CIA adds fizz to recipes
If you are tired of drinking the same old beverage when you dine out, you might want to try a Coca-Cola Hot Tamale or a Fresca Pomegranate.
Coca-Cola has been working with The Culinary Institute of America in Hyde Park to develop creative drink recipes that could be offered at restaurants such as Chili’s and T.G.I. Friday’s.
Chili’s, which recently opened a restaurant at 2016 South Road, said it had nothing to announce at this point.
CIA’s Industry Solutions Group has developed “Coca-Cola Specialty Beverage” mixtures such as the Coca-Cola Hot Tamale — a drink made with Coke, lime, black pepper, Worcestershire and hot sauce —and other variations using the foundation beverage.
Ron DeSantis, the director of Industrial Solutions Group, described the partnerships as “two world-class organizations looking toward each other to collaborate to find the best, the newest and the most innovative things for the dining public.”
Photo courtesy of Michael Nelson/CIA
Certified Master Chef Rudy Speckamp of the Culinary Institute of America in Hyde Park develops a recipe using Coca-Cola.
