Beverage

In cameras, it’s megapixels. In stereo speakers, it’s size. There are persistent myths in nearly every product category, and among buyers of high-performance commercial blenders the top myth equates horsepower and performance.

Myth #1: Horsepower = Performance

“Alcohol-free spirits” sounds like an oxymoron — like “jumbo shrimp” or “working vacation.” While non-alcoholic wine and beer can be appreciated for their flavor, the whole point of liquor is that it packs a punch. 

But non-alcoholic spirits, which bring complexity and depth to craft beverages, are having a moment. Globally, fewer people are drinking. In 2000, 47.6 percent of the world’s population over 15 consumed alcohol, according to the World Health Organization (WHO); now, 43 percent do. Europe has witnessed a 10 percentage point decrease in the drinking population. Is now the time to put alcohol-free spirits behind the bar?

Hamilton Beach Commercial has been working with the Dairy Queen® system to develop an automated, hands-free mixer for the iconic BLIZZARD® frozen treat. Today, we’re proud to announce that American Dairy Queen Corp. has recognized Hamilton Beach Commercial as its 2018 Equipment Supplier of the Year.

“They’ve done for us what we hope all vendors will do for us in the future,” the Executive Vice President-Strategic Initiatives for American Dairy Queen Corp. noted during the awards presentation at its annual Supplier Summit. “Through diligent development and testing, they brought…innovation and technology to our restaurant production core, on a product that is really, really important to our system.”

What’s the only thing better than a freshly made Manhattan?

A Manhattan that’s been happily snoozing in an oak barrel for a few weeks. 

The novelty and sophisticated flavor of barrel-aged cocktails have proved to be consistently popular with bar patrons. But aging cocktails isn’t the simplest process: You’ve got to prep your barrel, seal the leaks, store it properly, and monitor your mixture’s progress. To succeed, you’ll need a killer drink recipe and a bar staff that’s enthusiastic about experimentation and attentive to detail.

Let’s look at the pros and cons of serving barrel-aged cocktails.

$10 used to be the magic number.

A decade ago, that was a typical price for a craft cocktail. Since then, that number has climbed and climbed — $14 to $16 is normal now, and in cities like New York and Los Angeles, no one blinks at $20.

Why have cocktails gotten so expensive? Restaurant operators cite several reasons: rising rents, the increased demand for quality ingredients, and most importantly, the cost of labor, which includes hiring skilled bartenders and paying for the time required to make elegant, complicated concoctions.

Serving high-end cocktails can do wonders for a restaurant’s bottom line, bringing in a 15-25 percent profit (compared to the 4-6 percent margin most operators see overall). But what if customers start to feel cocktail price fatigue?

An Artichoke Negroni that combines the delicate flavor of baby artichokes with gin.

Bourbon that tastes like smoked cinnamon.

Maker’s Mark flavored with roasted black sesame seeds and sesame oil.

Imagination is the only limit when you’re creating infused cocktails — that, and the time it takes to develop the flavors. But there is a  way to heighten flavor and cut the time required from days to hours: a vacuum chamber sealer.

Let us tell you the legend of the Kahlua Colada: a source of endless fascination for us at Hamilton Beach Commercial. After we put this frozen piña colada recipe on our blog three years ago (courtesy of Bartender Magazine), it rapidly became our most popular post of all time — and remains a hit to this day.

Why is the Kahlua Colada so popular? Maybe because it’s both simple and surprising. The combination of Kahlua, cream of coconut and pineapple juice sounds odd, but it works. In that spirit, here are a few more fun riffs on the piña colada to inspire you.

If you’ve ever had a high-performance blender conk out after many years of hard use, the culprit was probably the brushes.

“Brushes?” you might ask. “I didn’t know my blender had brushes.” Most people don’t, because busy restaurant operators never think about the innards of their blenders. But we do. For eight years, we’ve been thinking about how to design a better blender motor that doesn’t die when the brush wears out — and now we have it. It’s called Endura™ Motor Technology.

Celebrity chef Kathy Casey’s favorite word is “wow.” She applies it to everything she does: cocktail creation, menu consulting, restaurant development, TV hosting and cookbook writing. She’s the owner of Kathy Casey Food Studios - Liquid Kitchen, a global food, beverage, and concept development and innovation agency.

In an increasingly competitive marketplace, how can restaurant and bar operators serve up that wow factor? “Always do something that is a little bit different, whether it’s a serving vessel, a garnish or an unexpected ingredient. Do something that sets you apart,” Casey says. “For instance, using a tiny wooden clothespin to secure a cocktail garnish; that extra little touch makes it memorable. When it comes to food, a combination of textures, unexpected flavors, and a unique presentation can make it a photo-worthy snap.”  

Does your bar blender gather dust from November through April, only to roar back to life when it’s margarita season? This winter, put the blender back to work by mixing some frozen drinks that will invigorate your cocktail program. The secret to selling frozen drinks in winter is simple: Channel customers’ seasonal moods. We’ll tell you how.

But first, remember the basics of successful drink blending: Always put liquid ingredients in the jar first. Follow by adding solid ingredients such as fruit and ice. And for a consistent blend every time, invest in a powerful, commercial-quality bar blender.