Beverage Solutions

The popularity of soda is diminishing, giving beverage service a new opportunity for wide-open interpretation. While handcrafted cocktails are in the midst of a revival, mock cocktails offer something exciting for today’s consumers and those who desire a non-alcoholic selection. Using ingredients like vinegar shrubs, fruit, herbs and spices, mock cocktails can be enhanced by a host of in-house complements.

Our Bountiful Harvest Frozen Fruit Program makes it easy to craft unique syrups and compotes for brand-specific drinks that differentiate you from the competition. This creates a wonderful opportunity to synergize the kitchen with the front of the house and the bar, boosting your beverage business all-around. For equipment needs, products and technical support for a strong beverage program, Maines ServiSolutions is vital with 24/7 local, on-demand maintenance services.

Blackberry Ginger Fizz
Servings
1serving
Servings
1serving
Blackberry Ginger Fizz
Servings
1serving
Servings
1serving
Ingredients
Servings: serving
Units:
Instructions
  1. Add IQF blackberries and simple syrup to cocktail shaker; muddle and strain into a glass. Add ice and ginger ale to glass; gently stir. Garnish with more blackberries, lime wheel and rosemary sprig.
Habanero-Mango Lemonade
Servings
2cups
Servings
2cups
Habanero-Mango Lemonade
Servings
2cups
Servings
2cups
Ingredients
Servings: cups
Units:
Instructions
  1. Add sugar, water, mango and habanero to saucepot; heat to simmering over medium-high heat. Simmer until sugar dissolves completely; cool. Remove and discard habanero; remove and reserve mango.
  2. Stir ⅔ cup habanero syrup and ⅓ cup lemon juice in glass; add ½ cup ice and 3 tablespoons reserved IQF mango. Garnish with lemon wheel.
Ginger Peach Iced Tea
Servings
8cups
Servings
8cups
Ginger Peach Iced Tea
Servings
8cups
Servings
8cups
Ingredients
Servings: cups
Units:
Instructions
  1. Bring water to a boil in saucepot. Add peaches, ginger and tea bags; steep for 12 minutes. Remove and discard tea bags and ginger; cool. Stir in blueberries and simple syrup. Makes about 8 cups.
  2. Pour tea over ice in glass; garnish with lemon wheels, mint sprig and ginger slice.