Flavor Trends, Strategies and Solutions for Menu Development

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By Flavor & The Menu
May 6, 2021

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Mark Boyton

Mark Boyton

As it readies to open its first U.S. location, Puttshack is teeing up a food and drink menu reflective of the concept’s upscale, tech-centric approach to mini golf. The goal is to deliver an energetic, eclectic culinary experience that matches the overall party atmosphere. It all starts with chef-driven mixology, says Director of Food & Beverage Mark Boyton.

First to the green is the Instagram-worthy Spiced Pineapple Mezcal Margarita. “A combination of Montelobos Espadin mezcal tequila, Hanson Habanero vodka and fresh pineapple juice creates the smoky-sweet base of this cocktail,” says Boyton. A playful spirit with an adult sensibility comes in the form of a popsicle that slowly melts into the glass to deliver a spicy blend of Ancho Reyes Verde, jalapeño-hellfire syrup, Serrano and sweet ginger. These fiery flavors are balanced by a sweet hibiscus sugar rim and a habanero candied pineapple slice. “We’ve combined a classic cocktail with a multilayer and multi-flavor popsicle for a powerful visual, flavorful and textural experience,” he says. Fore!

 

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About The Author

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Leigh Kunkel is a freelance journalist with more than a decade of restaurant industry experience as a server, bartender and sommelier. She has written about restaurant operations for B2B publications, as well as foodservice brands, including Beam Suntory and Dawn Foods. She specializes in covering flavor, ingredient and cuisine trends. Leigh has also covered the food and beverage world for a wide range of consumer outlets such as The New York Times, Eater and Vinepair.