Frozen Yogurt Cocktails

NO ALCOHOLBy Kyle Branchewww.KylesCocktailHotel.com

Okay, I know I'm a bit out there with this one, but let me explain. There's a really goodfrozen yogurt place down the street from where I live, and there open late at night till11:30 pm, so occasionally I'll peddle down on my mountain bike about an hour beforethey close and grab a side-by-side flavor of chocolate and pistachio or strawberry, andadd on some chopped nuts, blueberries, and pineapple chunks for toppings. Overall,they have about 6-8 different flavors, but it seems only one of them changes, whichleaves the remaining a bit boring after awhile, hence the shoveling of toppings.So here I was sitting outside in the beautiful nighttime Summer weather of Californianext to my Raleigh Mohave bike having a good munchdown, and the thought came tome to create frozen yogurt flavors based from the flavor profiles of cocktails. I mean,why not, right ? Everything else goes these days, so why not consider this as an idea.Instead of two different flavors sitting side-by-side in a styrofoam cup, where you drawone flavor out of one spigot, why not try mixing flavors together to come out of onespigot. No more boring. Be daring ! Give it a shot. Give it a test run on a couple of themand see how they come out. If it fails, it's not an expensive loss at all.But if it succeeds . . . . .There are all kinds of flavored syrups on the market today, some really wild and greatstuff out there put out by DaVinci, Torani, Stasero, Fontana, LaPaz, Monin, FeeBrothers, Sonoma, and Giffard. In fact, here's a listing of 100 flavors that most of themshould still be on the market today by these brands:Apple, Kiwi, Banana, Melon, Praline, Chocolate Milano, Blackberry, Mandarin Orange,Amaretto, Pineapple, Peach, Toasted Walnut, Almond, Black Cherry, Raspberry,Strawberry, Irish Cream, Chocolate Macadamia, Coconut, Grape, Lemon, Passionfruit,Cinnamon, Caribbean Falernum, Dutch Apple, Rum, Pink Grapefruit, Ginger, Butter Pecan, Papaya, Guava, Scotch, Blueberry, Macadamia Nut, Hazelnut, Coffee,Chocolate Mint, Vanilla, French Vanilla, Orange, Caramel, Butter Rum, Grenadine,Triple Sec, Almond Roca, Anisette, Cherry, Cranberry, English Toffee, Orgeat, Lime,

Tiramisu, Root Beer, Peppermint, Tamarindo (date/cola), Mango, Black Currant,Chocolate Biscotti, Boysenberry, B-52, Chocolate Bianco, Butterscotch, Crème deMenthe, Curacao, Maraschino, Sloe Gin, Jamaican Rum, Crème de Cacao – White,Crème de Cacao – Dark, Blue Curacao, Loganberry, Marionberry, Wild Raspberry,Grand Marnier, Mint, Chocolate, Cookie Dough, Dulce de Leche, Brandy, Starfruit,Watermelon, Green Apple, Gingerbread, Peanut Butter, Huckleberry, ToastedMarshmallow, Cola, Red Hot Cinnamon, Spice Blend, Egg Nog, Bubble Gum, WhiteChocolate, Key Lime, Licorice, Pumpkin Pie, Pina Colada, Fruit Punch, Chocolate Maltand Fudge, Buttered Popcorn, Lavender, Meyer Lemon, Vanilla Bean, Tangerine,Eureka Lemon, Pomegranate, White Ginger, Apricot, Mojito, Cherry Plum, Agave,Black Chocolate, Blood Orange, Cherry, Chestnut, Cranberry, Elderflower, Fig,Gingerbread, Green Apple, Gum, Honey, Icemint, Violet, Rose, Pistachio, Pear, PeachWith all of this potential, why are frozen yogurt shops not taking advantage of all of thisinstead of sticking with the same old reliables. C'mon, get with the program, take achance on a few and see how they do. You might just gain a larger, more excitedcustomer base.Below is a listing of 25 different cocktail flavor profiles that can be tested. You couldprobably gather 100 of them but, this is a start. There is no alcohol in these ingredientlistings. That's been taken out. But everything else basically remains, and I believeallows you to get pretty darn close to the real thing. The number next to the flavor of each ingredient designates 2 parts this, 1 part that, etc. But you can modify thosenumbers/ratios if you feel it necessary, by all means.

Flavor Profiles – Ingredients – Ratio / Parts

Margarita

Lime – 2 Orange – 1 Agave Nectar – 1 - ½