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Subject: Re: triple-sec
From: Kent Garber
Posted: Fri Oct 19. 2001, 02:20 UTC
Followup to: "triple-sec"  by Mathew Sidell  (Thu Oct 18. 2001, 06:42 UTC)
non-alcoholic triple sec:

http://www.internetwines.com/prgtcna10.html
http://www.internetwines.com/pa85963.html
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http://www.mottsinteractive.com/site/main_products_roses_descrip.php3

Rose’s makes a non-alcoholic Triple Sec

Its brilliant orange flavor, flawless texture and crisp finish makes Rose’s 
non-alcoholic Triple Sec an incomparable addition to any bar. The fact that it 
is alcohol-free has made Rose’s Triple Sec a contemporary favorite. Rose’s 
Triple Sec is the right product at the right time.
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non-alcoholic recipes:  http://www.hypnosisworld.com/recipe.html

MARGARITA

1 oz Non-Alcoholic Triple Sec
1 1/2 oz Sweet & Sour Mix
1/2 cup ice
Blend until slushy, serve in Margarita glass rimmed with salt. Garnish with 
lime wedge.
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http://www.flavor-online.com/2000/olson.html

A new twist on triple sec 
Over 300 mixed drinks are made using triple sec, which is usually added to 
cocktails for flavor, not necessarily for the alcohol. Manufacturers are now 
offering a way to add this crucial cocktail ingredient without the alcohol. 
Non-alcoholic triple sec offers the same orange flavor as its alcoholic 
counterpart, but with a lower cost — which means bigger profits for operators. 
This new twist on triple sec also allows operators to use it for non-alcoholic 
drinks, keeping the same flavor profile as traditional triple sec. 

"We find that with triple sec, people are wanting the flavor profile rather 
than the alcohol," says Jeff Polisoto, marketing manager for foodservice at 
Mott's, which now offers a non-alcoholic triple sec among its Rose's line. 
"Plus, for operators, the profit potential on beverages is huge Đ even on 
non-alcoholic beverages. So with the long history and tradition of Rose's 
Triple Sec, we saw this as a great opportunity."

Non-alcoholic triple sec provides cost-effective beverage solutions to 
generate higher profits, and offers opportunities to be more creative on the 
non-alcoholic drink menu. -C.H.


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