Garden Bliss Mocktail

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garden bliss cocktail

Mixologist Tony Pereyra

The Spirits in Motion

Los Angeles

Guests get a good dose of vitamin-packed produce in this healthy and refreshing mocktail. It’s a blend of mango puree with papaya and carrot juices, enhanced with a dash of anti-inflammatory turmeric for an extra boost. Mixologist Tony Pereyra carries out the garden-in-a-glass theme by garnishing the drink with a baby carrot, fresh basil sprig and a tiny flower.


Mango puree

4 cups cubed fresh mango

Water, as needed


1½ oz. mango puree

1½ oz. carrot juice

1 oz. papaya juice

¾ oz. lemon juice

Dash turmeric

Ice cubes

Baby carrot, basil sprig and micro flower, for garnish


  1. For puree, in blender, place mango cubes. Puree, adding water as necessary to reach desired consistency. Refrigerate until ready to use.
  2. For mocktail, in mixing glass or shaker, combine 1½ ounces puree, carrot juice, papaya juice, lemon juice and turmeric with ice. Shake lightly. Strain over fresh ice in glass. Garnish with baby carrot, basil and flower.

Photo courtesy of National Mango Board

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