Fruit Purees in Cocktails
Fruit Purees in Cocktails
Amaretto
Campari
Creme de cassis
Gin
Mezcal
Passion Fruit
Raspberry Liqueur
Sparkling Wine
Tequila
Vodka

Fruit purees are a great substitute for liqueurs and syrups in cocktails. Let me show it by making 3 great cocktails with fruit purees: Spicy Mango Margarita, Russian Spring Punch and Killer.

Ingredients

Frozen Spicy Mango Margarita

  • 1 oz. / 30 ml Tequila blanco
  • ½ oz. / 15 ml Mezcal joven
  • ¾ oz. / 22 ml Lime juice
  • ¾ oz. / 22 ml Agave syrup
  • 1 oz. / 30 ml Mango puree
  • 1-2 dashes Tabasco sauce
  • Blender

Russian Spring Punch

  • 1½ oz. / 45 ml Vodka
  • ½ oz. / 15 ml Raspberry puree
  • ½ oz. / 15 ml Blackcurrant puree
  • ½ oz. / 15 ml Lemon juice
  • ½ oz. / 15 ml Rich Simple syrup
  • Top up with 2 oz. / 60 ml of Dry Sparkling wine

Killer

  • 1½ oz. / 45 ml Amaretto liqueur
  • 1 oz. / 30 ml Gin
  • ⅓ oz. / 10 ml Campari
  • 1 oz. / 30 ml Passion-fruit puree
  • ⅔ oz. / 20 ml Lemon juice
  • Garnish with a Lemon slice shaped like a shark’s fin