For bartenders & mixologists
Alcohol-free on the drinks list: apple and cranberry.
Two alcohol-free Pago serves for bartenders and mixologists, with practical notes on measures, ice, garnish and clear drinks-list descriptions.
Give guests two distinct choices.
A small alcohol-free selection is easiest to navigate when the choices are distinct. Consider a light apple spritz for lunch and a cranberry–rosemary fizz as a lounge aperitif. Both already have complete recipes in our inspiration collection. They are Green Acres serving suggestions built around flavours in the Dutch Pago range.
The bases differ: Pago Apple is apple juice, while Pago Cranberry is a fruit drink. Use the correct product name on your recipe sheet and taste with the product your team will actually serve. A different cranberry drink or apple juice may call for different proportions.
Apple spritz: simple and precise.
Our apple spritz uses 100 ml Pago Apple and 100 ml chilled sparkling water, with ice and one slice of lemon. Fill a highball glass with ice, add the apple juice and pour in the sparkling water just before service. Stir gently once and finish with lemon.
With so few ingredients, the details show. Agree on the glass and amount of ice. Cut a thin lemon slice and leave space on the rim for a comfortable sip. “Apple spritz — Pago Apple, sparkling water and lemon · alcohol-free” gives guests a clear description.
View the serving guide: A refreshing apple spritz.Cranberry fizz: citrus and a herbal aroma.
The second serve combines 90 ml Pago Cranberry, 15 ml fresh lime juice and 5 ml syrup made with equal parts sugar and water. Add 60 ml chilled sparkling water. Ice, a small rosemary sprig and a thin lime wheel complete the glass.
Rosemary is primarily an aromatic garnish here: gently press the clean sprig between your fingers and place it in the glass. Avoid muddling it. Add the sparkling water last and stir gently, as described in the complete recipe.
View the serving guide: Cranberry & rosemary fizz.From the first tasting to a consistent serve.
Make both recipes with the team who will serve them. Record the measures, glassware, ice fill and garnish. Then ask a colleague to make the drink from the recipe sheet alone. This reveals which instructions still need to be added.
Prepare the citrus and clean glassware in advance, but assemble the sparkling drink when ordered. Identify alcohol-free choices clearly on the menu and give them the same care in service as your other cocktails. The recipes below provide a starting point; your own tasting sets the final approach for your venue.
