• Roxii Hoare-Smith

Echo Falls Fruit Fusions

I sent Mum and Dad to the OXO Tower to sample new Echo Falls Fruit Fusions!

I was absolutely gutted that I was unable to make the Echo Falls Fruit Fusions event at the Oxo Tower but unfortunately I was away. So on 22 April 2015 I sent my mum and dad (part time Studded Kisses photographers ;)) to London, on their 37th anniversary, to report on the event. Echo Falls is the third largest wine brand in the UK and is now a household name. Echo Falls create easy drinking wines and their new Fruit Fusions wines have a alcohol volume of 9% making them perfect for summer day drinking! Echo Falls has launched new their new Fruit Fusions wines. They are available in 3 varieties:

  1. White Peach and Mango

  2. Summer Berries

  3. Raspberry and Cassis

These wines can sipped alone or mixed to make the perfect summer cocktails!

On the night Echo Falls demonstrated how their new fruity tipples can be enjoyed alone or mixed in a cocktail and provided a range of refreshing concoctions for guests to try.

If like me you were unable to make the event but want to try one of these delicious cocktails then you can. Echo Falls has kindly provided some cocktail recipes for Studded Kisses readers to try!

Berry Fabulous Falls


50ml Echo Falls Fruit Fusion Raspberry & Cassis

25ml of cranberry juice

1 tsp of blueberry jam

10ml of lemon juice

5ml cinnamon syrup

Splash of tonic water

Edible flower to garnish


Stir all ingredients together in a cocktail shaker and add ice. Shake for 1 minute and strain into a jam jar filled with ice. Add a splash of tonic and garnish with an edible flower to serve.

Summer Serendipity


70ml Echo Falls Fruit Fusion White Peach & Mango

1 slice of lemon

1 slice of lime

1 slice of grapefruit

1 slice of orange

10ml elderflower cordial

5ml pomegranate syrup

Crushed ice

Pomegranate seeds and a mint spring to garnish


Slice the citrus fruits into wedges and muddle in a hi-ball glass, add the Fruit Fusions White Peach & Mango, elderflower cordial and crushed ice then stir. Drizzle with pomegranate syrup. Garnish with pomegranate seeds and a mint spring.

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