The 3rd purée by Sanz Cocktails is coming to the market.
Sanz Cocktails · April 22, 2019
Launch of the third purée flavour for Sanz cocktails: Passion Fruit.
Following the policy of Sanz purées, we work directly with fresh fruit, which in this case is passion fruit from the region of Peru and Ecuador, where they are very renowned, therefore we always seek to ensure that the origin of the fruit we use in our products is the best in its category.
As always, our Mixologist Luis Inchaurraga helped us to select the best products and to find the most authentic flavour while remaining faithful to the fruit and making the most natural purée possible a reality.
The purity is 95% fruit and its result is very acidic taste in the mouth and its aroma is of freshly cut passion fruit.
So, all that remains to be said is…enjoy it! May creativity accompany you! And tell us about your experiences with the newly released Sanz Passion Fruit Purée!
We will see you again soon! Thanks to Lucas and the entire team for their readiness and pro
Try these 5 cocktail recipes with white chocolate The world of mixology is an endless universe of flavours and combinations. Can you imagine mixing Sanz white chocolate with tequila, rum, pisco or sake? It seems like a bold combination, no? Well, today we are inviting you to embark on a journey of exquisite flavours with these […]
The 3rd purée by Sanz Cocktails is coming to the market. Sanz Cocktails · April 22, 2019 Launch of the third purée flavour for Sanz cocktails: Passion Fruit. Following the policy of Sanz purées, we work directly with fresh fruit, which in this case is passion fruit from the region of Peru and Ecuador, where they are […]
These are the 5 amazing syrups that will enhance the flavour of your classic cocktails. If you like to experiment with different flavours in cocktails that you already love, try these 5 ideas: Old Fashion with caramel syrup First, change white sugar forcaramel syrup in an Old Fashioned. It goes spectacularly well with American Whisky Rye as rye is a grain that […]
