Independent Insights

1. IndependentInsights Prepared by: December 2012

2. Introduction • From the 15 individual menu trends identified in this report, three overarching trends stand out:

3. Methodology • Technomic examined 50 menus from leading independent restaurants across the U.S. to determine common food, beverage and concept trends. Restaurants ranged from takeaway food carts to fine-dining steakhouses. The leading 15 trends are detailed in this presentation. • Information for this presentation was collected from restaurant websites, trade publications and The Deluxe Food Lover’s Companion food dictionary. Concept and menu pictures were obtained from restaurant websites, Facebook, review sites and blogs.

4. Emerging Food and Beverage Trends

5. Breakfast Gnocchi • Italian for “dumplings,” gnocchi is made from potatoes, flour or farina (an Italian cereal grain). Eggs and cheese can also be added to the dough. The dough is generally shaped into small balls, cooked in boiling water and served with butter and Parmesan or a savory sauce. The dough can also be chilled, sliced, baked or fried. Recently, independent operators have been serving gnocchi in the breakfast daypart, as opposed to a standard dinner offering typically served with meat or poultry. 2 Sparrows’ Parisian Gnocchi Gnocchi, summer squash, garlic pancetta, poached eggs and hollandaise make up this breakfast dish. This upscale version of a hash substitutes gnocchi for potatoes and garlic pancetta for bacon, giving Italian influence to this Parisian-inspired breakfast offering. Facebook Senza’s “Everything” Gnocchi Gnocchi is featured with shiitake mushrooms, duck egg, ricotta and arugula in this brunch dish. Overall, the gnocchi absorbs the bosky flavor from the shiitakes, the peppery bite from the arugula and a slightly sweet creaminess from the ricotta. RedEyeChicago.com

6. Breakfast Gnocchi Hell’s Kitchen’s Breakfast Gnocchi This two-day October brunch special featured housemade gnocchi, cauliflower purée, garlic-herb butter, shaved Parmesan cheese, one poached egg, two crisp pancetta and a garnish of green onions. Like the Parisian Gnocchi from 2 Sparrows, this Breakfast Gnocchi replaces standard breakfast potatoes with gnocchi for an unexpected twist. • Insight: Though consumers find gnocchi to be a familiar entrée in the dinner daypart, they are now exploring new territory by enjoying the dumpling on morning menus. By pairing gnocchi with common breakfast ingredients such as eggs and bacon, it can easily substitute for traditional morning starches like breakfast potatoes. Flavored gnocchi such as sweet-potato gnocchi or pumpkin gnocchi can add another unexpected element to a breakfast dish.

7. Reworking Traditional Brunch Cocktails • Favorite brunch cocktails in the U.S., like the Bellini and the Bloody Mary, have followed time-honored recipes since the early- or mid-1900s. The Bellini, which is made with peach nectar and Champagne, was created in 1943 and the Bloody Mary, which is made with tomato juice, vodka, Worcestershire, Tabasco and other seasonings, was created in 1921. Though the classic recipes of these brunch favorites, along with a multitude of others, are still popular, operators are finding ways to create nontraditional versions of the standard brunch cocktails. Jeffrey’s Grocery’s Bloody Caesar Jeffrey’s Grocery transforms a traditional Bloody Mary into its $16 Bloody Caesar by combining Clamato, chipotle, chilled artichokes, an oyster and tail-on shrimp with a choice of traditional, dill- or cilantro-infused Tito’s vodka. The seafood garnishes are on-trend with the movement toward exciting, unpredictable garnishes happening in mixology. NYMag.com Graffiato by Mike Isabella’s Market Fresh Mimosas with Prosecco Mimosas are available in blood orange (pictured right), strawberry and lemon basil at this restaurant. Though mimosas traditionally consist of equal parts Champagne and orange juice, Graffiatopairs its bubbly Prosecco with more nontraditional fruit flavors. Yelp

8. Reworking Traditional Brunch Cocktails The Publican’s Publican “Mimosa” This restaurant’s take on a mimosa is made with Blanche de Bruxelles, a Belgian beer, and freshly squeezed orange juice. The tart, slightly fruity beer, which features aromas of orange, lemon and seasonal spices, marries perfectly with the fresh-squeezed orange juice. Yelp • Insight:Transforming traditional foods and beverages into something unique is a constant challenge for chefs and mixologists. They want to surprise diners but still create a recognizable dish. Reworking tried-and-true brunch cocktails with new ingredients is one way to introduce unique flavor combinations that guests will be willing to try. For mixologists, this could be a playful way to add complexity to a cocktail.

9. Watermelon Makes a Splash • Watermelons are native to Africa and come in a variety of shapes (from huge and ovoid to small and round) and colors (with rinds ranging from solid-colored to striped). The fruit’s flesh can be red, pink, ivory, orange or yellow. Though there are myriad watermelon varieties, they all share the same sweet, juicy, crisp characteristics. Because of its sweetness, watermelon is typically featured in desserts or beverages. However, more independents are finding ways to incorporate watermelon into appetizers and main courses. Contigo Texas’s Spicy Watermelon This $10 small plate features watermelon cubes, queso fresco, shishito peppers and Asian cucumber. The use of seasonal fruits like local watermelon and cucumber makes this summertime appetizer a light, refreshing dish. RipeVines.com Escorpion’s Tuna and Watermelon Ceviche This light starter of equal parts diced watermelon and sushi tuna gets a slight kick from serranochiles and a half ounce of mezcal, and a boost of flavor from a dash of smoked sea salt. By cubing the tuna and watermelon to be alike in size, Escorpion makes sure both components have equal billing in this dish. Facebook

10. Watermelon Makes a Splash Restaurant Nicholas’s Sea Scallop Pan-seared day boat sea scallop is menued with an avocado-lime purée, jalapeño and confit watermelon rind. By using watermelon rind, Restaurant Nicholas introduces a less popular part of the fruit to diners. Watermelon rind is rich in vitamin C, beta carotene and lycopene. Facebook • Insight: Watermelon can be integrated into a variety of dishes in numerous manners. The fruit can be featured in both sweet and savory meals to add a nutritious element with a source of vitamin C. In addition to the sweet flesh, watermelon rind is also edible and contains many hidden nutrients. Chefs can also take advantage of this fruit’s vibrant red/pink flesh and green/white rind to add color to dishes.

11. Vanilla Crosses Mealparts Hailing from tropical America, the vanilla bean is the fruit of a luminous celadon-colored orchid. The vanilla bean was originally cultivated and processed by the Aztecs, who used it to flavor xocolatl; even today, vanilla is still known for heightening the flavor of chocolate. Although vanilla has a widespread use in desserts, it is being utilized by independents to sweeten appetizers and entrées. Sazerac’s Chicken Wings Sold on a plate of five for $9, Sazerac’s wings are rubbed with a blend of anchochiles, brown sugar, vanilla and salt. After the rub is applied, the wings are cured for two days, then smoked for two hours and finished off on a grill. Yelp • Bacchanalia’s Gulf Crab Fritters • Blue crab fritters are paired with Thai chiles, garlic, avocado, Asian pear, grapefruit and both vanilla oil and vanilla salt in Bacchanalia’s signature starter. Both the oil and the salt, which are flavored with vanilla, provide a sweet note to the savory fried seafood. Nation’s Restaurant News

12. Vanilla Crosses Mealparts Niche’s Gulf Shrimp This restaurant menus gulf shrimp with corn, apple, chervil and vanilla. The vanilla gives an unexpected depth of flavor to this otherwise simple plate. Although corn and apple are both sweet in their own ways, the vanilla provides a hint of rich indulgence to the overall dish. Yelp Insight: Chefs should frequently attempt to branch outside of their comfort zone and incorporate unusual flavors into their mealpart of expertise. For instance, a chef who can effortlessly blend a sweet vanilla flavoring into savory entrées will find great appreciation from consumers who have never experienced such a juxtaposition on menus.

13. Shishito Peppers Shine • Shishito peppers are sweet Japanese peppers named after the fact that the tip of the chile pepper (“togarashi” in Japanese) looks like the head of a lion (“shishi” in Japanese). The small, slender and thin-walled pepper turns from green to red upon ripening, but is usually harvested while green. About one in every 10 peppers is spicy; there is not a proven rule to differentiate hot from mild without breaking the pepper open. The pepper can be broiled, grilled, pan-fried in oil or stewed. Campo’s Shishito Peppers This starter highlights shishito peppers with a lemon vinaigrette and spicy aïoli dipping sauce. This shareable option offers health-conscious diners a more nutritious appetizer than Campo’s baked cheese, grilled mortadella or meatballs. Renoroameo.wordpress.com Mas (La Grillade)’s Wild Striped Bass The bass is menued with charred corn, shishito peppers and tarragon. Although the peppers don’t star in this entrée, they, along with the charred corn, provide a sweet, charred element to the dish. Yelp

14. Shishito Peppers Shine Blue Morel Restaurant and Bar’s Grilled Octopus This dish features grilled octopus, roasted red peppers, dried chorizo, blistered shishito peppers, rosemary and arugula. Charring the shishito peppers until blistered creates burnt notes that many patrons find irresistible. Yelp • Insight: Although they are more traditionally featured as additions to entrées and appetizers, shishito peppers are increasingly standing alone as a main component of a dish in independent restaurants. Guests can pick up the shishito peppers individually with their fingers and dip them into accompanying sauces for an extra boost of flavor. The no-utensils-needed dish is both a flavorful and healthy snack for patrons.

15. Devilish Deviled Eggs • Deviled eggs are hard-boiled eggs that are shelled, cut in half and filled with the egg’s yolk mixed with other ingredients. Minced fresh herbs, Worcestershire sauce and finely chopped ingredients can be added to the yolk mixture, along with mayonnaise or sour cream to make it soft and moist. After the mixture is spooned back into the egg-white halves, the top can be garnished with cayenne pepper or a hot sauce to make it an authentic deviled egg. Five Bistro’s Farmers Salad This salad boasts Claverach Farm shoots, pickled beets, local apple, Marcoot Creamery alpine cheddar, crispy hickory-smoked Benne’s Farm pork jowl, Rissi Farm confit potato and a deviled chicken egg. The deviled egg takes the place of the traditional hard-boiled egg component to salads. Facebook The Southern Steak & Oyster’s Devil of an Egg In The Southern’s interpretation of a deviled egg, the egg is pickled then smoked for three days over hickory, adding an unexpected flavor and firmness. The stuffed half eggs, doused with Louisiana hot sauce and rooster-pepper rémoulade, are served around a centerpiece of pickled vegetables. Yelp

16. Devilish Deviled Eggs Lucy’s Fried Chicken’s Deep-Fried Deviled Eggs Like Lucy’s signature fried chicken, its deviled eggs are also buttermilk-breaded and deep-fried. They are served with a crunchy chicken-skin aïolito impart more fatty flavor and crispy texture. Yelp • Insight: Commonly served as hors d’oeuvres before a full meal (often during summer months), deviled eggs are now starring as appetizers and as ingredients for entrées throughout the U.S. Whether deep-fried, doused in a spicy rémoulade or featured in a salad, revamped deviled eggs are one way independent restaurants are redefining classic American comfort food.

17. Squash Blossoms Bloom on Menus • Squash blossoms, the flowers from either summer or winter squash, are edible and flavorful. They come in varying shades of yellow and orange, with flavors that hint of the squash itself. They can be used as a garnish for a dish or can help add color and taste. The most common method of cooking squash blossoms is sautéing, often after coating the blossoms with a light batter. Sometimes the blossoms are stuffed with ingredients before being baked or batter-dipped and fried. They contain vitamins A and C, as well as iron and calcium. Split Bread’s No 36 This sandwich comes with crispy eggplant, heirloom tomato compote, squash blossoms and mozzarella cheese on focaccia. The flower adds a rare element to a common vegetarian sandwich. Yelp Sidney Street Café’s Stuffed Squash Blossoms Squash blossoms are stuffed with jumbo lump crab in this dish. By serving crab inside a lightly battered and fried squash blossom, the chef keeps the dish light. Facebook

18. Squash Blossoms Bloom on Menus The Macintosh’s Kennerty Farm’s Squash Blossoms Squash blossom is once again the highlight in this dish, which comes with Burden Creek goat cheese, mesclun greens, zucchini, squash, radish and an herbed vinaigrette. By stuffing the squash blossom with more summer squash (zucchini), The Macintosh takes full advantage of the entire fruit. Yelp • Insight:Although squash blossoms may not provide the most intense flavor, they are being used as a vessel for stuffing ingredients like proteins, starches or vegetables. Because they are healthier than traditional stuffing vessels like potatoes, and because they are more atypical than peppers and eggplant, squash blossoms are an ideal method of creative food presentation.

19. Epazote is a pungent, wild herb whose strong flavor is an acquired taste. Similar to cilantro, epazote has flat, pointed leaves and is available dried and more infrequently fresh in Latin markets. Often called Mexican tea and wormseed, the herb is native to Central America, South America and southern Mexico. Although cilantro was and still is very common in Mexican dishes, epazote is showing up more and more in Mexican entrées and even cocktails. Make Note of Epazote Tortilla Republic’s Fresh Maine Lobster Enchiladas This entrée features Oaxaca cheese, watercress salad and a sweet-corn-and-epazote purée. Enchiladas, a common Mexican dish, are given a pungent, herby flavor boost with the purée. Facebook Escorpion’sEpazote Cocktail Epazote stars in this cocktail that also has sotol, a distilled Mexican spirit, and orange syrup, lime juice and a strawberry garnish. The chef muddles the syrup, strawberry and epazote, then adds the sotol and lime. After shaking the mixture with ice, the beverage is strained into a chilled sour glass. Nation’s Restaurant News

20. Make Note of Epazote Barrio Queen’s Conitos Handmade conitos (cone-shaped, hard-shell corn tortillas) are filled with epazote black beans, quesillo cheese, pico de gallo and crema Mexicana in this entrée. Using both unexpected preparation and ingredients make this dish a double threat of culinary inspiration. Yelp • Insight: By using a pungent herb like epazote, chefs can easily build on layers of flavor to make their menu more appetizing to curious consumers. Listing epazote as an ingredient may also boost a dish’s authentic appeal. Additionally, using epazote in place of cilantro can renew consumers’ interest in traditional Mexican dishes.

21. Yuzu for Me and You Yuzu, also called Japanese citron, is a sour citrus fruit that is native to Japan. A cross between a Japanese citrus known as ichangpapeda and a sour Mandarin orange, yuzu has bumpy green skin that turns Meyer-lemon yellow when fully ripe. The fruit is the size of a tangerine and has flesh that is yellow, heavily seeded and does not yield much juice. Yuzu is extremely fragrant and has a tart flavor that is reminiscent of limes. Cook & Brown Public House’s Tempura Fried Foraged Mushrooms Yuzu, toasted sesame and red chili powder accent this fall breaded vegetable special. This heavier fried dish, which features earthy notes from mushrooms, is given a light citrusy balance from the yuzu. Facebook Elm’s Crudo of Maine Sea Scallops This dish comes with a yuzu vinaigrette, radish flowers and pickled plum. Although lemon and raw seafood typically go hand-in-hand, Elm substitutes yuzu for lemon to give the dish a more briskly tart flavor. Facebook 21

22. Yuzu for Me and You Table Three Ten’s Blueberry Violet Tart This dessert tart is made in a white chocolate-yuzu crust. The smooth sweetness from the blueberries and violet and the more indulgent sweetness from the white chocolate is offset by the distinct tartness from the yuzu crust. • Insight: Since common commercial lemons are so prevalent on today’s menus, chefs can start to incorporate yuzu into dishes to create innovative flavor notes. As a more sour fruit compared to regular lemons, chefs can find ways to shock guests with the ichangpapeda-Mandarin orangehybrid. Yuzu can be used to enhance the flavor of sides, appetizers, entrées, desserts and even beverages.

23. Raisins, in their most basic form, are simply dried grapes. Raisins can be eaten out of hand, as well as used in a variety of baked goods and in cooked and raw dishes. Because they have a high natural sugar content, raisins are often quite sweet. They contain a variety of vitamins and minerals and are especially rich in iron. Raisins Raise Expectations • Sazerac’s Pork Rillettes • Served in a Mason jar, pork rillettes are accompanied by sliced pear and raisin-pecan bread at Sazerac. Mixing raisins into the bread gives it a chewy texture. Also, the raisins lend a touch of sweetness to the rich, fatty pork rillettes. Public House’s Crispy Oysters At Public House, oysters are served with foiegras, golden raisins and a cider gastrique. Golden raisins have been treated with sulphur dioxide (to prevent their color from darkening) and dried with artificial heat, thereby producing a moister, plumper product. Facebook Facebook

24. Raisins Raise Expectations • Elm’s Chocolate & Popcorn • This dessert features chocolate panna cotta, chocolate crumb, raisin and popcorn ice cream. The sweet raisin addition counterbalances the dominant chocolate flavors. Facebook • Insight: Raisins are made from a wide variety of grapes. Thompson Seedless, Zante (Champagne grapes) and Muscat are the most common grapes used for raisins. Because there are so many different raisin varieties, each featuring a distinct flavor, size and color, operators should find the type that will best suit their needs.

25. Nontraditional Croutons Croutons are typically small pieces or cubes of bread that have been browned, either by sautéing or baking. Croutons are generally used to garnish soups, salads or other dishes. Croutons that are made with more nontraditional ingredients are popping up in soups, salads and even breakfast entrées on independent menus. Herons’ Chilled Corn Soup Lobster knuckles, potato crouton, celery emulsion and popcorn shoots are featured in this chilled corn soup. Rather than incorporating a traditional bread crouton in this soup, Herons uses potato crouton to add a more starchy element that would stand on its own. Yelp Graffiato by Mike Isabella’s Caesar Salad A traditional Caesar salad with romaine lettuce and grated Parmesan cheese is accompanied by nontraditional cream-cheese croutons at Graffiato. The restaurant takes an ordinary Caesar salad crouton and transforms it by integrating the mild, sweet flavor of cream cheese. Yelp

26. Nontraditional Croutons 4th & Swift’s Anson Mills Breakfast Farro This small plate on 4th & Swift’s brunch menu comes with farro, a quail egg, pork belly “croutons” and bitter greens. The “croutons” are simply cube-shaped pork-belly chunks that provide the dish with full, fatty flavors. Yelp Insight: Simply incorporating nontraditional housemade croutons can enhance an otherwise common dish. This is a simple, inexpensive way for chefs to be imaginative in the kitchen. For example, croutons can feature ingredients such as herbs, spices or cheeses that pair well with the overall dish.

27. Ice Pops Push Dessert Boundaries • This water-based frozen snack is made by freezing flavored liquid around a stick. Once the liquid freezes solid, the stick can be used as a handle to hold the ice pop. Ice pops are generally referred to in the U.S. as a popsicle due to the early popularity of the Popsicle brand; the word has become a genericized trademark to mean any ice pop, regardless of brand or format. Presently, ice pops are making a comeback in independents with interesting flavor combinations or upscale presentations. The Inn at Little Washington’s Passion Fruit Dreamsicle This limited-time ice pop, which featured flavors of vanilla and passion fruit, was served upside-down atop a pile of toasted coconut flakes. The toasted flakes provided a textural contrast to the smooth dreamsicle. Tangbro1.blogspot.com Split Bread’s Strawberry-Watermelon Popsicle This sandwich bistro serves a variety of housemade popsicles for dessert. In addition to strawberry-watermelon, Split Bread also offers flavors such as roasted peach and coconut. Yelp

28. Ice Pops Push Dessert Boundaries LickPops’ Fennel Orange Grapefruit Pops Serving handmade, organic ice pops, the Lickpops food cart rotates its flavors depending on the season. Currently available are apple-salted caramel, persimmon-ginger and yellow watermelon-mint. Some flavors (such as cantaloupe-kiwi daiquiri and berry cabernet) feature a dash of alcohol. Facebook • Insight: Some chefs are reimagining their favorite childhood desserts with modern, upscale spins and exciting flavor combinations. By transforming favorite childhood desserts like ice pops into something more contemporary, chefs can have fun with their menus and create memorable experiences for diners that remind them what it was like to be a kid.

29. Smoky Desserts Catch Fire • S’mores, a traditional campfire treat, are no longer the only smoky desserts available. Smoke-tinged desserts are increasingly popping up on menus in independent restaurants. Whether dessert ingredients are grilled, toasted over a fire or roasted, the prevalent smoke flavor creates an unexpected twist to a sweeter dessert. Humphrey Slocombe’s Chocolate-Smoked Sea Salt Ice Cream Traditional chocolate ice cream gets a flavor boost from the additions of sea salt and smoky essence. Though ingredients in this dessert weren’t actually smoked, the smoky flavor still pervades the ice cream. Yelp Mas (La Grillade)’s Dark and Milk Chocolate Almond Tart This tart comes with grilled figs, smoked almond brittle and Guinness stout ice cream. Though the Guinness ice cream is heavy in flavor, both the grilled figs and smoked almond brittle pack a smoky punch to the overall dish. Featuring both grilled and smoked elements give the dessert varied hints of smoky flavors. Facebook

30. Smoky Desserts Catch Fire Allium’s “Smore” This deconstructed s’more features milk-chocolate mousse, toasted marshmallow and smoked chocolate gel. Both the toasted marshmallow and smoked chocolate gel provide smoky undertones to the sweet dessert as if it were made on a campfire. • Insight: Just as vanilla flavors (common to desserts) are increasing in savory appetizers and entrées, smoky flavors (traditional entrée features) are emerging in desserts. Chefs who cross certain flavors into new mealparts can surprise diners’ palates in unexpected ways.

31. Fruit-Infused Tequila Tequila is a colorless or pale straw-colored liquor made by fermenting and distilling the sweet sap of the agave plant. In order to be classified as tequila, distilled spirits must be produced from blue agave plants grown in a delineated area in the five Mexican states of Guanajuato, Jalisco, Michoacán, Nayarit and Tamaulipas. Independents in the U.S. are using both retail fruit-infused tequilas or house-infused tequilas with fruit to enliven their adult beverage menus. Absinthe Brasserie & Bar’s Sacred Heart This cocktail is made with La Pinta pomegranate-infused tequila, Obsello absinthe, Melettilimoncelloand lemon juice, garnished with a lemon twist. La Pinta ages for a year for full infusion of the pomegranate juices into tequila blanco, a smooth, fresh tequila with a peppery, herbaceous quality. Wine Enthusiast Magazine Blue Morel Restaurant and Bar’s Corzo Silver Tequila At Blue Morel, Corzo Silver tequila is infused with cucumber and watermelon in a large vat. Customers can try the house-infused tequila in a beverage of their choice. Facebook

32. Fruit-Infused Tequila TequileriaMaya’s The Pepino This cocktail features house-infused jalapeño tequila, cucumber and citrus. Tequileria Maya’s other house-infused tequilas include citrus and lemon grass, roses and chamomile, mango, pineapple sage and strawberry basil. Guests can craft their own margaritas with their choice of house-infused tequila. Gothamist.com Insight: There are four categories of tequila (blanco, jovenabocado, reposado and añejo), each aged or prepared differently and each featuring a distinct flavor and quality. Tequila reposado, for example, is aged for at least two months in oak barrels, endowing the spirit with hints of vanilla and spice and producing a more mellow character than that of tequila blanco. Operators should carefully select the type of tequila they want based on flavor and quality before performing in-house fruit infusions for alcohol beverages.

33. Flavored Ice Heats Up • Independent operators are no longer solely using liquids to create a memorable beverage or cocktail. Flavored ice is the new rage, as operators are finding unique ways to freeze herbs, spices or flowers into ice cubes or freeze flavored liquids. As the ice melts, an interesting taste sensation or visual effect ensues. This technique is seen in both alcohol and non-alcohol beverages. The Aviary’s Horchata Presented in a Styrofoam cup with a plastic lid and straw, The Aviary’s horchata is made with cinnamon rice milk, rum, tequila and cinnamon ice. Although horchata is traditionally spiced with cinnamon, this version allows the cinnamon-infused ice to melt, suffusing flavor into the beverage in a more nontraditional manner. Yelp 2 Sparrows’ Cool As A… This beverage features housemade cucumber soda with muddled cucumbers, lime, optional gin or vodka and mint ice. Frozen mint syrup makes cubes for this soda. Because mint is not featured in the liquid of the beverage, the mint ice cubes have to settle into the drink before one can taste the aromatic herb. zuccheroandbutter.blogspot.com

34. Flavored Ice Heats Up Estate Ultra Bar’s Toucan Party For this limited-availability cocktail, Estate Ultra Bar freezes cranberry juice, orange juice and a blend of Midori and pineapple juice into three ice spheres and drops each into a glass of Three Olives Loopy vodka. The ice not only provides a bright color contrast but also creates a fruity combination that fuses with the vodka. Facebook • Insight: Mixologists, like chefs, are always looking for ways to spice up ordinary flavor combinations or ingredients and create an element of excitement for consumers. The addition of flavored ice allows mixologists to test new flavors, fuse various ingredients and create an appealing visual concoction. Because the ice has to melt before the flavors infiltrate the beverage, the flavor elements escalate with time.