Give your restaurant's fresh guacamole a little something different with the unusual lemony flavor of tomatillos. Tomatillos resemble little green tomatoes and can be found in specialty produce stores and well-stocked supermarkets. They are also sold canned if you can't find them fresh.
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Lime and mint lend a tropical spark to any dish. Offer this flavorful dressing with mixed green salad, or use it to create a fresh take on grilled chicken or shrimp.
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This tasty smoothie combines pineapple juice with berries, banana and sherbet. The recipe comes from Kelly Whitehead, winner of the Hamilton Beach Commercial Smoothie Contest. It's perfect for customers who want something both sweet and packed with vitamins.
Ingredients:
10 oz. pineapple juice
4 oz. strawberries
2 oz. blueberries
2 scoops rainbow sherbet
½ banana
1 cup ice
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This tasty version of the Mont Blanc isn't "blanc" (white) but pink instead. The color is the result of the Chambord® that's added to give the cocktail a sweet raspberry flavor.
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This delicious drink recipe from Will Beamer, winner of the Hamilton Beach Commercial Smoothie Contest, calls for frozen orange juice concentrate, milk, vanilla and sugar. It's a simple, easy-to-make addition to any beverage menu.
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Every bartender wants to offer customers something a little different—a cocktail they can't get in the bar down the street. This frozen drink combines the tropical coconut and pineapple flavors of the traditional pina colada with the rich coffee taste of Kahlua®.
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Seasoned butters make an excellent topping for any roasted, broiled, or barbecued meat, poultry, or fish. This recipe for Ancho Chile Butter can be made up to four days ahead and refrigerated up to a week.
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“Radfahrer,” or “radler” as it’s commonly translated, means “cyclist” in German. It also refers to a mixture of beer and lemonade or beer and lemon soda.
The legend is that an Austrian innkeeper had a large group of cyclists arrive and had to stretch his limited beer supply by cutting it with lemon soda. The mixture became popular in warm weather, especially among young and active imbibers, and is now sold all over the world in some form or another.
At the Wunderbar, located inside Kansas City’s premier Austrian restaurant, Grünauer, bar manager Scott Beskow always has some creative version of the traditional radler on his drink menu—and his recipes always call for fresh-squeezed fruit juice.
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Even grownups like an indulgent ice cream treat every now and then.
This frozen cocktail combines the vanilla ice cream and chocolate wafer of the traditional ice cream sandwich with a little mint schnapps for a kick. Offer it to customers as a dessert drink or boozy milkshake.
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Flüssiger means "liquid" in German, and the Flüssiger Strudel, or "Liquid Strudel" as its more often called by regular customers, is the signature drink at the Wunderbar in Grünauer, Kansas City's premier Austrian restaurant. Scott Beskow mixes the Flüssiger Strudel from freshly squeezed lemon juice, rum, egg whites and leftover strudel syrup. If you don't have fresh-baked strudel on hand, Beskow suggests substituting a simple syrup made from sugar, apple cider and cinnamon sticks. The sweet-tart combination is delicious as an apéritif or dessert drink.
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lemon juice