Flavor Trends, Strategies and Solutions for Menu Development

Beverage

Menu Trends > Beverage

5.Cereal Drama

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.

6.Hooked on Classics

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

7.Cocktail Round-up

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.

9.All The Buzz

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.

13.Smooth Sailing

Cold-pressed juices, functional ingredients, high-impact flavorings, Greek yogurt bases, favorite dessert flavors—all of these help make up modern smoothies

14.Cold Calling

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.

18.That’s Amaro

Dianoia’s Eatery offers its Hot Buttered Amaro Cocktail: Amaro, vanilla ice cream, brown sugar, butter, cinnamon, shaved nutmeg; served warm

19.Flying High

Riviera 31 offers a Fighter Weapon School aka top gun: Bulleit bourbon, Aperol, Amaro Nonino, lemon juice, passionfruit juice

RECIPES

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