How It All Began
After several years working full-time in the finance and insurance industries and moonlighting as bartender in Seattle, Taylor developed the idea and recipe for the concept’s signature Blush cocktail in 2009. Inspired by the flirtatious atmosphere brought to life in bars, and in search of word that conveyed its slushy beginnings, Taylor decides on the name Blush for the one-of-a-kind cocktail.
Encouraged by the success of the first restaurant and the potential for the brand, Taylor and Russ began a search along the California coast to expand the concept. The criteria for new locations was simple: open new restaurants in places where they personally wanted to live and play. By 2014, they had found an ideal spot in San Diego’s historic Gaslamp Quarter and unveiled the second restaurant, renamed Blush Ice Bar, in the summer of 2015.
The duo have plans to continue the adventure and serve up Blushies in markets across the U.S.