The company behind bartenders favourite Coco Re’al have expanded their bartender range with a range of infused syrups and an agave syrup.
Before we go any further let’s get the elephant out of the room (and back into bed with a Dane) – you like fresh juice, you don’t use syrups, when you make drinks you like to make the best you can and that means fresh. Great, couldn’t agree more…. wait we mean less.
Of course it would be amazing to grow fresh fruit outside the bar and each afternoon squeeze it whilst a bluebird sits on your shoulder and sings a merry tune. It would of course always be the same quality, the price would never alter and have a shelf life longer than an X Factor winners career.
However this isn’t that world and whilst some bars may be in a position to have this luxury with seasonal products, most need a helping hand with fruit flavours (not to mention stock control and GP’s). Welcome to the floor the latest product to help out in those situations – Re’al Infused Syrups.
BarLifeUK popped along to the UK launch during London Cocktail Week, intrigued by the promise of drinks from Ian Burrell, Andy Pearson, Georgi Radev and Daniele Dalla Pola using the range. If those guys were confident enough to put their names behind the range we wanted to try them.
You big fruit
The brains behind these products is also the brains behind Coco Re’al, a lady by the name of Isolde Aubuchon, the Technical Director at Re’al owners American Beverage Marketers. Having been with them for 10 years developing many products we got the feeling talking to her that these were her favourite work children.
If that is the case you can hardly blame her. Not only has she personally travelled the world sourcing the exact fruits she wants from specific locations and ensured they’re picked at a specific ripeness, but she designed a new gentle processing method. This method was devised to ensure a more natural vibrant flavour as well as an enhanced natural colour and longer shelf life.
Right that’s the technical stuff out of the way, let’s get onto the liquid. The launch flavours are as follows:
Blueberry Re’al: Infused with premium Goldtraube Blueberries from the Pacific Northwest
Peach Re’al: Infused with Elegant, Summer & Rich Lady Peaches
Mango Re’al: Infused with Alfonso Mangoes from India
Raspberry Re’al: Infused with Willamette and Glen Clova Raspberries from the Pacific Northwest
Strawberry Re’al: Infused with handpicked Camorosa, Ventana and Albion Strawberries from California
Pumpkin Re’al: Infused with premium pureed Pumpkin and hints of cinnamon, ginger, nutmeg and clove
Agave Re’al: 100% organic blue Agave Nectar from the Jalisco region of Mexico
Ginger Re’al: Infused with premium Laiwu Ginger puree
As we sat down and tasted the range one thing became abundantly clear. They really do taste like the fruit on the bottle. Not some chemically, kids lolly interpretation of the flavour but the real thing. The strawberry even has little pieces of pip in it.
The reason for this fruity taste is simple…. fruit. More than 40% fresh fruit in every bottle in actual fact. They cram all this fruit in using that clever process we spoke about earlier which replaces the water found in most pre-made syrups with the juice of the fruit.
Cocktails
This range was not only designed to taste great but also designed for bartenders and cocktails. The squeezy bottle with non-drip cap is one consideration as is the 18-36 month shelf life and 30 day minimum lifespan once open.
After the tasting we moved into the bar and the boys got to work with their signature Re’al cocktails. Immediately we could see just how adaptable and effective they could be behind the stick in a huge variety of bars.
A selection of the drinks that were knocked up are below (keep an eye out for Andy’s awesome cocktail name) and if these inspire you or you just want to check out what the range tastes like get in touch with your Cellar Trends rep or give them a call on 01283 217703
Ian Burrell – Blue Moon (Featuring Blueberry Re’al)
- 35ml white rum
- 15ml London Dry Gin
- 12.5ml Blueberry Re’al puree
- 25ml lemon juice
- 5ml sugar
Serve in a rock glass over crushed ice. Garnish with a lemon peel & blueberries* (*if in season)
Georgi Radev – Ramusake Julep (Featuring Ginger Re’al)
- 25ml Zacapa 23
- 25ml Heavy Brew Honjozo Sake
- 15ml Ginger Re’al
- 10ml ginger and lemongrass syrup
- Pinch of black pepper
- Sprig of mint
- 30ml Scavi & Ray Prosecco
Stir all ingredients together and serve in a julep glass with crushed ice. Garnish with a mint sprig
Daniele Dalla Polla – West Coast (Featuring Strawberry Re’al)
- 20ml Strawberry Re’al
- 40ml Bacardi Gold rum
- 20ml Arcane Can crush rum
- 10ml Galliano L’autentico
- 20ml fresh lime juice
- 20ml grapefruit juice
Shake with crushed ice. Serve in a tiki mug. Top with Ginger Beer and garnish with grapefruit peel and fresh mint
Andy Pearson – Mangoes into a Bar (Featuring Mango Re’al)
- 50ml Mango Re’al
- 50ml Pusser’s Navy Strength
- 25ml Apricot Liqueur
- 25ml fresh lime juice
- ½ fresh passion fruit
- 1 bar spoon demerara sugar
Serve in a Tiki Skull with a flaming passion fruit cup