Recognized for delivering vibrant, true-to-fruit flavors, The Good Purée of Napa Valley continues to be a go-to ingredient for bartenders, pastry cooks, and beverage innovators.
Their purees ship constant, vibrant taste year-round, capturing fruit at its peak with out the constraints of seasonality. One standout is Soursop (also referred to as guanabana), a tropical fruit with a lush, sweet-tart profile that feels each distinctive and surprisingly accessible. It’s a simple approach to deliver shiny, layered taste to any cocktail.
The Guanabana Fresca highlights the puree’s pure steadiness, mixing its creamy tropical notes with almond-rich orgeat, crisp glowing water, and a heat contact of cinnamon. The result’s a shiny, effervescent drink that’s refreshing, fragrant, and stuffed with delicate depth.
Guanabana Fresca
by Manny Hinojosa – International Model Ambassador, Tequila Cazadores
Elements
- 2 oz. The Good Purée Soursop Puree, thawed
- ½ oz. Orgeat Syrup
- 4 oz. Glowing Water
- 1 sprint of Cinnamon
- Garnish: 1 Cinnamon Stick
Preparation
- Mix components apart from glowing water right into a mixing glass with ice.
- Shake with a Boston Shaker and pressure right into a serving glass over the rocks.
- High with glowing water and garnish with a cinnamon stick and sprint of cinnamon.
