This week Bill and I are joined by Larry Ramponi to mix up some delicious Oaxacan Old-Fashioneds and discuss the emergence of process engines - what they are, how they fit into the enterprise commerce stack, and what problems they solve. Larry is co-founder and CEO of Viax, where he and his team specialize in transforming complex business challenges into strategic opportunities using their event-driven process engine - we dig into the use-cases and the value it brings to organizations of many kinds on the episode. So pour yourself something to sip along with us and enjoy our conversation with Larry.Cheers!Chapters:* Introductions & Oaxacan Old Fashioneds!* Explaining Viax to a 7-Year Old* The Challenge of Traditional Systems in B2B* Process Orchestration: Bridging the Gap* Complex Pricing in B2B Commerce* The Rise of Composable Solutions* AI and Process Orchestration: A New Frontier* Personalizing Customer Experience in B2BPlease subscribe! We want to be sure you make it to the next party! Cheers!This week’s mocktail - a Oaxacan Old-FashionedThe Oaxaca Old-Fashioned, created by Phil Ward at New York’s Death & Co. in 2007, is a defining example of the “modern classic” cocktail. Ward’s innovation combines reposado tequila and mezcal with agave nectar and Angostura bitters, offering a smoky, complex twist on the traditional Old-Fashioned. Mezcal was still relatively unknown to the U.S. cocktail scene at the time Ward created this drink, creating a gateway for many to experience its unique smoky profile for the first time. The cocktail is often garnished with a flamed orange twist, which not only enhances its aroma but also complements the earthy depth of the agave spirits. Ward’s creation rapidly became popular, inspiring a wave of mezcal-focused cocktails that echoed his approach of elevating mezcal as a cocktailing spirit​​.The Old-Fashioned itself dates back to the early 19th century, where it was one of the first “OG” cocktails defined by a simple, direct approach—combining a base spirit, sugar, bitters, and water; creating the very definition of a cocktail. Originally known as a “whiskey cocktail” it took on the name Old-Fashioned as other cockctails - like the Martinez or the Manhattan for example - became more popular. To identify how they wanted their whiskey cocktail the old-fashioned way, patrons came to order it simply as an Old-Fashioned. The drink has since evolved into a cultural icon and a beloved classic for its clean structure and simplicity. Over time, bartenders around the world have played with and experimented with the Old-Fashioned template, leading to countless variations. The Oaxaca Old-Fashioned stands out not only as a brilliant adaptation but also as an example of the cocktail world’s growing appreciation for agave spirits, which are now enjoyed globally thanks in part to Ward’s pioneering efforts.Cheers!Oaxacan Old-Fashioned Cocktail Spec (Serves one)1 1/2 ounces - Reposado Tequila (El Tesoro or Fortaleza recommended)1/2 ounce - Mezcal (Del Maguey San Luis Del Rio recommended or any fine mezcal)2 dashes - Angostura bitters1 barspoon - Agave syrupGarnish: flamed orange twistThe process:Combine all the ingredients except the orange twist in an Old-Fashioned glass filled with one large ice cube. Stir until chilled. Top with a flamed orange twist, then drop the twist into the drink.Please share! There is plenty of room for others at the cocktail party! Why not share a drink and an interesting perspective to talk about while you enjoy it! Please share with you network or workplace today. Thank you!As always, it’s great to have you here! If you enjoyed this episode, please subscribe, share, rate (it helps!),  and let us know your thoughts. We love to hear from our listeners. Be well, be safe, and here is to good business! Cheers! - Brian & BillCocktails & Commerce™ is a wholly owned subsidiary of StrategyēM, LLC. This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit cocktailsand.substack.com

Fauxgronis with Filippo Conforti - Founder & Co-CEO of Commerce Layer. Filippo joins us to discuss his perspectives on an API-first commerce tech approach and what led him to found Commerce Layer. This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit cocktailsand.substack.com

This week, Bill and I are joined by Chris Hauca - SVP Commerce, Experience Management, & Strategy at Hero Digital. Chris is SVP of Technology Solutions at Hero Digital - working closely with Hero’s clients on their technology journeys. Chris has a unique background in commerce, having been a Managing Director and senior leader for many years at Accenture and Acquity Group, but also making the jump to the software side - leading product management at SAP Commerce Cloud before getting back into services with Hero. Bill & I have had the pleasure of knowing Chris for many years now, and it's a pleasure to bring him on the show.So pour yourself something to sip along with us and enjoy the conversation.Cheers!ChaptersIntroductions and Sharpie Mustaches!09:11 - Building Strong Partnerships18:18 - Accelerators as Strategic SI Offerings25:37 - Standardized Solutions and Driving Business Results29:00 - Aligning a Services Organization for Success32:18 - Recalling a Night Out (Ha!)34:39 - The Future of SIs in Composable Solutions39:29 - Attacking Complexity in Orchestration43:06 - The Role of SIs in Integration50:06 - The Impact of Composability on SIs57:50 - The Role of AI in De-risking Projects and The Disruptive Potential of AIPlease subscribe! We want to be sure you make it to the next party! Cheers!This week’s cocktail - a Sharpie MustacheOne of the most recognized and well-traveled drinks to come out of one of our favorite bars - New York’s Amor y Amargo - the Sharpie Mustache was created by AyA bartender Chris Elford. Elford now lives and works in Seattle, but when he was at Amor y Amargo in 2011 and 2012, he happened to be on an Amaro Meletti kick when a guest asked for the dealer’s choice. Elford recalled that splitting the bases, rye and gin seemed like “strange but awesome bedfellows,” and the tiki bitters and orange twist “made the drink pop.”The drink has a unique blend of rye whiskey and gin - combining the spice of rye with the botanical notes of gin - along with bitter, herbaceous, and carmel notes from the Bonal and Meletti. The drink delivers a complex, spirit-forward experience while managing to be well balanced. It also happens to be one that can be easily pre-batched and bottled (or put in a flask!) and was originally served in a small bottle with a mustache sticker on it at Amor y Amaro.Cheers!Sharpie Mustache Cocktail Spec, Serves One3/4 oz (~25 ml) - Dry Gin3/4 oz (~25 ml) - Rye whiskey3/4 oz (~25 ml) - Amaro Meletti3/4 oz (~25 ml) - Bonal Gentiane-Quina2 dashes (20 drops) - Tiki Bitters Elemakule cocktail bittersGarnish - Orange TwistThe process:Add ingredients into a mixing glass. Add ice and stir. Double Strain into a chilled Nick & Nora cocktail glass of whatever glass you have on hand. Garnish and enjoy!There is plenty of room for others at the cocktail party! Why not share a drink and an interesting perspective to talk about while you enjoy it! Please share with you network or workplace today. Thank you!As always, it’s great to have you here! If you enjoyed this episode, please subscribe, share, rate (it helps!), and let us know your thoughts. We love to hear from our listeners. Be well, be safe, and here is to good business! Cheers! - Brian & BillCocktails & Commerce™ is a wholly owned subsidiary of StrategyēM, LLC. This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit cocktailsand.substack.com

This week, Bill and I are joined by Zia Daniell Wigder, Chief Content Officer at eMarketer. Prior to her role at eMarketer, Zia has held many notable leadership roles in the commerce research and content sphere, including Chief Global Content Officer at Shoptalk, co-founder of Groceryshop -  both important, major events in the global digital commerce market. Prior to that, Zia was a Research Director and Senior Analyst focused on global digital commerce trends at Forrester Research and Jupiter Research.On the pod, we mixed up some Caipirinhas with Zia and dove into her perspectives on the state of the Brazilian e-commerce landscape, the impact and growth of Retail Media, the importance and expected rise of social commerce, the rising battle for consumer attention, and what it takes to put on a conference that doesn’t suck. This is a great listen for anyone navigating today’s rapidly evolving e-commerce space.Enjoy! Saúde!Episode Chapters00:00 - Caipirinhas! 08:19 - Describing eMarketer to a 7-Year-Old13:11 - The E-commerce Market in Brazil19:58 - The Growth and Impact of Retail Media22:10 - Retail Media and the Commerce Experience26:08 - Trends and the Future of Retail Media29:15 - The Battle for Attention in the Peak Time Spent on Media31:25 - Exploring the Potential of Gen AI in Digital Commerce35:06 - The Impact of Social Commerce38:59 - Creating a Conference That Doesn’t Suck44:57 - The Qualities of a Great Industry AnalystPlease subscribe! We want to be sure you make it to the next party! Cheers!This week’s cocktail - a CaipirinhaThe Caipirinha is considered by many Brazil’s national cocktail, a refreshing and simple drink with a flair for fun. Its key ingredient - cachaça - has deep roots in Brazilian culture, often referred to as the "spirit of Brazil." Dating back to the 16th century, cachaça is distilled from fermented sugarcane juice, making it a close cousin of rum, but with a distinctive earthy, vegetal flavor that sets it apart.Cachaça - otherwise known as pinga - was first produced during the Portuguese colonization of Brazil and was initially made and consumed by those working the sugarcane plantations (often not under their own free will). Some posit that it was the earlier form of sugar-cane-based-spirit produced in the “New World” - but much of these claims are steeped in Nationalistic pride, and in truth there were many fermented sugar-cane-based alcoholic beverages being experimented with all over the Carribean and Americas, such as garapa.  Over time, cachaça became ingrained in Brazilian society, enjoyed by people from all walks of life. Today, cachaça remains a symbol of Brazil’s cultural heritage, and its popularity has spread far beyond the country’s borders.The Caipirinha, made by muddling fresh lime and sugar with cachaça and serving it over ice, is a delightful tribute to the spirit. It’s known for its bright, citrusy kick balanced by the natural sweetness of the sugar and the unique grassy character of the cachaça. This cocktail is a staple at Brazilian celebrations and has earned a spot on cocktail menus worldwide as an icon of refreshment and simplicity.Saúde!Caipirinha Cocktail Spec, Serves One2 oz (~60 ml) - Cachaça1 lime, cut into wedges2 tsp (~10 ml) - Granulated sugar (Demerara recommended) Ice cubesThe process:Muddle the lime wedges and sugar in a glass until the juice is released and the sugar dissolves. Add ice, pour in the cachaça, and stir well. Serve in an old-fashioned glass. (Preparation time: 3 minutes)There is plenty of room for others at the cocktail party! Why not share a drink and an interesting perspective to talk about while you enjoy it! Please share with you network or workplace today. Thank you!As always, it’s great to have you here! If you enjoyed this episode, please subscribe, share, rate (it helps!),  and let us know your thoughts. We love to hear from our listeners. Be well, be safe, and here is to good business! Cheers! - Brian & BillCocktails & Commerce™ is a wholly owned subsidiary of StrategyēM, LLC. This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit cocktailsand.substack.com

With us on the pod this week: Moritz ZimmermannThis week Bill and I are joined by our long time friend Moritz Zimmermann to mix up some Breakfast Martinis, and talk about a Venture Capitalist’s perspective on the commerce technology market. We also dive into Moritz’ lessons learned from the long road hybris took from start-up looking for product-market fit to becoming the leading commerce platform of its day. We also gain Moritz’s perspective on the remaining gaps and trends in the commerce tech market, the state of venture capital in Europe, and more.Today, Moritz is General Partner of Munich-based Venture Capital firm 42CAP - with many investments in commerce and martech as well as other domains. Mortiz was co-founder and CTO of hybris, then after SAP’s acquisition of hybris Mortiz went on to serve as CTO of SAP CX.We’ve looked forward to having Mortiz on the show, and I know you will enjoy this conversation.Enjoy! Cheers!Episode Timeline:0:00 - Introductions and Breakfast Martinis!05:09 - Supporting Entrepreneurs and Building Successful Companies08:27 -Lessons Learned from Hybris and the Importance of Being Product-Obsessed16:40 - 42 Cap's Investment Thesis and Approach21:33 - The Evolving Commerce Technology Market and Opportunities26:12 - The Power of AI and Verticalization Opportunity in Commerce28:31 - Building Defensibility - Business Processes and Expertise30:17 - VC investing in Europe - The Talent and Education Advantage in Europe36:37 - The Need for More Cost-Effective Commerce Solutions41:16 - The Role of AI in Transforming the Commerce ExperiencePlease subscribe! We want to be sure you don’t miss the next podcast or cocktail party! Cheers!This week’s cocktail - the Breakfast MartiniThe Breakfast Martini was created in 1996 at London’s Lanesborough Hotel by well-regarded bartender Salvatore Calabrese and quickly climbed the ranks to join the pantheon of modern cocktail classics. With its use of marmalade the drink quickly found its way onto brunch menus the world over, and deservedly so. Light, refreshing, well balanced - and quite the pick-me-up! - Calabrese reportedly created the cocktail  in response to his wife who complained that Salvatore was not eating breakfast - as she ate her orange marmalade on toast. (Ha!)The drink is a close cousin of the Marmalade Cocktail which first appeared in Harry Craddock’s The Savoy Cocktail Book, but is more modern, quick and light. Serve to your aunt at the next family brunch and neither she (or the rest of the family listening to her laugh) will be disappointed! Cheers!Breakfast Martini Cocktail Spec, Serves One2 oz  (~ 60 ml) - London Dry Gin 3/4 oz  (~ 22.5 ml) - Fresh lemon juice3/4 oz  (~ 22.5 ml) - Dry Curaçao (Pierre Ferrand Dry Curacao Liqueur recommended)1 teaspoon  (~ 5 ml) - Orange marmalade (substitute fruit preserve if needed)Garnish - Lemon peel twistThe process:Put all ingredients in a shaker or jar and use a spoon to break up the marmalade. Add ice and then shake for a good long while (shake, shake, shake - shake your booty!). Strain into a martini glass or coupe. Add lemon twist to garnish! (Preparation time: 3 minutes)There is plenty of room for others at the cocktail party! Please share this with your network or workplace today. It comes with a drink! Thank you!If you are interested in being a guest, or have a guest suggestion, please reach out. Also, please let us know what you think of the podcast now that we are five episodes in! Leave us a comment!Be well, be safe, and here is to good business! Cheers! - Brian & BillCocktails & Commerce™ is a wholly owned subsidiary of StrategyēM, LLC. This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit cocktailsand.substack.com

Alex Atzberger joins Bill and Brian on the C&C Podcast to mix up a Cocojillo - a C&C original - while we discuss the future of marketing solutions, personalization, and commerce. This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit cocktailsand.substack.com

A conversation with John Rossman - author, advisor, keynote speaker, former leader at Amazon. Welcome to another episode of the Cocktails & Commerce Podcast. This week, we continue our inaugural series of the C&C Pod with another great episode. Bill and I are joined by the insightful and charming John Rossman. John is a multiple-time author, keynote speaker, longtime strategic advisor, and founding leader of Amazon’s Marketplace. I had the pleasure of meeting and working with John many years ago at Amazon, and have had the opportunity to enjoy many great conversations with John over the years - and it is great to bring one of those to you today.John recently released a new book, together with his co-author Kevin McCaffrey, and he joined us to mix up some Negroni’s and discuss many of the insights packed into Big Bet Leadership. The book is a bit of a departure from John’s very successful Amazon Way book series, but draws on many important lessons on how Amazon approaches ‘big bets’, as well as looking at T-Mobile where John and Kevin together led major transformations. The book is packed with insights and stories, and it was a pleasure to dig into those on the pod with John. John also publishes a great newsletter on Substack we recommend - The Digital Leader. We lead off - as always - with a bit of cocktail talk. Some of that I elaborate on below, but you can also hear what John’s ‘Big Bet GPT’ has to say about the Negroni on the episode. I include the spec for the variation I made below - my Barolo Split Negroni. I know you will enjoy the episode, but as always, look forward to your thoughts and comments.Cheers!It’s great to have you here! If you are already a subscriber to Cocktails & Commerce, thank you! If you are new here, welcome! Please do subscribe, we want to be sure you make it to the next party!Become a Member of the Cocktails & Commerce Society!Looking for time with us? Want to talk about our articles and our perspectives - what it means for you and your organization. Want to discuss the state of the market and how your company is competing? Want to talk over your strategy; sales motions and challenges; your career; your start-up idea; or… our favorite topic, cocktails? Though we often try to find time for those who reach out, if you buy a membership to Cocktails & Commerce you are guaranteed priority access to us. Plus we will throw in some amazing C&C swag, an invitation to our annual Cocktails & Commerce party in NYC during NRF, as well other member events we plan to mix-up for members.We are only offering a very limited number of memberships at this time, so act now if you are interested. We are calling this thing the Cocktails & Commerce Society, because - well, because we want to. Yes, it costs $500/yr, but you can expense it! This is research! If interested, simply email us at [email protected] and we will go from there. (And it will all be under NDA!)This Weeks ‘Podtail’? The iconic Negroni - with a variationThe Negroni is perhaps Italy’s most prominent contribution to mixology and the cocktail pantheon. The history of the Negroni is relatively clear in its general outlines, but like many cocktail origin stories, there are gaps and perhaps some - shall we say - creative license introduced along the way. The first account of the Negroni was contained in a letter written sometime between the end of World War I and October 1920 by Count Camillo Negroni, a Florentine aristocrat. He apparently was quite the character - having spent time as a professional gambler, a fencing instructor, and even in America as some sort of cowboy. As he recounted in the letter, that once back in Florence after the war he took to having the bartender at Florence’s Caffè Casoni make him an Americano, only boozier. The bartender swapped in gin for the Americano’s soda water, and wala! - the Negroni was born. But it was really in Paris that the drink took off during ‘The Roaring Twenties’. It apparently became so popular that American humorist Nina Wilcox Putman apparently joked that, “All Gaul was divided into three parts; one part gin; one part vermouth, and one part Italian bitters.” Later, those bitters became somewhat standardized as Campari - but back then they were probably using all sorts of Italian-style orange bitters which are close cousins of Campari. The drink fell out of favor with the rise of Italian fascism and WWII, but then had a renaissance when it was adopted as the drink of dopoguerra (“postwar”) Italy and of la dolce vita (“the sweet life”). Italy was suddenly very glamorous, and the Negroni became the drink of the jet-set in America, Europe, and beyond. Today the Negroni still carries that air of sophistication - appealing to those of refined palate (looking at you!) - and has become a seminal and foundational drink in the world of mixology. It’s simple 1:1:1 ratio and balance of herbaceousness, bitter, and sweet proved to be a phenomenal template upon which to riff. Here is one such riff discussed on the episode which I enjoy, where the sweet vermouth is split with Barolo Chinato - a fortified wine from Piedmont that leverages that region's legendary Barolo wine. Barolo Chinato borrows much of its nature from sweet vermouths - leveraging quinine and other bittering agents used in Italian and French vermouths - but is sweeter and richer. So this one is a nice one to try if someone claims that Negroni’s are a bit too bitter (challenge them with this one!), and also a wonderful rich variation Negroni lovers will enjoy.Cheers!Barolo Split Negroni Cocktail Spec, Serves One1  oz (~ ml) - Dry Gin )Botanist or Plymouth recommended)1 oz (~ ml) - Campari.5 oz (~ ml) -  Sweet Vermouth (Cocchi de Torino or Carpano Antica Formula recommended).5 oz (~ ml) -  Barolo ChinatoGarnish - orange twist or oliveThe process:Add all ingredients to a mixing pitcher and then add ice. Stir until cold, or approx. 30 seconds. If you prefer having it up, strain into a couple or cocktail glass, or add a large ice cube to a rocks glass and pour the drink over it. Express the oils from the orange peel, rub on the rim (and stem it you are using a coupe or cocktail glass) and then drop in. (Preparation time: 3 minutes)There is plenty of room for others at the cocktail party! Why not share a drink and an interesting perspective to talk about while you enjoy it! Please share with you network or workplace today. Thank you!Thank you for reading and listening. If you have a guest suggestion or feedback for us, please reach out. If you are looking for Brian online, you can find him here, here, and here. And find Bill here and here. Be well, be safe, and here is to good business! Cheers! - Brian & BillCocktails & Commerce™ is a wholly owned subsidiary of StrategyēM, LLC. This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit cocktailsand.substack.com