The “Signature Drinks” Playbook: 7 Trending Coffee + Non-Coffee Builds Using Syrups, Fruit Pulps, and Sweet Creams

If you’re a café owner or operator looking to introduce 2–3 new bestsellers without retraining staff or changing your setup, this playbook is a practical place to start. It’s built for busy bars that want drinks customers instantly recognize, order, and share, taking cues from the trending coffee drinks and non-coffee, fruity beverages, without adding complexity. It’s all about flexible bases that work across iced drinks, sparklers, milkshakes, and mocktails. Montone’s range of fruit pulps, syrups, and sweet creams delivers consistent flavor and texture.

This post shares 7 signature beverage menu ideas for cafes that are looking for options they can update seasonally and confidently put on their menu.

The “Signature Drinks” Playbook: 7 Trending Coffee + Non-Coffee Builds Using Syrups, Fruit Pulps, and Sweet Creams

Below are seven signature drink recipes designed to help cafés refresh their menus without adding complexity behind the bar. Each one uses familiar formats and flexible flavor combinations, making them easy to execute, simple to customize, and well-suited for both coffee and non-coffee customers.

1. Iced Vanilla Sweet Cream Latte

This iced latte is built on flavors customers already love, making it an easy entry point for introducing sweet cream–based drinks. The contrast between the bold espresso, smooth milk, and lightly sweetened cream on top creates a layered experience that feels premium without being complicated. It’s familiar enough to sell itself and flexible enough to customize with other flavors later.

1. Base: Espresso with cold milk over ice.
2. Flavor: Vanilla syrup for balanced sweetness.
3. Finish: Vanilla sweet cream floated on top.
4. Why it works: Familiar profile, quick to prepare, and ideal for upselling.
5. Best use: A simple, effective way to feature sweet cream in coffee drinks.
   
   

2. Pistachio Cream Iced Latte

This drink taps into dessert-inspired flavor trends while staying light and drinkable. By blending pistachio sweet cream directly into the latte, the flavor feels smooth and integrated rather than heavy. It fits naturally alongside other trending coffee drinks seen in modern cafés.

1. Base: Espresso with chilled milk.
2. Flavor: Pistachio sweet cream blended lightly.
3. Finish: Optional cream cap or light dusting.
4. Why it works: Nutty flavors signal premium.
5. Best use: As a standout signature latte on speciality menus.

3. Strawberry Sparkling Refresher

Designed for speed and impact, this drink delivers bold color and clean flavor using minimal steps. Strawberry fruit pulp provides consistency, while soda water keeps the drink light and refreshing. It’s ideal for customers looking for a non-coffee option that still feels special.

1. Base: Ice with soda water.
2. Flavor: Strawberry fruit pulp.
3. Finish: Citrus slice or fresh mint.
4. Why it works: High visual appeal, low cost, and fast assembly.
5. Best use: Everyday refresher with strong margins.

4. Passion Fruit Mojito Mocktail

This mocktail puts a modern spin on a classic flavor combination. The mix of mojito syrup and passion fruit pulp creates depth, while mint and lime deliver freshness. It’s a dependable choice when expanding into signature mocktail recipes for non-coffee lovers.

1. Base: Ice with soda.
2. Flavor: Mojito syrup and passion fruit pulp.
3. Finish: Mint leaves and lime.
4. Why it works: Recognizable flavors with broad customer appeal.
5. Best use: Core mocktail option for all-day menus.

5. Blueberry Lemonade Sparkler

This drink blends familiarity with a twist, making it easy for customers to order and enjoy. Lemonade provides a sharp base, while blueberry syrup adds sweetness and color. The soda finish keeps it light and refreshing, especially during warmer months.

1. Base: Lemonade over ice.
2. Flavor: Blueberry syrup.
3. Finish: Soda top-up for sparkle.
4. Why it works: Balanced sweet-tart profile that feels seasonal.
5. Best use: A flexible rotating option that works well across beverage menu ideas for cafes.

6. Strawberry Cream Milkshake

Rich but approachable, this milkshake uses fruit pulp to maintain consistent flavor while keeping prep simple. The sweet cream swirl on top enhances presentation and adds indulgence without extra steps. It performs especially well with younger audiences and family groups.

1. Base: Milk blended with ice cream.
2. Flavor: Strawberry fruit pulp.
3. Finish: Sweet cream swirl.
4. Why it works: Dessert-style appeal with easy execution.
5. Best use: Afternoon and weekend menus.

7. Cherry Lime Refresher

Clean, crisp, and easy to prepare, this refresher delivers mocktail-style flavor with minimal ingredients. Cherry syrup brings sweetness, while fresh lime adds balance and brightness. The presentation stays simple, keeping service fast during busy periods.

1. Base: Ice with soda or tonic.
2. Flavor: Cherry syrup and fresh lime.
3. Finish: Lime wheel.
4. Why it works: Strong visual appeal with minimal prep.
5. Best use: A fast-moving, all-day non-coffee refresher that adds variety to the menu without slowing service.

  

The Perfect Beverage Formula:

Each drink is built using the same five-part structure. This keeps prep consistent while allowing creativity.

1. Base
   This is the foundation of the drink and sets the category. It can be coffee (espresso, cold brew), tea, soda, milk, or ice cream. Choosing the right base helps determine whether the drink feels refreshing, indulgent, or energizing.
2. Flavor core
   This is where the main taste comes from, using either a syrup or fruit pulp. Syrups work well for coffee and sparkling drinks, while fruit pulps add body, color, and natural fruit character to refreshers, mocktails, and milkshakes.
3. Texture + finish
   This layer adds richness and visual contrast. Sweet cream, foam, or whipped toppings turn a simple drink into something that feels premium and menu-worthy. It’s also where upsell opportunities usually sit.
4. Lift
   A small but important element that balances the drink. Citrus, soda, tonic, spice, or even a pinch of salt can brighten flavors, cut sweetness, and keep drinks from tasting flat.
5. Garnish
   The final touch should be low-cost and quick to apply, but visually strong. Think citrus wheels, mint, or a light drizzle. The goal is photo appeal without slowing service.

Conclusion:

In a crowded café market, the fastest wins often come from smart combinations, not complicated recipes. This playbook gives you a clear framework to refresh your menu, test new flavors, and create drinks customers come back for without disrupting daily service. With Montone’s syrups, fruit pulps, and sweet creams, you get consistency, flexibility, and ingredients designed for real café workflows. Explore Montone’s full range today, and start turning these ideas into your next bestsellers.