I've been playing around with a few of these
Funkin purees, specifically the passionfruit, mango, white peach and raspberry. They come in small pounches with re-closable pop-top openings that make it very easy to pour and measure these lively fruity purees.
I started by mixing a bit of the passionfruit and mango purees with some orange juice and Charbay white rum. The purees are thick and flavorful compared to the orange juice. The drink is so richly tropical, I think it needs a splash of soda, which I don't have on hand. A handful of ice chills the drink and as it melts, dilutes the flavors a bit.
Second cocktail was a combination of the raspberry puree with some aзai and pomegranate juice. Again, very strong flavors of tropical berries. There's a good shot of rum hiding in there, barely detectable. Lots of ice... again, as it melts, the drink dilutes nicely.
Here in South Florida, we are lucky to have an incredible plethora of exotic fruits growing at local farms. Mangoes, passionfruit, anon (sugar apple), atemoya, guanabana (soursop), carambola (star fruit), kumquat, key lime, Persian lime, Myer lemon, Temple orange, tangerine, grapefruit, longan, lychee, mamey, monstera, papaya, passion fruit, sapodilla, black sapote, strawberries, blueberries, huckleberries, sugar cane, tamarind and water coconut are relatively easy to find, depending on the season.
Folks in less tropical climates might have a hard time finding such delicious ingredients, or at least a hard time preparing them to use in drinks. These
Funkin purees make it so simple to open and pour tropical wonders from a space-age little pouch.
I look forward to doing more copious testing (including champagne combinations) with these new delights and I'll leave a few notes here along the way...
Great Funking Purees
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