Why would I use dehydrated fruit over fresh fruit for cocktails?

An important question in the 21st century. What do I garish my favourite cocktail with? To dehydrated fruit, or to fresh fruit? 

Despite being nothing but 100% itself the one differing element between fresh and dehydrated fruit is the moisture content. Dehydrated fruit is required to have a minimum of 70% of the water removed to become storable in the long term. However, this reduction in water content concentrates the flavour making it far superior for enhancing the fruit flavour in any chosen drink. Both in the potency of the flavour, and in the speed in which it can achieve this. 

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