Consumers are demanding more from the beverage side of the menu, and operators are delivering, with innovative takes on lemonades, teas, juices and smoothies. To refresh your drink selection, take a look at these seven on-trend recipes.
Photograph: Shutterstock
Gracias Madre, a plant-based Mexican restaurant in the West Hollywood section of Los Angeles, offers a large selection of drinks made with vegan ingredients. For this authentic horchata, the kitchen grinds almonds in-house and soaks them in water, using dates to sweeten the mixture. Vanilla and cinnamon add another layer of flavor.
Click here for the recipe.
Photograph courtesy of Almond Board of California
Mixologist Haasarud created a honey simple syrup that serves as the base for a variety of mocktails and low-alcohol cocktails. The Sunny Spot takes advantage of vitamin-packed carrot juice to give this refreshing drink a healthy twist. Spike the mocktail with an ounce of vodka and it effortlessly turns into a cocktail.
Click here for the recipe.
Photograph courtesy of National Honey Board
It goes without saying that punches are an essential part of the bar program at Punch Bowl Social, a 14-location gaming concept with a chef-driven food and drink menu. Williams is debuting a number of new seasonal punches in the weeks ahead, including several with holiday themes. This tea-based fall punch will make its appearance around Thanksgiving.
Click here for the recipe.
Photograph by Amber Boutwell, Punch Bowl Social
This fruity mango beverage has a mild kick balanced by citrus from a combo of ground chiles, lime and chamoy sauce—a savory pickled fruit condiment. Chef Woolley suggests serving the drink with tamarindo rolls, a Mexican candy, but if these are not accessible, paper or bamboo straws can substitute.
Click here for the recipe.
Photograph courtesy of National Mango Board
At this female-friendly steakhouse, the bar mixes up a riff on the classic cosmo and calls it a cobbler. The cocktail ingredients are reminiscent of that dessert, with a base of muddled fresh strawberries and a sweet rim of graham cracker crumbs.
Click here for the recipe.
Photograph courtesy of STK Chicago
This summer, lemonades in many flavors and colors splashed onto menus at both fast-casual and full-service restaurants. Although mixologist Pereyra focuses primarily on creating alcoholic drinks, he created this lemonade with the same attention to craftsmanship. Cardamom and ginger add intriguing spice.
Click here for the recipe.
Photograph courtesy of The Spirits in Motion
The typical Moscow Mule is made with vodka and ginger beer. In this version, mixologist Magro brews apricot tea as the base for the drink, calling for vodka, bourbon or rum as an optional ingredient. Operators can therefore serve this as a boozy cocktail or nonalcoholic mocktail.
Click here for the recipe.
Photograph courrtesy of Red Diamond Tea
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