Tips & Trends #2: Let’s Make It a Cocktail
Cocktails Paired with Food: The
National Restaurant Association lists cocktails customized for specific
dishes as one of the top menu trends for 2009. See below for some
of our favorite drinks paired with popular global flavors.
Cocktails vs. Mocktails: Mintel’s
Alcohol Consumption at Home report cites concerns about health and calorie/weight
management as the top reason consumers choose to forgo alcohol and drink
mocktails. The following recipes work well as fresh cocktails AND
mocktails with a nutritional boost:
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Kiwifruit Pearl Champagne
Substitute sparking grape juice for champagne. See full recipe…
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Green Kiwifruit Vesper
Substitute 6 ounces white grape juice and a dash of bitters for alcohol.
See full recipe… |
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GOLD Kiwifruit Caipirinha
Omit Cachaça and increase seltzer water by 3/4 cup. See full
recipe…
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Kiwifruit Lychee Sparkler
Substitute 3 ounces extra ginger ale for alcohol. See full recipe… |
Cocktails, the Natural Way: Bar chefs
and cocktail enthusiasts alike are insisting on fresh, natural ingredients,
according to Food & Beverage magazine. Expect to see more hand-squeezed
juices and seasonal fruit this year. All of our cocktails contain
100% natural kiwifruit, in season May – November.
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Our mixology
fact sheet offers even more information about cocktail trends.
It also includes the ZESPRI Mixology Wheel, a tool designed for pairing
kiwifruit, alcohol and other flavors. |
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Need to speak with a mixologist? We have friends in the industry,
let us help you connect. |
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