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.
Topics: Boozy Milkshakes, Featured, Feature, Frozen Drinks, Beverage, Recipes, chocolate, mint, schnapps, dessert, Blended drinks
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.
Topics: Dessert drinks, Featured, Feature, Beverage, rum, Austrian, lemon juice
You could call this “Quick Cream-of-Anything Soup.” It's a versatile recipe that should be in every chef's workbook. Make it with carrots, or substitute cauliflower or broccoli. It will keep up to one month when frozen.
Topics: Featured, Feature, Food, Recipes, soup, carrot, Culinary blenders
This sweet and satiny salad dressing will delight customers who are used to unremarkable French dressing from a bottle. Pair it with a citrus-focused salad or peppery greens, such as arugula.
Topics: Featured, Feature, Food, Recipes, orange, honey, dressing, Culinary blenders
Time is of the essence in any restaurant kitchen, and this fresh red-pepper soup recipe is quick and easy to make. Many cooked-pepper dishes call for roasting and peeling the peppers. This time-consuming step is not required for this recipe, which means the soup will have a nice nubby texture; if you prefer it smoother, strain it through a sieve.
Topics: Featured, Feature, Food, Recipes, soup, red pepper, Culinary blenders
Los Angeles mixologist Matthew Biancaniello (left) has perfected the art of combining fresh herbs and produce with liquor to make garden-crisp cocktails. Through his company, Eat Your Drink, he now serves as a consultant and bartender for high-profile clients. He shared one of his locavore drink recipes, the Roquette, which he describes as a cross between an arugula gimlet and a gin mojito.
Topics: Locavores, Local sourcing, Cocktails, Produce-infused cocktails, Featured, Feature, Beverage, arugula
This is a great smoothie for customers who like their sweets with a little tartness.
In this recipe from Tim Gradwell, winner of the Hamilton Beach Commercial Smoothie Contest, rainbow sherbet and sugar team up with lemon and limes to create a fresh, balanced flavor.
Topics: Smoothies, Featured, Feature, Frozen Drinks, Beverage, Recipes, banana, lemon, sherbet, lime, Blended drinks
Seeing too many customers wave "no thanks" to the death-by-chocolate cake on the dessert tray? It may be time to try something new, like this light and elegant lemon tart. Fresh-squeezed lemon juice is essential for this recipe.
The Divine Mocha Serenity is a chocolate smoothie reminiscent of the classic ice cream truck fudgsicle. The recipe comes from Justin Maddra, winner of the Hamilton Beach Commercial Smoothie Contest. It's simple to whip up and perfect for customers with a sweet tooth.
Topics: Smoothies, Featured, Feature, Frozen Drinks, Beverage, Recipes, chocolate, mocha, Blended drinks
Grenadine, the distinctive syrup flavored with pomegranates, makes this cocktail unique. Suggest the Lifesaver to the customer who's looking for a something a little different and a lot tropical.
Topics: Frozen cocktails, Featured, Feature, High Performance Blenders, Beverage, Recipes, orange, vodka, pineapple, juice, Blended drinks, grenadine
