OK, no fruits were actually pilfered for these non-alcoholic mixers.
Stolen Fruit Mixers is just a fun name for this new Healdsburg company that makes mixers from the fresh-pressed juice of green varietal wine grapes and their skins (also known as verjus).
But unlike so many mixers that taste way too sugary or are so processed to death that they lose their vibrancy, these have real elegance and distinction.
Not surprisingly, since they were created by a chef, Peter Brown of Healdsburg, and long-time grape growers, Doug and Susan Provisor.
The company makes five flavors: Lemongrass Ginger Sauvignon Blanc, Jasmine Juniper Viognier, Hibiscus Grenache, Blood Orange Muscat, and Fig Grains of Paradise Zin.
They are concentrated, so it’s suggested you use 1 part mixer to 1 part alcohol (for a cocktail), or 1 part mixer to 2 parts sparkling water (for a mocktail).
I had a chance to try three of the flavors recently. The Blood Orange Muscat tastes like fancy brunch. It has a deep, rounded orange flavor with a big hit of vanilla. The Hibisucus Grenache is a roller-coaster of dark berry, plum and grape with a slight tanginess. I mixed it with a splash of vodka and floated some fresh blueberries in the glass for a fun sip.
Being a ginger fanatic, I polished off the Lemongrass-Ginger Sauvignon Blanc first. Cut with a little sparkling water and garnished with lime slices and a sprig of mint, it is super refreshing with its strong backbone of lemongrass and more subtle ginger note. This is made for summer and enjoying alongside Asian dishes such as Vietnamese green papaya shrimp salad or spring rolls.
One ounce of the mixer has 35 to 40 calories, 8 to 10 grams of carbohydrates, and 7 to 9 grams of sugar, depending upon the flavor. Each 16-ounce bottle is $18.
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