THINGS TO DO

Cocktails in a box delivered to your door

Leslie Bailey
leslie.bailey@indystar.com
Kat Rudbert (right) shows IndyStar's Leslie Bailey how to make a Fresh Harvest cocktail using the Crafted Taste "cocktail in a box" kit.

You can get a lot of things delivered to your door.

There's the day-to-day stuff, like the newspaper and Chinese food. Then there are the occasional shipments, say a new pair of shoes, the result of an online shopping excursion after one too many glasses of wine (no judgment).

And now there's Crafted Taste, an Indianapolis-based company that's part cocktail-of-the-month club, part subscription box.

It's a business model popularized by Birchbox, a company that sends a rotating assortment of beauty samples to women for $10 a month. There are subscription boxes that deliver toothbrushes, socks, gluten-free food and Japanese candy. There's even one that will send a t-shirt from dive bars across the country.

"I wanted to do something that is about discovering new things and the flavors of cities — it's discovery through cocktails. You may not be able to visit that place, but you can get a flavor of what it's like," said Crafted Taste founder Kat Rudberg.

Rudberg, 31, came up with the idea for the company after spending a year traveling the United States and parts of Europe with friends. She had spent the five years prior working as a hotel inspector and restaurant critic for AAA.

"When I got home, I was trying to find a new career that would afford me more flexibility," she said.

It was around that time that Rudberg put together a cocktail kit as a gift for a friend who loved the cocktail Wayworn Road at Plat 99.

"I thought it would be fun if they could make it at home. That's when I got the idea to start the business," That was in September 2013. She shipped the first kits to customers in January.

The Wayworn Road is a cocktail created by local bartender Michael Gray, manager of Plat 99 at The Alexander (333 S. Delaware St.). It's the lounge's best-selling cocktail.

"It's flattering that Kat wanted to include the drink. And she's local; I love supporting local people in their endeavors," Gray said.

But does it benefit his business?

"It's too early to tell, but it's a neat concept for enthusiasts who like to make cocktails at home," he said.

The kits provide an opportunity, albeit small at the moment, for local artisans to gain exposure nationwide. About half of Crafted Taste's subscribers are based in California, which means that local businesses like Wilks & Wilson, who created a custom black pepper and thyme syrup for the Wayworn Road kit, reach a new customer base.

"It's a great way to highlight Indiana business on a national scale," said Wilks & Wilson president Zachari Wilks.

Rudberg sources the cocktail recipes from bars around the world.

"I'm constantly researching — cocktails I've tried, bars I'd like to feature, bars that are getting press or awards likes James Beard nominations, bars that are at the top of their game."

The business focuses on subscriptions that run $100 a month for a year, $130 month-to-month or $65 for the mixtures without alcohol. A kit contains all of the necessary ingredients for two recipes — the recipe of the month and another for a classic cocktail, napkins and food-pairing suggestions. Due to state law, Rudberg doesn't sell the alcohol directly but sources it from a local distributor or online retailer that ships it in a separate package. Month-to-month subscribers receive an email in advance explaining the type of cocktail that's coming next.

"If somebody loves only vodka, then this probably isn't for them, but if they love all liquor and maybe hate bourbon, I can substitute it with something else," said Rudberg.

The kits are shipped priority mail to keep ingredients fresh. Each box holds ingredients to make approximately 12 cocktails. Rudberg is exploring the idea of themed boxes or sets for old fashioneds or martinis so as not to disregard classic cocktails.

The box for March included The Long Pink, a spicy grapefruit cocktail created by Oskar Kilmazweski and Rik Patel for the Casita bar in the Shoreditch neighborhood of London, and Fresh Harvest, created by the owners of BarLab, Gabriel and Orta Elad Zvi, from the Broken Shaker in Miami.

Rudberg, who has a degree in art history from the University of Michigan, has never been a bartender but says that's an advantage. "I'm learning the same way a subscriber would." She posts YouTube videos of herself making the cocktails for subscribers and encourages them to join the website's community forum.

When asked what trends she foresees for ingredients, techniques and liquor, Rudberg said she expects more simple cocktails with fewer but more unique, high-quality ingredients — such as custom syrups and barrel or leather-aged liquor.

"Beer had a moment there, but I think tea is next. I saw it a bit when I was in London. I had a lot of chamomile tea as a mixer. Also, there was a backlash against vodka after the flavored craze, but I think we'll see that sneak back in as well," said Rudberg.

So what does the Broad Ripple resident hope to see more of on the Indianapolis cocktail scene?

"A lot of places are pushing to talk with the customer about what they like to drink. More 'You talk to me about what you want and I'll create a custom cocktail for you.' Really, I just think we need more places. We have some great establishments, but it's still lacking," she said.

Call Star reporter Leslie Bailey at (317) 444-6094 and follow her on Twitter: @Lesalina.

FRESH HARVEST RECIPE

The Fresh Harvest was created by Gabriel Orta and Elad Zvi of the Broken Shaker in Miami. The Broken Shaker was a 2013 James Beard semi-finalist for best bar program and current 2014 semi-finalist.

4 leaves Thai basil

2 oz. tequila

1 oz. hibiscus tea

3/4 oz. fresh squeezed lemon juice

1/2 oz. agave syrup

Coupe or cocktail glass

Lemon wheel and Thai basil leaf for garnish

Note: prepare fresh squeezed lemon juice and agave syrup in advance. Boil one part agave to one part water to create a simple syrup.

1. In a cocktail shaker, muddle 4 leaves of Thai basil

2. Add 2 oz. of tequila and 1 oz. chilled hibiscus tea

3. Add 3/4 oz. fresh squeezed lemon juice and 1/2 oz. agave syrup

4. Add ice and shake vigorously

5. Strain in to a glass

6. Garnish with basil leaf on top of a lemon wheel, held together with a cocktail pick

THE LONG PINK RECIPE

The Long Pink was created by Oskar Kilmazweski and Rik Patel for the Casita bar in the Shoreditch neighborhood of London.

2 oz. tequila

1 3/4 oz. grapefruit juice

1/4 oz. agave syrup

3 dashes Tabasco

Old fashioned glass

PREPARATION

1. Prep agave syrup in advance

2. Chill serving glass

3. Fill a mixing glass with fresh ice

4. Pour in 2 oz. tequila

5. Add 1 3/4 oz. fresh grapefruit juice and 1/4 oz. agave syrup

6. Shake 3 dashes of Tabasco over mixture

7. Stir gently 4-5 times

8. Fill a serving glass with ice; strain mixture into glass