Flavor Trends, Strategies and Solutions for Menu Development

 

 

 

By Flavor & The Menu
May 6, 2021

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Mark Boyton

Mark Boyton

As it readies to open its first U.S. location, Puttshack is teeing up a food and drink menu reflective of the concept’s upscale, tech-centric approach to mini golf. The goal is to deliver an energetic, eclectic culinary experience that matches the overall party atmosphere. It all starts with chef-driven mixology, says Director of Food & Beverage Mark Boyton.

First to the green is the Instagram-worthy Spiced Pineapple Mezcal Margarita. “A combination of Montelobos Espadin mezcal tequila, Hanson Habanero vodka and fresh pineapple juice creates the smoky-sweet base of this cocktail,” says Boyton. A playful spirit with an adult sensibility comes in the form of a popsicle that slowly melts into the glass to deliver a spicy blend of Ancho Reyes Verde, jalapeño-hellfire syrup, Serrano and sweet ginger. These fiery flavors are balanced by a sweet hibiscus sugar rim and a habanero candied pineapple slice. “We’ve combined a classic cocktail with a multilayer and multi-flavor popsicle for a powerful visual, flavorful and textural experience,” he says. Fore!

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