Beverage Menu Recipe

Stocking and Service

Keep chilled soft drinks in refrigeration or ensure fountain lines are flushed and chilled. Pour 1 cup (8 fl oz) per serving into a tall glass over 6-8 oz of ice. Offer lemon or lime wedge on the rim if requested. Replenish bottles and check carbonation levels periodically.

Mixers for Cocktails/Mocktails

For club soda, tonic, or ginger ale used as mixers, pour directly from chilled bottle or dispenser into glass over ice; typical portion is 4-6 oz depending on recipe. Keep separate labeled bottles for quick service.

Cold Juice Service

Keep juices refrigerated. Pour 1 cup (8 fl oz) per standard serving into a glass over ice for a chilled serving. For fresh-squeezed orange juice or lemonade, shake or stir before serving to re-incorporate settled pulp. Offer lemon or lime wedge garnish where appropriate.

Batching for High Volume

For high-volume periods, prepare juice carafes: combine juice with a small amount of simple syrup (optional, 1-2 tbsp per liter) to adjust sweetness. Keep covered and chilled; stir before serving.

Brewing Coffee (drip) — yields about 12 cups

Grind 1 cup (approximately 85-100 g) whole beans to medium-coarse if using whole beans. Use 1600 ml filtered water heated to 92–96°C. Add coffee to filter basket and brew according to machine instructions. Keep brewed coffee on a hotplate at no more than 85°C and replace every 60 minutes to prevent bitterness. Portion: 8 fl oz (1 cup) per serving.

Cold Brew / Iced Coffee

For cold brew, use a 1:8 coffee-to-water ratio by weight. Steep coarsely ground coffee in cold water for 18–20 hours, strain, and store chilled. Serve over ice with milk or simple syrup to taste; typical portion 8–12 oz per serving.

Tea (hot)

Bring filtered water to a near-boil (92–96°C) for black tea, or 90°C for herbal. Place 1 tea bag per 8 oz cup or 2 bags for larger pots. Steep black tea 3–5 minutes; herbal 5–7 minutes. Remove bag(s) and serve with milk, half-and-half, sugar, or honey on request.

Milk & Sweeteners

Offer milk, half-and-half, and sugar at service. Warm milk if requested (do not boil). Provide estimated portions: 1–2 tbsp milk or 1–2 tsp sugar per serving, adjusted to guest preference.

Iced Tea (brewed and chilled)

Brew double-strength black tea (use 2x usual tea bags per liter) and steep 5 minutes, then remove bags. While hot, sweeten with simple syrup if making sweet tea (use 1:1 syrup to hot tea until desired sweetness). Cool to room temperature, then refrigerate until chilled. Serve over ice with lemon wedge and mint sprig; portion 10–12 oz per serving.

Iced Coffee Service

Chill brewed coffee or use cold brew concentrate diluted 1:1 with water or milk to taste. Fill glass with ice, pour coffee, add milk or simple syrup as requested. Garnish with a straw. Portion 8–12 oz per serving.

Simple Syrup Preparation

To make simple syrup, combine equal parts granulated sugar and water by volume (e.g., 500 ml water + 500 g sugar). Heat gently until sugar dissolves, cool, and store refrigerated in a sealed container up to 2 weeks.

Fresh Lemon/Lime Usage

Wash citrus, slice into wedges or rounds. For juice, squeeze as needed; one lemon yields about 2–3 tbsp juice. Use wedges for garnish on lemonades, iced teas, and soft drinks; use fresh juice in cocktails or specialty mocktails as directed by recipes.

Mint

Wash and bruise mint leaves gently to release aroma. Use sprig as garnish for iced drinks or muddle 6–8 leaves with 1 oz simple syrup and 1/2 oz fresh lime juice for minty mocktail base.

Milk Alternatives Service

Keep all milk alternatives chilled. Offer soy, almond, and skim milk as options for coffee and iced beverages. Shake containers before use. Typical addition is 1–2 oz (2–4 tbsp) per serving or to guest preference.

Ice & Garnish Prep

Keep sufficient ice on hand and stored in a clean bin. Use cubed ice for soft drinks and iced coffee/tea, and crushed ice when requested. Prepare lemon and lime wedges daily and store covered in refrigeration. Restock straws and stirrers at service station.

Putting It All Together (standard service workflow)

1) For a cold drink: select glass, fill 2/3 with ice, pour beverage (soft drink, juice, iced tea/coffee) to desired level, add milk or syrups if requested, stir gently, garnish with wedge or mint. 2) For hot drinks: brew to order or dispense from hot server, pour into pre-warmed cup, offer milk/sweetener, and serve with a stirrer. 3) Maintain cleanliness of dispensers, label bottles, and rotate stock to ensure freshness.