Maximizing the profit potential of your bar blender requires extending its creative envelope. It has the remarkable capability of transforming nearly any conventional drink into a frozen work of art. The key is to look past the Margarita, Piña Colada, and Strawberry Daiquiri, and take stock of your options.

To stir your creative juices, consider the following:

• Frozen Cappuccinos - Cappuccinos are piping hot and outrageously popular. Now the craze is blending them with ice cream. It’s tall, cool and delicious.
  
  But why on Earth stop there? Blend an ice cream cappuccinos with Tia Maria and Chambord for a coffee and raspberry-flavored specialty. Use Kahlúa, and Di Saronno Amaretto to make a frozen variation of the Toasted Almond. Or add Bailey’s Irish Cream, and Kahlúa to make a Mudslide Cappuccino.
  
  For an indulgent variation, substitute two scoops of vanilla ice cream for the frothed milk. Or try using French vanilla, or chocolate ice cream and watch what happens. Another favorite variation involves adding chocolate syrup and Frangelico. The drink also tastes great blended with a tablespoon of peanut butter.
• Classics Revisited - A frozen Long Island Iced Tea is fast becoming a popular favorite, as well as variations including the Iced Green Tea (cranberry juice and Midori) and the Raspberry Iced Tea (Chambord). The Rum Runner is also excellent served frozen, so too are tropical classics such as the Mai Tai, Zombie, and Scorpion. Blending with ice lowers their potency, while their broad range of flavors completely fills the glass. Take your favorite Sangria recipe and try serving it blended. For an effervescent twist, add a splash of Champagne to these classics.
• Frozen Lemonade - One of America’s favorite potables, lemonade is an exceptionally versatile mixer. Prove it to yourself by blending Bacardi Limón, lemonade, ice and a splash of grenadine for color. Consider blending lemonade with Midori or Amaretto. Lemonade also marries well with tequila, light rum, and dark rums, such as Myers’s and Appleton Estate.
• Infusions - Frozen specialties are a superb way to market infused spirits. For example, the Roxbury Pineapple (pineapple-infused vodka) is absolutely delicious blended with cranberry juice, while pepper-infused tequila tastes great mixed with lemonade or sweet ‘n’ sour and served frozen.
• Swirls - Swirling does to a frozen drink what layering Kahlúa, Baileys and Grand Mariner did for the B-52. Swirling involves preparing two different drinks simultaneously in two different blenders, and then pouring them together in the same specialty glass. The effect is dramatic and greatly enhances the resulting drink’s presentation. Among the original swirled recipes is the Pain in the Butt, a sensational blend of a Rum Runner and a Strawberry Daiquiri. The key to a great swirl is marrying together two different colored drinks with complementary tastes.
• Cool and Fresh - When in doubt, don’t overlook the obvious. One of the principal attributes of a blender is the array of products that it can accommodate. A short list includes ice cream, sorbet, and an assortment of fresh fruit. Imagine blending lemon sorbet, fresh raspberries, a splash of cranberry juice, and either light rum of tequila. Then again few drinks can compare in taste or appearance to a Brandy Alexander made with ice cream. The creative options are limitless.