Non-alcoholic drinks made a big splash last year. Go beyond with eye-catching, camera-worthy beverages that have unexpected flavors and sensory inducing ingredients.
Butterfly pea tea can give beverages (and foods like rice and noodles) a deep blue or purple hue. Try using it with lemonade, iced teas, and kombuchas.
Garnishes like buzz buttons and miracle berries tingle the tongue and alter your taste buds—giving customers reason to spread the word.
Functional foods are in demand. Introducing ingredients such as mushrooms, turmeric, collagen, charcoal, and spirulina to both cocktails and no-alcohol drinks adds to the wellness factor customers are seeking.