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.
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.
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.