From Tequila Roots To Fresh Victor: Reinventing Mixers With Real Juice
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freshvictor.com
What if the mixer, not the spirit, is the real secret to a great cocktail? We sit down with Fresh Victor founder Ken McKenzie to explore how fresh-pressed, refrigerated mixers turn home pours into bar-quality drinks without the corn syrup, neon dyes, or guesswork. Ken’s journey starts in Guadalajara, where he learned to treat tequila as an Epicurean spirit—complex, mineral-rich, and worth savoring—and ends at a solar-powered facility near Lake Tahoe crafting nine vibrant blends designed to play with any spirit or sparkle on their own.
We crack open flavors like Mexican Lime and Agave, Cactus Pear and Pomegranate, Three Citrus and Mint Leaf, Pineapple and Ginger Root, and Jalapeño Lime, then put them to work in simple builds that anyone can nail. Think a clean, bright margarita; a rye-forward whiskey sour with proper balance; a paloma that pops with sea salt; even a jalapeño-laced highball that delivers real vegetal character, not just heat. Along the way, Ken breaks down how consistent sourcing, pH testing, and cold-fill techniques protect freshness, texture, and aroma—plus why he refuses to go shelf-stable, even when it would be easier to ship.
This is a masterclass in smarter home bartending: use better acids, trust measured ratios, and let the mixer carry the weight while your spirit provides structure. We also dig into refrigerated logistics, on-premise strategy from Vegas to New York, and clever kitchen crossovers like ceviche and grilled fish marinades. Ready to taste the difference? Grab your favorite bottle, stock the fridge, and try a blend that actually tastes like the label.
Enjoy a listener perk: use code “mancave20” at freshvictor.com for 20% off. If you loved the conversation, follow the show, share with a friend, and leave a quick review—what flavor should we mix next?
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