Four Frosty Ideas for Your Adult Dessert Menu

Adapting traditional desserts into adult-friendly, alcoholic treats is a trend that’s catching on in many bars and restaurants. If you’re looking to offer your customers something different, try incorporating one (or all) of these boozy desserts and drinks into your summer menu to drive new patrons to your business and increase your profits.

1. Boozy Popsicles

boozy popsicles

These adult-only desserts are inspired by flavors from their alcohol-free counterparts and traditional bar menu items. “Poptails” come in traditional fruit flavors like strawberry, watermelon, and peach, and bar favorites like margarita, Bloody Mary, cosmopolitan, and mojito. Be sure to only include 20% liquor in your mix, or the popsicle won’t freeze all the way through. For a more upscale presentation, try serving them submerged in prosecco or champagne.

2. Cocktail Milkshakes

alcoholic milkshake

These frosty cocktails have been popular for years, and many bars have at least a few options, if not whole menus, of alcoholic milkshakes. Like alcoholic popsicles, adult milkshakes are inspired by flavors from non-alcoholic favorites like vanilla, chocolate, s’more, and peanut butter cup.

These milkshakes are typically made with liquor, vanilla ice cream, flavored liqueurs, and dessert ingredients, like caramel sauce, chocolate syrup, and fruit. Liqueurs, like coffee, hazelnut, and chocolate, provide a strong flavor that’s balanced by the other ingredients. The preparation is easy and most bars already have the blenders and freezers necessary to make the milkshakes and store the ingredients.

3. Beer Floats

beer float

Beer Floats are just what they sound like: beer served with scoops of ice cream inside! Fruity beers like lambics and Belgian-style witbiers are great with vanilla ice cream. Meanwhile, heavier beers like stouts and porters are a little more versatile and can be served with any flavor ice cream, though the most popular are vanilla and chocolate.

These floats can be garnished or flavored with any extra sauces, liqueurs, or fruits, but many don’t need it. Beer floats are a simpler alternative to the cocktail milkshake since they only require two ingredients.

4. Hard Slushies

alcoholic slushy

Hard slushies are light alternatives to some of the heavier frozen drink options. The mixture is similar to popsicles, but you don’t need to worry about freezing them completely. This allows you to have a higher alcohol content without sacrificing the desired texture.

Because of their bright colors, slushy mixes can be made in bulk and stored in plain sight, prompting impulse buys. To avoid watering down the final mixture, you can use frozen fruit instead of shaved or cubed ice. Hard slushies can even be made without artificial sweeteners, so they are easily adapted for health-conscious customers.


These frozen treats provide fun, light flavors that keep the party going and are a great way to beat the heat. Their versatility allows them to be as simple or complex as you want with base recipes that allow your creativity to shine through. Best of all, bars already have most of the equipment needed to make them! Alcoholic popsicles, milkshakes, floats, and slushies are fun alternatives to traditional cocktails, making them profitable additions to any summer drink menu.

Posted in: Trends | By Alyssa Burns

4 Menu Ideas for July 4th

With July 4th just around the corner, people are planning holiday excursions to see historical landmarks, honor military veterans, and watch dazzling fireworks. Draw crowds into your business during this busy season with our patriotic recipes that are sure to have customers pledging allegiance to your cuisine at the same time!

Drink: George Washington

At the time of his death in 1799, George Washington owned the largest whiskey distillery in the country. In honor of the noble precedent he set for future presidents and his accomplishments as a liquor distiller, we christened this drink in his name.


Ingredients
Instructions

  1. Mix in a shaker. Strain into a glass over shaved ice.
  2. Garnish with a cherry.

Entree: Betsy Ross Burger

Betsy Ross is best known for sewing the first American flag, and her accomplishment created an emblem for our nation that's recognized around the world. So, show your pride with a juicy burger and loads of colorful toppings to emulate Old Glory!

Betsy Ross Burger
Instructions

  1. Make burgers on grill or griddle as you prefer and season to taste.
  2. Toast and butter bun.
  3. Place a slice of blue cheese on burger.
  4. Add sliced Vidalia onions.
  5. Top with slices of roasted red peppers.
  6. Spread mayonnaise on the top half of the bun.
  7. Enjoy!

Side: Red, White, and Blue Potato Salad

This delicious twist on a classic summer favorite is sure to have heads turning! Made with red, white, and blue potatoes, this salad is the perfect addition to your 4th of July table spread.

Red, White, and Blue Potato Salad
Ingredients
Instructions

  1. Chop potatoes and red onion into desired sizes. Cook red and white potatoes about 15 minutes or until done. Cook blue potatoes separately for about 10 minutes and let them cool.
  2. Mix sour cream, mayonnaise, mustard, and dill in a separate bowl. Add a dash of celery seed and apple cider vinegar. Pour onto potatoes. Season to taste. To make the colors of the potatoes stand out more, use less sour cream and mayonnaise.

Dessert: Boston Tea Party Cupcakes

In a defiant reaction to the British parliament's tax increase on tea, Samuel Adams and the Sons of Liberty threw 45 tons of tea into the Boston Harbor. Defy tradition a little bit yourself this year by tossing the classic recipes for Boston Tea Party cupcakes made with Earl Grey tea. This recipe will make 24 cupcakes.

Step 1: Earl Grey Cupcakes

Ingredients
Boston Tea Party Cupcakes

Instructions

  1. Preheat oven to 350 degrees.
  2. Lightly boil milk over medium heat. Add 1 1/2 tablespoons tea. Reduce heat and simmer for 10 minutes. Remove from heat and steep for 5-10 minutes. Strain and set aside.
  3. Whisk the eggs and yolk together. Set aside.
  4. Mix flour, baking powder, salt, sugar, and ground tea until combined. Add butter, vanilla, and infused milk, and beat with mixer on low until dry ingredients are moist. Mix for 1 minute on medium-high.
  5. Add in egg mixture. Do not over mix.
  6. Evenly distribute batter between cupcake liners. Bake for 15-18 minutes or until a toothpick inserted in the center comes out clean.

Step 2: Strawberry Preserves

Cook 1 large jar of strawberry preserves in a sauce pan over low-medium heat with the zest of half an orange, and 2 tablespoons of orange juice, for about 10 minutes. Set aside to infuse.

Step 3: Earl Grey Syrup

The syrup will be used to flavor the icing. Bring 1/2 cup sugar and 1/2 cup water to a boil over medium-high heat. Reduce the heat and simmer. Add 1 tablespoon loose Earl Grey tea and reduce the syrup for about 10 minutes. Remove from heat and let steep until cool. Strain out tea.

Step 4: Earl Grey Icing

Ingredients
Boston Tea Party Cupcakes 02

  • 3 egg whites
  • 1 cup granulated sugar
  • 1 1/2 cup unsalted butter, softened
  • 1/2 vanilla bean, seeds scraped
  • About 1 tablespoon Earl Grey Syrup, or use more to taste

Instructions

  1. Whisk egg whites and sugar in bowl of an electric mixer.
  2. Heat a few inches of water in a saucepan over medium heat, and place the mixing bowl on top to create a double boiler. Whisk constantly, and heat mixture to 155 degrees on a candy thermometer, or until it's hot to the touch. Transfer the bowl back to the mixer.
  3. Whisk on high for about 10 minutes or until the outside of the bowl returns to room temperature. You should have medium-stiff, glossy peaks.
  4. Use paddle attachment to mix in butter and vanilla bean on medium-low until smooth. Add the syrup and mix until combined.

Step 5: Assembly

Spread a little orange-infused strawberry jam on cupcakes. Frost with earl grey icing, and dress them in cupcake wrappers. If making a layer cake, use the jam in between layers and frost the top and sides with icing. Pack them up in patriotic cake boxes for to-go orders.

From drink to dessert, we have every part of your holiday meal special covered. With these patriotic recipes, you and your guests can recognize Independence Day while enjoying some delicious food that will give everyone reason to celebrate!

Posted in: Holidays | By Melissa Walters

Fight the Filthy Fly Month

Enemy to restauranteurs and customers alike, the fly lurks by back doors and enters uninvited, bringing dirt, disease, and general discomfort to the humans inside of your establishment. Flies lie in wait for unsuspecting diners to have a meal on your patio so they can circle the food like miniature vultures. They may only live for up to a month, but if too many are around they can cause serious damage to the reputation of your business in their short lives. Luckily, June is Fight the Filthy Fly Month and we have the tips and tools to help you combat these troublesome pests.

Prevention

Fly Trap

If you aren’t taking special care to deter flies, your restaurant could be the perfect breeding ground for them, which is why the first step in fighting the filthy fly is prevention. Flies love meat and other odor-emitting foods, so be sure to wipe up prep surfaces whenever possible. Keep garbage and organic waste securely covered, and have it removed as often as possible. Talk to your waste management provider about scheduling extra pick-ups during the summer months when flies are most troublesome. Flies hate the aroma of fragrant plants like lavender, basil, mint, bay, and wormwood. Try planting some of these around your outdoor seating area to repel flies while giving you fresh herbs to use in your kitchen. If you’re feeling adventurous, you can even use carnivorous plants like the Venus flytrap, sundews, and butterworts as fly-trapping decorations!

Even when careful preventative steps are taken, flies can be stubborn, especially in establishments where food is always present. Fortunately, there are multiple options for your restaurant to fight the filthy fly this summer!

Chemical Spray

Flying insect spray is great for quickly eliminating flies from an infested area. When the chemicals are sprayed into a room, flies are asphyxiated and die immediately. When sprayed by doors and windows, flies smell the chemicals and are deterred from your establishment. These types of sprays can also work on other unwelcome flying insects like mosquitoes, beetles, moths, bees, and hornets.


Insect Glue Traps

Glue traps make a great alternative to chemical sprays in your service area or kitchen. Some work by emitting a UV light that draws flies in and then traps them when they land on the sticky inner surface. Others are coated with an adhesive solution that smells sweet to the flies and attracts them to their doom. Pick up a freestanding glue trap for your outdoor patio or a subtle wall-mounted trap to blend with your indoor dining area.


Bug Zappers

A bug zapper attracts insects to its internal light, and then kills them with a jolt of electricity when they fly into the machine. Flies and other bugs are then dropped into the easy-to-clean tray, making zappers a sanitary way to take care of pests. Because they may make a quiet noise when flies are zapped, these are best to use away from customers enjoying their meals. Mount one in your kitchen or prep area, or leave it by a busy doorway to keep bugs at bay.


Air Curtains and Screen Strip Doors

Opening and closing doors is unavoidable, especially in a busy restaurant, but it lets flies enter with ease. Air curtains keep bugs out and air conditioning in by forming a barrier of air in your doorway. Screen strip doors are great for back doors and staff entrances because they let employees move through with their hands full, while the heavy screens keep flies from entering your establishment.

As the weather heats up and you start to notice more winged beasts flying around your establishment, you’ll be armed and ready to join restaurant owners across the country in the fight against the filthy fly. If fly-mageddon hasn’t started in your area yet, try our preventative measures to keep them at bay. If you’re already at DEFCON 1, enlist some of our fly-zapping products to keep your customers safe from foodborne illness and your establishment clear of a buggy reputation.

By Sabrina Bomberger

How to Pick a Crab

Whether you own a waterfront restaurant along the Chesapeake Bay, or you run a small, local seafood joint in the middle of town, chances are you offer steamed crabs on the menu! With the official start of summer only a few days away, there’s no better time than now to learn how to pick a crab. Check out our video below, and watch as we show you step-by-step how to extract the most meat. Go ahead and pick up a bushel of crabs, gather your friends, grab a beer, and follow along!


Step-by-Step Instructions

  1. Remove claws and legs
  2. Peel back apron
  3. Detach shell
  4. Remove gills and clean
  5. Crack open the body and pick out the meat
  6. Use a crab mallet to crack open the claws and access the meat
  7. Enjoy

Posted in: Features | By Ashley Kufera
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