1. U.S. Highbush Blueberry Council
With craft cocktails and mocktails driving traffic and sales, more and more operations are using real fruit as a way to take their beverages to the next level. “Blueberries are a dynamic fruit,” says Napa Valley Mixologist Shawn Smith. “They can give a drink dimension and add a ‘cool factor’ that appeals to consumers, while being a familiar favorite that can lead to an order.” From pureed to pickled, muddled to torched, blueberries can liven up any beverage program, from smoothies and juices to mocktails and cocktails. blueberrycouncil.org