Alchy Cocktails Founder Gregory Etienne Raises the Bar for Craft Cocktails
When the pandemic forced many to rethink their routines, Gregory Etienne discovered an unexpected talent that would change how beverage consumers experience craft cocktails without leaving home.
Although entrepreneurship was never part of his original career plan, Etienne now finds himself at the helm of Alchy Cocktails, operating as a one-man production team who personally crafts every syrup, mixes every batch and bottles every product by hand.
“I would describe my cocktails as bar-quality cocktails you can enjoy without actually going to the bar,” says the mixologist. “They are fresh cocktails you can pour at home and taste like someone made it for you at that moment.”
Prior to launching his beverage enterprise, Etienne supported IT systems for a grocery chain and had formal education in business technology – expertise that initially seemed worlds apart from craft cocktails.
“I’ve been a lover of cocktails long before this business existed,” he explains. “I would visit the many bars and speakeasies in D.C., which helped me learn what separated good cocktails from truly memorable ones.”
A New Take On Craft Cocktails
The pivot to cocktail creator began in 2020 when Etienne participated in a virtual Cinco de Mayo happy hour. After purchasing ingredients for the event, he began expanding his home bar. That summer, his love for craft cocktails grew even more as he experimented with recipes and shared them with friends at socially-distanced picnics.
The leap from hobby to commercial venture was remarkably swift for Etienne. With four craft cocktails as his initial offering, he launched Alchy Cocktails in early 2021 after just weeks of preparation. Etienne credits this speed to a willingness to take risks and adapt quickly. The first orders were managed through a simple Google form before an official website was developed, showing that sometimes simplicity can be the best approach.
“I thought to myself, ‘Let’s make this happen already,’” the entrepreneur recounts. “My very first lineup included seasonal cocktails with each of them having their own creative twist.”
After winning a $10,500 business grant from the Something in the Water festival pitch competition, Etienne invested in a liquor license and moved production to a commercial kitchen, providing the space needed to scale production beyond his living quarters.
As a Black and queer business owner in the spirits industry, Etienne sees his company as a platform for visibility and representation. He sponsors events hosted by other Black queer organizations and has established partnerships to support the community.
By Marcus Avery Christon