Reàl Infused launched back in 2006 with a single product: Coco Reàl. Coco Reàl was the first cream of coconut product on the market which was shelf stable and dispensed through a convenient and comfortable plastic squeeze bottle.

Through the course of research and development for their other brands, American Beverage saw an opportunity within the industry. Prior to Coco Reàl’s entry into the market, most cream of coconut was packaged in aluminum cans – similar to condensed milk or canned soup.

In speaking with professional mixologists and bartenders, the team at ABM heard the familiar tale of opening a fresh can of cream of coconut to mix a piña colada for a single guest order. Because it is an inconsistently requested cocktail, by the time the next piña colada was ordered sometimes days later, the remainder of the coconut can had expired in the fridge.

By coupling a shelf stable product with a bartender friendly squeeze bottle, Coco Reàl was a hit – easy portioning and the potential for reducing wasted product.

On the heels of Coco Reàl’s success, ABM expanded the lineup of Reàl flavor offerings. Today, the roster includes more than 20 varieties: Strawberry, Mango, Peach, Guava, Raspberry, Ginger, Agave Nectar, Banana, Pumpkin, and more.

Creatively flavored margaritas, daiquiris, craft sodas, customized lemonades, iced teas, and more are only a squeeze away – and all products are shelf stable, with no refrigeration required even after opening.

While Reàl Infused Syrups were born out of ingenuity and opportunity, they are not a gimmick. Central to ABM’s values are the principles of integrity and quality. As such, Reàl Infused Syrups are touted as offering the most “true to fruit” authentic taste, aroma, and texture – and that’s because they’re made of real fruit. Most varieties use 48-49% real fruit in each bottle.

All of these factors combined spell a win-win through all touch points within the specialty beverage industry. Authentic taste is a favorite among customers. Easy usage and product waste reduction are important factors to bartenders and bar owners. Long shelf life, and easy storage and transportation are attributes that make a positive impact for distributors.

Reàl Infused Syrups aren’t strictly for the bar industry either. Many of the offered flavors have potential beyond cocktails and mixology. The Pumpkin Puree, Hazelnut, and Vanilla varieties have myriad applications in the specialty coffee industry. The window for Pumpkin Spice Lattes grows wider and wider each year, and Hazelnut and Vanilla infused coffee drinks are all-season favorites nationwide.

Houston’s is the source for the lineup of Reàl Infused Syrups and ABM’s other well-respected brands, as well as glassware, garnishes, cleaning supplies, and everything else for the specialty beverage, foodservice, and coffee industries.

ABM offers a wide variety of recipes and inspiration on their website.

Read about other industry news on the Houston’s Blog.

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Both companies have an established annual tradition of naming a Flavor of the Year – shining a spotlight on a trending taste, global flavor, or new innovation. The Flavors of the Year have been unveiled for the new year 2023: Monin with Hot Honey Syrup and Torani with Toasted Black Sesame Syrup.

While christening a syrup the “Flavor of the Year” generates interest for the end consumer, it also serves as a benefit to distributors and bar & café operators. For a distributor, a Flavor of the Year can increase average order value as a novel add-on, and for the operator, serving a limited time offering can command premium pricing, and can increase customer engagement through a unique creation that generates buzz.

Monin Hot Honey Syrup

Hot Honey Syrup is made with organic wildflower honey and real jalapeño pepper for a unique and complex combination of sweet and spicy.

Reviewing Monin’s featured Hot Honey drink recipes, there is strong focus on iced beverages: iced teas, lemonades, margaritas, and other cocktails. It’s evident that the unique bite of the syrup can elevate an ordinary drink to an extraordinary experience.

Hot Honey Syrup is not limited to the bar industry; Monin does offer a frappé recipe, and the Flavor of the Year could also be intriguing in the realm of customized energy drinks – another growing category within the café industry.

Torani Toasted Black Sesame Syrup

Torani describes Toasted Black Sesame Syrup as a perfect combination of sweet and savory, balanced with an earthy, nutty finish. Toasted Black Sesame Syrup also has a bold dark color – a rich black, as the name suggests.

The syrup is also an entry in Torani’s Puremade line – meaning it is made with pure cane sugar and contains no artificial colors, flavors, or preservatives.

A clear coffee & café focus is evident in reviewing Torani’s featured Toasted Black Sesame drink recipes. It’s well known that there has been a shift toward cold drinks in the café industry, and Torani has leaned into that trend with Black Sesame Cold Brew, Boba Milk Tea, and Iced Matcha Latte among the suggestions.

Houston’s Has It

Whether you’re a distributor or operator in the bar industry, café industry, or both, Houston’s is your source for these innovative flavors, as well as the entire rainbow of syrups and sauces offered by Monin, Torani, and other trusted gourmet brands.

Visit our web catalog to view the offerings and see what benefits the Flavors of the Year can have for you and your customers.

Read about other industry trends on the Houston’s Blog.

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In general, cocktail garnishes come in a wide array of incarnations and can serve one or more of three important purposes. First, the right garnish can elevate the sensory experience for the customer, adding additional aroma and taste elements to a drink. Second, cocktail garnishes can provide striking visual appeal; and third, garnishes may also serve to anchor the theme and style of a bar or restaurant.

Maraschino cherries are a favorite among bartenders and mixologists because they fulfill all three purposes. The sweet, syrupy flavor can highlight or balance the other ingredients of the drink, the bright red color is an eye-catching visual pop, and because they’ve been in use for over a century, maraschino cherries deliver timeless character and classic iconography.

An authentic pre-Prohibition Manhattan cocktail would not be complete without a cherry garnish. A colorful Tiki-themed drink may use maraschinos along with citrus and pineapple slices for a photo-worthy rainbow aspect – and an opportunity to enhance the customer experience and draw additional business through social-media shareability.

Even non-alcoholic offerings make use of maraschino cherries – the Shirley Temple and other mocktails, made-to-order cherry colas, and ice cream sundaes among the notable examples.

Maraschino cherries are such a ubiquitous delightful addition, that the phrase “the cherry on top” is synonymous with delivering that extra something that makes the good great, and the great even better.

From their origins in 19th Century Europe up until the onset of Prohibition in the United States, maraschino cherries were commonly preserved in alcohol. With the sale and production of alcohol prohibited by law, maraschino cherries in this form were also illegal.

Though maraschino cherries wouldn’t get as widespread use as cocktail garnishes throughout this era, they were still in popular demand as toppers for malts, milkshakes, and ice cream sundaes. Soda jerks and malt shop operators needed a solution.

In 1925, Ernest Wiegand – a professor at Oregon State University – developed a method of preserving maraschino cherries in a brine solution, eliminating the alcohol content. His development allowed the continued sale of maraschino cherries during Prohibition, and continues to be the most common method for preserving the garnish to this day.

Coincidentally, Houston’s was founded at the end of the era of Prohibition – in Oregon – and we’ve been serving the bar and restaurant industry ever since.

Whether your customers are looking to add flavorful sensory elements, synergize with the theme of their menu, or create a visually enticing and photo-worthy presentation, Houston’s can be your partner in putting the “cherry on top” of your cocktail garnish needs.

To review our cherry offerings, visit our web catalog.

Read more about the history of cocktails on the Houston’s Blog.

The post The Cherry on Top appeared first on Houston's Blog.

While non-alcoholic bar beverages have been around a very long time, with the recent rise of healthy-living initiatives like Dry January, mocktails are more popular than ever among consumers. Among bar and restaurant operators, mocktails are a popular addition to the drink menu, as the component ingredients tend to be more cost-efficient compared to spirits, wine, and liqueurs. 

Just like cocktails, well-crafted mocktails can be a great way for operators to enhance the theme of their establishment, connect with seasonal trends, and elevate the overall experience for their guests by offering charming presentation and unique concoctions. 

Popular mocktail categories include craft sodas, signature lemonades & iced teas, and elevated versions of classics like the Shirley Temple and Arnold Palmer. And these aren’t the only types; there are virtually no limits to what a creative mixologist can come up with. Pair that creativity along with the wealth of offerings from a good supplier like Houston’s, and it’s a recipe for memorable service and favorable ROI.

Craft sodas, “coolers,” and sparkling refreshers which highlight trending flavors or interesting combinations are surging. Lemonades and iced teas that incorporate floral flavors have gained traction recently, as well. Lavender, hibiscus, and rose flavorings have been anchored as essentials for mocktail creation, as they impart eye-catching color in addition to unique taste. 

Houston’s also carries a suite of foundational non-alcoholic ingredients such as ginger ale, ginger beer, club soda, and lemon lime soda for versatile mocktail preparation.

Reduced-alcohol offerings are gaining popularity, as well. Employing the use of non-alcoholic substitute ingredients can cut the alcohol content of many drinks in half. Houston’s carries alcohol-free liqueur substitutes from our trusted partner vendors including Torani, Monin, 1883, and DaVinci Gourmet. Syrup varieties like Irish Cream, Blue Curacao, Creme de Menthe and others are excellent for catering to the reduced-alcohol crowd.

Attention-grabbing glassware and garnishes are the final crucial pieces of the puzzle for standout mocktail service. At Houston’s, we carry a wide variety of interesting and durable glassware, as well as garnishes sure to set the right tone. If you have customers eager to enter or enhance their mocktail game, be sure to review our portfolio of offerings.

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1933 is also the year of Houston’s company origins.

Houston’s storefront in 1945 (Portland, OR)

When the 18th Amendment was enacted in 1920 prohibiting production and distribution of alcohol, hundreds of stores, breweries, distilleries, and bars had to shut down. It has been estimated that the restrictions of Prohibition resulted in around $220 million in lost tax revenues per year on liquor sales alone. Over the course of the nearly 15-year period of Prohibition, that’s over $3 billion in estimated losses.

It’s important to note that Prohibition was not a complete and total ban on alcohol nationwide. Exceptions were made for sacramental wine for religious purposes, as well as doctor-prescribed alcohol for medical use.

There is speculation that Charles R. Walgreen (of Walgreens Pharmacy note) expanded from 20 stores to 525 stores throughout the 1920s thanks to being able to fill “medicinal” alcohol prescriptions.

In 1933, once Prohibition was overturned, Esther and Jack Houston saw the opportunity in the market and went into business. They established the House of Vintages wine and spirits store in downtown Portland, OR.

Esther Houston and John Houston

After serving in the United States Air Force, Esther and Jack’s son, John, joined the business. A three-person operation soon evolved into a company with a 64,000 sq. ft. warehouse and over 35 trucks and drivers distributing to the Western United States.

Through the ensuing years, Houston’s transitioned to incorporate a broad range of restaurant and café supplies, and John’s leadership was instrumental to the company’s growth and success. Houston’s now supports the foodservice industry nationwide, with two distribution centers totaling more than 240,000 sq. ft.

2021 Houston’s Bar Supplies catalog

To this day, as we approach 90 years in business, Houston’s remains a partner to the bar industry, holding steady our connection to our roots in post-Prohibition America.

Throughout the warehouse aisles, catalog pages, and website product listings, a proliferation of cocktail ingredients, garnishes, glassware, and mixing tools can be found. When it comes to bar supplies, since 1933, Houston’s has it.

Curious about the history of the cocktail? Read more on the Houston’s Blog.

The post End of Prohibition, Beginning of Houston’s appeared first on Houston's Blog.

Since 1987, Reed’s has been on a mission to return to the roots of craft ginger beer. That is to say, they use real ginger, produce in small batches, and focus on high-quality ingredients.

Real Ginger

One of Reed’s primary features is the use of real ginger as a principal ingredient. For those that enjoy ginger, the identifiable spicy flavor, invigorating properties, and potential health benefits are among the main draws. By focusing on real ginger, and not artificial substitutes, Reed’s can more strongly connect with customers looking for an authentic ginger experience.

Reed’s Ginger Beer uses a Jamaican-style recipe; the hallmark “bite” of the ginger is present upon first taste, but is followed with a smooth finish for balance.

Small Batch Production

In alignment with their craft mentality, Reed’s produces their ginger beer in small batches. Smaller batches allow greater control throughout every step of the process, from recipe to bottle. Reed’s touts this as a factor that allows them to put more care into their offerings, compared to larger-format production.

High-Quality Ingredients

Premium ingredients play a key role in the identity of Reed’s, as well. Central to their brand is the use of a specific variety of ginger, which is only found in the Amazon rainforests of Peru. This unique strain, known for its stronger and bolder flavor, serves as the foundation for Reed’s recipes. This unique type of ginger is also organic and sustainably grown.

Houston’s Has It

Houston’s currently carries two of Reed’s varieties: Extra Ginger Beer and Zero Sugar Extra Ginger Beer. Reed’s Extra Ginger Beer contains double the amount of ginger compared to Reed’s Original. Zero Sugar Extra is a no-sugar, no-calorie offering that uses a proprietary all-natural sweetener in place of cane sugar.

With an emphasis on real ginger, and a product produced with care and top ingredients, Reed’s has established a recognizable brand presence. With the versatility to be used a mixer at the bar, or simply enjoyed on its own, Houston’s is excited to have Reed’s added into our portfolio of valued partners.

More on the history of the Moscow Mule cocktail

Houston’s Has Reed’s

Houston’s Has Moscow Mule Ingredients

The post Vendor Spotlight: Reed’s Ginger Beer appeared first on Houston's Blog.

Photo courtesy of Torani®

Torani® Raspberry Mimosa

Ingredients:

• Torani® Raspberry Syrup
• ½ Cup Champagne
• 2 Tbsp. Fresh Orange Juice

Preparation:

Combine ingredients in a fluted glass and stir gently

Sipp Eco Beverage Co® Pomegranate Mojo Lemon-drop

Photo courtesy of Sipp®

Ingredients:

• 6 Blackberries
• 4 oz. Pomegranate Juice
• 1 oz. Lemon Juice
• 1 oz. Vodka
• Sipp Mojo Berry

Preparation:

Muddle blackberries and place them in a shaker filled with ice, pomegranate juice, lemon juice, and vodka. Shake vigorously, strain the contents into a glass, and top of the cocktail with Sipp Mojo Berry. Garnish with blackberries.

Photo courtesy of Monin®

Monin® Love On The Rocks ‘Rita

Ingredients:

• Ice
• ½ oz. Monin Strawberry Fruit Puree
• ¾ oz. Monin Habanero Lime Syrup
• 1 ½ oz. Silver Tequila
• ½ oz. Triple Sec
• 3 oz. Sweet and Sour

Preparation:

Combine all the ingredients in a shaker in the order listed and shake vigorously until the ingredients are mixed. Pour the contents into a serving glass and garnish with a strawberry and lime.

And for those of you who enjoy hot cocktails…

Photo courtesy of Oregon Chai®

Oregon Chai® Oregon Chai Glögg

Ingredients:

• 8 oz. Red Wine
• 1 ½ oz. Oregon Chai Spiced Chai Tea Latte Concentrate
• ½ oz. Torani Vanilla Syrup
• 2 Star Anise Seeds
• Dash of Cinnamon
• Cinnamon Stick for garnish

Preparation:

Aside from the cinnamon stick, place all the ingredients into a pot and simmer until the smell permeates the room. Serve warm into a coffee mug or any other temperature safe glassware with the cinnamon stick inside of the cup.

The post Roses Are Red, Violets Are Blue. Celebrate Love With A Cocktail Or Two! Part 2 appeared first on Houston's Blog.

Geoy also mentioned that ABM’s cocktail mixes go beyond their normal function as drink mixes, they are also very popular to use in the kitchen as well! Cook up some mouthwatering coconut shrimp with Coco REÀL or bake up some mini cherry-ginger cheesecakes bites with Ginger REÀL. The cooking options are endless with ABM’s versatile cocktail mixes!

American Beverage is here for you. It is safe to say that ABM prides itself on serving the needs of the customer through a commitment to caring about the details and not settling for anything less than excellent.

Check out the “ABM Cocktail Pro” app and try out some delicious recipes for yourself!

Coconut Shrimp

BATTER

• 1/2 cup flour
• 1/2 tsp. seasoned or garlic salt
• 1/2 tsp. baking powder
• 1/2 tsp. paprika
• 1/2 cup water
• 1/2 cup of Coco REÀL
• 1 egg

COATING

• 1/2 cup of bread crumbs
• 2 cups of shredded coconut

SHRIMP

• 1 lb. shrimp, (deveined, cooked, and peeled)

Heat 1 inch of vegetable oil in a heavy frying pan to 365°. Whisk together flour, salt, baking powder, and paprika in a medium sized bowl. Add water, Coco REÀL and egg and whisk until batter is smooth; set aside. In a separate bowl, mix together bread crumbs and coconut for coating. Thoroughly coat the shrimp with the bread crumbs and coconut mixture. Once oil is hot enough, fry shrimp until they are golden brown, turning once. Remove shrimp from oil and drain on a paper towel. Serve with desired dipping sauces and enjoy!

Mini Cherry-Ginger Cheesecake Bites

CRUST

• 1 3/4 cup graham cracker crumbs
• 1 tbsp. sugar
• 3/4 stick unsalted butter

CHEESECAKE

• 2 1/2 lbs. cream cheese, room temperature
• 1 cup sugar
• 1 tbsp. + 2 tsp Ginger REÀL
• 1/2 cup chopped maraschino cherries
• 2 yolks, room temperature
• 3 whole large eggs, room temperature

For Crust: Preheat oven to 350°. Combine all ingredients and press into form. Bake at 350° for 10 minutes until crisp and golden.

For Cheesecake: Reduce the oven to 300°. In mixer with beater attachment, beat cream cheese, sugar, and Ginger REÀL until smooth. Scrape down sides of bowl. Add eggs and egg yolks and mix until completely smooth but do not over mix. Pour batter into form and bake until set and firm, 15 – 20 minutes. Chill completely and garnish with maraschino cherries. Enjoy!

Photos courtesy of American Beverage Marketers®

The post It Just Got REÀL With American Beverage appeared first on Houston's Blog.

Libbey Chemistry courtesy of Libbey

You can add a little fun to your drinks by making them more dramatic at the bar:

• Dry Ice – You can get some dry ice for the night. Remember to treat with care and read any instructions given. However, using tongs and being a little over dramatic will add to the fun of the cocktail.
• Glowing drinks – You can get some drinks to fluoresce under a black light by adding a little tonic water with quinine or energy drinks with B vitamin. The tonic water will glow a bright blue and an energy drink will have a yellow or green glow.
• Dress the part – If you are having a theme night and really want to play up the mad scientist flare, get some lab coats and rubber gloves. Even a pair of goggles can come into play when working on more ‘volatile’ reactions like the dry ice.

Contact Inside Sales today to order a Libbey Chemistry Bar. Then check out these science and chemistry cocktail recipes that will look great in this Chemistry Bar.

The Black Hole

• 5 oz Sambuca
• Soda water

Fill a cylinder (or highball glass) 2/3 of the way with ice, add Sambuca and fill with soda.

Mad Scientist

• 1 oz blueberry schnapps
• 1 oz raspberry schnapps
• 1 oz grenadine syrup
• 1 oz Irish cream

Add both blueberry and raspberry schnapps to an Erlenmeyer flask (or old fashioned glass). Slowly top off with grenadine. Then top with Irish cream.

The post Indulge your inner Mad Scientist appeared first on Houston's Blog.

Photo courtesy of Torani.

Torani Raspberry Chocolate Kiss Martini

¼ cup vodka

½ oz Torani Red Raspberry Syrup + extra for garnish

¼ oz Torani Chocolate Milano Syrup

Fresh mint leaf for garnish, if desired

½ cup crushed chocolate chip cookies

Ice

Rim a martini glass with some Torani raspberry syrup and then dip into cookie crumbs.  Add rest of ingredients to a cocktail shaker filled with ice and shake vigorously.  Strain into martini glass.  Cheers!

Photo courtesy of Monin.

Monin Rose Valentine G&T

½ oz Monin Rose Syrup

1 3/4 oz gin

Tonic water

Fill glass with ice.  Add syrup and gin, and stir.  Top with tonic water and garnish with cucumber slices, lemon wheel and a rose.

Valentine’s Day Crush

2 oz cranberry juice

2 oz spiced rum

3 oz Cock ‘n Bull Ginger Beer

Fill a rocks glass with ice.  Combine cranberry juice and rum in glass, then top with ginger beer.

Photo courtesy of Sipp.

Sipp Posmo Berry Sparkler

2 oz organic vodka

4 oz organic pomegranate juice

1 oz fresh lime

½ oz organic agave nectar

1 oz Sipp Mojo Berry

Add ice, vodka, pomegranate juice, lime juice, and agave nectar to a shaker and shake vigorously.  Strain into glass with ice and top with Sipp.  Garnish with lime.

The post Roses Are Red, Violets Are Blue. Celebrate Love With A Cocktail Or Two! appeared first on Houston's Blog.