On those surprise late fall heat waves, serve hydrating, stand-out specialties that can become your seasonal staples. Experiencing culinary brain freeze? Play with classic and complex flavor profiles and track what resonates most with your guests.
Here are a handful of ideas that can inspire your tastemakers:
Popsicles. Made with 100 percent fruit juice, water, fruit and even spices like ginger, popsicles can appeal to all age groups. Before freezing for a few hours, consider pouring your mixtures into uniquely-shaped molds to make your presentation even more appealing.
Shaved ice. For a light, scoopable dessert, pour juice over finely shaved ice. Select serving vessels – tall glasses, elegant bowls, portable cones – that fit the atmosphere of your restaurant.
Slushies. In a blender, incorporate ice, juice and fruit until the concoction is almost liquefied. Top off with a fruit skewer that complements the beverage’s flavor.
Cocktail Cues. Take a hint from the bar and create non-alcoholic drinks based on the flavors of classic cocktails. From sweet mint no-jitos to a Bella Bellini, these drinks appeal to all types of diners. According to the National Restaurant Association’s 2018 What’s Hot chefs’ survey, mocktails are a top 10 beverage trend.
Juice ice cubes. Fill an ice cube tray – distinctive shapes can up the visual ante – with juice and freeze. Add the juice cubes to water for flashes of color and subtle, gradual sweetness.
Source: National Restaurant Association