Creating a destination drinks list – no passport necessary
Customer experience
With international travel still on hold for the foreseeable future, it’s time to get creative with exotic recipes.
Deconstructed Vietnamese Mocktail
Transport your customers to South-East Asia with a twist on a Vietnamese classic – Deconstructed Vietnamese Mocktail. With just two ingredients, it’s an easy addition to a drinks list and the long-shelf life of the condensed milk means very little wastage. A mocktail is a great option to elevate your drinks list past the generic coffee or juice option. Perfect accompaniment to flaky pastries or anything decadent and chocolate.
The Deconstructed Vietnamese Mocktail is an easy recipe that can be altered to cater to dietary needs.
To make it you will need:
- 280ml Nescafé Nitro Cold Brew coffee
- 60ml condensed milk
Method
- Dispense Nescafé Nitro Cold Brew into glass
- Serve condensed milk on side for customer to mix in
Tip: Customer can adjust sweetness by deciding how much condensed milk to mix in.
The NESCAFÉ Nitro Cold Brew coffee system is designed to streamline the brewing process while adding a tasty texture. Sleek, trendy and compact, it pours a velvety nitrogen-infused cold brew coffee in an instant. Additionally, the ease of operating the machine will help keep up with demand if your business has been forced to reduce staff costs.
View more beverage creations with our Nitro Nescafe Nitro Cold Brew here.
Originating in Taiwan, Boba tea has recently become a massive trend in Australia. The novelty of the tapioca pearls is a big draw for customers. A great option for takeaway drink lists. The jelly pearls give them the option to customise to their taste. With Boba tea’s existing cult following, it’s an easy sell and a great way to inject some fun into your drinks list.
To make it you will need:
- 250ml NESTEA Ice
- 80g topping/inclusion of your choice
- 1 cup ice
Method
- Dispense NESTEA Peach over ice
- Add topping of choice and serve
Ideas of inclusions:
- Tapioca pearls
- White pearls
- Lychee jelly
- Coco de nata
- Aloe Vera
- Herbal jelly
- Custard jelly
- Sago jelly
Tip: Make sure you order the large straws so the jelly pearls will fit.
Concerned about product storage? Don’t be – The Nestlé CoolPro machine is compact, with 4x less storage than the bottled alternative. Perfectly suited for businesses looking to diversify their product offering and increase profits on their cold drinks menu. This cool drink dispenser is easy to use, offering two products dispense, quick change 4L liquid concentrate cases, and is simple to maintain with no manual cleaning required.
Got a liquor license? Perfect! What better way to cure people of their holiday blues than offering a tropical getaway in a cocktail. The coconut and fruit flavours are a classic pairing and sure to be a favourite with your customers.
To make it you will need:
- 150ml SJORA Mango & Peach
- 30ml pineapple juice
- 30ml macadamia milk
- 30ml coconut rum
- 1.5 cup ice
Method
- Blend all ingredients with ice until smooth
- Serve with sliced pineapple or limes on skewers as garnish
Tip: Garnish with pineapple and lime wedges for a sophisticated look
The versatile Nestlé CoolPro machine can provide the flavouring for both your non-alcoholic and alcoholic beverage list.
Taking a trip to the Indian subcontinent, this twist on the classic Mango Lassi is sure to pique your customer’s interest. Another creative option for a drink offering using the SJORA Mango & Peach flavour, this mocktail also utilises the Nestlé CoolPro machine.
To make it you will need:
- 150ml SJORA Mango & Peach
- ¼ cup Greek yoghurt
- 5-6 cubes frozen mango
- 3 slices frozen peaches
- 5ml (1tsp) honey
- 1 sprig mint (to garnish)
- ¼ tsp grated ginger
Method
- Blend all ingredients for 45 seconds until smooth
- Garnish with mint
The acidity from the fruit pairs well with rich food items.
Each of these cocktail/mocktail additions will provide an exotic edge to your drink list for very happy customers. Enjoy getting creative!
View more beverage creations with the refreshing SJORA here.