Cocktails and Mocktails Get Creatively Exotic– Part 2

As mentioned in our previous post, two different food business industry sources predicted an international trend in beverages, with restaurants and bars serving drinks inspired by tropical climes. We found that non-alcoholic beverages also seem to be following this trend--if our survey of websites with new recipes is any indication.

Mintel, a leading market research company, forecasted a rise in creative and alcohol-free cocktails for 2008, and believed that 2009 would feature an explosion of new drinks with interesting ingredients like ginger, cucumber, chili.

Flavor & the Menu similarly predicted a Latin trend in mocktails, and we’ve found evidence of all of this in several websites and publications.And for mocktails and other beverages, the trend toward interesting savory flavors was easier to substantiate.

We found one recipe that used a zest of Thai ginger, cardamom powder, and dried Thai chilies to contrast a tropical fruit smoothie. To make it an alcoholic beverage, the recipe recommended adding rum of tequila.

Another combined tarragon leaves and a slice of cucumber, with fresh lime juice, chilled chamomile tea and sparkling water for a refreshing cooler.

Then there are the Aguas frescas (Spanish for "fresh (or cold) waters") which are a combination of either fruits, cereals, or seeds, and sugar and water, blended together to make a refreshing beverage. Although they originated and are most common in Mexico, aguas frescas have also become popular in Central America, the Caribbean, and the United States.

Another type of drink is known as licuados, which are similar to an American-style smoothie, but use a milk base. Licuados may also contain nuts (such as Almonds or Walnuts) and sugar or honey. Variants include adding granola or using chocolate instead of fruit.

As a food business consultancy, we follow up on predicted trends to see help you plan and strategize for the benefit of your business.