Cutting edge cool: fun flavors, signature stylings, great garnishes, syrups and more in today's iced tea and coffee drinks entice guests and drive profits

Cheers, May, 2007 by Ellie Van Savage

Restaurant operators are getting increasingly creative with iced tea and iced coffee, and today, these beverage staples are anything but drab. Top shelf products and fresh ingredients, new fruit flavors, inventive vessels and efficient brewing systems are just some of the ways smart operators are producing better drinks while menu features, server training and recommendations further entice guests.

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That iced drinks done right can plump up the bottom line has not been lost at operations across the country. Barry Prescott, corporate director of beverage for Hyatt Hotels and Resorts, has this to say: "Including the bars, Hyatt is very careful and pays close attention to any non-alcohol beverages, as this is a growing segment. Guests will pay a premium for quality products."

For iced coffee, Hyatt uses Starbuck's. "We feel they produce the best iced coffee in the business," Prescott says. Starbucks specs Hyatt's brewing needs and, in most hotels, Fetco is the brewing machine in use.

Tazo is Hyatt's choice for iced tea, "but we will use other top quality products. Also, more and more hotels are doing bottled iced tea. Again, we endorse this as it is a great revenue enhancement and delivers a consistent product," says Prescott.

Tazo Tropical iced tea is a standout at the Hyatt Regency Lost Pines Resort & Spa in Lost Pines, Texas, according to Connie Kelly, beverage purchasing director. "It has a pineapple and citrusy flavor and has been selling like crazy," she says. "I'm a tea drinker myself and it hits the right balance of fruit without being too sweet." Garnishing teas is also a selling point, she notes. "We add fresh fruit and umbrellas to the drinks, and there's a lot of appeal in that. They make it fun."

On a recent visit to the Hyatt Regency Maui, Kelly says she sipped an iced tea served in hollowed coconuts and pineapples--"that's another way to add fun and appeal for the guest."

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Fruit flavor combinations is a big trend in iced teas, says Michael Alexander, director of marketing for Monin Gourmet Flavorings, which offers a stable of 100 flavors. "Two popular choices are peach/raspberry and blackberry mint iced teas," he says. Other Monin flavors that blend well in iced tea drinks include blood orange, mandarin orange, Mojito mix, raspberry mint and blackberry.

HIGH-END HINTS

For David Sturno, beverage manager at the upscale Country restaurant at The Carlton Hotel in New York City, great iced coffee and tea "are all about the details." To keep the flavor smooth and consistent, ice cubes made from tea are used in Country's iced tea drinks. He says he's solved the challenge of keeping iced beverages cold by using Bodum double--walled pint glasses. That's not all--the tea is poured tableside and simple syrup, rather than loose sugar, are offered on the side, "as granules do not dissolve well in iced beverages," Sturno explains.

Country uses Numi teas, specifically its High Mountain Black Ice, an organic, full-leaf tea. For its iced coffee, Country uses Illy, and like the tea, iced coffees are served in Bodum double-walled glasses with simple syrup. "No flavors, though, for iced coffee. If guests want flavors, we offer a shot of bourbon or Tia Maria."

At Frasca Food and Wine in Boulder, Colo., the Italian-inspired Affogatto Shake with espresso is a top seller. Similar to a Frappuccino, the Affogatto blends a scoop of vanilla gelato with espresso poured on top.

In Seattle, Caffe Umbria's iced espresso is also a hot ticket. The Espresso Freddo shakes espresso with ice and a bit of simple syrup in a Martini shaker, which is then poured into a sugar-rimmed low-ball glass with a touch of cream on top. The Cappuccino Freddo combines chilled milk that is frothed and whipped, then poured over espresso. Caffe Umbria's founder and master roaster, Emanuele Bizzarri, is a third generation coffee roaster. The restaurant uses Nuova Simonelli brewing machines from Italy.

FRESH WAYS WITH TEA

Iced tea is a serious undertaking at Public, a restaurant in New York City serving a fusion of Asian, Middle Eastern and New Zealand cuisine. The house-made Public Iced Tea, especially popular at brunch, starts with a chamomile tea base, then adds a splash of lemon juice and simple syrup, fresh mint, lemon/orange/lime slices, and the key mystery ingredient--a dash of Averna or similar type of Italian digestive. In addition, Public's iced green tea and the caffeine-free iced rooibos tea are popular sellers.

Bangkok Joe's in the Georgetown neighborhood of Washington, D.C., also serves a house-made iced tea--Ginger-Lemon Iced Tea. Inspired by the traditional Thai Ginger drink and adapted to American tastes, it's the eatery's most popular iced tea. Thai Iced Tea is another big seller. "The summers in D.C. can get really hot and sticky, so all of our iced beverages, especially Thai Iced Tea and Ginger Lemonade, are extremely popular," says Aulie Bunyarataphan, chef/owner. "The Ginger Lemonade is especially popular because it's so refreshing. Many of our customers have commented on how addicting it is."