Augas frescas

A simple option is to make augas frescas. It is a light non-alcoholic drink commonly made with fruit juice, cold water, sugar, and lime juice. Many recipes call for blending the ingredients together usually using fresh fruits and straining the juice; however, if your bar prefers a can of Dole® pineapple juice that will work as well. Making auga frescas from fruit could also be a great way to prime those Vitamix® Drink Machine blenders before a happy hour full of blended margaritas. On the other hand, if a customer would rather use the syrups they have on hand; try this Torani® recipe for Le Mexique which looks remarkably like augas frescas.

Le Mexique, image courtesy of Torani

Le Mexique

Ingredients:

• 1 1/2 Tbsp (3/4 oz) Torani® Mango Syrup
• 1/2 Tbsp (1/4 oz) Torani® Ginger Syrup
• 1 cup (8oz) sparkling water or club soda
• Ice

Instructions:

Combine Torani® and sparkling water in a glass filled with ice. Stir and enjoy!

Horchata

Another form of augas frescas is Horchata. Rather than being made from fruit juice, it is made with rice, cinnamon, and almonds. The recipe for horchata varies by region. It is usually a white drink that has a spice flavor to it. If you don’t feel like making it fresh, as the process can take some time, Dr. Smoothie has a new Horchata Frappe that will hit the spot for your customers who are looking for a Latin-inspired coffee or sweet treat.

Auga de Jamaica

Jamaica, also known as Hibiscus tea, is a deep red drink often seen alongside Horchata at Mexican restaurants. It has a sweet tart flavor created by steeping dried hibiscus calyces or sepal, and sugar in boiling water. The mixture is usually strained before being poured over ice. Auga de Jamaica will be a fun addition to any of the juices or cocktails on your bar’s menu.

Image courtesy of Pixbay

Tacos

This year Cinco de Mayo falls during the work week which means people may be looking for more food than drinks. The recent trend of Taco Tuesdays makes tacos the go to Mexican food choice for many.  With that in mind, the expectations may be high for your customers. Make sure your kitchen has all the Tortilla Server sets to keep those soft tortillas warm and the tortilla fry baskets to keep the hard taco shells coming.  People may migrate to more tacos than usual so this could be the day to make your tacos $1 or less on your happy hour menu. Restaurants could even offer a combo with a specialty drink and tacos.

Churros

Cactus Margarita Glass courtesy of Libbey

A Mexican meal isn’t complete without a special dessert. Try a churro, a long thin fried-dough pastry with a star shape usually covered with sugar.  In some regions it is eaten for breakfast with coffee or hot chocolate, while in others it is a snack at street stands. In restaurants it is often served with chocolate sauce drizzled over it or with sauce on the side for dipping. The Torani® Mexican Chocolate Sauce recipe made with the Sweet Heat syrup for dipping could be a spicy way to end a meal.

Still want margaritas?

Don’t worry, we still have you covered. Houston’s has plenty of margarita mixers to choose from. We also have lime, lemon, and pineapple juices to make your own fresh margaritas. Houston’s even has fun Margarita Cactus Juniper Stem glasses to add flare your tables.

Call your Houston’s sales representative today to see what Cinco de Mayo options we can help you with.

The post Cinco de Mayo: More than Margaritas appeared first on Houston's Blog.

Horchata Frappe, courtesy of Cafe Essentials

If you want a new flavor that is a little rich to start your morning, try Horchata, one of the four new Café Essentials’ frappe flavors by Dr. Smoothie. Horchata is a Latin flavor that has been permeating the major markets.  It has the rich flavor of simmered rice, cinnamon bark, and just a hint of vanilla.  The Horchata frappe is a new way to get your morning lift and out of that flavor rut.  If you would like chocolate or just aren’t into cinnamon, Café Essentials released the Horchata as part of four new frappe flavors including: Chocolate Chip Mint, Kona Mocha, and Java Chip.

Cookie Butter Latte, image courtesy of Monin

For those who just want to add a little flavor to your morning drink Monin has two new syrups: Hawaiian Island and Cookie Butter.  I’ll bet many of you are now drooling at the idea of a cookie flavored drink.  If it doesn’t strike you right away think of a latte flavored like a speculoos cookie.  The speculoos cookie is a spiced butter cookie from the Netherlands area, often made before Christmas.  You don’t have to wait until December to try this warm flavor; you can indulge in it now with a Cookie Butter Latte.

Yuzu Lemonade, image courtesy of Monin

Monin didn’t stop with new syrups, they also have a new fruit purée called Yuzu.  Unless you are in the know for flavor trends you probably did the same thing we did when it came in the office, “What is Yuzu?”  It is a fruit that looks remarkably like a small grapefruit, and tastes like a tart cross between a grapefruit, lemon, and mandarin.  Yuzu is often used in Japanese and Korean recipes as a replacement for lemon or lime.  Monin has a recipe to make a mean Yuzu Lemonade, which could be the answer to anyone who feels their lemonade is too sweet.  If you aren’t one for sour fruits then you can try the other new Monin fruit purées: Granny Smith Apple, Black Cherry, and Blackberry.

If you aren’t really the coffee type then checkout Sipp’s latest flavor, Organic Zesty Orange.  This sounds pretty normal but not when you get the kick of jalapeno at the end.  This isn’t your grandma’s orange soda! Organic Zesty Orange has bold flavors of blood orange and lime followed by that jalapeno extracts.  Sipp made a Zesty Orange Margarita just in time for Cinco de Mayo.

Image courtesy of Sipp

Spring is a great time to try new flavors and Houston’s has so many new options, what are you waiting for?  Contact your sales person today for more information or to place your order.

The post These Spring Flavors are No Joke! appeared first on Houston's Blog.