Low-alcohol cocktails are big on flavor, which gives operators a selling angle to explain the higher margins.
A season for every ingredient
The farm-to-table trend translates to the glass as the consumer demand for seasonal ingredients grows. Pictured here is the Sunset Affair at Baoli Miami.
From matcha, tea lattes and cambrics to chai, kombucha and cocktails, the creative on-trend applications for tea are endless. Pictured is the Sweet Tea Cocktail from Bluestem Brasserie in San Francisco.
Fermented foods have long been popular, and now, many operators are taking the same cultured properties and translating them to beverages. Pictured is the Apple Royale from Iron Horse in Hudson, NY.
Fresh herbs and spices
Valley at the Garrison
Appeal to consumers’ elevated tastes with simple syrups derived from herbs and spices. Pictured are drinks from Valley at the Garrison in New York.
From coffee tonics to carbonated teas and natural sodas, sparkling drinks go beyond the sugary sodas of the past.
Creating a buzz
Tupelo Honey Café
More and more restaurants are adding value to their beverage menus by elevating the presentation style of each cocktail. Pictured here is the Queen Mary Bloody Mary at Tupelo Honey Café in Asheville, NC.
Grilling citrus creates a brilliant, yet unexpectedly sweet and smoky flavor that enhances beverages. Pictured here is the Toasted Old Fashioned from Gunshow in Atlanta.
The ethnic mashups that have been inspiring the street fare scene are now finding their way into beverages as well. Pictured here is the Hot Buttered Rum from Parallel 8 in Charlottesville, VA.