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Strategy Series 20: Creating Vs. Launching Your Brand

Strategy Series 20: Creating Vs. Launching Your Brand
There's a lot to consider when rebranding your business. It's an exciting opportunity, but it's also a lot of work. While both creation and launch phases are exciting, these are distinct tasks that require special attention. This Strategy Series, Jen discusses the differences between these stages, and what we should keep in mind when building and going public with a rebrand.

Creating a brand and launching a brand are exciting and important moments for your business. They present opportunities to elevate your work, change direction if necessary, and take new steps forward. But these monumental and transitional tasks require a strategic approach.

What's the difference between new brand creation and the actual brand launch? How can we think outside the box when it comes to releasing our new brand to the public?

Jen breaks down the difference between creating your brand vs. launching your brand from a strategic perspective. We also talk about different types of rebrands, and the top factors to keep in mind during a brand rollout. Whether or not a rebrand is in your future, this is the episode for you.

The Parasol

The Parasol

Bubbly
The Parasol
If you find yourself ready for an elegant spring cocktail this weekend, this cocktail is right up your alley. The Parasol, from the Chicago Paris Club, is a mix of champagne, St. Germain, Lillet Blanc, honey, and lemon. Bubbly gives the ideal uplifting kick to St. Gemain and Lillet Blanc, while honey and lemon balance each other out. This cocktail pairs great with putting your feet up and enjoying a warm spring evening.

Ingredients

  • 1/2 oz. Lillet Blanc Aperitif
  • 1/2 oz. St. Germain Elderflower Liqueur
  • 1/2 oz. honey syrup (equal parts honey and water combined)
  • 3/4 oz. lemon juide
  • 3 oz. champagne

Preparation

  1. Add ice to shaker, and add all of the ingredients except champagne.
  2. Shake for 10 seconds.
  3. Strain into a champagne flute.
  4. Top with champagne.

Courtesy of The Paris Club

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