Bonnie Mulligan

Summer may be winding down, but we bet your clientele still wants something seasonal and refreshing when they sit down at the bar or a table. If your restaurant wants to offer something delicious and different with your cocktail menu, fresh fruit juice is key. Here are five fresh recipes we urge you to try.

Lemon-Strawberry Mojitos
Of course, the classic mojito’s lime component is a great way to put those juicers for restaurants to good use. But there’s no reason you have to stay true to the traditional. If you want something a bit sweeter, you can opt for this version.

Muddle eight lemon wedges in a cocktail shaker with four whole strawberries and about 20 fresh mint leaves. Then, add crushed ice and eight ounces of aged rum. Juice enough lemons to make three ounces of fresh lemon juice. Add this juice to the mix along with two ounces of prepared sugarcane syrup or agave nectar. Shake well and strain into glasses filled with ice. To finish, garnish with strawberry halves and mint sprigs.

Carrot Cocktail
While carrot might be a subtle ingredient found in many juice bar recipes, it’s one that’ll probably raise some eyebrows when it’s found on a cocktail menu. But the natural sweetness of this vegetable is perfectly suited to this refreshing (and odd) drink.

You’ll need to use those juicers for restaurants to prepare both carrot juice and lemon juice. Combine three-quarters of an ounce of scotch, three-quarters of an ounce of mezcal, and a quarter-ounce of Licor 43 in a shaker with ice. Along with the liquors, you’ll add one ounce of heirloom carrot juice, three-quarters of an ounce of freshly squeezed lemon juice, and a half-ounce of agave syrup. Shake until chilled and strain over ice, garnishing with a carrot chip to finish.

Grapefruit Salty Dog
If you have a customer who doesn’t like sweet stuff but loves an orange-y hue to their adult beverages, this is an incredibly fresh and simple option to offer. It’s as beautiful as a summer sunset but isn’t laden with sugar, making it a welcome addition to any menu.

Using your commercial juicer, yield one-third cup of red grapefruit juice. Fill a glass with crushed ice and add sea salt to the rim. Combine the juice with two tablespoons of vodka. Shake or stir (dealer’s choice). Pour over the glass and garnish with a grapefruit slice.

Pineapple-Watermelon Cocktail
When someone’s craving something tropical with a little kick, you can’t go wrong with this drink. Not only is the combination of flavors delicious, but you can also drive home the health benefits of these ingredients. An eight-ounce serving of unsweetened pineapple juice, for instance, contains magnesium, calcium, and an enzyme called bromelain that actually has anti-inflammatory properties. That means that this could literally cure what ails you! And while the health benefits of juicing will offer a bit more than one can obtain with a single cocktail, it’s nice to know that when you clink glasses and toast to your health, you can actually mean it.

Rely on your juicers for restaurants to yield one and one-half ounces of pineapple juice and one and one-half ounces of watermelon juice. Pour these juices into a cocktail shaker filled with ice, along with one ounce of vodka and one to two slices of jalapeno. Muddle the ingredients, shake well, and strain into a glass with ice. If your diner wants both heat and sweet, this will definitely deliver.

Blood Orange Margarita
The original OJ always has a place at the bar, but you can offer a nice twist by opting for blood orange instead. This citrus-filled cocktail is an ideal accompaniment to a Mexican dish or stands just as well on its own.

To start, rub the rim of the glass with a lime wedge and dip it in salt. Add two ounces of tequila, one ounce of triple sec, three ounces of fresh blood orange juice, the juice of one lime, and a pinch of sugar to a shaker and mix well. Pour the drink into a glass with ice and garnish with a lime wedge.

As you can see, juicers for restaurants can be used for far more than just breakfast beverages. For more, contact us today.