Find the recipes  from  our  Networking Afterparty. 

The beauty of using freeze-dried fruit is that the taste is as close as possible to the fresh fruit, and you can combine it with any amount of water or other ingredients.  These are the recipes developed by us and inspired by a collaboration with Mixologists Michael George. 

You can use a small amount just to do one or two servings or create a batch according to your needs. The advantage of doing mixers and syrups with freeze-dried fruit is that you can decide how much to use and store the rest for later use, while the large ready-to-use syrups, due to the water content, need to be used relatively soon.

Here are the recipes but feel free to twist them to your taste:

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MOCHANAC

A rich, indulgent cocktail blending cacao, espresso liqueur, and cognac — a bold mocha-inspired nightcap

INGREDIENTS

Cacao Oat Milk Base

• 260g Barista Oat Milk
• 20g CocoaSupply Cocoa Powder (Grand Guayacan)

• 20g Honey

Cocktail Mix

• 50g Hennessy VS Cognac
• 60g Cacao-Infused Oat Milk (from above)
• 40g Borghetti Espresso Liqueur

DIRECTIONS

• Prepare the Cacao Oat Milk by whisking together oat milk, cocoa powder, and honey in a small saucepan or mixing jar.
• Heat gently (if desired) and stir until smooth and fully combined.
• Strain and let cool before using in the cocktail.
• Build the Cocktail
  • In a shaker with ice, combine Hennessy, 60g of the cacao oat milk, and espresso liqueur.
  • Shake well until chilled and frothy.
• Serve

Strain into a rocks glass over a large ice cube or serve neat in a coupe for a sleek finish.

• Garnish with a dusting of cocoa powder, a few small nibs, or a cocoa powder rim.
• For a warm version, skip the shaker and gently heat the cocktail mix.

 

 

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PASSION SPARKLER

A lush, alcohol-free drink with tangy passion fruit, refreshing cucumber tonic, and hints of citrus and herbs.

Passion Fruit Syrup

Ingredients:

• 15g CocoaSupply freeze-dried passion fruit powder
• 100g water
• 20g sugar (or honey for a floral note)
• Zest of 1/3 lime
• 1 small sprig of basil or thyme (optional)

Instructions:

• In a saucepan, combine water and sugar (or honey).
• Add passion fruit powder, lime zest, and herbs.
• Heat a bit mixstirring until dissolved.
• Let cool completely, then strain.

To Serve

Ingredients:

• 2 oz passion fruit syrup
• 4 oz Fever-Tree Cucumber Tonic
• Ice

Garnish Options:

• Basil or mint sprig
• Lime wheel or twist

Instructions:

• Fill a glass with ice.
• Add passion fruit syrup, lime juice, and floral water (if using).
• Top with Fever-Tree Cucumber Tonic.
• Stir gently and garnish as desired.

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PULPOSA

A tropical twist on the classic mimosa featuring cacao pulp and tangy lulo.

INGREDIENTS

Tropical Syrup Blend

• 20g CocoaSupply Freeze-dried Cacao Pulp Powder
• 15g CocoaSupply Freeze-dried Lulo Powder
• 18g Honey
• 100g Water

To Serve

• 1 oz Tropical Syrup (from above)
• 2 oz Prosecco or Champagne (chilled)

DIRECTIONS

• Prepare the Syrup
• In a shaker or mixing jar, combine cacao pulp powder, lulo powder, cacao pulp liquid, honey, and warm water.
• Stir or shake well until smooth and fully dissolved. Cool.
• Assemble the Cocktail
  • Add 1 oz of the tropical syrup to a champagne flute or coupe glass.
  • Gently top with 2 oz of chilled prosecco or champagne.
• Serve immediately to enjoy the refreshing, fruity sparkle of cacao and lulo.

TIPS

Shake syrup before each pour, as natural pulp may settle.

 

 

 

 

 

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ChocoBerry Fizz

A non-alcoholic blackberry spritzer with a luscious dark chocolate base

INGREDIENTS

Cacao & Sugar Paste

• 20g Cocoa Powder(Grand Guayacan recommended)
• 10g Sugar
• Add water to create a thick, spreadable paste

Blackberry Syrup

• 25g Blackberry Powder
• 70g Water
• 1/2 teaspoon of sugar

To Serve

• 0.25 oz of cacao/sugar paste
• 1 oz Blackberry Syrup (from above)
• Lyre’s Classico Non-Alcoholic Spritz(chilled)

DIRECTIONS

• Make the Chocolate paste by combining cocoa powder and sugar.
• Add a splash of water and mix until smooth and thick, like a spread.
• Make the Blackberry Syrup by stirring blackberry powder into water until fully dissolved. Strain.
• Assemble the Drink
  • Spread a thin layer of the cacao paste on the bottom of a clear glass.
  • Add 1 oz of the blackberry syrup.
  • Gently top Lyre’s Classico Non Alcoholic Spritz to preserve layering.
• Optional Garnish: Add a fresh blackberry or mint sprig for extra flair.

 

 

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DRAGON’S NECTAR

Served over a vibrant dragon fruit ice cube

Dragon Fruit Ice Cubes

Ingredients:

• 50g CocoaSupply freeze-dried dragon fruit powder
• 400g water
• 2 tablespoons sugar

Instructions:

• Blend dragon fruit powder with water and sugar until fully combined. Strain the mixture to remove any clumps.
• Pour into an ice cube tray and freeze.

 

Honey Dragon Fruit Syrup

Ingredients:

• 40g honey
• 400g water
• 25g CocoaSupply dragon fruit powder

Instructions:

• In a small saucepan, combine honey, water, and dragon fruit powder. Bring to a low boil, stirring well to dissolve.
• Remove from heat and let cool.

 

To Serve

Ingredients:

• 1 dragon fruit ice cube
• 0.75 oz Tito’s Handmade Vodka
• 2 oz honey dragon fruit syrup
• Splash of lemon juice
• 0.25 oz Cointreau

Instructions:

• Place dragon fruit ice cube in a glass.
• Pour in vodka, honey syrup, lemon juice, and Cointreau
• Top with a smidgen of Smoked Chipotle Pepper Powder

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JAMAICADA DE CACAO

A Light, floral, and refreshing cocktail with a “beachy” feel

 

INGREDIENTS:

Hibiscus-Cacao Pulp Syrup:

• 100g CocoaSupply Freeze-dried Hibiscus Powder
• 100g CocoaSupply Freeze-dried Cacao Pulp Powder
• 790g Hot Water
• 100g Sugar

Instructions:

• Whisk hibiscus powder and cacao pulp powder into hot water until fully dissolved.
• Add sugar and stir until completely dissolved.
• Let cool, then strain through a fine strainer.

To Serve

• Ingredients (per serving):
• 1oz Ten To One White Rum
• 1oz Hibiscus-Cacao Pulp Syrup
• 1oz Coconut Water

 

DIRECTIONS

• Prepare the Syrup
• Assemble the Cocktail
  • Add first the Syrup
  • Then add the rum
  • Top with coconut water
  • Garnish with basil
• Serve immediately to enjoy the refreshing and flavorful drink.

TIPS

Shake syrup before each pour, as ingredients may settle.