A very unserious drink.
A serious business idea.

The people keeping the chaos on course.

The anti-boring drink company

Hasse's Wierd Drinks turns questionable pantry items into premium conversation starters.

• Mission: make cocktails that people photograph first, laugh about second, and remember long after the night is over.
• Positioning: eccentric, high-energy, event-friendly drinks for adults who like food, humor and small chaos in a glass.
• Brand promise: weird on purpose, safe in practice, delicious enough to survive the joke.

Drinkable memes with real bar discipline

The visuals are loud. The operating model is controlled, repeatable and scalable.

• 3 launch heroes
• 4 sales channels
• 12-month launch roadmap
• Start with three signature drinks; expand into pop-ups, private events, branded activations and non-alcoholic variants.

Sardine Sunrise

Savory, red, chaotic — the flagship “what did I just order?” cocktail.

• Gin + tomato base + citrus lift
• Sardine garnish as the visual hook
• Briny, spicy, Bloody-Mary-adjacent energy
• Best for brunch pop-ups, food halls and creator events
• Menu role: the viral hero that sells the story immediately.

Toffel Tonic

Blue, fizzy and proudly impractical — a “toolbox tropical” signature.

• Vodka or gin + tonic + blue citrus syrup
• Orange, rosemary and playful hardware garnish
• Built for summer terraces and festival stands
• Mocktail version keeps the same electric look
• Menu role: the accessible “gateway weird” drink.

Frenchy Fries

Creamy, spicy and shamelessly fun — a guilty-pleasure cocktail with snack value.

• Vodka + mustard + mayonnaise + chili sauce + pineapple
• Rimmed with chili flakes and served with fries
• The “bad decisions, good drinks” poster child
• Great for social content and limited menu drops
• Menu role: the limited-edition cult favorite.

Who buys this?

People do not only buy a drink. They buy the picture, the story and the table reaction.

• Primary audience: adults of legal drinking age, social-media active, humor-friendly, food curious.
• Buyer types: private party hosts, bars, festivals, food markets, brands that need an unforgettable activation.
• Use cases: pop-up bar, launch party, bachelor/bachelorette nights, company mingle and tourist experiences.
• The drink is the icebreaker. The brand is the memory.

Four revenue streams

Start asset-light, test fast, then scale the strongest channel.

• Pop-up bar — night markets, food halls, terraces.
• Private events — fixed drink packages for parties.
• B2B activations — custom weird drinks for brands.
• Merch & mixers — glassware, sauces, mocktail kits.

Launch like entertainment, operate like hospitality

Marketing should make people curious before they even see the menu.

• Seed short videos: “Would you drink this?”
• Run soft-launch tasting nights with feedback cards
• Create limited monthly drops with collectible names
• Collaborate with food creators, bars and event organizers
• Turn every drink into a photo-station moment
• Core metric: cost per qualified event inquiry + drinks sold per hour at pop-ups.

Repeatable chaos

The customer sees madness. The team follows standard procedures.

• Standard recipes and batch sheets
• Separate edible garnishes from photo props
• Allergen and spice-level labeling
• Prep list by event size and expected drinks/hour
• POS, inventory and feedback captured after every event
• Operational principle: never let the joke create confusion about safety, hygiene or responsibility.

Illustrative unit economics

Planning figures to validate the concept before locking local suppliers and final prices.

• Average selling price — $8.00
• Ingredients + garnish + packaging — $2.50
• Gross profit per drink — $5.50
• Gross margin — 69%
• Monthly fixed cost target — $2,500
• Break-even volume — approximately 455 drinks/month

Keep it weird, keep it clean

The brand can be silly. The standards cannot.

• Alcohol licensing and age verification in each market
• Responsible serving guidelines and low/no-alcohol options
• Food safety, allergen labeling and supplier traceability
• Clear separation between edible items and decorative props
• Brand humor reviewed so it stays playful, not confusing

From kitchen-counter legend to event-ready brand

A practical launch path with fast tests and clear decision points.

• Q1 — Brand kit, menu specs, supplier list, first photo/video assets.
• Q2 — Soft launch: 3–5 pop-ups, feedback loop, refine pricing.
• Q3 — Private events + B2B pilots, mocktail menu, merch tests.
• Q4 — Scale best channel, recruit part-time crew, evaluate permanent base.
• Decision gate after Q2: double down on events if margin and feedback are strong; slow down if the concept only performs online.

Launch the first tasting series.

What is needed: final recipe testing, legal setup, supplier agreements, branded serving materials and a 3-event pilot budget.

• What success looks like: profitable service speed, repeat event inquiries, strong social sharing and at least one scalable revenue stream.
• Good Drinks. Bad Decisions. Better Business.