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.

From our Friends



  • Christopher Carlsson posted 4 years ago

    Don't forget to check out ethnic grocery shops for fresh and dried fruits of all kinds and exotic( to us) spices . Thinks like candied ginger slices are a wonderful ( and easy) thing to use in both drinks and food ( such as jams) and are much easier to work with and less messy than the original.
    Not to mention natural food health stores are a great source for dried fruit that does not have a preservative ( such as sulfur ) that may have unexpected results and taste in tat infusion you are working on.

  • posted 5 years ago

    Thanks for the kind words. We'll absolutely look you up if we're in that neck of the woods!

  • Denny Shrock posted 5 years ago

    I really respect all of the bar people in these articles. Dale, Dave , Gaz, and all the greatest to have graced tge wonderful world of cocktails. I personally have been behind the stick for 17 years and in those 17 years I have become quite the inovative bartender. I don't lice in LA, New York, Chicago, Or any other large city but I can make you a unique cocktail and share a vast knowledge of life behind the stick! I'm from little Morehead City N.C. one of the most beautiful coastal towns in the east coast US. Should you get this way stop by the Arendell Room and we can have a cocktail!

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