Many eateries throughout the United States offer their customers roughly 10 soft drink options. Coca-Cola’s new message to those restaurant owners: You are suckers. You are chumps. You are pwn3d by the unbridled majesty and power of the Bev-olution.
What is the Bev-olution? If you have to ask, you’re missing out on the paradigm shift in commercial beveraging that is on its way like a spring flood in the Alps.
The Bev-olution works like the self-serve fountains you find in convenience stores and fast-food joints, with controls for temperature and the ratio of fizzy water to flavor syrup. The innovation is the “mega-nozzle” that can shoot six noncarbonated liquids, ranging from products such as Nestea to syrups such as vanilla or cherry.
Wired even provides three mixes from professional bartenders. Will the Bev-olution make McDonald’s the hip place to obtain the nonalcoholic cocktails of the 21st century? You be the judge:
Cherry Blossom Dream
Jim Hewes, Round Robin Bar, Washington, DC
1 part Minute Maid Lemonade
1 part Sprite
1 shot cherry syrup
1 creamer from the coffee service
Shake and serve with a couple of large-bore straws: ‘It’s an ice-cold frothy drink — great for summer.’