4 No-Low-ABV Cocktails to Do this Summer season from The Excellent Purée of Napa Valley

The Excellent Purée of Napa Valley focuses on delivering high-quality, versatile merchandise to bartenders when creating No and Low ABV cocktail menus.

Bartenders will discover that ready-to-use substances are extra than simply handy. Merchandise like The Excellent Purée of Napa Valley are made with non-GMO fruit and no synthetic substances, bringing fruit’s wholesome advantages to drinks.

“Our ready-to-use flavors generally is a price, time, waste, and labor lifesaver for a bartender. No extra problem with making purees from scratch anymore,” says Montia Garcia, Director of Advertising and marketing. This ease of use implies that bartenders can spend extra time crafting distinctive cocktails reasonably than prepping substances.

Photograph by Annie Llew

Pink Guava Aperol Spritz

by Annie Llew – Lead Digital Mixologist/@anniellew

Elements

• 1 oz. Aperol Aperitivo (non-compulsory)
• Glowing wine or Prosecco, to style
• 1 oz. The Excellent Purée Pink Guava Puree, thawed
• Membership soda or mineral water (use Pellegrino Momenti Raspberry Lemon Glowing Mineral Water for colour)

Preparation

1. In a wine glass, add Aperol (non-compulsory), glowing wine/Prosecco and Pink Guava Puree.
2. Stir slowly to mix.
3. Slowly add ice, stir slowly once more.
4. High with membership soda or mineral water.
5. Garnish with dried fruit and recent herbs (non-compulsory).

Lychee Wine Slushy

by Combine with Marie / @mixwithmarie

Elements

• 1 cup GEN 7 Wines Noir de Noir Crimson Wine
• 4 oz. The Excellent Purée Lychee Puree, thawed
• 1 cup ice

Preparation

1. Mix Lychee Puree and ice in blender and mix till a slush consistency.
2. Fill glass with slush, then add wine to it.
3. Garnish with mint.

Yuzu Tepache

Elements

• 4 oz. De La Calle Tepache Pineapple Spice, chilled
• 1 oz. The Excellent Purée Yuzu Luxe Bitter Mix, thawed
• ½ oz. agave

Preparation

1. Mix all substances and stir properly.

Photograph by Anna Pyshniuk

Kokomo Kiwi

by Manny Hinojosa / Mixologist

Elements

• 1 oz. The Excellent Purée Kiwi Puree, thawed
• ¼ oz. The Excellent Purée Meyer Lemon Focus, thawed
• 3 oz. coconut water
• ¼ oz. agave nectar
• 2 basil leaves

Preparation

1. In a cocktail shaker mix all of the substances with ice.
2. Shake and serve over the rocks.
3. Garnish with kiwi and basil.

Extra Notes

*Occasion – Fancy Meals Present 2018