Tipsy scoop full#
Tipsy scoop professional#
Tipsy scoop tv#

In some ways it was kind of refreshing to bring me back down a peg, but it’s not what I was hoping for when I started this “trail”. This should be a layup and I should be shredding and carving this thing up, but the overconfidence combined with the densely packed snow causes you to eat it, and then the face falls across the snow sandpaper that is the mountain trail for a few dozen feet. What’s even worse is that this route would be classified as like a green. There’s something off about this sorbet, and as I licked, it felt like my tongue was a face that was sliding down a snowy mountain route while snowboarding. The sorbet had a crunchy icy consistency, like a poorly packed snow cone. At the same time, this is their problem to overcome, and they didn’t overcome it. I knew this going in, and I empathize with Tipsy Scoop. Because alcohol has a lower freezing point, it’s really hard to make a scoopable alcoholic sorbet without it being too icy. The real downside is the texture and consistency. But the drink-ability is not the real downside. So all you’re doing here is making a blended margarita that can’t be consumed through a straw. Ok, for starters so margaritas can already come blended, which is basically like a sorbet slushie. But sadly there’s a little bit more going on here than what’s on the surface. I feel your resentment through the computer screen, and if I didn’t explain, your resentment would be rightfully appropriate. I know… I just talked about how great margaritas are for basically any occasion, and then I have the audacity to slam this margarita sorbet? What gives? This is totally under the umbrella of ice cream too! If anything, it should get extra points!

Of the entire flight, it might actually be the weakest. The skinny of it is this flavor is good but not great. I think that the mango margarita sorbet is kind of an excellent example of this.

Tipsy scoop full#

Now some of you may recall in my earlier post about the full flight of flavors I received at Tipsy Scoop, I was simultaneously impressed and let down. But how does this translate when in sorbet form? Good question. Whether it’s a birthday, Taco Tuesday, or simply happy hour, margaritas are always a good choice when celebrating, and they taste exceptionally better with good company. If you like what you've read here and have your own story as a solopreneur that you'd like to share, then email community we'd love to feature your journey on these pages.įeel inspired to start, run or grow your own subscription business? Check out and learn how you can turn 'one day' into day one.Tipsy Scoop – Mango Margarita Sorbet Sweet Mango Margarita Alcoholic Sorbet of NYCĪs far as cocktails go, margaritas are among the most delightful and festive there is.

Believe in yourself and follow your intuition- at the end of the day, it's your concept, and you know best!.Don't do everything yourself- build a great team!.Don't be afraid to start - don't wait for the right everything- it's never precisely correct get started and make changes along the way!.What are the top tips you'd give to anyone looking to start, run and grow a business today? The hardest thing is definitely all of the obstacles that inevitably come up, figuring out solutions to challenges that come up daily. Growing our business to expand our wholesale and direct-to-consumer shipping Nationwide! What's one of the hardest things that come with being a solopreneur? What's your biggest accomplishment as a business owner? In 2020, I started my e-commerce business selling bar sets, On The House Gifts. I have been honored by The James Beard Foundation and the Specialty Food Association for my unique offerings as The Founder and CEO of Tipsy Scoop.

Tipsy scoop tv#

I've been on several TV shows such as Fox Business, ABC New York, Fox NY, and NBC New York. I have been featured in multiple publications such as Forbes, CNBC, NY Business Journal, and Food & Wine. I have been marketing various wine and spirits clients for five years at The Baddish Group. My background is in marketing and public relations, specializing in the wine and spirits industry. I started Tipsy Scoop in 2014, previously earned my bachelor's degree at the University of Richmond, and later completed my master of Integrated Marketing at NYU. Our customers are anywhere from 21-60! Lovers of cocktails and interesting food:) What's your background and motivation to grow as a solopreneur? We make liquor-infused ice cream and sorbet, up to 5% ABV, inspired by classic and contemporary cocktails.

Tipsy scoop professional#

Melissa is a strong business development professional and graduated from NYU. Interested in starting your own entrepreneurial journey in food and beverage, but not sure what to expect? Then read up on our interview with Melissa Tavvs, founder and CEO of Tipsy Scoop, located in New York, USA.