SYRUPS
Add a Fresh Take
on Old Drinks
BY BRENDA PORTER-ROCKWELL
A
t Boston's Green T Coffee Shop customers, especially the
regulars, will go for the day's specialty drink listed on the
blackboard. At the top of the list is Raspberry White Mocha
and Banana Caramel Latte. Besides the underlying sweet
raspberry, chocolate or banana flavors, customers appreciate
those beverages all year long as they can expect to see one of
their two favorites pop up on the menu at any time.
While market research suggests that flavor popularity is tied
partly to seasonal promotion, industry executives say there's
something to be said for the everyday stalwarts, too.
"We've seen a wide range of flavors being promoted
throughout the year – it's no longer just chocolate, vanilla
and caramel, so that's fun and exciting," says Andrea Ramirez,
Torani's Customer Development Manager, pointing to flavors
like Bacon or Butterscotch.
Incorporating the unusual flavors, like bacon, can be great
way to capitalize on current, much broader food and flavor
trends. Torani's Bacon Syrup is a sweet, smoky, salty syrup that
can be used in everything from milkshakes to manhattans to
give each drink a little pork.
Early in his career, long before joining the staff at DaVinci
syrups as Beverage Product Specialist, Levi Andersen was a
young Barista looking for drink innovation around every
corner. (DaVinci is now part of Kerry Ingredients & Flavours)
"After I got comfortable as a barista (now ten years ago) the
first experiments I conducted were to change how I used my
ingredients. I was immediately drawn to the flavorings because
I saw how dramatically the right pairings changed a drink,"
Andersen says.
He was so curious he went out and bought a recipe book.
"I tried every single latte, mocha and Italian soda they
talked about because I had to experience it," he says. "Syrups
aren't only a tool for businesses, but also for awakening barista
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