Day Trip: Daniel Singer, Filthy Mixers & Garnishes

A proper cocktail deserves an equally excellent garnish. That’s where Filthy Mixers & Garnishes come in. After growing tired of seeing dessert cherries served in cocktails, founder Daniel Singer sought to offer high-quality and origin-sourced garnishes to give bar patrons a better drinking experience. Filthy Mixers & Garnishes, which launched in 2009 and makes products like Wisconsin blue cheese–stuffed olives and Amarena cherries, are now served with drinks from Soho House to Delta Airlines. Singer gives us an inside look at how Filthy operates at its Miami headquarters.

4:30 a.m.

I start most of my days taking the dog for a walk while my wife goes out for a run. We have three children so when we get back in, it’s breakfast with the kids and then we get them ready for school. I get a huge amount of strength from Kim and the kids. If I can start every day from that place of feeling connected and loved, that sets me up for whatever the day brings.

7 a.m.

I drop off our youngest at school and then head to the office. Every day is completely different, and I’m deeply connected to all areas of the business. When I first get in, I meet with Charlie Hart, our COO, and we walk the production floor. Everybody’s in early, blending the mixes, stuffing the olives, and putting everything in jars. I scope out the setup for the day, see what’s being produced, learn of any new challenges, and say hi to everyone. Back in my office, I spend the next hour catching up on emails, then I dive into a massive to-do list. I am highly dyslexic. I have to create order for my own chaos, so I’m really disciplined about making sure that I’m clear on my to-do list and getting everything done.

10 a.m.

We often host potential partners in our space, and since we’re in the cocktail business, we serve our guests a Bloody Mary or Margarita made with our mix, depending on the time of day. The beautiful thing about the Filthy headquarters is that everything is under one roof. Our guests can put on hairnets and head into production to see how we make and prepare everything. We naturally cure all our olives. I’ve been going to the north of Greece since 2006. And every year, I travel back to the region to connect with the growers and spend time amongst the trees. Our guests can try the olives right out of the barrel.

3 p.m.

I’m in a senior leadership team meeting with my CFO, the head of sales and marketing, and the head of human resources. We look at the business through each department, and I’ll add perspective or support. Sometimes I’m there just to be a sounding board and to understand where everybody’s prioritizing their time. Jennifer Hughes, who runs sales and marketing, will also discuss any upcoming trips or meetings. She might say, “You’re going to be in California—you’re doing a statewide meeting,” or, “You’re standing up in front of 700 people.” This allows me to prepare and consider who my audience might be, and what they know about our products. I want to make them feel emotionally connected to our brand—communicate what we do and how we do it. Filthy produces more than 100 million olives and cherries each year!

7 p.m.

I get home around 7 or 7:30 p.m. and love cooking outside on my wood pellet grill. Miami has a wonderful bar and restaurant scene, so you might also find me enjoying a Martini with Filthy Blue Cheese stuffed olives at Sweet Liberty, Café La Trova, Doya, Medium Cool, or any of the dozens of great spots.