Existing Conditions in New York menus a refreshing, sophisticated non-alc option in the Doyenne, made with Mt. Olympus tea and carbonated, clarified Comice pear.
Credit: Michael Marquand
Opportunity Calls
Areas of opportunity for beverage development in the nonalcoholic movement
- Functional beverages
- Plant-based introductions
- Wellness/nutrients
- Oat and nut milk texture plays
- Fruit and vegetable juice blends (cold-pressed or housemade)
- Floral, botanical and spice infusions
- Fermentation (flavor, probiotics and digestive health)
- Shrubs and sipping vinegars
- Gourmet smoothies, lemonades, teas and slushies
- Nonalcoholic spirits like Seedlip
- Sustainability with an emphasis on curbing food waste
About the Author
Rob Corliss is a three-time James Beard House guest chef with more than 30 years of experience that includes running world-class hotels, launching new concepts, working in top marketing agencies and owning the culinary consultancy ATE (All Things Epicurean) since 2009. Based in Nixa, Mo., ATE has an energizing passion focused on flavor innovation and is dedicated to connecting people to their food, environment and wellness. Rob is also a regular contributor to Flavor & The Menu.Read More Stories by Rob Corliss
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