Fruit is a common addition to alcoholic drinks, but the Chile Vodka Avocado cocktail by The Terminal Bar takes a whole new approach to creative infusions.
The bar takes pride in using seasonal ingredients and for the summer menu manager Rae Raymond challenged herself to working the flavors of a creamy avocado into a drink.
The drink's base is prepared with a two vodkas that have been infused spicy and sweet peppers, which compliments the ingenious avocado simple syrup. Inspired by the way tea is made, Raymond used the flesh of the avocado fruit and added it to hot water, so that it could be steeped. Once cooled, the flavor was amplified by adding sugar to form a light, flavorful avocado syrup to be combined with the vodka mixture.
What's Driving This Trend
- Fruit-infused Cocktails
- Disruptive innovation opportunity: Explore unique and unexpected combinations of fruits and spirits to create refreshing and visually appealing cocktails.
- Seasonal Ingredients
- Disruptive innovation opportunity: Utilize the flavors and availability of seasonal ingredients to create unique and limited-edition cocktail menus.
- Creative Infusions
- Disruptive innovation opportunity: Experiment with unconventional infusion techniques, such as using avocado flesh, to create distinctive flavor profiles in cocktails.
Who This Affects Most
- Hospitality
- Disruptive innovation opportunity: Mixologists and bartenders can leverage innovative ingredient combinations to attract customers and differentiate their establishments.
- Beverage
- Disruptive innovation opportunity: Beverage companies can explore the use of unique and exotic ingredients in their product development to cater to adventurous consumers.
- Restaurant
- Disruptive innovation opportunity: Restaurants can incorporate innovative cocktails featuring seasonal ingredients to enhance the overall dining experience and boost customer satisfaction.
