your staff may use it every day and not realize the full extent of its profit-generating capabilities.
It’s the electric blender, a machine that has single-handedly revolutionized our business. Once the only options you had on most cocktails was preparing them straight up or on the rocks. Now frozen drinks are more popular than ever.
Blended concoctions are about the most advantageous type of drink you can market. They’re bigger than most drinks and presented with a high-perceived value. The mechanics of preparing frozen drinks allows you a fuller range of fresh ingredient options. As a result, most are bursting with flavor. The specialty glassware in which they’re marketed further enhances their presentation.
Frozen drink specialties are also huge moneymakers, typically yielding some of the highest profit margins in the house. They’re also an effective way to turnover your slower moving cordials and liqueurs. When you consider that they’re usually lower in alcohol than most other types of mixed drinks, you’re left with the unmistakable conclusion that marketing blended drinks is good for business.
Whirling Versatility
The watchword in today’s marketplace is versatility. Executive chefs realize its importance, 
as do bar chefs. Serving the same tired cuisine or boring line-up of drinks typically results in plenty of open seats and empty bar stools. Technologically advanced blenders—like the VITA-MIX BARBOSS ADVANCE (VitaMix.com)—provide on-premise operators with nearly unlimited creative potential. It allows you to take advantage of a broad and varied range of ingredients.
Equally impressive is the roster of contemporary drink styles in which the blender has become a major player. Here’s a glimpse at some of the hottest—rather coldest— beverage trends in the country.
FROZEN CAPPUCCINOS — Cappuccinos are piping hot and outrageously popular. A few innovative operators took the espresso and frothed milk combination and served it on the rocks. Now the craze is preparing them with ice to create frozen cappuccinos, which are sinfully rich and delicious.
They’re also excellent vehicles around which to build a noteworthy signature drink. For example, blend a cappuccino with Kahlúa, Chambord and brandy for a Java and raspberry-flavored specialty. Or blend Baileys Irish Cream, Kahlúa and frothed milk to make a MUDSLIDE CAPPUCCINO.
For an indulgent variation, consider substituting two scoops of vanilla ice cream for the milk in any of the blended cappuccino. Or try using French vanilla or chocolate ice cream and watch what happens.
ADULT SMOOTHIES — If smoothies can accommodate a variety of nutritious additives, why can’t you doctor them with some dark rum or a bracer of Maker’s Mark? The fact is that smoothies taste sensational with an additional shot or two from the back bar.
A great example of a Happy Hour smoothie is dubbed the BLUE ALOHA, a tall, frosty concoction prepared with orange vodka, Midori, frozen vanilla yogurt, pineapple juice and blueberries. You can add in some wheat germ and B vitamins if you’re the stickler on nutrition. Another smoothie ready for prime time is CHOCOLATE BANANA SMOOTHIE, a delectable concoction featuring Kahlúa, Mount Gay Extra Old Rum, a ripe banana,
chocolate syrup, milk and frozen vanilla yogurt. While drinking the smoothie might not make you healthier, it’ll certainly make you feel better. CLASSICS REVISITED — While blended Margaritas, Daiquiris and Piña Coladas grab most of the headlines, many mixologists are blending variations of other well-established
specialties. Popular examples include frozen Long Island Iced Teas and blended Amaretto Sours. Two frozen Tiki classics making their way up the charts are the RUM HUMMER, (Amaretto Disaronno, light rum and crème de banana garnished with a whole banana and whipped cream, and the TROPICAL HURRICANE, a blend of Bacardi Limón Rum, Midori, and cranberry and pineapple juice.
SWIRLS — Swirling involves preparing two different drinks simultaneously in two different blenders, and then pouring them together in the same specialty glass. The effect is dramatic and greatly enhances the resulting drink’s presentation. Among the original swirled recipes is the Pain in the Butt, a sensational blend of a Rumrunner and a Strawberry Daiquiri. The key to a great swirl is marrying together two different colored drinks with complementary tastes.
The possibilities are nearly endless. And that’s the point. So dust off your back bar 
bottles and blend-up some creative, moneymaking concoctions.
Caramella Soprano
House specialty glass (16 oz.), chilled
Ribbon inside of glass with caramel and chocolate syrup
Pour into blender canister
3/4 oz. Jack Daniel’s
3/4 oz. Starbucks Coffee Liqueur
3/4 oz. Starbucks Cream Liqueur
2 oz. cold espresso coffee
2 large scoops (8 oz.) vanilla ice cream
Thoroughly blend ingredients
Spoon on layer of frothed milk
Chocolate biscotti garnish
Raspberry Marnier Margarita
Large cocktail glass (14 oz.), chilled
Rim glass with sugar (optional)
Pour into iced blender canister
1 1/2 oz. Reposado Tequila
3/4 oz. oz. Grand Marnier
3/4 oz. oz. Chambord
1/2 cup raspberries
2 oz. sweet ’n’ sour
Thoroughly blend ingredients
Garnish with a lime wedge
Kasbah Caffé
House specialty glass (16 oz.), chilled
Pour into blender canister
3/4 oz. Starbucks Coffee Liqueur
3/4 oz. Godiva Chocolate Liqueur
3/4 oz. Brandy
2 oz. cold espresso coffee
2 large scoops (8 oz.) chocolate ice cream
Blend ingredients
Spoon on layer of frothed milk
Crumbled fudge brownie garnish
Death By Chocolate
House specialty glass (16 oz.), chilled
Pour into iced blender canister
1 oz. Baileys Irish Cream
1 oz. Godiva Chocolate Liqueur
3/4 oz. Stolichnaya Vodka
1-2 scoops chocolate ice cream
Thoroughly blend ingredients
Whipped cream garnish with a drizzle of chocolate syrup
