Cocktail Syrup

These are cocktail-flavour syrups for slush machines rather than flavourings for a coffee menu. Mr Slushed Prosecco, Mojito and Strawberry Daiquiri concentrates let any venue with a slush machine put a premium-looking frozen drink on the board — the serve that sells out at weddings, race days, festivals and on a terrace the moment the sun appears.

The arithmetic on a case

Cost it before you order, because the arithmetic is unusually clear. Dilution is six parts water to one part concentrate, and a case of four 5-litre containers yields up to around 700 non-alcoholic servings, or roughly 600 when the mix is built with alcohol. Against a typical event price, a frozen serve compares well with anything else on a summer list, particularly as the same bowl trades all afternoon without a member of staff standing over it.

Which flavours to start with

Choosing between flavours is mostly about who is buying. Prosecco and Mojito read as adult drinks and suit bars, hospitality and event catering; Strawberry Daiquiri crosses over to family sites and works perfectly well without alcohol. Start with two flavours rather than four — an unsold bowl still costs you the freezing and the clean-down at the end of the night.

Alongside the syrup you need a clear cup that shows the colour and a straw that will move a thick product. The 7oz cocktail cup suits a controlled event serve; larger formats sit in slush cups. For the equipment and the margins behind a frozen offer, read adding slush and milkshakes to a coffee menu, and what a takeaway serve is really worth before you set your prices.

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