The Mixology Talk Podcast, Episode Fifty Two

Usually fresh is best when it comes to fruit for cocktails – but this week we’re chatting with Christina Maffei from The Perfect Purée of Napa Valley about using Purees when fresh just isn’t an option!

This podcast episode was made in collaboration with – and sponsored by – The Perfect Purée of Napa Valley. They are offering complimentary samples to bartenders and chefs – click here to request some!

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In today’s Episode…

It has been a little while since we had a guest with us on the podcast, but today we are back in the interview seat with Christina Maffei the Brand Ambassador for The Perfect Purée of Napa Valley!

One of the core tenets of “craft” mixology is using fresh fruit – but unfortunately it’s just not always possible to find great fruit at a reasonable price for your bar. Today on the podcast we are chatting about using Purees when fresh fruit isn’t an option.

Reasons to Consider Purees:

  • They are not overly sweet like some juices or syrups
  • Purees are consistent in sweetness / acidity across different jars and seasons
  • Price is consistent so you can forecast your menu pricing well into the future

Listen in to Learn:

  • The puree blend that could save bartenders from “running out of mint” forever.
  • Christina’s secret ingredient for winning the World’s Best Mai Tai

The World’s Best Mai Tai:

As promised, here’s the recipe for Christina’s “World’s Best Mai Tai”!

Ilikea’s Mai Tai

Make the Kaffir Lime – Orange Syrup:

Steep about 20 kaffir leaves in water on a low simmer. After about 10 minutes, if the water is fragranced enough, use it to make a simple syrup (with equal parts water and sugar.) Then simmer again with the peel of one orange for another 20 minutes.

Make the Mai Tai:

  • Shake and pour into highball
  • Layer with ½ oz Bacardi Select
  • Top with pineapple Bacardi Gold Sorbet

Glass:  High Ball

Garnish: Pineapple wedge, sugar cane stick, green orchid

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Love Purees but Don’t Have Time to Make Them?

The folks at The Perfect Purée of Napa Valley are offering complimentary samples to bartenders and chefs.

Their purees are a great option if you’re concerned about maintaining consistent acidity & flavor throughout the year, as well as offering time, labor and cost savings for your team.

I’ve used them quite a bit behind the bar and definitely recommend them!

Order Samples

(Sponsored)

Thanks for Listening!

Ever used purees in your cocktails? How did they compare to fresh? Let us know in the comments!

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