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Signature Beverages

Innovative or simple, all are welcome to advise, question and best of all create the beverages we all love to taste! Attach pictures and talk about your inspirations behind signature beverage building.

Members: 108
Latest Activity: Jul 19, 2018

Discussion Forum

Drinks: Visually Speaking.

Started by Jason Duncan. Last reply by Lindsay Bailey Jan 8, 2012. 4 Replies

molecular coffee

Started by Tristram. Last reply by Scott Bruggman Jan 7, 2009. 5 Replies

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Comment by mia sari on December 18, 2009 at 8:47pm
Hey all, love the idea! awsome group
Comment by Mike M on December 18, 2009 at 3:17pm
Thought I'd stay tuned to the latest in signature beverage buzz. Excellent group!
Comment by Red Leaf Coffee Co. on December 9, 2009 at 7:24pm
I like the idea of a hempuccino... doesn't have the buzz you're thinking of but somehow the vanilla hempmilk tastes great with sf gosh thats good chocolate powder and and bit of caramel sauce. Surprizing! It's the first coffee drink I've liked with hempmilk.
Comment by Coffeehorse on November 22, 2009 at 7:22pm
missed the "which uses commercial syrups" here. and seriously, we've seen chocolate, orange and berry fairly often. if you're after high creativity scores, try something we haven't seen before.
Comment by Coffeehorse on November 22, 2009 at 7:21pm
I'm a barista judge (AASCA accredited) who judges at state rather than national levels, but even at this level I'll struggle to score more than 1.5 for any signature beverage in competition. Read the sig bev scoresheets and you'll get "Taste balance, according to content & taste of espresso". The key is content (extend and highlight the espresso) and taste of espresso (don't drown out the espresso flavour).
Comment by Steve Lomax on September 8, 2009 at 1:39am
Hey all, Just interested in Sig Bevs. Very cool thought I might join. And catch the blurb. Cheers
Comment by chuck celentano on May 29, 2009 at 11:05am
Well I just added this to our menu on Wednesday, it's called a Iced Tipp-achino. The name is taken from the fact that ous store is Driscoll's Tipp Hill Cafe, located in the heart of Tipperary Hill and it is iced. So this consists of aprox. 4 oz of fresh brewed Espresso, three healthy scoops of Perry's Chocolate Ice Cream, some chocolate syrup and healthy dose of Caramel Sauce, (Yes sauce NOT syrup). And whole milk, this is blended in a blender along with about 8 oz.of ice till smooth. It is heavenly, a creamy (thank you Caramel sauce), chocolatey, espresso drink.
Comment by Banana Dang on May 9, 2009 at 10:02am
glad to be here! Hope to try some of these recipies asap
Comment by Djaya on February 22, 2009 at 2:26am
Hey guys

I'm playing around wit an idea for a new signature drink based on figs and dark bitter chocolate. Probably wil go for the Latte approach on this one. Let me know how you feel about it.
Comment by Sarah Dooley on January 1, 2009 at 10:37pm
I agree, use simple ingredients two but no more then four and balance the beverage. Maybe something you make for a special customer that you think more people may like. Have fun!
 

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