Welcome to the Marketing in the Wild podcast. I’m Julia from Stratos Creative Marketing, where we are obsessed with finding real-life examples of the good, the bad, and sometimes wild, in marketing.

Julia: All right! Everybody, I’m excited to introduce you to Alexi. I actually met Alexi through a class that I bought for Roger, my husband, for his birthday. We went to a prohibition drinking mixology class. I had a friend crush on Alexi, and so now she’s here. Alexi, tell us a little bit about you, your business, and how you got into it.

Alexi: Oh my gosh! First off, thank you so much! I’m so glad we’re on the same page, because friend crush, mutual. I’m so glad to be here! My name’s Alexi Fisher. I am the owner of the Cocktail Collective; Utah’s first and only spirits and cocktail education space. I actually started this back in 2020, but I opened my brick & mortar in 2021, because I was probably insane. Thankfully, it’s done very well. The crazy thing about the Cocktail Collective specifically is there’s only two in the entire nation. The other one’s in South Carolina, also black female-owned. I mean, that in and of itself, is like, we are doing things, and it’s amazing. I also own a mobile bartending business called the Hammered Copper, which was the first black female-owned mobile bartending service for the state of Utah. Basically with that, we cater weddings, small events, big events, backyard get togethers, corporate events, weddings. Honestly, if you can plan it, and you’re like, “Hey, I’d like to have good drinks there”, we’ve got you covered. That’s the point!

 Julia: I feel like we also need to give a little bit of context to people who don’t live in Utah, because Utah is a very different place when it comes to drinking. Do you wanna explain it? 

Alexi: Yes. Anybody who lives on the Bible Belt will understand Utah’s laws, because they’re not that far away from them because they’re very much church-guided, or regulated, or designed in accordance with. And so Utah, I think they’re antiquated because we’re very limited on the product that we’re able to receive. So we don’t receive a lot of diverse products made by diverse distillers or breweries or wineries. We have a very limited selection that typically goes in and out of the stores pretty quick, in the sense of it’s discontinued unfortunately pretty fast. For some unknown reason unbeknownst to me, we also have about a 300% markup on our alcohol here, which is just stupid.

Julia: Wow! I didn’t know that part.

Alexi: If you look at how much the DABS made within the past couple years, we’re looking at multiple millions. The sad thing is that that’s not necessarily going towards our infrastructure, or our school systems, or our healthcare, or anything like that, or the big issue of air quality, or if you’re conservative of the faith, it’s gonna probably be pornography, weirdly enough. I don’t get why. That’s a whole different topic. But Utah has some very weird, weird laws, that in my mind, I think they either encourage over consumption or they just encourage basically bringing it in from other states, which honestly, they made it legal to transport, unfortunately do have to claim it on your tax, but that’s, again, a different conversation.

Julia: I think that what strikes me is your business being unique because here in Utah, specifically in Salt Lake City, we live in a culture that is – I don’t even know if it’s fair to say the majority, but the general population might not be drinking. And so, if you’re not of the LDS faith, then you might be, but the majority of the people who are living here might be prescribed to that faith. And so, I think that that’s what’s interesting, is that not only are you a black woman-owned business, but you’re also in the alcohol industry in a state that that’s not normal per se.

Alexi: I 100% agree with you. And at least what studies have shown is that there has been a huge exit of the faith. There’s been a huge amount of people leaving. We’ve actually seen the numbers of drinkers to non-drinker stay about the same. What it’s either gone to is we’ve actually seen a huge influx or renaissance of the mocktail craze. And I absolutely love that! The only thing that I struggle with personally when it comes to the mocktail resurgence that we’re seeing right now, is the fact that I don’t necessarily think they’re going about it in the right way of basically just saying, “Okay, you don’t wanna drink, just come and do all this. Act like you’re drinking, but it’s not drinking.” It’s okay. You don’t even have to act like you’re drinking. If you want to go out with friends and have a fun little tea or something, go do that. I don’t think it has to be marketed as necessarily an alternative or a substitute. I think it’s a lifestyle in and of itself, and I think that’s amazing. I also think that what people don’t realize, it’s like, “Oh, so you left the church and you don’t wanna drink? Oh, yeah, you can go drink mocktails.” 

Most of the time, they still won’t because it’s ingrained in you to even look like you are drinking alcohol is prohibited. We saw that in the Under the banner of Heaven show that came out. One of the first scenes was when Andrew Garfield’s character had a clear cup, I think it was a clear cup of tea or something. He was drinking something. But basically, it’s clear cups, and that’s very significant to the fact that it’s like, you don’t pretend like you’re drinking. And so, I don’t think necessarily the mocktail market caters to those who are choosing to leave a religious institution.

Julia: That’s fascinating! Now I feel like we could talk about Under the Banner of Heaven. Just kidding, we won’t go there.

Alexi: That’s another episode.

Julia: Tell me how you got into this. You told us a little bit about your history in the class, but how did you end up here?

Alexi: I am gonna give you the super short answer because we could be here for a while. 14 years ago, I was working as a bridal consultant for David’s Bridal, and I had this bride who had her planner there with her family, and they’re trying on dresses, and it’s beautiful, it’s amazing, it’s fun. The wedding planner stepped aside, and something was happening. Something was hitting the fan and it was hitting epically, because all of a sudden I hear this woman, “What do you mean we don’t have a bartender? What do you mean we don’t have coverage?” And I’m just like, “Wow, this is serious.” She’s like, “Well, we need to find one.” She hangs up the phone, and I’m like, “Hey, if you need a bartender, I would love to assist. I would love to see how I can help.” She’s like, “Oh my gosh, you can bartend?” I’m like, “Yes.”

Julia: Love it!

 Alexi: I had no experience whatsoever. I was also 18 at the time. So definitely not legal! It was one of those moments where I’m like, I’m gonna totally jump in feet first, see what happens. It basically was the easiest bartending I had ever done because it was just opening sodas and pouring, and pouring wine and beer, and it was super easy. I didn’t have to make any cocktails those first times. But then when I started getting rehired again and again and again, I had to learn to make those very simple drinks. It was actually my mom that bought me my first cocktail book that subsequently got eaten by my puppy, who was seven, actually turning eight this week. I had to learn so much in a very short amount of time. I was working from bar to bar, to bar, paying my way through school. I was studying neuroscience at Westminster, and I was planning on going to be this doctor in neuroscience and help people understand their brains. At the time, it wasn’t really like a huge field, so I was like, “I’m gonna go and get another degree”, because that’s the thing you do. 

Julia: Of course! 

Alexi: I went to the U, and I got a counseling psychology degree. And so I was like, I’m gonna go work in the mental healthcare field now as a PhD therapist. That was my goal. I was gonna go for my master’s, and then go for my doctorate, and be like, I am doing everything! It flipped out on itself pretty fast, 180, I was like, “I absolutely hate this.” I worked for a really abusive employer, and I really struggled there for a minute, but I kept working in the bars because I was like, this pays really good money, and also because it’s Utah. For anybody who’s listening who’s not from Utah, we’re a very single color state. 

Julia: Yeah, definitely! 

Alexi: It’s the nicest way to put it! And granted, I’m really glad that we’re seeing a large increase of black people coming to the state, which I’m like, “Yay.” 

Julia: Yeah, for sure! 

Alexi: But it was really rough there. So I was definitely not only the token black girl of pretty much every bar I worked for, but when I had customers come in, they’d be like, “Ooh, it’s my favorite black girl.” I would definitely get fetishized, and it was gross. And granted it paid very well, so it’s like, I will put up with a lot for good money. When I went through some of my hardest moments, it was actually my boyfriend at the time, now husband, who was like, “Hey, you should go back into bartending”. I had left it for a minute to leave, go try working in the healthcare industry, almost killed me. I took a bit of a hiatus for my mental health. Basically, he was like, “This was the last time you really were doing what you loved.” And he was right! 

And so, I got back into freelance catering. I was doing freelance catering here and there, and I was like, “I need to make this into an actual business.” It started out with just me doing events, three to five events a month, and then I was like, “Hey, I need other people, and I need to make this bigger, and I need to build bars, and I need to train people, because I had all this experience.” 

One piece that I’m leaving out there is the fact that, during my time when I was actually working in Park City, I worked as Diageo’s West Coast educator and rep for Johnnie Walker. I actually got to introduce Johnny Walker Island Green to the market. It was so much fun because I got to learn about scotch, because I was like, “Oh, I’m a big bourbon fan. I love bourbon.” And most people who love bourbon, there’s nothing wrong with that, but you really do not fully understand how – and I’m gonna probably offend some people, how boring bourbon is in comparison to all these other whiskeys where time, effort, history, tradition goes into making them. You really do not realize how boring bourbon is until you get into all of that. And so, I basically took all that knowledge and took my love of bartending and built the Hammered Copper. That was in 2018, but of course, the pandemic was too soon to follow after. And so I was like, “I have to figure out something because public events were not taking place.” 

Eventually, I started teaching, and I started doing virtual classes. One of the first classes we did was Crime in a Cocktail with one of my good friends who was studying criminal justice and forensic science. And just as this morbidly fantastic human being, I just love her so much. It was never really a comedy show as much as it was just two girls bantering back and forth, who had a love for true crime. Of course, we paired it with a cocktail and people loved it. It might be coming back, I’ll just say that. It might be coming back! 

Julia: Oh, sweet! 

Alexi: I eventually led to naming it the Cocktail Collective, selling upcycled and secondhand barware, and just reeducating, if not reintroducing people to making cocktails, but making cocktails in a more educated fashion. I never tell people, “Hey, you’re doing this wrong.” Because if it tastes bad, you probably did it wrong, but I’m not gonna be the judge to tell you that. All I can do is to show you better skills and better ways to go about it. And that’s all I really wanna do. I wanna make it fun and less intimidating, because going into a bar, especially if you’re new to drinking, can be very intimidating, especially if you see they’re flipping bottles or you see the list of drinks on the menu, and you’re like, “What are these things? I have no idea what amaretto is, or Cappelletti, or why am I seeing a shrub? Why is there a plant in my drink?” People don’t know these things, and it’s okay. But we also shouldn’t gate keep this information and encourage people to be better consumers.

 Julia: For sure. So like I mentioned earlier, Roger and I went to one of your classes. It was a prohibition like cocktail and history class, and it was fascinating. One of the things that I loved about it, Alexia, is one, you know your stuff, and you also are so passionate about it. I’m gonna be honest, I actually did not like my drinks, but it’s because I am the type of person who drinks very sweet drinks. But it was fascinating getting to learn the techniques. My husband is like, he’s either all in or all out, so you better believe that on the way home, he ordered all the books you talked about and all of the tools you talked about. And so, we loved it! It was really, really fun!

 Alexi: You can’t see my face right now guys, but I’m losing my mind. I’m so happy! 

Julia: It was a lot of fun. I think that that’s what’s so fascinating to me, is like, yes, you started with your mobile bartending, but then you’ve moved into this place where you’re merging something that you’re clearly passionate about, with the history. Even your background in psychology, I can see that coming through, even like the social justice themes that you talked about. I feel like the class really honored the history, but then also even the heritage, especially the black heritage that comes through. It gets overlooked. And so, I’ll write you a testimonial.

 Alexi: Honestly, hearing this first person is amazing, so thank you so much.

 Julia: I am curious about that. You spoke a little bit about what it was like to be a black woman bartending. What has it been like for you to be in this position in business? Have you had great experiences, weird experiences? Now you’re the boss, what have you found?

 Alexi: Honestly, covering the whole gamut, I’ve had great experiences, weird experiences, experiences I’d love to never have again, I 10 out of 10, do not recommend. Being the boss of this kind of business has been really interesting because that is one thing. It’s very much either a white or a male-dominated industry, and sometimes both. And because I’m still rather young, like I said, I’ve been doing this for 14 years, and I started when I was really young, people don’t necessarily look at me like I am still the professional of my field, and it’s really hard to not just take that in sometimes. I’ve been working on my imposter syndrome for quite some time. 2020 to 2022 was rough for it. It was hard to not compare myself, but also at the same time, I looked at who else was out there, I looked at the other people that I follow very closely and admire in this industry, but I also realized that they don’t do what I do. They do an amazing job at what they do, but they don’t do what I do. And so, I have learned that when I have somebody in my class who wants to try and correct me on something, I probably spend a lot of time making sure my curriculum is accurate because the last thing I wanna do is speak inaccurately. If I’ve spent a lot of time on it, what I try to do is be like, “You’re not wrong, but you’re not exactly on the mark.” And then I try to lead them to the right point. Sometimes it goes well, sometimes it doesn’t. 

But more than anything, what I’ve learned being in this position and not behind the bar specifically anymore, is the fact that my voice is not only my defense, but it’s also a representation of my strength, it is a representation of my knowledge. And to mute myself to allow somebody to railroad me or run over me is a disservice to myself at the end of the day. Maybe they made a fool out of themselves, but at the end of the day, I’m gonna carry the fact that I didn’t say anything, and I didn’t stand up for myself in a space that I created. And that is a big thing! I work with a lot of people who ask me to do mentoring and consulting and helping them build their businesses, because I learned from my mother how to build this business, and I still work with her. I tell people all the time, the thing that’s gonna make your business the most unique and the most different, and it’s going to set yourself apart and make people wanna come to you, is you. I have to even remember that for myself sometimes. When people come to my classes, maybe we’re in a collaboration in their marketing list or they found us on Google, which is fantastic too, at the end of the day, if they come back again, I like to think that they came back for me because I gave a great presentation, I made a welcoming environment, and I taught them something that they’re like, “Oh my gosh, I need to absorb all of this, and I love this so much.” It’s okay to defend that space. It’s okay for me to defend that space because I worked my ass off building it, and it deserves to be protected and loved.

Julia: Oh, for sure! Based on some math, we’re the same age. I started my business five years ago, and I think that that’s one thing that – well, I am not a black woman. I am a woman in a male dominated industry, and it is fascinating to be in spaces where we don’t have a voice. I think that that’s one of the things that I’ve been learning. I have a staff of 11 people, and when our clients say not nice things, I am like, “Absolutely not. We don’t do that.” It’s almost like that protection of your brick and mortar space or your community, my staff where I’m like, “Nope, that’s not how this works.” And we have every right to dictate the rules of our space. 

Alexi: Absolutely! I feel the same way, especially on the Hammered Copper side where we are bartending. Some people just get stupid. I’m just gonna say, they just get stupid. There’s sometimes that I’m like, “You should never touch a drink in your life again, Sir, or Ma’am.” I have people who wouldn’t do this at their bars at home, but who will reach across the bar and grab something, and I’m like, “No, excuse you. No. No, thank you.” For example, we did a rather large event at a very popular venue last summer, and I was told after the fact by my staff that a couple of them were yelled at by guests. These were very elite, and wealthy, and the upper echelon of guests, and I’m just like, “I don’t give 2 F’s who you are. I worked at Sundance, I don’t care. Your drink is going to be made with the same quality as another person’s drink, and you’re gonna pay the same amount of money, or you’re gonna be waiting in the same time in the line. Who you are does not honestly make a difference. What’s going to stand out to me is how you treat me.” I went berserk. I was so mad. The bar industry is so misogynistic, and can be absolutely disgusting. Thankfully, we are starting to see a massive change in that. But I am one of the people that I give my bartenders, whether I’m on site or I’m not on site, they have full autonomy to shut an event down if they feel like they’re being disrespected or threatened at all. 

I don’t need a scale, I don’t need an explanation. If they feel it, I’m gonna trust it. And there have only been two times I think we’ve ever had to actually shut down an event, and every single time, I’ve supported my staff, and I’ve gone to bat because nobody deserves to be treated like that.

 Julia: No, absolutely not!

 Alexi: Ever! And especially when people are like, “Oh, well, I wanna talk to the owner.” “Hello, I am the owner. I am the manager.”

 Julia: This 30-year-old face is your manager.

 Alexi: You can’t see it under this foundation, but there are wrinkles. I am 30.

 Julia: I have a marketing business, you have a drink-based business, it’s all about service, and I am sure that you know just as well as I do, the nice people get better stuff.

 Alexi: Absolutely! Absolutely!

 Julia: If you’re mean, I’m gonna be less likely to give you the extras. Just like you said, you get the same drink, same wait time, same things. But if you’re extra nice, you get the extras.

Alexi: You may get an extra cherry.

Julia: Yeah. That’s awesome! So I’m curious, this is a marketing podcast, so I have to talk a little bit about that, but I’d be curious, you have changed your business, pivoted, you’ve done a lot, you’ve had two businesses now, what are some of the things that you’ve found that have worked well both in business and or marketing for you?

 Alexi: I would have to say the things that have worked for me in business and in marketing are truly tied to my ADHD. The way that I am able to keep track of everything I do, and this sounds redundant to a lot of people, but it’s the way that helps me, is I have a digital list of things that I need to do for each aspect of my business, and then I also have my written lists. And if I do not have those, if they do not match, there are things that are going to slip through the cracks. I have also had to forcibly learn that delegation is survival. If you do not delegate, the thing that’s going to struggle the most is not necessarily gonna be your business, though it will happen, it’s going to be you. And if you are at a point where you can’t function anymore, guess what follows? Your business. I am still learning that it’s a very hard lesson to learn, but it’s 100% necessary to pause and take time for yourself, whatever that looks like. It’s sometimes really hard. I have alarms that will go off throughout the day like, “Take a break, Alexi. Maybe go take a nap, get outside”, things like that. I have to remind myself. 

I would also say the things that have helped me as far as marketing goes is, when I worked in retail especially, I noticed that Utah has very flashy marketing with very minimal wordage. It’s either very modernized, very sleek, or very cottage core. Right now, we’re so obsessed with that Magnolia brand and the typography, and all of that. They’re cutesy. But all of it has very minimal wording, because people don’t necessarily wanna read, they wanna just get what they want from the picture and then boom, done. I definitely take that into every piece of my marketing as much as possible, but there are times when I’m like, “Okay, I gotta reach the other side of the people who’s like, “Hey, I do wanna read something.” And it’s always interesting to see which of my things do best. Because I’m still small in business and because I am doing a lot of this myself, and it is paying for my ability to also survive and afford my mortgage, it doesn’t leave a lot of spending or a budget for paying for marketing. So I learned how to finesse Instagram and use my connections as much as possible for collaborations. Sometimes it was really, really rough, but at the same time, when I started to grow enough where people are finding me organically on Google, I’m like, I know I’m doing something right.

 Julia: I found you on Instagram. That’s how I found you.

 Alexi: That’s awesome!

 Julia: I love hearing how people find us, because I’m like, if it’s working, it’s working, and let’s do more of it. So tell me, in terms of things that haven’t gone well, have you ever done anything that you’re like, “Yep, I’ll never do that again”, in terms of marketing?

 Alexi: Yes. I will say, to anybody who’s starting a business, and this is no dig on rating or reviewing platforms or anything like that. You might have an idea of where I’m going with this. If you are starting a business, don’t immediately drop thousands of dollars through the paid marketing like Google, or Yelp, or Facebook off of you. Because if you do not know what you are doing, you have now spent a stupid amount of money on marketing that is truly going to get to a dead end faster than you thought. I had to learn that the very, very hard way. But that’s not to say that those platforms can’t be great for marketing. But again, if you have no idea what you’re doing, outsource. You are a marketing guru savant. You started a business with this, so you know this is probably the biggest mistake that people make. It’s like, “Hey, people are finding me and I would like my business to grow, but I’m not sure how to do it. What does SEO mean? What are metrics? What words do I need to be using?” A lot of that can be very time consuming, and stressful, and intimidating, especially if you’ve also got to check your financials, and you’ve got to make sure that your doors are staying open, and that you’re taking care of your staff, that you’ve got all these other hats you’ve gotta be wearing. Again, if you can outsource and you can outsource without it causing you to go into the red, especially as a new business, do it.

 Julia: We’re all about bootstrapping. I tell people all the time, if you don’t know your ideal client yet, you should also know what product you’re selling. You gotta know those things before you take it to the paid version. I think that that’s the beautiful thing about starting a business, is you do have time, hopefully, to try things on for size, figure it out, and then figure out what paid marketing you have to do afterwards. 

Alexi: Absolutely! 

Julia: One of the things that I know you’ve mentioned once here, and then once in your class, is that you also do a lot of collaborations with other people for your classes. Was that for fun, for a purpose, to get more audience, a wider audience? What was the thought process behind that?

 Alexi: Honestly, it was a little bit of everything. It’s just like you said, it was absolutely for fun. There were a couple times I’m like, “Oh my gosh, we should pair a cocktail class with this.” And then I had to think through the fine things about it. I’m like, “Is that actually feasible to do that in a cocktail class?” Sometimes it was for marketing purposes or growth. We partner with Dented Brick quite a lot because one, I really do love their spirits. I love that entire team over there. They’re absolutely fantastic, and I love promoting them. But also, I promote Sugar House Distillery, I promote High West, I promote Outlaw. I work with a lot of different brands all over the state, I even work with domestic brands. So a lot of the time, it’s just to get that connection, but sometimes it is just for fun. We have a class called Mixology and Moon Magic, and that was inspired by a book that I picked up when I was in Salem, Massachusetts, and I absolutely love doing that class because again, it brings an entire different crowd in who’s like, “Hey, I like to drink, but I’m really into the witchy stuff.” And that is one side. I’m like, “I can’t really tell you much about the witchy stuff, but I can definitely help you on the drinking side, and you’re really gonna like it.” 

I’ve had a lot of people who step outside of those classes come and join me for other classes, because they’re like, “Oh my gosh! It’s like the best of both worlds. But also, when you realize that alcohol, and just spirits, and the history of spirits itself has been tied so deeply, so deeply rooted into almost every aspect of our society’s growth. And so, when people see, it’s like, why am I making flower bouquets with cocktails? It’s like, flowers are commonly used in gin, and we’re gonna be making a gin cocktail today, and here’s what we’re gonna be using and this is why, and understanding all of that. And then when people start to see the connections of those classes, they’re like, “Oh my gosh!”

 Julia: See, I learned so much about gin during your class. Will I drink it ever again? Absolutely not, but I learned a lot about it.

 Alexi: People either love gin or they hate gin. 

 Julia: I am definitely in the hating camp, so I won’t fully admit.

 Alexi: That is fair!

 Julia: Speaking of gin, and this goes back. This is just a random story that has to do with nothing. When you were first asked to pour or to serve, and you didn’t know what you were doing, I worked at this bar, it was like a craft project bar where you could pick out a craft and do it and then drink it at the same time. It was in Madison, Wisconsin. That’s where I started my business out of that, and so that was really fun. The owner was like, “We need another manager. Julia, do you wanna be a manager?” I was like, “Sure, why not?” She was like, “Well, now you need to get a bartender’s license.” And I was like, “Okay, that’s fine.” The bartenders test in Wisconsin is dumb; you answer 10 questions, they give you your license. But then we had these recipes of the signature cocktails, we had other things, but it wasn’t a full bar. I remember the day somebody was like, “Can I just have a gin and tonic?” And I was like, “Yes.” I was like, “I’ll bring it to your table.” Because I only knew how to make the signature ones. And so, I had to Google on my phone how to make a gin and tonic, which is so dreadfully embarrassing. So when people are like, “Oh, you were a bartender?” I’m like, “We should really use that very lightly. I know how to make three signature cocktails, and now I know how to make a gin and tonic.”

 Alexi: I mean, your repertoire is growing.

 Julia: It is. Anyway, it’s just all about saying yes to things that you have no idea what to do, and then you can Google afterwards.

 Alexi: That’s half the battle. Aren’t we lucky that we grow up in a world where it’s like, we can Google this?

 Julia: Seriously, I don’t know how my parents survived. Alexi, this was so fun! I feel like I could talk to you forever, but we’re almost out of time. So if people wanna find you, follow you, get to know more about you, where could they connect with you?

 Alexi: Absolutely! You can find me personally at the @melanated.mixologist on Instagram, https://www.instagram.com/melanated.mixologist/?hl=en. You can follow the Cocktail Collective at @cocktail.collective, https://www.instagram.com/cocktail_collective/?hl=en, and then of course, the Hammered Copper at @hammered.copper, https://instagram.com/hammered.copper?igshid=YmMyMTA2M2Y=

Julia: Very easy guys. 

Alexi: I tried to make it as simple as possible. Those are my businesses. I am gonna be relaunching my podcast here soon. It’s called The History of Drinking, where we discussed the literal history of drinking, whether that’s going back hundreds of years, or it’s history that’s being made today. I have wonderful guests there. Like I said, it’s gonna be relaunching here very soon, so I’m so excited, and we’re gonna add new episodes. It’s gonna be fantastic.

 Julia: I cannot wait! I cannot wait. Sweet! Alexi, thank you for joining us. I really appreciate your time and your knowledge. It’s been real fun. Thank you!

 Alexi: Thank you! I have absolutely loved this, and I can’t wait to sit and do one of these with you again and have you come to a class. We’ll make drinks that you do like.

 Julia: It’s okay. I’ll just listen too. I’ll drink the mocktails. 

Julia: Friends, thanks for tuning into this week’s podcast episode. I am so glad that you have, if you’ve enjoyed it as much as we have, I just ask you to subscribe so you know each time we have a new episode coming out. If you loved our podcast and want to give us a rating or a review, I promise we will read each and every one of them. A special shout out to our friend, Carson Childers, who is producing our podcast. We really appreciate him and all the hard work that he’s done for us.

Also, thanks to the Stratos team. They have been behind the scenes doing all of the graphic design, brainstorming, et cetera, et cetera. Really, this wouldn’t be possible without them. I’m thankful for each and every one of you guys. Lastly, listener, we’ll be back next week and I hope you will be too.