Pineapple Lemongrass Thai Tea

Menu Part: 
Beverage
Cuisine Type: 
Asian
Serves: 
4

The flavor revolution in iced tea is expanding this summer way beyond sweetened and unsweetened—and into a year-round drink. Beverage consultant David Commer goes in a tropical Asian direction, combining pineapple, lemongrass, mint and agave sour for a refreshing cooler. He adds Tuaca, a vanilla citrus liqueur, for buzz, but explains that the booze can easily be eliminated for a thirst-quenching non-alcoholic beverage.

Ingredients

2 oz. Fresh Agave Sour (recipe follows)

2 oz. frozen chef-ready cuts pineapple cubes, partially thawed

2 pieces (2 in.) lemongrass stalks, coarsely chopped or 1 tsp. lemongrass paste

4 fresh mint leaves

1 ¼ oz. Tuaca liquor

1½ oz. ginger ale

Lemongrass stalk, for garnish

Steps

1.        Prepare Fresh Agave Sour; refrigerate until ready to use.

2.        Muddle pineapple, lemongrass and mint leaves in shaker. Add Tuaca and agave sour; shake vigorously.

3.        Strain loosely into glass filled with ice. Top with ginger ale and garnish with lemongrass.

Source: Recipe and photo: David Commer, courtesy of Dole Packaged Foods

Additional Tips

Additional Tips

Fresh Agave Sour

1 cup fresh lemon juice
1 cup fresh lime juice
1 cup water
1½ cups agave nectar

Combine all ingredients in ½ gal. container. Whisk to blend completely. Store chilled; whisk again before use.

More From FoodService Director

Industry News & Opinion

Amherst-Pelham Regional School District in Amherst, Mass., is updating its lunch debt policy to no longer single out students, MassLive reports.

Under the new policy, students with lunch debt will be given the same meals as their peers, regardless of how much they owe. School officials will also be communicating directly with parents of students who have accumulated debt instead of through the students themselves.

The updated policy comes just before U.S. school districts will be required to publicly list their lunch debt policies, per new USDA requirements starting July 1...

Menu Development
eureka

Since California’s state motto is “Eureka!” it seems fitting that a recent conversation with the director of hospitality at San Diego’s Palomar Health led to the biggest aha moment I’ve had in a long time.

I called Jim Metzger in late April with the purpose of discussing Palomar’s recent commitment to the goal of making 60% of its total menu plant-based by this summer. It seemed a lofty number, and I was curious how the public health system planned to get there.

But my personal eureka didn’t come while we were talking about how Palomar had cleaned up the impulse-buy zones...

Industry News & Opinion

Labeling foods with indulgent buzzwords such as “sweet sizzlin’” and “crispy” can lead consumers to make healthier food choices , according to a recent study out of Stanford University .

In the fall 2016 study, researchers labeled vegetables in one of the school’s dining halls using terms from four categories: basic, healthy restrictive, healthy positive or indulgent.

The green beans, for example, were listed as “green beans” for basic, “light ‘n’ low-carb green beans and shallots” for healthy restrictive, “healthy energy boosting green beans and shallots” for healthy...

Ideas and Innovation
sparkling water

Our carbonated soft drink sales at Earls.67 reflect a national trend; we’re continually down on carbonated soft drink sales by 8% to 9% on an annual basis,” says Cameron Bogue, beverage director at the contemporary-casual chain Earls Kitchen + Bar.

The issue with spa water

Many operators are intrigued with the offering, but they are learning that infused water can’t be offered at a cost to guests unless there is added value beyond cut-up fruit. Bogue says, “I was adamant that I didn’t want to charge for spa water.”

Agua fresca alternatives

At the original location of

...

FSD Resources