Busy operations often look to cocktail-ready mixers and fruit purees. Cheers caught up with Michele Lex, director of sales and marketing for The Perfect Puree of Napa Valley to find out some of the flavor trends the company is seeing.

Who are some of the bars/restaurants using The Perfect Puree products for cocktails? Trick Dog in San Francisco; La Mar in San Francisco and Miami; Seamstress Restaurant in New York; Signature Room in Chicago; Chandelier Bar at the Cosmopolitan, Las Vegas; Solage in Calistoga, CA.

What are some of the hot flavors/trends right now? Sangria, flavored lemonades and ice teas; carbonated drinks—with spirits and non-alcoholic; ethnic flavors; spices and botanicals.

What flavors tend to be popular year round? Mango, strawberry and coconut.

How do most bar operators use your products? In signature drinks as well as mocktails.

What new products do you have just out or coming out? A Sweet Hibiscus flavor.

What flavor/drink trends do you see on the horizon? The incorporation of mindful ingredients in drinks, rather than a focus on “skinny” beverages.

Featured Image: The Tlatelolco, by Mixologist Manny Hinojosa, with Delirio Joven mezcal, The Perfect Purée Sweet Hibiscus blend, The Perfect Purée Chipotle Sour blend, fresh lime juice and agave nectar.