Recipes

The clear brandy known as pisco is enjoying something of a renaissance in the booming Peruvian economy—there are even two Peruvian national holidays celebrating the spirit.

Legend has it that the Pisco Sour was invented at Lima’s Hotel Maury in the 1930’s when an ex pat named Victor Morris ordered a whiskey sour only to find out that the bar was out of whiskey. Pisco was substituted, or so the story goes, and eggs whites were added later as the drink recipe evolved. The tale has its skeptics, but bartenders in Lima seem to be sticking to the story.

Topics: Peru, Cocktails, Pisco sour, Featured, Feature, Beverage, Lime juice

Happy Mother's Day! However you choose to celebrate her day, add this refreshing alternative to orange juice to your menu. Cranberry juice is the key ingredient in this fast gin-free fizz. 

Topics: Virgin Drinks, Mocktails, Featured, Feature, Frozen Drinks, Beverage, pineapple, cranberry, Orange Juice

Mexican food just isn’t the same without a margarita. Here's a simple recipe for a delicious, citrus-packed margarita mocktail that compliments any Mexican or South American dish. 

Topics: Virgin Drinks, Frozen cocktails, Mocktails, Featured, Feature, Beverage, Margarita, Mexican

Hummus doesn't have to mean chickpeas—edamame can also be the base of a flavorful paste that's perfect for dipping, roll-ups, or anything else a chef can imagine. This recipe is an easy side for any kitchen with a high-performance commercial food blender. And it's the kind of unusual dish that gets customers talking and keeps them coming back. 

Topics: Featured, Feature, Food, hummus, cilantro, Lime juice, edamame

This simple Creamsicle Smoothie will send your customers back in time to warm summer days chasing ice cream trucks. It combines orange juice and vanilla ice cream for a healthier version of the Good Humor favorite.

Topics: Smoothies, Ice cream, Featured, Feature, Frozen Drinks, Beverage, Orange Juice, Blended drinks, Creamsicle

Executive Chef Ron Pickarski has been combining vegetarian dishes and classical French techniques for decades. Classical French cooking is based on the canon of the five mother sauces: espagnole, velouté, béchamel, tomato and hollandaise. Pickarski adapts the same sauces to use in his cooking. With a food blender, he makes hollandaise with vegan margarine, roasted yellow pepper and tofu, all blended with lemon, salt and pepper. The beauty of this vegan hollandaise is that it can easily be heated or reheated to serve, he says: "You can't do that with a traditional hollandaise. Once you make it and heat it you have to keep emulsifying it."

Topics: Vegan, Featured, Vegetarian cuisine, Food, Hollandaise, Yellow pepper, French, Culinary blenders

Bartenders and chefs are teaming up to create after-dinner drinks more decadent than many selections traditionally featured on dessert menus. Gourmet syrups and specialty liqueurs, like the Blueberry Pie Syrup
 by Monin featured in this Blueberry Pie-Tini, save time and make dessert drinks highly profitable.

Topics: Dessert drinks, Featured, Feature, Beverage, Monin, blueberry

This virgin Mai Tai replaces the traditional rum and curaçao with pineapple juice, orange juice and sweet and sour mix to achieve the signature Polynesian flavor of the original version. The orgeat syrup also goes a long way toward making this mocktail taste like the real thing.

Topics: Virgin Drinks, Mocktails, Featured, Frozen Drinks, Beverage, pineapple, Orgeat syrup, Orange Juice, Mai Tai

The Bushwacker combines the tropical flavors of the pina colada with chocolate sauce, espresso and vanilla ice cream for a dessert, coffee and digestif in one.

Topics: Dessert drinks, Featured, Feature, Beverage, chocolate, chocolate syrup, espresso

This smoothie serves as an easy post-workout meal. With milk, pomegranate juice, ricotta cheese, raspberries, flaxseed and wheat germ, it offers a something from nearly every food group.

Topics: Smoothies, Featured, Frozen Drinks, Beverage, raspberry, Blended drinks, pomegranate