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The Difference Between Affordable and Cheap

Business
Jen and Karen, co-hosts of Speak Easy Podcast, professional portrait with wine glasses in modern kitchen setting.
Budgets are always a topic of conversation in business, but how you spend your budget really matters. There's a crucial difference between affordable and cheap — and understanding it can save you from costly mistakes. In this episode, we explore how to spot the difference, find real value in creative services, and make smart trade-offs that actually work for your business goals.

Every business has budget constraints, but here's what we've learned: Cheap and affordable aren't the same thing. Cheap is about paying as little as possible, while affordable is about getting the most value for the right price. One leaves you wanting more, the other leaves you satisfied with smart trade-offs that actually move your business forward.

In this episode, we break down how to spot the warning signs of "cheap" and share practical ways to identify affordable options in the creative industry. We explore why expertise often equals affordability, how good planning saves money in the long run, and what to look for in partners who understand your business goals. From understanding the hidden costs of cutting corners to making smart investments in creative problem solving, we give you a framework for budget decisions that actually serve your long-term success.

Mosquito

Mosquito

Mezcal
Red cocktail with orange garnish next to Montelobos Espadín mezcal bottle on wooden surface, craft cocktail photography for Speak Easy Podcast.
The Mosquito is a bold, complex cocktail that balances smoky, bitter, spicy, and bright flavors in one elegant sip. Mezcal provides a rich, earthy smokiness, while fresh lemon juice brings crisp acidity to lift the profile. Sweetened ginger juice adds a warm, zesty heat with just enough sweetness to round things out, and Campari lends its signature bittersweet, herbal depth. Garnished with candied ginger, this drink is perfect for adventurous palates and cocktail lovers who enjoy a little bite.

Ingredients

  • ¾ oz mezcal
  • ¾ oz lemon juice
  • ¾ oz sweetened ginger juice (see Editor’s Note)
  • ¾ oz Campari
  • Garnish: candied ginger

Preparation

  1. Combine all ingredients in a cocktail shaker with ice and shake until chilled.
  2. Strain into a chilled coupe.
  3. Garnish with candied ginger.
  4. Editor's Note: Sweetened Ginger Juice
    • Mix 4 parts freshly juiced ginger (skin on) to 3 parts granulated sugar, by weight, until the sugar dissolves. Keeps, refrigerated, for up to 2 days.

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