In addition to frozen rosé — or frosé — Kelvin also makes margarita slush, pina colada slush and flavors like ginger, which can be mixed with rum to create a Dark & Slushie cocktail.

Food-grade nitrogen gas is the secret ingredient in this super-smooth nitro toddy cold brew from S&D Coffee & Tea. Coffee shops can explore day-to-night, coffee-to-cocktails with the cold brew, which is made using a bar tap and “pours like a Guinness,” with its creamy, cascading texture. Coffee’s bitter flavor is smoothed over and the product comes in a concentrate form.

Aloe vera, once known mainly as a home remedy for sunburn, is making its way into the beverage scene. Aloe is said to support digestion and boost the immune system. TropiKing, a natural fruit and aloe vera juice line from Eastland Food Corp., is made with aloe vera pulp.

T’best combines aloe pulp with already-trendy coconut water, as well as mango, guava and other tropical fruit flavors.

An expensive bottle of wine that’s seldom ordered can be preserved longer with this technology from Bermar, which allows anyone on staff to easily seal bottles with a vacuum and color-changing lights to signal the process is complete. For champagne and other bubbly beverages, carbon dioxide can be injected to preserve the pop of the cork.

Speaking of corks, Red Truck Wines introduced the Helix cork, which combines a traditional cork and a twist-off cap, allowing for fresher wine.

Coconut water, juice, margarita mix, soda or just about any liquid can be converted to snow with the Snow Pop machine, which can extend a product from 1-ounce to 3-ounces, and create a fun, summery beverage option.

Euro Cave’s wine-on-tap dispenser system has bells and whistles like digital temperature controls and customizable background lights. It allows for different amounts to be precisely dispensed and can connect to a POS system.