‘Tis the season to start thinking about adding holiday cocktails to your menu. With a little creativity and planning, you can create wow-worthy drinks that will not only drive profits but encourage repeat customers.
To learn more about how to create innovative and interesting holiday cocktails, Ashley Bray, Editorial & Content Director for Bar & Restaurant, spoke with Joey Torkelson, Senior Beverage Developer & Applications Manager for Kerry Foodservice. Joey shared her favorite holiday recipes and premium cocktails that spice up the holiday season.
Ashley Bray: Why are holiday beverages appealing to consumers?
Joey Torkelson: People enjoy the holiday season because it allows them to let loose and have fun without feeling restricted by the rules and responsibilities of everyday life. People are more likely to go out and socialize, even on weekdays, and they are more likely to indulge in food and drink.
AB: What beverage do you predict will be big this holiday season?
JT: Red velvet and eggnog are the top LTO shake flavors for the second year in a row. Tiramisu and figs are making a comeback, appearing on appetizer and beverage menus, both alcoholic and non-alcoholic. Macadamia nut and caramel pecan flavors are also popular, seen in everything from coffee to cocktails.
I think it's important to consider regional preferences when choosing Christmas flavors. For example, Key Lime is popular in Florida, but it might not be as popular in Wisconsin.
AB: So locality should be taken into consideration?
JT: Do you want a frozen drink in the middle of winter in the Midwest? You wouldn't typically, but the minute you get down South, you want a frozen Pina Colada. So, I think regionality does play into things.
AB: Will non-alcoholic options remain popular during the holidays?
JT: I think mocktails are here to stay and they're growing more than anyone thinks. In the past, your only options were non-alcoholic beer, soda or a seltzer with a lime or lemon. Now it’s endless, which I think is great. And because the food service industry is pushing mocktails, they can still charge that premium price, but instead of being $14 to $20, they can charge $12 to $18 because there are no spirits in there.
AB: How can bars and restaurants incorporate tea and coffee into their holiday recipes?
JT: One of my favorite holiday recipes uses Earl Grey tea. I start hot with a nice honey syrup, add fresh lemon juice and gin and top with tea. You can put that in a hot coffee mug if you're up north or shake it over ice in the South.
On the coffee side of things, you’re seeing the impact of iced coffee and cold foam toppers. You could create a tiramisu espresso martini or a red velvet espresso martini. All of these could also be non-alcoholic — coffee syrups really help to fill the absence of alcohol with flavor.
AB: What makes a cocktail indulgent or wow-worthy?
JT: First, it has to be visually appealing, so a beautiful cocktail is more likely to be memorable and desirable. Second, the cocktail has to taste good or they won't order it again. Finally, the cocktail should show that effort and thought were put into it. People want to know that someone actually cared about making their drink and that can be achieved by making it tableside, for example.
AB: So, making cocktails interactive is appealing?
JT: Yes, because everybody secretly wants to make these cocktails at home. I often hear people asking the bartender about the type of wood used for smoking glasses, where to get it, is it on Amazon, how much does it cost? It just sparks conversation because everybody wants to host, and they're always thinking about their next party. What am I going to make that's gonna wow the neighbors? So, it's just knowledge.
AB: Is the need for specialized cocktail ingredients or equipment a selling point for bars?
JT: Yes. Consumers think that mixologists are magicians. The holidays are your opportunity and you want to get started early. Foodservice owner operators should plan their limited time offerings now so they don’t end up trying to put something together at the last minute.
AB: What equipment do you recommend bars use to make these holiday cocktails with?
JT: If you don't have an espresso maker or coffee machine, a pump pot is a great way to heat up water for hot drinks. This saves bartenders from having to leave the bar to heat up glasses and water. Other small things to focus on are the rim of the glasses and the float on top. Sometimes the simple things like a culinary torch and a piece of wood are all you need to create a delicious and aromatic cocktail. If you’re going to actually be smoking cocktails in your establishment, it’s a nice aroma that people smell and are like, what’s that?
AB: The fajita effect?
JT: Yes!
Just stick to the basics. You have a pump pot, some nice rimmers and if you have a glass chiller, please use it.
AB: Yes, it’s the little things that go the extra mile, Joey.
Kerry Foodservice is here to help you make the most of the holidays with their simple solutions that keep menus trend-forward. Their expertise in on-trend flavor and taste profiles, along with their equipment, service, and support, can help you bring in new customers while keeping current customers engaged and wanting more. Kerry Foodservice has a broad portfolio of coffee/tea/cocktail products to fit every menu need, so you can create delicious and memorable holiday cocktails that your customers will love.
So, what are you waiting for? Get started today and help your customers enjoy the holidays to the fullest while also boosting the bottom line!