Brands build identity with new alcoholic drinks

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Alcoholic beverages are an important source of revenue for many restaurants and are useful for improving guest satisfaction, but a number of restaurant chains also are using them as a way to enhance their brand identity.

Darden Restaurants subsidiary Bahama Breeze Island Grill has done that with the launch of a new line of tropical drinks, called “Legendary Island Cocktails,” each with its own back story highlighting its authenticity.

"Bahama Breeze is known for its handcrafted tropical drinks, and adding Legendary Island Cocktails to our extensive bar menu is a great next step in the Caribbean escape experience," Peter Olsacher, the Orlando, Fla.-based chain’s executive chef, said in a press release. "I personally visited many of these exotic locations to learn more about their storied histories."

 The new drinks at the 30 locations are:

The Original Daiquiri — an entirely different drink from the blended frozen Daiquiri that is better known in the United States — made with rum, lime, “fresh squeezed sugar cane pressed daily in house” and ice, shaken and served in a tall glass.

The Painkiller, invented at the Soggy Dollar Bar in the British Virgin Islands, blends dark rum, cream of coconut, pineapple, orange and nutmeg.

The Dark 'n' Stormy, from Bermuda, combines rum and ginger beer.

The Goombay Smash, from the Bahamas, is made with spiced rum, dark rum, orange juice and pineapple juice.

The Batida de Coco, a Brazilian variation of the Piña Colada, is made with cachaça instead of rum, as well as cream of coconut and pineapple juice.

Barbados Rum Punch combines rum, sweet and sour mix, lime juice, grenadine, Angostura bitters and nutmeg.

• From the Hotel National in Havana, Cuba, comes the Havana Hotel Special, a punch made of rum, pineapple, lemon juice and apricot brandy.

The Parrot Passion, from Puerto Rico, blends passion fruit juice, orange juice, orange liqueur and lemon-infused rum.

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