How to open a bar & launch a new product at the same time

How to open a bar & launch a new product at the same time
Disclaimer: Some of these posts contain affiliate links. I may receive compensation if you click on these links and buy something, but, don’t worry, it won’t cost you a dime!

Respect for the seasonality of foods was ingrained in our guest today as a child. In Norway, food foraging is a family tradition and Monica Berg spent her younger years collecting strawberries, mushrooms and other local treats to enjoy right away or preserve for later.

One of the glitterati of the drinks industry, Monica has been tinkering with flavor her entire career. With her new bar, Tayor+Elementary, about to open and her new take on liqueurs, Muyu, already on the shelves in the top bars in London, you would think she would think about relaxing a bit.  Quite the contrary, she is also a co-founder of Pour, the non-profit organization devoted to exploring new ideas, sharing information, and exchanging inspiration within the drinks industry, which is holding its first symposium in London.

If you want to try our Cocktail of the Week recipe, Monica’s Jasmine Highball is fabulous, check out the recipe here.

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