4 No-Low-ABV Cocktails to Try this Summer from The Perfect Purée of Napa Valley
The Perfect Purée of Napa Valley focuses on delivering high-quality, versatile products to bartenders when creating No and Low ABV cocktail menus.
Bartenders will find that ready-to-use ingredients are more than just convenient. Products like The Perfect Purée of Napa Valley are made with non-GMO fruit and no artificial ingredients, bringing fruit’s healthy benefits to drinks.
“Our ready-to-use flavors can be a cost, time, waste, and labor lifesaver for a bartender. No more hassle with making purees from scratch anymore,” says Montia Garcia, Director of Marketing. This ease of use means that bartenders can spend more time crafting unique cocktails rather than prepping ingredients.
Photo by Annie Llew
Pink Guava Aperol Spritz
by Annie Llew – Lead Virtual Mixologist/@anniellew
Ingredients
1 oz. Aperol Aperitivo (optional)
Sparkling wine or Prosecco, to taste
1 oz. The Perfect Purée Pink Guava Puree, thawed
Club soda or mineral water (use Pellegrino Momenti Raspberry Lemon Sparkling Mineral Water for color)
Preparation
In a wine glass, add Aperol (optional), sparkling wine/Prosecco and Pink Guava Puree.
Stir slowly to combine.
Slowly add ice, stir slowly again.
Top with club soda or mineral water.
Garnish with dried fruit and fresh herbs (optional).
Lychee Wine Slushy
by Mix with Marie / @mixwithmarie
Ingredients
1 cup GEN 7 Wines Noir de Noir Red Wine
4 oz. The Perfect Purée Lychee Puree, thawed
1 cup ice
Preparation
Combine Lychee Puree and ice in blender and blend until a slush consistency.
Fill glass with slush, then add wine to it.
Garnish with mint.
Yuzu Tepache
Ingredients
4 oz. De La Calle Tepache Pineapple Spice, chilled
1 oz. The Perfect Purée Yuzu Luxe Sour Blend, thawed
½ oz. agave
Preparation
Combine all ingredients and stir well.
Photo by Anna Pyshniuk
Kokomo Kiwi
by Manny Hinojosa / Mixologist
Ingredients
1 oz. The Perfect Purée Kiwi Puree, thawed
¼ oz. The Perfect Purée Meyer Lemon Concentrate, thawed
3 oz. coconut water
¼ oz. agave nectar
2 basil leaves
Preparation
In a cocktail shaker combine all the ingredients with ice.
Shake and serve over the rocks.
Garnish with kiwi and basil.
Additional Notes
*Event – Fancy Food Show 2018
The post 4 No-Low-ABV Cocktails to Try this Summer from The Perfect Purée of Napa Valley appeared first on Chilled Magazine.