Menu Trends 3/beverage
Eastern Med flavors add intrigue to beverage menus
Next-level flavor combinations ensure showstopping bar offerings
Going that extra mile yields come-back-for-more cocktails
Six simple strategies for shifting cocktail menus for the colder weather
Tap into nostalgia with premium seasonal sips
Look to fruit to sweeten, brighten, lighten and enhance your beverage program
Tap into the ongoing potential of the booze-free beverage
Add pops of color, functional attributes, unexpected texture and deepened flavor to your non-alcoholic (hot or cold) beverages.
Monin has introduced bright, clean-label vegetable purées that help deliver the veg-centric trend in drinks
Milk Bar in New York started the cereal milk craze a few years back. Now, operators are maximizing the emotional tie most diners have to cereal, then upping the game by featuring both the cereal milk and cereal in pancakes, cocktails, desserts and more.
Mixologists continue to introduce innovative new cocktails, but the classics never go out of style. These drinks are standbys for a reason: well balanced, broadly appealing, reliably satisfying, nicely nostalgic. They’re enjoying a refresh as operators look to create new experiences with familiar favorites
To identify what is being done to drive appeal and sales of cocktails at trend-forward concepts, Southern Glazer’s Wine & Spirits set out on its second-annual fact-finding tour. The standout discovery this year is the creative and sophisticated use of high-impact ingredients that introduce unique profiles to classic cocktails. Based on our research, here are four key opportunities in the cocktail category.
With fall in full swing, dining consumers look to warmer flavor tones in their coffee drinks, smoothies, cocktails and more. Here are 15 flavor combinations that just might give pumpkin a run for its money
Together, coffee and tea carry a lot of good menu juju. The cocktail world is plugging in, rewiring some of that buzz into boozy beverage development.
Nonalcoholic beverages offer limitless opportunities for innovation. The question is how to select the right mix that best fits the concept and patrons. Here are 10 areas around which to innovate.
Leverage the booming tea category and make it your own.
Internationally, operators are taking the standard formula for a spritz and adding their unique personality and creativity to this popular, hot-weather-friendly beverage
Cold-pressed juices, functional ingredients, high-impact flavorings, Greek yogurt bases, favorite dessert flavors—all of these help make up modern smoothies
It’s all happening in the world of smoothies and shakes. Health-conscious moothies and bowls. Crazy freakshakes - the bolder, the better. Cold-brew shakes and cold-pressed lemonade smoothies. And nutrient-dense smoothies filled with flavor detail.
Innovation in the cocktail space continues to thrill the thirsty and the adventurous, wowing with intriguing flavor combinations and head-turning presentations
Fun and flavorful mark the trend in summer sipping
Taste Bar offers its Matcha Picchu: Matcha-infused pisco, Wray & Nephew Overproof Rum, allspice dram, coconut simple syrup, lemon
Dianoia’s Eatery offers its Hot Buttered Amaro Cocktail: Amaro, vanilla ice cream, brown sugar, butter, cinnamon, shaved nutmeg; served warm
Riviera 31 offers a Fighter Weapon School aka top gun: Bulleit bourbon, Aperol, Amaro Nonino, lemon juice, passionfruit juice
Why you should consider uncommon beverage ingredients when designing new beverages or bar menus in the coming months and seasons.
Pj’s Coffee Of New Orleans offers The King Cake Protein Velvet Ice: Cold-brew coffee concentrate, fat-free milk, whey-protein concentrate, vanilla, cinnamon
The Whistler offers its Golden Fleece: Kikusui Funaguchi sake, preserved Meyer lemon, honey, soda
Patent Pending offers 'The Twain': Tequila, Alpine liqueur, gin, pear, Woodruff syrup, almond, Fuji apple and lemon
Red Rabbit offers a San Jorge: Tequila, grapefruit, lemon, Tattersall Grapefruit Crema, St. George Pear Brandy
Birch’s On The Lake Brewhouse & Supperclub offers a Blood Orange Berliner Weiss
Ambar Clarendon and Baba offer a Cinema Manhattan: Cocktail Bourbon infused with caramel popcorn, port-Coca-Cola reduction, cherry bitters, with a side of sweet-and-spicy popcorn
Sunday In Brooklyn offers a Green Goddess: Tequila blanco, Salers Aperitif, tonic, vanilla bean simple syrup, juice blend of celery, lime and pineapple
10 beverage ingredients and flavors that are stirring up serious menu interest
Insight into five key areas for nonalcoholic menu development: soda, lemonade, coffee drinks, tea and fermented beverages
On-trend flavors in soda, lemonade and tea in 2018, according to Datassential
Introduce the exotic flavors of India into your beverages
Fun cocktails offer escape, entertainment, and shareability. Use your cocktail menu to push limits and thrill with new flavor combinations.
Countrywide research reveals five next-level beverage opportunities
Vegetables aren’t just shining in food, they’re lighting up the cocktail menu as well
Non-alcoholic beverage innovation was front and center at this past summer’s Mise conference
Beverage specialists at Monin have tapped into two major trends that hold big opportunity in the incredibly dynamic universe of modern cocktails
Innovation in both boozy and non-alcoholic coffee and tea drinks demonstrates huge menu potential
Fortified & Aromatized Wines - these ancient concoctions promise modern flavor building
The coolest cocktail explores new flavor frontiers. Ten ways to re-invent the Margarita.
A dozen trending ingredients making a splash today
Cocktails go deep with these high-impact ingredients
With the growing interest in soda alternatives plus innovation in the cocktail space, creative non-alcoholic offerings are vying for menu space. Fast casuals are leading the way with fresh-pressed juices; hand-crafted sodas; flavor-forward lemonades and iced teas; iced coffees and more.