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Apr. 26, 2012

Article

Ina's Guaca Mary

From: Chef Ina Pinkney, Ina’s Restaurant, Chicago....More
Apr. 26, 2012

Article

Persimmon Pisco Punch

From: Mixologist Josh Pearson, Sepia, Chicago....More
Apr. 26, 2012

Article

Pisco Sour

From: SushiSamba Rio, Chicago....More
Mar. 22, 2012

Article

Red Grape Lavender Soda

From: Chef Scott Samuel, CIA Greystone...More
Mar. 22, 2012

Article

Green Garden Smoothie

Yield: 1 10-oz. serving. ¾ oz. Dole Pineapple Juice ½ oz. fresh lime juice ½ oz. fresh lemon juice 1¼ oz. agave nectar 1 Tbsp. basil, freshly chopped ¼ cup kale, freshly chopped 1 cup Dole Chef-Ready Cut Diced Apples...More
Mar. 22, 2012

Article

Blueberry Orange Whirl

Yield: 4 3½-cup servings. 1 package (12 oz.) frozen blue-berries, thawed, or 2½ cups fresh blueberries 1 8-oz. container vanilla lowfat yogurt ½ cup orange juice ½ cup milk 1 tsp. vanilla extract...More
Mar. 22, 2012

Article

Apple Sage Cooler

From: Bartender/Proprietor Michael Martensen, The Cedars Social, Dallas...More
Mar. 22, 2012

Article

Hibiscus Margarita

From: Executive chef Oscar del Rivero, Talavera Cocina Mexicana, Coral Gables, FL...More
Mar. 5, 2012

Article

Eight Green Drinks to Surprise Your Customers on St. Patrick’s Day

Add a little green to your beverage offerings, with these out-of-the-ordinary drink recipes ranging from cocktails to milkshakes....More
Feb. 1, 2012

article

Restaurant Hospitality

Berry Blue Smoothie

Yield: 4 servings (about 5 cups). 2 cups fresh or slightly thawed frozen blueberries 1 8-oz. container lowfat vanilla yogurt 1 cup milk 1 can (6 oz.) unsweetened pineapple juice 3 Tbsp. honey 1½ cups ice cubes (about 16 cubes) In container of an ......More

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