A special message from TABASCO® Foodservice.
Whether hot, cold or alcoholic, spicy beverages are getting a lot of attention these days. Restaurants and foodservice operators across the country are mixing up drinks that are as full-flavored as their food—and consumers are loving it. And it’s not just happening at Happy Hour. Spicy beverages are making an appearance at nearly every daypart, includingand brunch. Adding spices or heat to drinks is an easy way to inject excitement into your existing breakfast or brunch beverage menu and potentially boost sales. Many operators are going beyond the basic Bloody Mary, adding spin-offs of the classic tomato-based cocktail, such as the Singapore Mary with chile’s and lemongrass, or using chilies and jalapeños to put a fiery twist on margaritas, daquiri’s or martini’s. Hot teas and hot chocolate are also getting an infusion of spice, as is coffee. How will you heat mornings up?
Source: Packaged Facts and San Francisco-based strategic food and beverage agency CCD Innovation’s "Heat & Spice: Culinary Trend Mapping Report"