Mocktail with Moxy by Carol Donovan
This mocktail is from The Perfect Purée Flavor Artist Video Contest. Carol is a Mixologist for Hearty Boys New Old Bar in Chicago, IL.
The Perfect Purée of Napa Valley
Tantalize your customer’s taste buds with the world’s most perfect purées…
Culinary and beverage professionals count on the high quality and consistency of The Perfect Purée. Since 1988, The Perfect Purée of Napa Valley has indulged the culinary passions of chefs and mixologists with season-less, effortless products.
With The Perfect Purée you can offer delicious signature cocktails and dishes with flavor profiles that are unparalleled in each and every one of their blends.
Stocked Flavors: Strawberry, Red Raspberry, Kiwi, Passion Fruit, Lychee, Blueberry, Blackberry, Prickly Pear, Blood Orange, Mango
Strawberry Purée
20113
This is luscious ripe strawberry at its best – perfectly sweet fruit with just a hint of tartness. It is ready to become a recipe base for your next margarita, ice cream, sorbet, or gourmet dessert sauce. Our seedless Strawberry puree possesses a delightful fragrance, texture and deep berry red color. It is puree perfection! Try using it in a smoothie!
View PDF Profile SheetRed Raspberry Purée
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Red Raspberry is a classic favorite with its bold berry flavor and outstanding red-purple color. Our delicious Red Raspberry puree is made from premium grade fruit picked at peak of season. Pureed smooth with all seeds extracted, a hint of sugar is added to balance the natural tartness of the berry. A small amount of fruit pectin is added to further refine the puree’s texture for pastry recipes, artisan cocktails, and mixed drinks.
View PDF Data SheetKiwi Purée
19429
This fruit’s emerald green pulp is its most outstanding feature. Sweet-tart in flavor, our Kiwi puree possesses both the fruit’s appealing visual characteristics and distinctive clean flavor. Small black seeds enhance its color further. This puree is a showstopper when presented on a white plate or in these easy recipes for soups, sauces, desserts, and mixed drinks!
View PDF Profile SheetPassion Fruit Concentrate
5092
This fruit is truly a passionate favorite with gourmet chefs. Known as lilikoi in Hawaii, passion fruit is strong, tart and tropical. Passion Fruit Concentrate delivers a delicious and aromatic powerhouse of flavor that is ideal for your recipes for ice creams, sorbets, mousses, and cocktails.
View PDF Profile SheetLychee Purée
25648
This fruit is considered the rose of the fruit world with its pearly translucent flesh, tropical-floral aroma and delicate delicious flavor. Our Lychee puree is as exotic as it is imaginable. True to taste, it lures the palate to far away places with its uncommonly pleasing flavor. Use Lychee puree in these easy recipes for Asian dishes, desserts, cocktails, and fruit punch.
View PDF Profile SheetBlueberry Purée
16245
A native fruit of North America, blueberry is deep blue in color and rich in flavor. Our delicious Blueberry puree is out of this world with its natural flavor, texture and sweetness – perfect for your drink and dessert recipes. It is truly an all American!
View PDF Profile SheetBlackberry Purée
24882
With its dark purple-red color and deep, rich dusky flavor, this delicious berry is considered the ‘Cabernet’ of black berries. Our Blackberry puree captures all the renowned characteristics of this unique and distinctive berry. Whether used in a gourmet dessert sauce, beverage, or savory dish, Blackberry makes a statement in flavor, color and aroma. Use one of our easy recipes, or work it in with your own favorites.
View PDF Profile SheetPrickly Pear Purée
16663
The allure of this exotic fruit is magical, yet dangerous! Its mystique comes from the naturally vibrant color of its pulp. But beware – being from the cactus family, its skin pricks. Prickly Pears are the fruit that grow on top of the flat cactus pad; when peeled the pulp has a delicate melon-fig taste.
View PDF Profile SheetBlood Orange Concentrate
14959
Made from 100% blood oranges, this classic Sicilian fruit ingredient offers a rich deep orange-red color and citrus flavor base perfect for cocktails, vinaigrettes and gourmet desserts. It provides an aromatic, intense citrus flavor without diluting a recipe.
View PDF Profile SheetMango Purée
9528
Grown in tropical and subtropical regions, Mango fruit is popular around the world for its rich yellow/orange color, full-bodied tropical flavor and aroma. Our delicious Mango puree is made from a blend of mangoes from all growing regions. This velvety smooth puree has a hint of sugar added to accentuate its truly tropical flavor notes. The possibilities are endless with easy recipes for desserts, sorbets, sauces, mixed drinks, and mocktails – even sushi!
View PDF Profile SheetWhat is a Purée?
Many dishes begin with purées. Whether they are for a sauce, soup, soufflé or sorbet recipe, or added as a flavor enhancement to an entrée, delicious purées are often at the heart of any culinary preparation.
Like chicken and beef bases, seasonings or herbs, fruit purées are a staple in commercial kitchen operations. In culinary terms, to réduire en purée means to render solid foods into a mash; to press, strain or pulp foods by using a mortar, meat grinder, food mill, an electric blender, or through a sieve. Throughout the history of fine cuisine, gourmet chefs have prepared their own purées by hand. Yet, purées did not become commonplace in professional European kitchens until around the turn of the 20th century, and not in American kitchens until the 1970’s.
The extensive use of purées came about thanks to the vision of French-born Chef Auguste Escoffier, known as the “king of chefs and the chef of kings.” Escoffier roamed the continent bringing his culinary innovations to establishments such as the Ritz in Paris and London’s Savoy. Escoffier advocated creativity and artistry in cooking. He encouraged chefs to use recipes merely as the starting point for their efforts. He viewed cooking as a living art that must adapt as it is adopted by different cultures and new generations.In his cookbook, Guide to Modern Cookery, Escoffier wrote, “My intention is to offer my colleagues a tool rather than merely a recipe book. (This way, chefs are) free to develop their own methods and follow their own inspiration. The art of cooking, which in many ways is similar to that of fashion design, will evolve as society evolves. Only basic rules remain unalterable.”