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Ombre beverages provide eye candy for customers

Multicolored drinks are taking on new forms

Bret Thorn, Senior Food Editor

February 8, 2023

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Appearance has always been a factor in how people enjoy their food and drink, but it is a more important one in this visual age when people often see their menu options long before they have the opportunity to order them. This seems to be even more important with drinks than with food. Social media is bursting with posts of people posing with their favorite drinks, possibly customized by themselves, or cribbed from a “menu hack” an influencer exhibited, or maybe the drink was already created to be stunning on its own. Often these drinks come layered, topped with a foam or lighter liquid that provides for contrasting flavor and color, and often temperature and texture, that add to these drinks’ appeal.

These ombre drinks, like the hairstyle of that name in which one color fades into another, are visually striking, and the beverages are growing in popularity.

They’re not exactly new: Cappuccino, espresso topped with frothed milk, has been around for generations (possibly centuries, depending on who you believe), as has the Pousse-Café, a layered cocktail of up to seven layers, with heavier, sweeter ingredients topped by lighter ones, for example grenadine could be topped with yellow Chartreuse, followed by crème de cassis, crème de menthe, green Chartreuse, and brandy.

And of course beer, with its frothy head, is arguably an ombre drink, too. So is espresso with its head of foamy crema.

But new ombre drinks are in the making. Starbucks introduced Cold Foam, made by aerating skim milk, at its Reserve Roastery in Seattle in 2014, and rolled it out systemwide in 2018. Soon other coffeehouse chains followed.

That same year, cheese tea, a Chinese invention, possibly from Shanghai, possibly from Taipei, started to get attention in the United States. It’s cold tea topped with cream cheese that has been thinned out with water or milk and flavored with sugar or salt, or both. 

Take a look at some classic and new ombre drinks.

Contact Bret Thorn at [email protected] 

About the Author

Bret Thorn

Senior Food Editor, Nation's Restaurant News

Senior Food & Beverage Editor

Bret Thorn is senior food & beverage editor for Nation’s Restaurant News and Restaurant Hospitality for Informa’s Restaurants and Food Group, with responsibility for spotting and reporting on food and beverage trends across the country for both publications as well as guiding overall F&B coverage. 

He is the host of a podcast, In the Kitchen with Bret Thorn, which features interviews with chefs, food & beverage authorities and other experts in foodservice operations.

From 2005 to 2008 he also wrote the Kitchen Dish column for The New York Sun, covering restaurant openings and chefs’ career moves in New York City.

He joined Nation’s Restaurant News in 1999 after spending about five years in Thailand, where he wrote articles about business, banking and finance as well as restaurant reviews and food columns for Manager magazine and Asia Times newspaper. He joined Restaurant Hospitality’s staff in 2016 while retaining his position at NRN. 

A magna cum laude graduate of Tufts University in Medford, Mass., with a bachelor’s degree in history, and a member of Phi Beta Kappa, Thorn also studied traditional French cooking at Le Cordon Bleu Ecole de Cuisine in Paris. He spent his junior year of college in China, studying Chinese language, history and culture for a semester each at Nanjing University and Beijing University. While in Beijing, he also worked for ABC News during the protests and ultimate crackdown in and around Tiananmen Square in 1989.

Thorn’s monthly column in Nation’s Restaurant News won the 2006 Jesse H. Neal National Business Journalism Award for best staff-written editorial or opinion column.

He served as president of the International Foodservice Editorial Council, or IFEC, in 2005.

Thorn wrote the entry on comfort food in the Oxford Encyclopedia of Food and Drink in America, 2nd edition, published in 2012. He also wrote a history of plated desserts for the Oxford Companion to Sugar and Sweets, published in 2015.

He was inducted into the Disciples d’Escoffier in 2014.

A Colorado native originally from Denver, Thorn lives in Brooklyn, N.Y.

Bret Thorn’s areas of expertise include food and beverage trends in restaurants, French cuisine, the cuisines of Asia in general and Thailand in particular, restaurant operations and service trends. 

Bret Thorn’s Experience: 

Nation’s Restaurant News, food & beverage editor, 1999-Present
New York Sun, columnist, 2005-2008 
Asia Times, sub editor, 1995-1997
Manager magazine, senior editor and restaurant critic, 1992-1997
ABC News, runner, May-July, 1989

Education:
Tufts University, BA in history, 1990
Peking University, studied Chinese language, spring, 1989
Nanjing University, studied Chinese language and culture, fall, 1988 
Le Cordon Bleu Ecole de Cuisine, Cértificat Elémentaire, 1986

Email: [email protected]

Social Media:
LinkedIn: https://www.linkedin.com/in/bret-thorn-468b663/
Facebook: https://www.facebook.com/bret.thorn.52
Twitter: @foodwriterdiary
Instagram: @foodwriterdiary

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