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!
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In today’s Episode…
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
- 1 oz Bacardi 8
- ½ oz DiSaronno Amaretto
- ¼ oz Domaine de Canton Ginger Liqueur
- 3/4 oz Homemade Kaffir Lime – Orange Syrup (Instructions Below)
- ½ oz The Perfect Purée of Napa Valley Carmelized Pineapple Concentrate
- 3/4 oz Fresh Lime Juice
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!
Thanks for Listening!
Ever used purees in your cocktails? How did they compare to fresh? Let us know in the comments!