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After a while, it became clear that where they could create the biggest impact was in rethinking stations to better suit the needs of modern bartenders, whose workspaces hadn’t kept up with the demands of their craft. “The bartender has grown professionally to be recognized as equal to a Michelin-star chef,” says Ruas. And yet, while the idea of a ‘chef’s kitchen’ has been so absorbed into the culture that it’s now part of the HGTV vernacular, the specific design needs of high-performing bartenders haven’t enjoyed the same widespread recognition. BB has built a business on reframing that perception, moving the bar from an “appendix” of a project to a position central to the project’s success, changing the guest’s experience of bartending in the process.

When ready to serve, pour the punch ingredients over the ice block in the bowl and stir a bit to ensure the mixture becomes well-chilled. Punch has grown tremendously since its inception in 2013. There are currently six product lines totaling 30 different chocolate bars. Punch products are all lab-tested and made with high-quality concentrates.

Clarified milk punch, also called English milk punch, or clear milk punch, is a style of drink that has been around since the 17th century. Clear, silky and slightly tart, clarified milk drinks are especially great during the holidays, and can sub in for your usual Eggnog while being lighter and easier to pair with food. Fried with fresno chiles, hoisin sauce, lime juice, sea salt. Staff are required to be fully vaccinated and to wear an KN95 mask during service. Our pop-up location is thoroughly cleaned and sanitized before each service, and we regularly open our garage roll doors to ventilate the bar before service.

Currently, there are six different product lines totaling 30 different chocolate bars. All cranberry punch elf bar products are lab-tested and made with premium concentrates. Punch is located in hundreds of dispensaries throughout California, with a customer base that has remained loyal since the beginning and continues to grow daily. Fittingly, Behind Bars has noted a greater willingness among clients to include people who will actually work behind the bar in its design process. It’s that approach that cultivates differentiation, something people talk about a lot in hospitality these days.