Pubs and bars can benefit from the heightened popularity of coffee during this festive period, according to syrup brand Monin.
With winter a key time for menu development, Monin’s UK beverage innovation manager, Lee Hyde, said venues should look to offer speciality coffees which incorporate festive flavours such as gingerbread and salted caramel.
And that approach should also be adopted in Christmas cocktail serves, said Hyde, who advised the simple addition of syrups can give drinks a festive touch, eg. the addition of the brand’s Maple Spice Syrup to an Espresso Martini:
20ml Monin Maple Spice Syrup
Method: shake all ingredients with ice and strain into a chilled coupette glass. Garnish with dried fruit.