VINADA® - PASSIONFRUIT MARTINI MOCKTAIL SET (0%) for 6 Mocktails
VINADA® - PASSIONFRUIT MARTINI MOCKTAIL SET (0%) for 6 Mocktails
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- Description
- Specifics
- Nutrition info
- Process
- Awards
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Use this recipe for the passionfruit martini:
Ingredients for 1 mocktail
- 100 ml VINADA Amazing Airén Gold
- 30 ml passionfruit syrup
- ½ a passionfruit
- two wedges of lime
- 5 ice cubes (optional)
- 1 egg white (optional)
Equipment: Coupe glass and a cocktail shaker
Instruction (5 minutes)
1. Cut the passionfruit in half and scrape half the passionfruit into the cocktail shaker. Then squeeze the lime into the shaker. Optional: Add the egg white in the shaker to create a foam layer.
2. Add the passionfruit syrup. Optional: Fill the shaker with ice cubes. Start shaking.
3. Pour the cocktail shaker into the coupe glass. Add the VINADA and stir slowly.
Cheers,
Tasting note:
Sparkling, fresh, dry with a subtle scent, spicy and harmonious.
| Alcohol | 0.17% Vol. |
| Halal | No |
| Grape | Airén |
| Origin | Spain |
| Region | La Mancha |
| Vegan | Yes |
| Aroma | Citrus fruit (lemon) bruised apple. A touch of grapes |
| Wine Food Pairing | Perfect as an aperitif, with a salad, dessert and goes well with cheese |
| Drinking temperature | 6-8°C |
| Closure | Top cap |
| Allergens | Contains Sulphites |
| Content consumer unit | 200 ml / 6.76 fl oz. |
| Storage | Refrigerate after opening and consume within 3 days |
per 100 ml
| Energy | 90,3 kJ |
| Calories | 21,6 kcal |
| Protein | 0,2 g |
| Carbohydrate | 4,8 g |
| Sugars | 4,8 g |
| Fat | 0 g |
| Thereof saturated fat | 0 g |
| Salt | <0,1 g |
| Sodium | <5 mg |
| Calcium | <10 mg |
| Iron | <0,5 mg |
From Grape to Wine to 0%
The grapes are fermented and aged according to the traditional winemaking method. During this traditional vinification, the grapes are bruised very carefully and the skins begin to release their coloring to the juice. Once our VINADA winemaker is satisfied with the shade, the grapes are gently pressed and the skins and juice separated. Fermentation then continues.
The wine is de-alcoholised just before bottling. De-alcoholization takes place by means of vacuum extraction: The fully fermented base wine is de-alcoholized under vacuum at a low temperature. The temperature is crucial for the taste. The lower the temperature during de-alcoholization, the more aromas and thus taste are preserved. This process takes place at the prefect temperature and is a well-kept VINADA® secret. The volatile aromas of the wine are extracted simultaneously with the alcohol. The aromas are returned directly to the de-alcoholised wine. The wine is then purified, filtered and stabilized.
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