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

The Good 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 Good 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 is usually 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. This ease of use signifies that bartenders can spend extra time crafting distinctive cocktails slightly than prepping substances.

Photograph by Annie Llew

Pink Guava Aperol Spritz

by Annie Llew – Lead Digital Mixologist/@anniellew

Components

• 1 oz. Aperol Aperitivo (optionally available)
• Glowing wine or Prosecco, to style
• 1 oz. The Good Purée Pink Guava Puree, thawed
• Membership soda or mineral water (use Pellegrino Momenti Raspberry Lemon Glowing Mineral Water for shade)

Preparation

1. In a wine glass, add Aperol (optionally available), 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 (optionally available).

Lychee Wine Slushy

by Combine with Marie / @mixwithmarie

Components

• 1 cup GEN 7 Wines Noir de Noir Crimson Wine
• 4 oz. The Good 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

Components

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

Preparation

1. Mix all substances and stir effectively.

Photograph by Anna Pyshniuk

Kokomo Kiwi

by Manny Hinojosa / Mixologist

Components

• 1 oz. The Good Purée Kiwi Puree, thawed
• ¼ oz. The Good 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