Cocktails Worth Celebrating
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- By The Pastry Depot
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Everyone loves a delicious beverage! Use Ravifruit purees and other Pastry Depot products to create drinks your friends & family won't forget!
Few things epitomize the holiday season better than a great cocktail! Imagine Christmas without eggnog or Halloween without apple cider. Whether relaxing at home on a cool Fall evening, hosting a dinner party with friends, or celebrating the holidays with loved ones – a delicious beverage can make a night memorable!
The Pastry Depot may specialize in professional pastry supplies & products, but we can also help take your drinks to the next level. Our Ravifruit purees are perfect for crafting creative cocktails and mocktails to impress your guests, or just yourself! Grab some Ravifruit puree and try out some of our Fall cocktail recipes below or bring out your inner bartender to come up with your own!
Honey Fig Spritz
1 oz Ravifruit Fig Puree
.75 oz Limoncello
.5 oz Honey Thyme Simple Syrup (recipe at bottom)
3 oz Prosecco
.25 oz Lemon Juice
Fig Slice (optional)
Granulated Sugar (optional)
Lemon Wedge (optional)
Combine fig puree, limoncello, lemon juice, and honey thyme simple syrup in a cocktail shaker with ice. Shake vigorously and strain into champagne coupe or flute. Top with Prosecco. Garnish with a fig slice dipped in sugar or a lemon wedge.
Non-Alcoholic Version: Substitute lemon lime soda for Limoncello & Prosecco.
Fig Old Fashioned
2 ea Griotte Cherry
2 in Orange Peel
1 oz Vanilla Fig Simple Syrup (recipe at bottom)
2 dashes Angostura Bitters
2 oz Bourbon
1 ea Candied Orange Peel
Gently muddle one cherry and orange peel in the bottom of a rocks glass. Add vanilla fig simple syrup and stir. Place ice cube in glass, then bourbon; stir just to combine and add bitters as desired. Garnish with candied orange peel.
Pear Ginger Sake Martini
1 oz Ravifruit William Pear Puree
1 oz Dry Sake
.5 oz Pear Liqueur
1 oz Gin or Vodka
.5 oz Ginger Simple Syrup (recipe at bottom)
1 ea Candied Ginger
Combine pear puree, sake, pear liqueur, gin or vodka, and ginger simple syrup in a shaker with ice. Shake vigorously and strain into a chilled martini glass. Garnish with candied ginger.
Blood Orange Cider
2 oz Ravifruit Blood Orange Puree
5 oz Hard Cider
1 oz Vodka
.5 oz Rosemary Simple Syrup (recipe at bottom)
Orange Zest Sugar (recipe at bottom)
Dip rim of highball glass in simple syrup, then orange zest sugar; fill 3/4 full with ice. Combine blood orange puree, hard cider, vodka, and rosemary simple syrup and pour into prepared glass.
Non-Alcoholic Version: Substitute sparkling apple cider for hard cider.
Raspberry Cranberry Hibiscus Rose Sangria
1 oz Ravifruit Raspberry Cranberry Hibiscus Puree
3 oz Rosé
.5 oz Vodka
.5 oz Raspberry Liqueur
.5 oz Citrus Simple Syrup (recipe at bottom)
1 oz Club Soda or Seltzer
3 ea Raspberries, gently rinsed and dried well
Roxy & Rich Old Gold Luster Dust
Place three raspberries on a cocktail skewer; gently brush raspberries with gold luster dust and set aside. Combine raspberry cranberry hibiscus Puree, rosé, raspberry liqueur, and citrus simple syrup in a cocktail shaker and shake to combine. Pour into a large wine glass 1/2 full of ice. Top with soda or seltzer and garnish with raspberry skewer.
Non-Alcoholic Version: Omit vodka; substitute pink cranberry juice for rose and raspberry juice for liqueur.
Pomegranate Paloma
1.5 oz Ravifruit Pomegranate Puree
1 oz Pink Grapefruit Juice
1.5 oz Tequila Blanco
.5 oz Lime Juice
.5 oz Mint Simple Syrup (recipe at bottom)
1 oz Club Soda or Seltzer
Tajin Sugar (recipe at bottom)
Dip one side of the rim of a highball glass in simple syrup and then tajin sugar; full 3/4 with ice. Combine pomegranate puree, pink grapefruit juice, tequila, lime juice, mint simple syrup, and club soda in a cocktail shaker. Shake several times, then strain into glass.
Pomegranate Jalapeno Margarita
1.5 oz Ravifruit Pomegranate Puree
1 oz Lime Juice
2 oz Tequila Blanco
.5 oz Triple Sec
.5 oz Jalapeno Simple Syrup (recipe at bottom)
2-3 ea Jalapeno Slices
1 oz Club Soda or Seltzer
Lime Salt (recipe at bottom)
Lime Wedge
Dip rim of rocks glass in simple syrup, then lime salt. Fill 3/4 full with ice. Combine lime juice, tequila, triple sec, jalapeno simple syrup, jalapeno slices, and club soda in cocktail shaker. Shake several times then strain over ice in glass. Garnish with lime wedge and thin jalapeno slice.
For more heat, muddle jalapeno slices in shaker before adding ice.
Additional Recipes
Honey Thyme Simple Syrup
1 c Water
4 oz Granulated Sugar
4 oz Honey
4 sprigs Thyme
Combine water and sugar in a small sauce pot and bring to a boil. Remove from heat and stir until sugar is completely dissolved. Add thyme sprigs and steep until cool. Pour in a squeeze bottle or airtight container, removing sprigs if desired.
Vanilla Fig Simple Syrup
1 c Water
.75 c Granulated Sugar
1.5 tbsp Vanilla Paste
1 c Ravifruit Fig Puree, seeds removed
Combine water and sugar in a small sauce pot and bring to a boil. Remove from heat and stir until sugar is completely dissolved. Add vanilla paste and fig puree, then steep until cool. Pour in a squeeze bottle or airtight container.
Ginger Simple Syrup
1 c Water
1 c Granulated Sugar
1 in Ginger, sliced
Combine water and sugar in a small sauce pot and bring to a boil. Remove from heat and stir until sugar is completely dissolved. Add ginger and steep until cool. Pour in a squeeze bottle or airtight container, removing ginger if desired.
Rosemary Simple Syrup
1 c Water
1 c Granulated Sugar
2 sprigs Rosemary
Combine water and sugar in a small sauce pot and bring to a boil. Remove from heat and stir until sugar is completely dissolved. Add rosemary sprigs and steep until cool. Pour in a squeeze bottle or airtight container, removing sprigs if desired.
Citrus Simple Syrup
1 c Water
1 c Granulated Sugar
1/4 c Citrus Peels (lemon, lime, orange)
Combine water and sugar in a small sauce pot and bring to a boil. Remove from heat and stir until sugar is completely dissolved. Add citrus peels and steep until cool. Pour in a squeeze bottle or airtight container, removing peels if desired.
Mint Simple Syrup
1 c Water
1 c Granulated Sugar
4 sprigs Mint
Combine water and sugar in a small sauce pot and bring to a boil. Remove from heat and stir until sugar is completely dissolved. Add mint sprigs and steep until cool. Pour in a squeeze bottle or airtight container, removing sprigs if desired.
Jalapeno Simple Syrup
1 c Water
1 c Granulated Sugar
1/2 ea Jalapeno, sliced (remove seeds for less heat)
Combine water and sugar in a small sauce pot and bring to a boil. Remove from heat and stir until sugar is completely dissolved. Add jalapeno and steep until cool. Pour in a squeeze bottle or airtight container, removing jalapeno if desired.
Orange Zest Sugar
2 tbsp Orange Zest
.5 c Granulated Sugar
Combine zest and sugar in a bowl or storage bag, gently massaging sugar and zest together to release oils. Spread in an even layer on a plate or parchment to dry for 1 hour. Store in an airtight container until use.
Tajin Sugar
2 tbsp Tajin
.5 c Granulated Sugar
Combine Tajin and sugar in a bowl or storage bag and stir or shake until evenly combined. Store in an airtight container until use.
Lime Zest Salt
2 tbsp Lime Zest
.5 c Granulated Sugar
Combine zest and sugar in a bowl or storage bag, gently massaging sugar and zest together to release oils. Spread in an even layer on a plate or parchment to dry for 1 hour. Store in an airtight container until use.
Great!!!!!