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The Hot List: Dried Fruit

February is a tough month to be a cocktail lover. The last of the winter citrus is quickly disappearing from store shelves, and it’s awhile until the new spring crop. You can certainly find fruits grown around the world, but they’re just not the same as ripe local produce.

While you could stick to all-alcohol drinks—like Manhattans, Negronis and Martinis—we have another idea: dried fruit.


You can now buy a range of dehydrated fruits, which you can use to infuse an array of spirits, from vodka to bourbon. (The process is incredibly easy and your concoction only needs to rest for about a day.) But before you start experimenting, we suggest you try these two recipes from top bartender and advisory board member Aisha Sharpe.

Her delicious Mango Brava Daiquiri (pictured above) is a blast of sunshine and calls for flavoring Caña Brava Rum (co-created by advisory board members Simon Ford and Dushan Zaric) with dried mango slices. It’s so good, you may want to make it year-round.

We also recommend you fix her Beefeater Gin-based Peach Collins that includes a simple syrup flavored with, you guessed it, dried peaches. After you master these tipples, you can spend the rest of the winter working on your own formulas. Cheers!

Mango Brava Daiquiri

Contributed by Aisha Sharpe

  • 2 oz Mango-Infused Rum*
  • .5 oz Lime juice
  • .5 oz Simple syrup (one part sugar, one part water)
  • Garnish: Lime wheel
  • Glass: Cocktail

Add all the ingredients to a shaker and fill with ice. Shake, and strain into a chilled cocktail glass. Garnish with a lime wheel.


Mango-Infused Rum*

  • 8 oz (1 cup) Caña Brava Rum
  • 8 Dried mango slices

Add both ingredients to a jar and seal. Let stand for 24 hours and then strain into a clean jar.

Peach Collins

Contributed by Aisha Sharpe

  • 1.5 oz Beefeater Gin
  • .75 oz Lemon juice
  • .75 oz Peach Simple Syrup*
  • Club soda
  • Garnish: Lemon wheel
  • Glass: Collins

Add all the ingredients except the club soda to a shaker and fill with ice. Shake, and strain into a Collins glass filled with fresh ice. Top with club soda and garnish with a lemon wheel.


Peach Simple Syrup*

  • 15 Freeze-dried peach slices
  • 8 oz (1 cup) Water
  • Sugar

Add the water and peaches to a jar and seal. Let stand overnight in the refrigerator and then strain into a clean measuring cup. Measure the volume of water and add an equal amount of sugar. Stir until the sugar dissolves.

Series & Type: TrendsThe Hot List

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