Flavor Trends, Strategies and Solutions for Menu Development

Select Page

 

 

 

By Flavor & The Menu
May 6, 2021

Share on Facebook  Share on X (Twitter)  Share on Pinterest  Share on LinkedIn  Share thru Email  

 

JP Belonni

JP Belonni

Lapidus Bar is a swanky locale for cocktails, perfect for reveling in the glamorous and sun-soaked South Beach vibe. For a welcome “drink,” The Ritz-Carlton South Beach offers its guests a courtesy sample of a booze-infused ice cream, custom made for the hotel by Aubi & Ramsa, a local craft ice cream company. Patrons are then invited into the elegant lobby bar to enjoy more of the ice cream fittingly named The South Beach, as well as other flavors and ice cream-based cocktails.

“The South Beach has rich flavors from our custom Havana Club rum blend, crème brûlée notes and chocolate clusters that give it a sweet, chocolatey finish,” says JP Belonni, Mixologist. “Our guests are really enjoying this innovative and delicious spin on a welcome cocktail.” The South Beach also stars in an actual cocktail at Lapidus Bar: The La Colada Martini includes a scoop of the decadent signature ice cream.

 

More from Flavor & The Menu
It’s All About the Tortilla
Power Salads
Artisan Breads Carry the Day
Turning Cocktails Into Mini Works of Art

About The Author

mm

Mike Kostyo is the VP of Menu Matters, a private consultancy that works with foodservice professionals to analyze, understand and leverage food and beverage, industry and consumer trends. Kostyo has been a recurring guest on Fusion TV’s “The A.V. Club” show; has been featured on NBC News, CBS Radio and Gimlet Media’s “Why We Eat What We Eat” podcast; is regularly featured in newspapers and magazines; speaks at numerous conferences across the country; and was a judge on Food Network’s “Eating America.” For over a decade, he was the resident Trendologist and an Associate Director at Datassential, one of the food industry's leading insights companies. Kostyo has a master’s in Gastronomy from Boston University, plus certificates in the culinary arts, baking arts, wine and artisan cheese production. He is a regular contributor to Flavor & The Menu and can be reached at [email protected].