Looking for some new beverages to mix up your lineup? These five should do the trick. Showcasing a range of herbs and spices, each offers a flavor profile that’s sure to spark diners’ interest.
Chef Robert Schram created his own chai spice blend for this quick smoothie. It can be made ahead and stored in a covered container to save even more time.
For this take on the pina colada, peanut satay-infused gin subs for rum as the spirit of choice. Cream of coconut provides the characteristic creamy texture and flavor. The result is a cocktail that would pair well with Thai appetizers or stand on its own.
Jim Hoban, executive chef at Four Corners Tavern Group in Chicago, serves this soothing tea in the late afternoon and early evening. To create the beverage, he steeps warming spices and honey in almond milk, then stirs the mixture into brewed Earl Grey.
Whether you’re a first timer or conference veteran, here’s what you need to know about the biggest restaurant show in the Western hemisphere, which begins in Chicago on May 18.