Today we are going with a revolutionary recipe, as we have emulsified a cocktail: vermouth with fruits. The recipe came up at the Biofach fair in Nuremberg. Our stand was surrounded by all kinds of high quality organic products from Valencia and we decided to prepare a cocktail. We had never done it before.

As a base drink we used vermouth. Inside the emulsifying filter we added olives, orange peel and dehydrated cranberries. The result of this experiment surprised us positively. We tasted a vermouth with aromas of typical fruits of the Valencian land. We loved it.

Once again, Vegan Milker opens up new possibilities unexplored until now, this time, in the world of cocktails. Can you imagine a Mimosa with the orange peel essential oils? Or a Mojito with ginger root? Or a Vodka with coffee beans? The possibilities are endless.

Cocktail recipe: Vermouth with fruits

The quality of the ingredients is an essential factor. In our case, we were lucky enough to use organic products, free of pesticides, with all the natural flavor of the Earth.

We labeled in the list of ingredients, the Spanish brands that gave us the product for the recipe and we take this opportunity to thank them wholeheartedly for their collaboration. The vermouth “Las Manos” is made in urban cellars in Godella. The olives are from Almudaina and are not pasteurized, a delight. The oranges from Cullera are exceptional with their natural flavor and the dried cranberries are a treasure. All organic products, full of love for the Earth, can you imagine the result?

Ingredients of the vermouth with fruits:

• 500ml of Las Manos Vermouth @comerciojustooxfamintermon
• 3 pitted olives from @olivateria 
• 1/4 of orange peel @orangen_frish_nach_house
• 1 tablespoon of dehydrated cranberries @unionrexi

Preparation:

Preparation time: 5 minutes.

• Place the vermouth in the Vegan Milker container.
• Adjust the emulsifying strainer in the container and put the olives, orange peel and cranberries inside the strainer.
• Blend with a hand blender for 1 minute until the fruit is well crushed. The emulsifying effect is instantaneous.
• The vermouth acquires all the essence of the fruit and changes color.
• Let it stand for 10 minutes before tasting. If we are patient and wait a whole day, the flavor will be even more intense.

We hope that today’s recipe serves as an inspiring idea and motivates you to play and explore new alternatives in the colorful world of cocktails. We are still experimenting… by the way, we will be happy to hear about your cocktail experiment.