Are Cocktail Drops Going to Change the Way We Drink?

Cocktail drops on skewers.
Hemingway Daiquiri, Sangria, Organic Margarita, White Russian, Caipirinha and Bloody Mary Cocktail Drops are only a few of the offerings being made into edible cocktail form. (Photo: Brandon Everett)

When Brandon Everett was a student at Georgetown University, he began an experiment. He wanted to introduce a new means of enjoying cocktails, but he wasn’t sure what that new format might look like. He graduated in 2014 and began a career in finance, but in his time outside of the office, he continued to pursue a vision that was forming.

“My goal was to create an entirely new form of cocktail that would provide a singularly unique and surprising experience,” Everett says. And with that ambition, he created Cocktail Drops. “Cocktail Drops are hand-crafted cocktails formed into solid Drops that instantly melt in your mouth, and their distinct form enables them to be served in numerous innovative ways. The Drops have a smooth, custard-like consistency when first bitten into, and then melt into liquid sips.”

Though he won’t disclose his precise procedures or ingredients for obvious reasons, he does explain that the drops aren’t to be confused with a cocktail-flavored edible novelty — he emphasizes that they are, in fact, cocktails. “A single Cocktail Drops cocktail is made up of nine individual drops that collectively contain one ounce of an 80 proof spirit and are designed in this way so that they can be enjoyed one drop at a time, in the same way a traditional cocktail is enjoyed one sip at a time,” he says. He’s proud to share that each drop is made with premium spirits and juice extracted from whole fruits.

Everett envisions a bar world in which guests order a sampler of Cocktail Drops, which include Sangria, Moscow Mule, Bloody Mary, Whiskey Sour, Hemingway Daiquiri, Margarita, Caipirinha, White Russian, Tom Collins and Golden Mojito.

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1 stand, 10 different types of classic cocktails. Left to Right: Moscow Mule, Whiskey Sour, Hemingway Daiquiri, Sangria, Organic Margarita, White Russian, Caipirinha, Bloody Mary, Tom Collins, Golden Mojito. Moscow Mule Ultimat Vodka | Fever-Tree ginger beer | Cold-pressed lime juice Whiskey Sour @WoodfordReserve Bourbon | Cold-pressed lemon juice Hemingway Daiquiri Pyrat XO Reserve Rum | @LuxardoUSA Maraschino Liqueur | Cold-pressed lime & grapefruit juice Sangria 2013 Alto Moncayo Veraton Garnacha | Cointreau | Rémy Martin V.S.O.P. Cognac | Cold-pressed orange & apple juice | Lemon zest | Cinnamon Organic Margarita. Formulated from a @123OrganicTequila recipe. 123 Organic Reposado Tequila | Cold-pressed organic lime, lemon & orange juice | Organic blue agave nectar White Russian Kahlúa | Ultimat Vodka | Cream Caipirinha Leblon Cachaça | Cold-pressed lime juice Bloody Mary Ultimat Vodka | Cold-pressed tomato & celery juice | Cayenne pepper Tom Collins @TanquerayUSA No. Ten Gin | Cold-pressed lemon juice | Fever-Tree club soda Golden Mojito Pyrat XO Reserve Rum | Fresh mint | Cold-pressed lime juice | Fever-Tree club soda

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Of course, eating a cocktail is a different experience than drinking one, but for Everett, that’s precisely the appeal. “Consumer demand for unique cocktail experiences has prompted talented mixologists to introduce exciting new cocktail offerings in bars and restaurants all over the world. In the retail space, however, this consumer demand is entirely unmet,” he says. “Your local liquor store only carries products from the same three categories that have existed for decades — spirits, mixers and pre-mixed cocktails. Consumers need, and deserve, a new product category that enables them to enjoy a radically innovative cocktail experience in their home.”

Everett wants cocktail fiends to imagine lounging in a hammock and eating a Margarita Cocktail Drop, or serving a decadent brunch, accompanied by a skewer of Bloody Mary Cocktail Drops. A group of drinkers at a bar or restaurant could indulge in a mixed bevy of the drops rather than ordering a pitcher of beer or assortment of cocktails. Whatever your fancy, the drops present an entirely new means of consuming your favorite cocktails, as well as an exponentially shorter prep time.

The description and appearance of the drops give the impression that perhaps they’re frozen or that the melt-in-your-mouth quality would translate to a significantly less pleasant melt-on-your-hands experience, but Everett says that’s not the case. The drops are not frozen, nor are they prone to melt. Instead, they’ll maintain their form until eaten.

Cocktail Drops aren’t commercially available at this time, but Everett is seeking partnerships to purvey them in restaurants, bars and retail stores. In time, his new product could change the way we drink to being the way we eat.

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