Everything you need to know about dried fruit for cocktails, why dehydrated fruit is a great sustainable choice, the best fruits to dehydrate for cocktails, and of course, some recipe inspo on how to use dried fruits in cocktails and mocktails!
Plastic straws are thankfully history, and now, it's time to replace throwaway umbrellas and plastic cocktail garnishes! Let's get fancy with nature's solution, using dried fruit as a cocktail garnish.
Dried or dehydrated fruit is a versatile and delicious ingredient and garnish that can enhance many types of drinks, from gin and tonics to martinis and sangrias. With the natural sweetness, colour, and flavour they add to cocktail garnishes, dried fruits have taken off in popularity.
When using dried fruit for cocktails, there are several forms:
- Dehydrated slices or zest like orange, lime and lemon
- Dried fruit powder like blueberry and dragon fruit
- Semi-dried fruits like raisins and apricots
Why is dried fruit so popular for cocktails?
Dried fruit has many benefits as a cocktail garnish:
- Adds a concentrated burst of fruitiness to your drink, without diluting it or changing its texture.
- Dried fruit lasts longer than fresh fruit, and reduces food waste as you can store it in a cool place and use just the amount you need whenever you need it.
- Looks beautiful, elegant and natural, without the need for throwaway flourishes.
- Complements or contrasts with the flavours of your base spirit, mixer, or other ingredients.
- Can be rehydrated with alcohol or water to create a syrupy infusion that can be used as a sweetener or a flavour enhancer.
Where to buy dehydrated fruit for cocktails?
Buy dehydrated fruit slices and fruit powders for cocktails right here at Biome as well as from various other online and physical stores.
Local markets are a great option as you will often find small makers who use locally-grown, chemical free produce and put care and love into their dehydrated fruits.
Source in your own kitchen! Make your own dried fruit by slicing fresh fruit thinly and baking it in a low oven until dry and crisp, or using a dehydrator. See more on that below.
The kinds of dried fruits that can be use for cocktails include: oranges, lemons, limes, grapefruits, apples, pears, pineapples, berries, and more.
How to dehydrate fruit for cocktails?
To create your own dehydrated fruit for cocktails, there are several methods:
Oven. Preheat your oven to its lowest setting (around 200°F/93°C) and then place the fruit slices on a baking sheet. Make sure the slices are in a single layer, and then bake them for 2-3 hours, or until they are dried out.
Dehydrator. Follow the instructions of your dehydrator and place the fruit slices on the trays. Set the temperature to around 135°F/57°C and then dehydrate them for 6-8 hours, or until they are crisp.
Air fryer. Use an air fryer that has a dehydrate function (such as the Power AirFryer 360) and place the fruit slices on the racks. Set the temperature to 120°F/49°C and then dehydrate fruit and vegetables for 12 hours.
What are some dried cocktail garnishes?
Let's get fancy with the dried fruit as a cocktail garnish.
Dried apple slices.
Perfect for autumnal drinks like apple cider cocktails, spiced rum drinks, or whiskey sours. They add a hint of sweetness and spice to your drink, and look cozy and rustic when skewered on a cocktail pick or a cinnamon stick.
Dehydrated citrus wheels.
These are the classic garnishes for gin and tonics, margaritas, mojitos, and other citrus-based drinks. They add a touch of acidity and brightness to your drink, and look stunning when floating on the surface or hanging on the rim of the glass. Try these dehydrated lime slices.
Dried berries.
Great for adding some colour and tartness to your cocktails, especially those made with vodka, gin, or sparkling wine. They add a pop of red, blue, or purple to your drink, and look festive and fun when sprinkled on top of the foam or ice.
Dehydrated Lime Zest.
Where a recipe calls for lime or lemon zest, you can instead use powdered zest. These waste-saving, refillable lime and lemon zest grinders by Liberty Loves are an innovative idea. Inside the grinder are chunks of zest that you grind into fresh powder as needed.
A 75g full grinder is equivalent to 700g of fruit zest, with a shelf-life of 18 months.
How to make a Dried Fruit Infused Cocktail or Mocktail
Many people only think about garnishing with the dried fruit or simply plopping the dried fruit into the prepared cocktail. But infusing the spirit with the dried fruit produces delicious results. We are lucky in modern times also, as there are many non alcoholic spirits on the market that you can use instead of alcoholic.
Choose your dried fruit and spirit. You can use any combination of dried fruit and spirit that you like, but some common pairings are dried cherries and whiskey, dried apricots and gin, and dried pineapple and rum.
Infuse the spirit with the dried fruit. Add the dried fruit and spirit to a jar or container with a lid. You can also add some sugar or honey to sweeten the infusion. Seal the container and store it in a cool, dark place for 2-3 weeks, stirring occasionally. The longer you infuse, the stronger the flavour will be.
Strain the infusion. After the infusion is ready, strain it through a fine-mesh sieve or cheesecloth to remove the solids. You can keep the infused spirit in a sealed bottle for up to a year.
Mix the cocktail. To make a simple cocktail, you can mix the infused spirit with some ice and soda water, or add some lemon or lime juice for some acidity. You can also experiment with different mixers and modifiers, such as vermouth, bitters, liqueurs, or syrups. Garnish with some fresh or dehydrated fruit slices for extra flair.
Dried Fruit Cocktail Recipes
Apple Crumble Cocktail
- In a small saucepan, combine 1/4 cup of sugar and 1/4 cup of water over medium heat. Stir until the sugar dissolves, then bring to a boil. Reduce the heat and simmer for about 15 minutes, until the syrup is thick and golden.
- In a blender, add 1/4 cup of dried apple slices and 1/4 cup of water. Blend until smooth and frothy.
- In a cocktail shaker, add ice, 2 oz of vodka, 1 oz of apple liqueur, and 2 oz of the apple puree. Shake well and strain into a martini glass.
- In another cocktail shaker, add ice, 2 oz of heavy cream, and a dash of cinnamon. Shake well and strain over the apple cocktail, creating a layer of cream on top.
- Garnish with a sprinkle of nutmeg and a dehydrated apple slice.
Blueberry Mojito
In a cocktail shaker, muddle 10 fresh mint leaves, 2 teaspoons of sugar, and 2 tablespoons of lime juice. Add 1/4 cup of white rum, 2 teaspoons of dried blueberry fruit powder, and some ice. Shake well and strain into a tall glass. Top with sparkling soda water and garnish with more mint leaves and fresh blueberries.
Dried Cherry Manhattan
Mix 2 oz of dried cherry-infused whiskey, 1 oz of sweet vermouth, and a few dashes of Angostura bitters in a mixing glass with ice. Stir well and strain into a chilled coupe glass. Garnish with a brandied cherry .
Apricot Whiskey Sour
Mix 2 oz of dried apricot-infused whiskey, 1 oz of lemon juice, and 0.5 oz of simple syrup in a shaker with ice. Shake well and strain into an ice-filled rocks glass. Garnish with a dried apricot slice and a cherry .
Dehydrated Strawberry Daiquiri
In a blender, combine 1/4 cup of dehydrated strawberries, 1/4 cup of white rum, 2 tablespoons of lime juice, and 1 cup of ice. Blend until smooth and serve in a chilled glass.
Dried Peach Bellini
In a small saucepan, simmer 1/4 cup of dehydrated peaches, 1/4 cup of water, and 2 tablespoons of sugar until soft. Transfer to a blender and puree until smooth. Pour into a champagne flute and top with sparkling wine.
Dehydrated Pineapple Margarita
In a cocktail shaker, muddle 1/4 cup of dehydrated pineapple with 2 ounces of tequila, 1 ounce of orange liqueur, and 1 ounce of lime juice. Fill with ice and shake well. Strain into a salt-rimmed glass and garnish with a lime wedge.
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