With the warm weather starting to come about, cool refreshing drinks are taking center stage at restaurants and bars across the country. These types of drinks can be a big draw for customers and provide you with a boost to your traditional revenue. Having a variety of unique drink offerings adds pizzazz and flavor to your menu. It is important that you have a substantial offering of alcoholic and non-alcoholic summer beverages. Coming up with your own creations is a great way to make your menu stand out, here's a start just add your personal touch.
Raspberry LemonadeIngredients:
4 cups fresh lemon juice
3 cups sugar
1 bag frozen raspberries
Ice cubes, for serving
Directions:
Squeeze the lemons and pour the juice into a pitcher. Mix together the sugar with 3 cups water and stir to dissolve to make a syrup. Add the syrup to the lemon juice and top it up with 8 cups water. Taste to make sure it's sweet enough for you, and then add the raspberries. Mix the lemonade together and let chill in the fridge. (Keep in mind that the raspberries are tart, so be sure to sweeten enough!)
Fill mason jars with ice cubes and top them off with the lemonade.
Ingredients:
2 pounds cubed watermelon (about 4 cups)
1/2 cup sugar
1 large bunch basil, stems and leaves roughly chopped (about 2 cups), plus 4 whole leaves for garnish
Juice of 3 lemons (about 1/2 cup)
Directions:
Place the watermelon in a single layer on a rimmed baking sheet, and freeze until completely frozen, like ice cubes, about 2 hours.
Meanwhile, cook the sugar and 1/2 cup water in a small saucepan over medium heat, stirring occasionally, until the sugar is completely melted, about 5 minutes. Turn off the heat, add the chopped basil and stir until completely wilted. Cool completely at room temperature, at least 1 hour.
When the watermelon is completely frozen, put half in a blender. Strain the basil syrup into the blender, use the back of a wooden spoon or spatula to press down on the basil to extract as much flavor as possible, and discard the basil. Add the lemon juice, and blend until the mixture is mostly smooth, pushing it down with a wooden spoon or spatula if needed. Add the remaining watermelon, and continue to blend until the mixture is completely smooth.
Spoon the mixture into 4 short glasses (or wineglasses, if you want to be fancy), and garnish each with a basil leaf.
Strawberry Pina ColadaIngredients:
1 cup ripe strawberries, stemmed and chopped
1 cup pineapple juice
1/4 cup coconut cream (recommended: Coco Lopez)
Crushed ice, as needed
Paper drink umbrellas, for garnish
Whole strawberries, for garnish
Pineapple wedges, for garnish
Fresh mint leaves, for garnish
Directions:
Combine the strawberries, pineapple juice, coconut cream, and crushed ice in a blender and blend until smooth and thick. Serve in a margarita glass or other fun glass and garnish with drink umbrella, whole strawberry, pineapple wedge, and fresh mint leaf.
Ingredients:
10 fresh mint leaves, plus sprigs for garnish
2 teaspoons sugar
1 cup fresh blueberries, plus extra for garnish
4 ounces light rum
3 limes, 2 juiced and 1 cut into wedges
6 ounces club soda
Directions:
Special equipment: a cocktail shaker
Muddle together the mint and sugar in a cocktail shaker. Add the blueberries and lightly muddle. Add the rum, lime juice and some ice to the shaker and shake vigorously. Fill two tall glasses with ice, then pour 3 ounces club soda into each. Divide the rum mixture evenly between the glasses and stir gently. Garnish with a lime wedge, a few blueberries and a sprig of mint, and serve.
Bringing it all together
Upgrading your drink menu to fit the seasons is a great way to offer variety and keep your menu fresh. If you’re looking to make seasonal upgrades, consider a merchant cash advance from Quikstone Capital Solutions to help your menu change with flavor.
