According to Nation’s Restaurant News, more restaurants are incorporating “super fruits” and coconut water into their bar menus. These “super fruits” are high in antioxidants, which research shows are linked to improved health for their effect on free radicals responsible for prematurely aging of cells. These fruits include açai, dark berries, goji berry, and pomegranate.
At Hard Rock Café, several of the drinks have berries in them, even mojitos, said Cindy Busi, worldwide beverage director for Hard Rock Café.
“One of the trends that we’re seeing in the culinary side as well as beverage is the use of ‘super fruits,’” she said. “You see açai. You see blackberries, blueberries, raspberries used in many, many ways. And we incorporated that into our cocktail selection.”
Busi also said that Hard Rock has been using coconut water in drinks as well. It is also offered in non-alcoholic beverages.
Hard Rock is not the only restaurant chain that has incorporated these fruits into their cocktails. Z’Tejas, based in Scottsdale, Arizona, offers a “super fruit” margarita with tequila, orange liqueur, a fruit mix and lime juice with a raspberry-sugar rim.
Westin Hotels and Resorts last summer offered cocktails based on the series of books entitled “SuperFoodsRX.” They featured such ingredients as blueberries ginger, green tea and honey in mojitos.
Urbana Restaurant and Wine Bar in Washington, D.C., used coconut water iced cubes in a cocktail called Far Land Fare, which also included saffron vodka, kaffir lime vodka, cilantro-infused corn syrup and lime juice.
