Perfect Purée of Napa Valley’s newest blends lend a twist to the classic citrus cocktail with herbal flavors sure to give summer a spicy sendoff. The Yuzu Luxe Sour blend features herbal bark, white peppercorn, lemon verbena, and lavender flavor notes, while the Thyme & Citrus blend creatively pair thyme with usual suspects orange, lime, lemon, and tangerine.

Summer is also prickly pear season, or tuna in Spanish. Add in this delicious desert fruit to cocktails for a tang that pairs perfectly with a bit of heat. The prickly pear is a rich source of magnesium and the amino acid taurine. It’s also rich in flavinoid antioxidants, and high in vitamin C, calcium and potassium.

hold the umbrella cocktail

Hold the Umbrella

Source: Manny Hinojosa

  • 1 1/2 oz. Bacardi Rock Coconut
  • 2 oz. The Perfect Purée Yuzu Luxe Sour blend
  • 1 sprig fresh mint
  • ½ oz. fresh lime juice
  • 2 oz. club soda

Prep: In a mixing glass add all the ingredients except club soda over ice. Shake vigorously and strain over the rocks, and top with soda. Garnish with slice of lime and sprig of fresh mint.

play thyme summer cocktail

Play Thyme

Source: Manny Hinojosa

  • 1 1/2 oz. vodka
  • ½ oz. Orange Curaçao
  • 1 oz. The Perfect Purée Thyme & Citrus Blend
  • ½ oz. The Perfect Purée Strawberry Puree
  • 1 oz. The Perfect Purée Caramelized Pineapple Concentrate
  • 1 lemon wedge

Prep: Combine ingredients into a mixing glass with ice. Shake vigorously and strain over the rocks. Garnish with a lemon and strawberry slice.

prickly pear chile piquin summer cocktail

Prickly Pear & Chile Piquin Margarita

Source: Manny Hinojosa

  • 1 oz. Cazadores Blanco Tequila
  • 1 oz. Delirio Joven Mezcal
  • 1 oz. The Perfect Purée Prickly Pear Puree
  • 1 oz. agave nectar
  • 1 oz. lime juice
  • Pinch of chile piquin
  • Chile piquin salt rim optional, but recommended

Prep: In a mixing glass combine all the ingredients with ice, except chile piquin. Shake vigorously and strain over the rocks. Add the chile and garnish with lime wheel.

For a milder cocktail, do like the Oaxacans do and add a dollop of prickly pear to ice-cold horchata:

horchata colada summer cocktail

Horchata Colada

Source: Manny Hinojosa

  • 2 oz. Bacardi Gold Rum
  • 2 oz. The Perfect Purée Carmelized Pineapple Concentrate
  • 2 oz. Horchata concentrate
  • 0.5 oz. The Perfect Purée Prickly Pear Purée
  • Shaved coconut for garnish
  • Cinnamon for garnish

Prep: In a mixing glass add all the ingredients with ice. Shake vigorously and serve in a glass with shaved coconut and top with nutmeg and dollop of The Perfect Purée Prickly Pear Purée.

For a blended version, add all ingredients except the Prickly Pear Purée to a blender. Add ice and blend. Pour into a glass and garnish with cinnamon and The Perfect Purée Prickly Pear Purée.