Dessert makers 'Tipsy Scoop', who grew in popularity after introducing alcohol-infused pints of ice cream have just opened a boozy ice cream store in New York City. The company calls the establishment a 'barlour' -- a contemporary adult twist on the nostalgic parlors consumers visited as children.
The company has been in existence for three years, originally selling its ice cream pints at high-end grocery stores, or catering events. However, the company experienced push-back regarding the convenience of the product and questions of whether or not grocery store clerks should be held responsible for ensuring each buyer is of legal age. The store-front acts as the perfect balance between convenience, and control for both the business, and the consumer.
Inside the barlour, Tipsy Scoop offers eccentric flavors like strawberry rhubarb bourbon and mango margarita sorbet. The colorful flavors and Instagram-able aesthetic draw a crowd of young Millennials who equate self-care and relaxation with luxury indulgences.
Booze-Infused Ice Cream
Tipsy Scoop Has Opened a Boozy Ice Cream 'Barlour' in NYC
Trend Themes
1. Booze-infused Desserts - Companies can explore the possibility of producing different types of alcohol-infused sweet treats such as cakes, cookies, and brownies.
2. Self-care Indulgences - Businesses can cater to the rising trend of Millennials equating self-care and relaxation with luxury indulgences by offering unique and high-quality products.
3. Innovative Storefronts - Companies can innovate and experiment with store designs to attract customers in niches such as barlours and specialized ice cream parlors.
Industry Implications
1. Catering and Events - There is an opportunity for companies to produce alcohol-infused desserts for catering events, which can appeal to both young and adult demographics.
2. Alcohol - Alcohol companies can collaborate with dessert makers to produce a range of alcoholic desserts and increase their market share in the food industry.
3. Hospitality - Hotels and resorts can capitalize on the trend of boozy desserts and create unique dining experiences, such as pairing desserts with specific cocktails.