MEGA-TRENDS SPECIALTIES
The realm of possibilities for winter specialties certainly extends past the coffee machine. "Gourmet teas have come into their own and are now standard fare at most restaurants. So why not brew up some specialty drinks using tea?" inquires Cutson. "Many of my clients have had considerable success promoting hot spiced teas laced with spirits. Others have paired mint teas with peppermint schnapps, or fruit herbal teas with peach schnapps. They're an excellent way to rejuvenate the spirits of frazzled holiday shoppers."

David Commer is also taking T.G.I. Friday's down the tea path. "Our versions of Chai Tea are being extremely well received. They're made using spicy tea with steamed milk, similar to a tea latte. In one of the specialties we add Bailey's Irish Cream, in another Goldschläger is a principle ingredient."

The tea renaissance creates the opportunity to also offer your guests such delightful tea-based drinks as the BLUEBERRY TEA, a combination of Di Saronno Amaretto, Grand Marnier, and hot herbal tea, and the sophisticated EARL OF GREY, made with Scotch whisky and Earl of Grey tea.

 With the end of century looming precariously off in the near future, an undeniable beverage trend has emerged. Baby Boomers have stopped counting calories, embracing rather the gratification of small indulgences. What could be more indulgent than a tall, thick milkshake laced with a bevy of liqueurs? Talk about triggering the Pavlovian response.

 "Adult milkshakes make ideal signature drinks any time of the year," contends Cutson. "Just imagine taking milk, French vanilla ice cream and blending in some brandy and brown creme de cacao. Dust the top with nutmeg and you've created a BRANDY ALEXANDER MILKSHAKE."

 Liqueur-reinforced milkshakes may be the epitome of indulgence. Arm your bar with tall, ice cream soda glasses and treat your guests to milkshake versions of the TOASTED ALMOND (Kahlúa and Di Saronno Amaretto), DEATH BY CHOCOLATE (Godiva, Bailey's and vodka), COFFEE NUTCAKE (Frangelico, Kahlúa and creme de cacao) and the Tiramisu (Godiva, Kahlúa, Di Saronno Amaretto).

 "What's more closely associated with celebrating the holidays and ringing in the new year than champagne?" asks Mark Bloom, marketing consultant with the Food Group, the nation's leading food service marketing and advertising agency. "This is the season to uncork some champagne-based signature drinks. They're light, effervescent and exceptionally delicious. How can you lose?"

Champagne marries with about every type of fruit juice or puree imaginable. Best known is the MIMOSA, the famous combination of orange juice and champagne. Other winning combinations have followed, including the BELLINI (peach puree), POINSETTIA (cranberry juice), PUCCINI (tangerine juice), MOON WALK (grapefruit juice), PIZZETTI (orange and grapefruit juice), BIKINI (passion fruit syrup), RUDDY MIMOSA (orange and cranberry juice), and CHAMPAGNE HAWAIIAN (pineapple juice).

The classic RITZ FIZZ was created at the Ritz-Carlton Hotel in Boston, and is made with Di Saronno Amaretto, blue Curaçao, sweet 'n' sour, and champagne. The DOWN UNDER features Di Saronno Amaretto, sweet 'n' sour, orange juice, and champagne. Those feeling a bit off may want to consider a LOBOTOMY, a delicious concoction made with Di Saronno Amaretto, Chambord, pineapple juice, and champagne.

While promoting dynamic specialty drinks may not stave off the coming millennium, it will make your guests forget the wind chill factor for awhile.