Bissap Breeze Mixology Recipes
Explore cocktails made with our vibrant fruit juices and hibiscus flavors.
9 Flavors • 27 Cocktails •
Made with Real Bissap Breeze Juice
Tap a flavor below to see its 3 cocktails.
Caju Caipirinha
Ingredients: 2 oz cachaça, 3 oz Bissap Breeze Cashew Fruit Juice, 1/2 lime (4 wedges), 1 tsp simple syrup, crushed ice
Method: Muddle lime and syrup. Add cachaça, juice, and crushed ice. Stir. Garnish: lime wheel
Sweet, tart, warm — lime cuts the tannin, juice stays front and center.
Cashew Breeze Mojito
Ingredients: 2 oz white rum • 3 oz Cashew Fruit Juice • lime • simple syrup • mint • soda
Method: Gently muddle mint, lime, and syrup. Add rum, juice, ice, stir, and top with soda.
Crisp, minty, patio-ready. Zero-proof: skip rum, add extra soda.
Cashew Sunset Margarita
Ingredients: 2 oz blanco tequila • 3 oz Cashew Fruit Juice • lime • triple sec • grenadine
Method: Salt the rim. Shake tequila, juice, lime, and triple sec. Strain and layer with grenadine.
Earthy tequila meets tropical cashew, golden-to-red sunset.
Pineapple Ginger Mojito
Ingredients: 2 oz white rum, 4 oz Bissap Breeze Pineapple Ginger, 3/4 oz lime juice, 8-10 mint, crushed ice, soda
Method: Muddle mint and lime, add rum and Pineapple Ginger, add crushed ice, stir, and top with soda. Garnish with pineapple wedge and mint.
Bright, minty, and fizzy — pineapple sweetness balanced by ginger heat.
Pineapple Ginger Margarita
Ingredients: 2 oz blanco tequila, 3 oz Pineapple Ginger, 1 oz lime juice, 1/2 oz triple sec, chili-salt rim
Method: Rim with chili-salt, shake tequila + Pineapple Ginger + lime + triple sec, strain over ice. Garnish: lime + ginger.
Tropical, tangy, with a warm chili-ginger finish.
Pineapple Ginger Mule
Ingredients: 2 oz vodka, 4 oz Pineapple Ginger, 1/2 oz lime juice, 2 oz ginger beer, crushed ice
Method: Fill copper mug with ice, add vodka + Pineapple Ginger + lime, top with ginger beer. Garnish: candied ginger + lime.
Crisp, spicy, extra gingery — copper mug keeps it ice-cold.
Mango Passionfruit Mojito
Ingredients: 2 oz white rum, 4 oz Mango Passionfruit Juice, 3/4 oz lime juice, 8–10 mint leaves, crushed ice, soda
Method: Muddle mint and lime, add rum and juice, add crushed ice, stir, and top with soda. Garnish with passionfruit half and mango slice.
Lush, minty, and fizzy — mango sweetness meets passionfruit tang.
Mango Passionfruit Margarita
Ingredients: 2 oz blanco tequila, 3 oz Mango Passionfruit Juice, 1 oz lime juice, 1/2 oz triple sec, salt rim
Method: Salt rim, shake tequila plus juice plus lime plus triple sec, strain over ice. Garnish: lime plus passionfruit seeds.
Tropical, bright, a little tart — salt makes the fruit pop.
Mango Passionfruit Bellini
Ingredients: 2 oz Mango Passionfruit Juice, 4 oz chilled Prosecco
Method: Pour juice into chilled flute, slowly top with Prosecco, stir once. Garnish: mango cube plus mint.
Light, sparkling, brunch-perfect.
Hibiscus Ginger Mule
Ingredients: 2 oz vodka, 3 oz Hibiscus Ginger, 1/2 oz lime juice, 2 oz ginger beer, crushed ice
Method: Fill copper mug with ice, add vodka plus Hibiscus Ginger plus lime, top with ginger beer. Garnish: candied ginger plus lime.
Crisp, gingery, extra fizzy.
Hibiscus Ginger Spritz
Ingredients: 3 oz Hibiscus Ginger, 3 oz Prosecco, 1 oz soda, ice
Method: Fill a wine glass with ice, add Hibiscus Ginger, and top with Prosecco and soda. Garnish: orange, dried hibiscus, and mint.
Sparkling, tart, refreshing — perfect for daytime.
Hibiscus Ginger Margarita
Ingredients: 2 oz blanco tequila, 3 oz Hibiscus Ginger, 1 oz lime juice, 1/2 oz triple sec, salt rim
Method: Salt rim, shake tequila and Hibiscus Ginger and lime and triple sec, strain over ice. Garnish: lime and dried hibiscus.
Tart hibiscus, warm ginger, bright lime.
Soursop Mojito
Ingredients: 2 oz white rum, 4 oz Soursop Juice, 3/4 oz lime juice, 8-10 mint leaves, crushed ice, soda
Method: Muddle mint + lime, add rum + juice, add crushed ice, stir, top with soda. Garnish: soursop slice + mint.
Creamy, minty, fizzy — soursop tang with cool mint.
Soursop Margarita
Ingredients: 2 oz blanco tequila, 3 oz Soursop, 1 oz lime juice, 1/2 oz triple sec, salt rim
Method: Salt the rim. Shake the tequila, Soursop, lime, and triple sec with ice, then strain over fresh ice. Garnish with lime and a thin soursop slice.
Silky, tart, and tropical — a bright margarita with a creamy finish.
Soursop Colada
Ingredients: 2 oz white rum, 4 oz Soursop Juice, 1 oz coconut cream, 1 oz pineapple juice, crushed ice
Method: Blend rum + juice + coconut cream + pineapple with ice until smooth. Garnish: toasted coconut + pineapple.
Silky, tropical, dessert-like.
Mango Carrot Margarita
Ingredients: 2 oz blanco tequila, 3 oz Mango Carrot Juice, 1 oz lime juice, 1/2 oz triple sec, salt rim
Method: Salt rim, shake tequila plus juice plus lime plus triple sec, strain over ice. Garnish: lime.
Sweet mango, earthy carrot, bright lime.
Mango Carrot Mule
Ingredients: 2 oz vodka, 3 oz Mango Carrot Juice, 1/2 oz lime juice, 2 oz ginger beer, crushed ice
Method: Fill a copper mug with ice, add vodka, juice plus lime, then top with ginger beer. Garnish: carrot ribbon plus lime.
Crisp, gingery, refreshing — carrot adds depth.
Mango Carrot Spritz
Ingredients: 3 oz Mango Carrot Juice, 3 oz Prosecco, 1 oz soda, ice
Method: Fill a wine glass with ice, add juice, top with Prosecco plus soda. Garnish: mango cube plus mint.
Sparkling, sunny, easy-drinking.
Mango Papaya Mojito
Ingredients: 2 oz white rum, 4 oz Mango Papaya Juice, 3/4 oz lime juice, 8–10 mint leaves, crushed ice, soda
Method: Muddle mint and lime, add rum and juice, add crushed ice, stir, and top with soda. Garnish: papaya slice and mint.
Lush, minty, and fizzy — mango meets soft papaya.
Mango Papaya Margarita
Ingredients: 2 oz blanco tequila, 3 oz Mango Papaya Juice, 1 oz lime juice, 1/2 oz triple sec, salt rim
Method: Salt rim, shake tequila plus juice plus lime plus triple sec, strain over ice. Garnish: lime.
Tropical, bright, smooth.
Mango Papaya Bellini
Ingredients: 2 oz Mango Papaya Juice, 4 oz chilled Prosecco
Method: Pour juice into flute, slowly top with Prosecco. Garnish: mango cube and mint.
Light, sparkling, brunch-perfect.
Hibiscus Mint Mojito
Ingredients: 2 oz white rum, 4 oz Hibiscus Mint Juice, 3/4 oz lime juice, 8–10 mint leaves, crushed ice, soda
Method: Muddle mint and lime, add rum and juice, add crushed ice, stir, and top with soda. Garnish: mint and lime.
Cool, minty, and refreshing.
Hibiscus Mint Margarita
Ingredients: 2 oz blanco tequila, 3 oz Hibiscus Mint Juice, 1 oz lime juice, 1/2 oz triple sec, salt rim
Method: Salt rim, shake tequila, juice, lime, and triple sec, then strain over ice. Garnish: lime and mint.
Bright, herbal, and lightly tart.
Hibiscus Mint Spritz
Ingredients: 3 oz Hibiscus Mint Juice, 3 oz Prosecco, 1 oz soda, ice
Method: Fill a wine glass with ice, add juice, and top with Prosecco and soda. Garnish: mint and lime.
Light, sparkling, and garden-fresh.
Watermelon Lemonade Mojito
Ingredients: 2 oz white rum, 4 oz Watermelon Lemonade, 3/4 oz lime juice, 8–10 mint leaves, crushed ice, soda
Method: Muddle mint and lime, add rum and Watermelon Lemonade, add crushed ice, stir, and top with soda. Garnish: watermelon triangle and mint.
Juicy, minty, and fizzy — summer in a glass.
Watermelon Lemonade Margarita
Ingredients: 2 oz blanco tequila, 3 oz Watermelon Lemonade, 1 oz lime juice, 1/2 oz triple sec, salt rim
Method: Salt the rim, shake tequila, Watermelon Lemonade, lime, and triple sec, then strain over ice. Garnish: lime.
Sweet watermelon, tart lemon, and bright lime.
Watermelon Lemonade Spritz
Ingredients: 3 oz Watermelon Lemonade, 3 oz Prosecco, 1 oz soda, ice
Method: Fill a wine glass with ice, add Watermelon Lemonade, and top with Prosecco and soda. Garnish: watermelon ball and mint.
Sparkling, juicy, and easy-drinking.