly stronger than one made with normal liquor. As an example, a rum and cola made with 1 oz. of rum at 80 proof (40% ABV) and 5 oz. of cola, has a final ABV of 6.7%. The same drink made with 2 ounces of Rhumbero (24% ABV) and 4 ounces of cola has a final ABV of 8%.
No. When making cocktails, the sky is the limit. By changing the name and adding a garnish, you can make a cocktail yours, and tell your customers that it’s the only place on the planet that they can get it.