Flavor Trends, Strategies and Solutions for Menu Development




By Rob Corliss
April 20, 2021

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Consumers are seeking ways to proactively improve immune function as part of their daily regimen. In foodservice, beverages are an easy platform for serving up immunity-boosting ingredients and appealing to health-minded consumers.
They’re paying more attention to their physical and emotional health, and a beverage with benefits offers an easy-to-consume solution.

One example of strategically incorporating wellness across the beverage menu comes from Honey Salt in Las Vegas, extending its signature Green Goodness Juice—packed with kale, apples, fennel, cucumber, celery and ginger—from a healthful juice into a fun specialty cocktail called the Green Tox with the addition of vodka and lemon. Honey Salt furthers the menu connection to immunity boosting by pairing the Green Goodness juice with avocado toast as a lunch starter.

Here’s a dive into how beverage programs across the country are artfully translating the trend, giving consumers delicious options that also provide functional benefits.


The Fauci (Immunity Shake): Mango, banana, strawberry, orange, lemon, ginger, honey, cayenne and flu fighter vitamin boost (V-C, zinc, echinacea)
Protein Bar & Kitchen, based in Chicago

PYT: Watermelon juice, strawberry, raspberry, goji berry, Emergen-C
Soup Peddler, Austin, Texas

Tropical Carrot-Ginger Smoothie: Orange juice, carrot, mango, honey, ginger
Fuel, Philadelphia

Mocktails: Pear, rosemary shrub, soda
Spice Kitchen & Bar, Cleveland

Vanilla-Corn Cappuccino: Espresso, vanilla and bay leaf, sweet corn, milk
Valentine, Phoenix

Miracle Cure: Pineapple, lime, coconut, passionfruit, Thai basil, lemongrass, charcoal
Kindred, San Diego


The Book of Healing (warm cocktail): Cognac, reishi mushroom, lion’s mane, sesame, cocoa, coffee liqueur, coconut milk
Maydan, Washington, D.C.

Goddess of the Harvest: Silver tequila, pomegranate juice, lime juice, rosemary and cinnamon-infused syrup
Plum Bistro, Seattle

Rum & Coconut Lassi: Rum, mango coconut lassi, Kashmiri chile salt, lime
Bhuna, Portland, Ore.

Noche Morada: Hibiscus-infused Illegal Mezcal Joven, cilantro-infused Caravedo Pisco, fresh pineapple, Chica Morada, lemon
Seven Reasons, Washington, D.C.

Kyoto Fog: Monopolowa Vodka, matcha green tea, soy milk, vanilla syrup, Bailey’s
Buranko Café & Bar, Portland, Ore.

Fresh Squeezed Greyhound: Whole grapefruit, Portland potato vodka or Espolòn Blanco tequila, Desert Provisions Hatch chile salt rim
Aalto Lounge, Portland, Ore.

Beets by Bali: Beetroot-infused wine-based gin, fresh lemon juice, honey, ginger, black pepper
Dija Mara, Oceanside, Calif.


About The Author

Rob Corliss

Rob Corliss is a three-time James Beard House guest chef with more than 30 years of experience that includes running world-class hotels, launching new concepts, working in top marketing agencies and owning the culinary consultancy ATE (All Things Epicurean) since 2009. Based in Nixa, Mo., ATE has an energizing passion focused on flavor innovation and is dedicated to connecting people to their food, environment and wellness. Rob is also a regular contributor to Flavor & The Menu.