Recipes
Garden Bliss Mocktail
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.
Ingredients
Mango puree
4 cups cubed fresh mango
Water, as needed
Mocktail
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
Steps
- For puree, in blender, place mango cubes. Puree, adding water as necessary to reach desired consistency. Refrigerate until ready to use.
- 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