Flavours ranging from coffee and panettone to popcorn and hot cross bun have been added to the range of syrups for cocktails from the Italian Beverage Company (IBC).
The 16 new flavours, including six sugar-free options, have been developed for its Simply Syrups collection, including several suitable for cocktails for spring and Easter.
They include Coffee, Candy Floss, Panettone, Black Forest, Popcorn, Rose, and Hot Cross Bun plus sugar-free Amaretto.
They join other concentrated flavours on offer, from the classic Vanilla, Caramel and Chocolate to the more unusual Egg Nog, Red Velvet Cake and Bubblegum. They can be used in both cocktails and coffees.
Ricky Flax, general manager at IBC, said: “Flavoured syrups are a back-bar essential and one of the most versatile ingredients for baristas and mixologists because they can be used all year round to change up the menu and keep customers engaged.
“Consumers are becoming more adventurous in their tastes and operators are getting even more creative behind the bar, experimenting with flavour profiles and menu ideas to great effect.
“Our new syrups offer even more scope for creative recipe development and can be used in any blended drinks to either complement or intensify existing flavours – the only limitation is the barista’s imagination.”
IBC also offers other products for hot and cold beverages including smoothies, “no blender” Frappé liquids and hot chocolates.