Cocktails & Commerce Podcast

This episode Bill and I are joined by Jason Cottrell to mix up a great bespoke cocktail and talk about the evolution of commerce services, composability, the rise of agentic commerce ecosystems, and the future of the MACH Alliance.Jason is the founder & CEO of Orium, a leading consultancy for composable and adaptive commerce across the Americas. Orium is a services firm at the forefront of agentic commerce and the firm behind Composable.com, a great resource for agentic commerce education. Jason was also recently named as the new President of the MACH Alliance and one of the many people leading the Alliance into the agentic future.We’ve wanted to have Jason on the show for some time, and it was great to sit down with him at this pivotal time - over a great cocktail! So pour yourself something to sip along with us and enjoy our conversation with Jason.Cheers!Episode Chapters:* Welcome & Cocktail chat: ‘Don Draper Goes South’, a spicy C&C Manhattan riff with sherry and heat.* Hey Kai, Explaining Orium & commerce services with AI-generated coloring books.* Founders Story: From Magento to MACH, and Orium’s early bets on adaptive commerce experiences.* Why Jason said yes to leading the MACH Alliance - and his vision for what’s next.* The evolution of composability into agentic ecosystems: The “internet of agents” and why composability was just phase one.* Discovery, evaluation, and purchase are already being disrupted - and what that means for commerce.* The next 18-months: Traffic shifts, paid channel shakeups, board pressure and the urgency to invest and evolve.* What brands need to fix now: Product data, APIs, and agility.* Agentic commerce meets enterprise systems and the role of the commerce platform in the agentic future.* UX Design’s refreshed importance: Conversational UX, hybrid interfaces, and AI-native journeys.* The evolution of commerce services in the agentic future.* Spicy margaritas, hybrid cars, and Jason’s tequila redemption arc.Please subscribe! We want to be sure you make it to the next party! Cheers!Connect at MACH X in London!Brian will be in London for MACH X: Creating the AI-Ready Enterprise, leading a track on Day 1 focused on Agentic Commerce, agentic systems, and digging into the Agentic Commerce Protocol. Join me there to hear from businesses already on the journey, exploring use-cases, as well as where and how to start, laying out a roadmap to enable ACP and MCP within the commerce and digital marketing tech stack. This week’s cocktail: Don Draper Goes SouthInspired by Jason’s request for something tequila-forward with a spicy kick, we cooked up a Manhattan riff we’re calling Don Draper Goes South - equal parts classic, smoky, salty, and just a little dangerous. Think of it as what Don would order if he traded Madison Avenue for Mexico City. Cheers!Cocktail Spec: Don Draper Goes South1.75 oz. (~ 50 ml.) - Añejo tequila0.5 oz. (~ 15 ml.) - Palo Cortado sherry0.25 oz. (~ 7-8 ml.) - Punt e Mes vermouth0.25 oz. (~ 7-8 ml.) - Ancho Reyes chile liqueur1 dash - Mole bitters1 dash - Angostura cocktail bitters2 drops - 20% saline (or small pinch of sea salt)Garnish - Lemon peelSteps:Add all ingredients to a mixing glass or pitcher, add ice and stir until well chilled. Strain into a cocktail coupe or glass. Twist lemon peel over the cocktail, swiping the rim and stem and add garnish to the glass.Please share! There is plenty of room for others at the cocktail party!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, drink well, 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 episode Bill and I are joined by Eli Finkelshteyn to mix up some Boulevardier riffs and talk about the evolution of commerce product discovery in the Gen-AI and agentic era, Agentic Commerce, and hear Eli’s perspective on where this market is headed.Eli is founder & CEO of Constructor, a leading enterprise commerce product discovery solution. Eli founded Constructor in 2015, but interestingly, they spent 4 years building the product before bringing it to market in 2019. We of course ask about that and the steady rise they have been on ever since.We wanted to have Eli on the show to learn more about Constructor and to get his take on our recent Substack article on CommerceGPTs - which we believe will dramatically transform the product discovery solution market. We wanted to know what Eli felt we got right and what he thinks we may have missed.It's a fascinating conversation that goes deep into one of the most critical areas of commerce in the agentic era, so pour yourself something to sip along and enjoy our conversation with Eli.Cheers!Episode Chapters:* Bouli-bouli! Espousing the wonders of the Boulevardier cocktail* Hey Kai, understanding Constructor* Eli’s founder story & the decision to build a from the ground up* Why personalization matters, and what Constructor got wrong early on* How Constructor leverages AI, reinforcement learning & clickstream data* Domain-Specific LLMs and the rise of CommerceGPTs* How Agent-to-Agent protocols will transform product discovery* Scaling brand-specific data and the role of merchandising controls* On build vs. buy - How retailers and brands should think about Open-source vs. hyperscalers vs. purpose-built commerce AI solutions* What Eli’s most excited about in Gen-AI & product discovery* Wrap-upPlease subscribe to Cocktails & Commerce! We want to be sure you make it to the next party! Cheers!This week’s cocktail: the BoulevardierThe Boulevardier cocktail is often referred to as a “Bourbon Negroni”, replacing gin with the warming depth of bourbon or spiciness of rye whiskey. While that may be the fastest and easiest way to describe the Boulevardier to someone who is not familiar with it, that is far from the real story. The Boulevardier is a unique creation, while leveraging the same magical combination of its gin-based cousin, the Negroni - equal parts sweet vermouth, Campari (or similar “bitters”), and base spirit. Some even argue that the creation of Boulevardier may pre-date that of the Negroni, as it appeared in print two years before - 1927 vs. 1929 - though the Negroni’s origins are typically pinned to 1919, nearly a decade earlier.While we don’t know if the Negroni was his inspiration, what we do know is that the Boulevardier was invented in Paris the late 1920s by Erskine Gwynne, a wealthy American writer, magazine publisher, and bon vivant. Gwynne was part of the "International Bar Flies" - a cheeky fraternity of globetrotting American expats who had decamped from Prohibition Era America and frequented Harry’s New York Bar in Paris. Gwynne’s use of bourbon may have been a tip to his American roots, but he named it after his own Parisian literary magazine, The Boulevardier - a magazine that catered to the same well-heeled globetrotting set swirling around Paris he was drinking with at Harry's.We are often asked what’s our favorite cocktail, and it is a question we often cringe at - after all there are so many great cocktails in the universe of mixology. But truth-be-told, our go-to is often a Boulevardier. Equally fitting before dinner or after - and a great template to riff and experiment with, subbing in different amari and bitters. The Boulevardier was in fact the first cocktail we featured in Cocktails & Commerce.But at its core, the Boulevardier remains a drink for the thoughtful imbiber, a nod to a time when drinking was both an art and a lifestyle. Like the "International Bar Flies" who toasted its creation nearly a century ago, sipping a Boulevardier today is still a mark of taste - and one endorsed by these two International Bar Flies.Cocktail Spec: Boulevardier1 1/2 oz. / ~45 ml. - Bourbon or Rye whiskey3/4 oz. / ~22 ml. - Campari or other bitter3/4 oz. / ~22 ml. - Sweet Vermouth (Cochi de Torino recommended)1-3 dashes - Orange BittersGarnish - Orange twistSteps:Add all ingredients to mixing glass or pitchers. Stir with ice until well chilled. Strain into coupe glass. Add Garnish.Bill’s “Banana Bouli Riff” Spec Featured on the Podcast2 oz. / ~60 ml. - Rye whiskey1 oz / ~30 ml. - Campari1 oz / ~30 ml. - Banana peel-infused sweet vermouth2 dashes - Candy Cap Mushroom BittersPlease share! There is plenty of room for others at the party! Please share with you network or workplace today.As always, it’s great to have you here! If you enjoyed this episode please subscribe, share, like, and rate it (it helps!). And please let us know what you think, of our content. We love to hear from our listeners and look forward to your comments, suggestions, or questions.Be well, drink well, 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 Dirk Hörig, founder and CEO of commercetools. We warned Dirk that we would ply him with drinks and ask him some tough questions, and that’s just what we did. We talked about what is happening with Commercetools, the state of the market, MACH Alliance, and the advent of Agentic Commerce and what that means for commerce tech.Dirk co-founded Commercetools in 2006, leading CT through its growth to become one of the world's leading enterprise commerce platforms. Dirk is credited by many with popularizing the concept of headless commerce and was central to the formation of the MACH Alliance. It’s a great conversation, so please pour yourself something to sip along with us and enjoy.Cheers!Episode Chapters:* Amaretto Sours!* Hey Kai, understanding Commercetools* Dirk’s Founder Story* A bit of “Headless History”* State of the Commerce Platform Market - dynamics and challenges* Future outlook and the competitive landscape* Dirk’s POV on Shopify and Commercetools differentiation* The rise of Agentic Commerce and what it means for commerce platforms* The evolving role of the MACH Alliance and commerce ecosystemsSEND US YOUR QUESTIONS FOR A FUTURE EPISODE!Call or Text our Google Voice number:+1 831-704-6665And leave us a question to take during a future episode!This week’s cocktail: Amaretto SourThe Amaretto Sour is one of those cocktails that walks a tightrope between kitschy nostalgia and modern classic - but which when made right, lands squarely in the pantheon of beautifully balanced drinks. Originating from the boom of Italian liqueurs in American bars during the 1970s, the Amaretto Sour quickly became synonymous with sweet, low-proof indulgence. But the original recipe - little more than amaretto and commercial sour mix - left much to be desired. It wasn’t until bartenders began reimagining it with fresh citrus and structural support that it reclaimed its rightful place as a serious sipper.The first thing to understand about the Amaretto Sour is that amaretto is not enough on its own. Yes, that nutty, almond-forward sweetness is lush and aromatic, but it lacks acid, backbone, and bite. Modern iterations - notably Jeffrey Morgenthaler’s influential 2012 upgrade - build in a dose of high-proof bourbon for heat and depth, fresh lemon juice for brightness, and egg white for a velvety texture that elevates the experience from cloying to captivating. Morgenthaler’s is no longer just just a party drink hungover from the 70’s, it's a balanced, full-bodied cocktail with layers of character.Finally, it's worth noting that the Amaretto Sour is a reminder of how modern bartending is about redemption as much as innovation. Thoughtful technique and respect for ingredients can turn a dated throwback into a nostalgic, yet fresh triumph.Amaretto Sour Cocktail Spec - Jefferey Morgenthaller variation1 1/2 oz (~ 45 ml) - Amaretto liqueur3/4 oz (~ 20 ml) - Bourbon (Cask-proof if available)1 oz (~ 30 ml) - Lemon juice, freshly squeezed1 teaspoon (~ 5 ml) - Rich simple syrup (2:1)~1/2 oz (~ 15 ml) - Egg whiteGarnish: Lemon twistGarnish: 2 brandied cherriesStepsAdd amaretto, bourbon, lemon juice, simple syrup and egg white to a shaker and dry-shake (no ice) for 15 seconds. Add ice and shake again until well-chilled. Strain into a rocks glass over fresh ice. Garnish with a lemon twist and 2 skewered brandied cherries.Please share! There is plenty of room for others at the cocktail party! Please share with your network 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.Call or text your feedback or questions to our Google Voice number: +1 831-704-6665Be well, drink well, 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 Maju Kuruvilla - founder and CEO of commerce AI start-up, Spangle AI. Spangle is one of a number of early stage companies that have emerged over the past year leveraging advances in Generative-AI - large language models and transformers - to impact the commerce experience and lead down a new agentic commerce path transforming both the human experience and laying the foundation for agent experience. We talk to Maju about the ways in which Generative AI unlocks personalization potential, about Spangle’s ‘ProductGPT’ and where all this is headed.Prior to Spangle, Maju has had an impressive career spanning a range of commerce domains, most recently as CEO of Bolt - the eCommerce payments company. Prior to that, and for many years, Maju was VP & GM at Amazon where he led much of the technology build out and operations in Amazon’s fulfillment and supply chain network - including leading early, key investments Amazon made in AI to ensure accuracy, quality and performance of the fulfillment network. Now with Spangle, Maju has turned his focus to commerce experience.With that, please pour yourself something to sip along with us and enjoy our conversation with Maju!Cheers!Episode Chapters:* Introducing our GingerGPT NA cocktail!* Hey Kai, Understanding Spangle and the problem it solves* The founding story of Spangle* Why personalization has largely failed in the past & what’s different now* The role of AI in eCommerce* What is Spangle’s ProductGPT? How was it built & trained?* The future of Agentic Commerce* Asking for a friend… Could AI disrupt Amazon?* The future of commerce tech stacks* Bridging legacy systems with AI innovation* Envisioning the future of consumer experiencePlease subscribe to our Substack! Its free, we don’t share email addresses with anyone, and we want to be sure you don’t miss any of our content! Cheers!This week’s cocktail is a Mocktail - GingerGPTThis week’s non-alcoholic cocktail is a C&C original. As we describe at the top of the pod, we took some NA “bourbon” and mixed it in equal parts with some ginger-forward NA “botanicals” (think liqueur or bitters) from a maker called Tennysøn, added some simple syrup and boom! Add a bit of plain sparkling mineral water and you have something very refreshing if the bite of the ginger and spice of the NA bourbon is too much for the palette.Tennysøn is something we would also suggest could be used in an alcoholic cocktail as well to bring some kick. We encourage you to check it out.GingerGPT NA Cocktail Spec1 oz - Free Spirits NA Bourbon1 oz - Tennysøn Black Ginger NA “Liquid Botanicals”½ oz - Simple syrup (1:1)Garnish - Orange twistOptional - Sparkling Mineral Water to tasteStepsAdd all ingredients to a cocktail mixing glass. Add ice and stir for 30 seconds. Serve up or in a rocks glass over a large ice cube/rock (or regular ice if not available). Express oils from the twist and garnish. Optional: add sparkling mineral water to taste.Shout out to one of the best NA Bottle Shops! And they ship!If you are in Seattle, check out NA Bottle Shop Cheeky & Dry in the Phinney Ridge neighborhood and tell them Cocktails & Commerce sent ya! Kristin is great about offering tastings and works hard to carry stuff you will not find easily as mass-market retailers. They also ship to most locations in the U.S.!Help us grow! Please share! There is plenty of room for others at the cocktail party! 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 Raj De Datta, Founder and CEO of Bloomreach to mix up a Kir Royale cocktail and talk about Raj’s perspective on the market, his many lessons from founding and leading Bloomreach, and AI’s impact on the future of commerce experiences, digital marketing, and how merchants and marketers work going forward.Many of you will know Raj, Co-Founder and CEO of Bloomreach, a significant player in commerce search, personalization, and marketing automation markets. What you may not know is that Raj is a multiple-time entrepreneur, investor, and very into tennis - including serving on the Council for Player Development at the US Tennis Association.I have known and of course worked with Raj for many years, and always enjoy our conversations about the market and where things are headed. We cover a lot of ground, so please pour yourself something to sip along with us and enjoy the conversation.Cheers!Episode Chapters:* Cocktail chat - the Kir Royale & Wimbledon* Hey Kai, understanding Bloomreach* Raj’s Bloomreach Founder’s Story* Navigating challenges: Pivots and strategic shifts* AI’s impact on consumer experiences* The evolution of digital marketing: From workflow to data* The impact of AI Search and aggregators on Digital Commerce* The future skills needed for marketers and merchants* The growing importance of business agility* Lessons in category creation & evolving Bloomreach + The Exponea acquisition story* Thoughts on the future of the Commerce Tech market* Tennis as a metaphor for entrepreneurshipPlease subscribe! We want to be sure you make it to the next party! Cheers!This week’s cocktail - the Kir RoyaleThe Kir Royale is a variation on the Kir, a once popular French drink combining dry white Burgundian wine with crème de cassis that dates back to the 19th century and was further popularized after World War II. Crème de Cassis is a sweet, dark red liqueur made from macerated blackcurrants, traditionally from the Burgundy region of France. It originated in the mid-19th century, evolving from a medieval French medicinal elixir, and rose to prominence thanks largely to the Kir and Kir Royale. You can use many sweet liqueurs in a Kir, and Brian used Crème Yvette in his. This is a violet liqueur originally produced in the late 19th century in the U.S., made with parma violets, berries, citrus peel, honey, and vanilla. After disappearing from the market for decades, it was revived in 2009. Slightly drier in flavor than Cassis it is perfect for classic cocktails like the Aviation or to make a Kir Yvette.The Kir Royale sets itself apart by specifically calling for Champagne, while another variation, the Kir Imperial, calls for sparkling wine and raspberry liqueur rather than cassis.Aside from being delicious, the best thing about the Kir Royale might be how easy it is to make. Great for brunches and large gatherings (Mother’s Day people!). The scant half ounce of crème de cassis permeates the Champagne, resulting in a gorgeous cocktail with a hint of berry sweetness. Be sure to pour the liqueur into the glass first, followed by the Champagne, which ensures the ingredients will mix naturally. A bit more or less cassis can fine tune the cocktail to one’s individual taste, turning any glass of bubbly into something a bit more special.Cheers!Cocktail spec: Kir RoyaleScant 1/2 ounce - Crème de Cassis or Crème Yvette (see note)To top - Dry Champagne (or other dry sparkling wine or Prosecco)Garnish: Lemon twistThe process:Pour the creme de cassis into a Champagne flute. Top with the Champagne. Garnish with a lemon twist, and voilà!Notes:* “Scant” here means just a bit less than a ½ ounce, but make them to your taste.* Use of Crème Yvette will add a violet note and lead to a slightly drier Kir. Also wonderful in an Aviation.Please share! There is plenty of room for others at the cocktail party! Please share with your 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

Welcome everyone to another episode of Cocktails & Commerce. This week Kiri Masters joins us to mix up a ‘Walk in the Park’ mocktail and talk about the world of retail media and how it is poised to change quickly.Kiri was the founder of Bobsled Marketing, an agency focused on helping marketplace sellers with their strategy to compete and gain exposure. Bobsled was acquired in 2022, and Kiri is now host of the ‘Retail Media Breakfast Club’ - a daily podcast and newsletter focused on the retail media landscape. She is also a contributor to Forbes.Please pour yourself something to sip along with us and enjoy the conversation.Chapters:* Introduction and the ‘Walk in the Park’ mocktail * Hey Kai, Retail Media * The Fractured Retail Media Landscape* The Dominance of Amazon and Walmart* Brands' Perspectives on Retail Media Spending* Technology Solutions in Retail Media* Impact of Retail Media on the eCommerce Customer Experience* The Future of Retail Media Advertising* Evolving eCommerce Experiences and the impact of Agentic agents on Retail Media + The Role of Loyalty Programs in AI Shopping* Some Personal Insights from life in ThailandThe Walk in the Park mocktail:1 ½ ounces mango puree¼ ounce simple syrup (1:1)½ ounce fresh orange juice½ ounce fresh lime juiceGarnish - slice of mango & mint sprigSteps:Add ingredients to a cocktail shaker, add ice, and shake vigorously until chilled. Strain in a cocktail coupe or other cocktail glass 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 Jamie Anderson, President of UserTesting, to mix up a legendary Scottish cocktail - the Bobby Burns - and talk about the importance of customer feedback, testing, and balancing qualitative and quantitative customer input. We also touch on Jamie’s unique career journey from engineer into sales, then into marketing, sales leadership to today as President at UserTesting.Jamie has an impressive, and unique background - including his time as a rock musician fronting Scottish band Big Wednesday before moving into software - with stops at Siebel, SAP, Marketo, Xcactly, and now UserTesting - the market leader in usability and a solution provider uniquely able understand human reactions to digital experiences at scale.We’ve had the pleasure of knowing Jamie for many years, including working closely together at SAP. It was great to reconnect and have him on the show.So please pour yourself something to sip along with us and enjoy the conversation.Cheers!Episode Chapters:* Intros and exploring the Bobby Burns cocktail* Hey Kai, understanding UserTesting* The value of customer feedback* Leveraging AI at User Testing* Democratizing research and insights* Journey to leadership: A personal evolution* Comparing GTM across global software markets* The impact of AI on sales and marketing* Scotland's tech scene: Talent and opportunities* The musician's journey: Lessons in resilience and connectionPlease subscribe! We want to be sure you make it to the next party! Cheers!This week’s cocktail - the Bobby BurnsThe Bobby Burns cocktail is a sophisticated classic that pays homage to Scotland’s national poet, Robert Burns. This elegant mix of Scotch whisky, sweet vermouth, and Bénédictine is a close cousin to the Rob Roy but with a unique herbal twist. Its origins trace back to early 20th-century cocktail culture, appearing in various forms in classic bartending guides like The Savoy Cocktail Book. The drink is a perfect example of how Scotch, often seen as a sipper, can be transformed into a well-balanced cocktail with depth and complexity.Much like the Rob Roy, which is essentially a Scotch-based Manhattan, the Bobby Burns follows a similar formula but substitutes a portion of the vermouth’s sweetness with Bénédictine, a French herbal liqueur. This small addition brings a layered, botanical quality that distinguishes it from its better-known counterpart. Some early versions of the cocktail even called for absinthe or Drambuie instead, but Bénédictine ultimately became the defining element of the drink. It adds a nuanced, honeyed herbal character that plays beautifully with the smoky, rich notes of the blended Scotch.Bénédictine itself is an intriguing ingredient, steeped in mystery and history. First created in the 19th century, it’s made from a blend of 27 herbs and spices, giving it a complex, slightly medicinal yet sweet and aromatic profile. When mixed into the Bobby Burns, it rounds out the cocktail with a velvety texture and a hint of spice, making it a perfect sipper for cooler evenings. Whether enjoyed as a toast to poetry or simply as a refined alternative to the Rob Roy, the Bobby Burns is a timeless choice for lovers of Scotch-based cocktails.Cheers!Bobby Burns Cocktail Spec (Serves one)Absinthe, to rinse1 oz (~30ml) - Blended Scotch whisky (Johnny Walker Black Label is a good choice)1 oz (~30ml) - Sweet vermouth (Carpano Antica recommended).5 oz (~15ml) - BénédictineGarnish - Lemon peelThe process:Add the scotch, vermouth and Benedictine to a mixing glass, add ice to cover, and stir until well-chilled. Strain into a cocktail glass. Twist a lemon peel over the glass to release its oils and then drop it into the drink and enjoy!Please share! There is plenty of room for others at the cocktail party! 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 Roy Rubin, Founding Partner of R-Squared Ventures & Co-Founder of Magento, joins the C&C Pod to mix up a classic low-ABV classic cocktail - an Americano - and talk about Roy’s lessons from founding and growing one the seminal commerce platforms of all time. We also explore Roy’s perspectives on the commerce tech market as it exists today, now as an investor.Roy co-founded Magento back in 2008, and led the open-source commerce platform’s explosive growth. Magento was of course later acquired by eBay and then still later by Adobe, where it is now known as Adobe Commerce Cloud. More recently, Roy has gone on to co-found R-Squared Ventures - an early stage investment fund that invests in a number of software domains including Fintech, Digital Commerce, Marketplaces, and even AgTech.I’ve enjoyed knowing Roy for many years, and it was great to bring him and his perspectives on the show.So please pour yourself something to sip along with us and enjoy the conversation.Cheers!Episode Chapters:* Intros and Americano cocktail history, cocktail culture, and connection* “Hey Kai”: Understanding venture capital for kids, and the rest of us* R-Squared’s investing approach & thesis* The founding story of Magento* Lessons learned from founding and scaling a high growth commerce start-up* How to think about open source in today's market* Innovation in the Israeli startup ecosystem, and how its responded to the ongoing conflict* The AI revolution in commerce* Taking a sabbatical, and the transformative power of travel - on yourself and familyThanks for reading Cocktails & Commerce! Please subscribe! We want to be sure you make it to the next party! Cheers!This week’s cocktail - an AmericanoFirst thing, the Americano cocktail is not a coffee drink, it is a quintessential aperitivo with a storied history that reflects both its Italian origins and its role in the evolution of modern mixology. First appearing in the 1860s at Gaspare Campari's Caffè Campari in Milan (it’s still there!), the drink was originally known as the ‘Milano-Torino’, named for its two primary ingredients: Campari - from Milan, and Turin’s sweet vermouth. Served over ice and topped with a splash of soda water and a slice of orange, this low-ABV cocktail became a popular choice for Italians looking to ease into their evenings with something light, bitter, and refreshingly effervescent while warming up their appetites.By the early 20th century, the drink gained popularity among American tourists in Italy during Prohibition, earning its new moniker, the Americano, in their honor. Its simplicity, balance, and accessibility made it a gateway to the world of bitters and aperitifs for many. The Negroni owes it’s origin to the Americano, emerging as a stronger variation when Count Camillo Negroni supposedly requested gin be used instead of soda water in his Americano the late nineteen-tens. This evolution further cemented the Americano as a foundational pillar in the cocktail canon - mixing bitters with sweet vermouth.As a credential to its suave, easy sophistication, the Americano was actually the first cocktail James Bond orders in Ian Flemming’s first Bond book, Casino Royale - well before the Vesper.A great template, over the decades the Americano has seen countless creative reinterpretations, from variations incorporating flavored bitters or different vermouth styles to updated presentations in highball glasses or with artisanal mineral waters. Yet, its essence remains unchanged—a harmonious blend of bitter, sweet, and sparkling elements. Today, the Americano serves as both a nod to its rich history and a modern-day ambassador of the Italian and European aperitivo tradition, proving that even the simplest cocktails can leave a lasting imprint.Cheers!Americano Cocktail Spec (Serves one)1 1/2 oz (~ 45ml) - Campari1 1/2 oz (~ 45ml) - sweet vermouthSoda water, chilled, to top & tasteGarnish: orange twistThe process:Fill a rocks or highball glass with ice, then add the Campari and sweet vermouth. Top with the soda water and stir gently to combine. Garnish with an orange twist.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