OCOO shereen shabnam

It’s that time of the year to celebrate with a yearning for ways to look beautiful…. We have to look good for the long Christmas lunches especially if it is a Fijian lovo that can easily take up to a few hours of marination and cooking underground.

Christmas is big amongst the Fijians and as the festive season draws near and the invitations start pouring in, OCÓO The Beauty Drink, brings you the perfect gift to revitalize your youthful appearance and shine in the spotlight.  I am trying it at the moment and loving it.

Designed to reveal a radiant and renewed complexion, OCÓO The Beauty Drink wraps some of the world’s finest natural beauty ingredients in a 100 % recyclable aluminium fusion bottle – a definite winner as I get long lectures from little diva about the environment, wastage and leaving the planet in good shape for her kids (She already knows she will have two and I will not be surprised if she has the names pinned down as well)

To add more cheer to the season’s celebrations, OCÓO The Beauty Drink presents its Festive Season Beauty Drinks recipes, a selection of elegant mocktails made through a fusion of OCÓO and other revitalizing healthy ingredients. Below you will find some of their unique recipes that hand you the secret to making a gorgeous appearance at every party.

OCÓO’s Festive Season Beauty Drink Recipe by La Petite Maison Restaurant at DIFC:


  • Half fresh green apple
  • 10 ml of elderflower syrup
  • 1 pinch of cinnamon powder
  • 200 ml of OCÓO


  • Muddle the apple, add the rest of the ingredients, shake hard and double strain it on crushed ice in a julep cup.
  • Garnish it with an apple star and selection of berries

OCÓO’s Festive Season Beauty Drink Recipes by Caramel Restaurant & Lounge:

Recipe 1:


  • 200ml of OCÓO
  • 3 pcs. Of lemongrass
  • 15 ml honey
  • 15 ml lime juice
  • 15 ml sugar syrup


  • Muddle the lemongrass in shaker tin and mix all ingredients.
  • Shake & strain with ice in highball glass. Top up with ginger ale.
  • Garnish it with fresh lemongrass.
  • Suggested glassware: highball glass

Recipe 2:


  • 150 ml OCÓO
  • 60 ml Pre-prep Iced tea then infused with fresh ginger
  • 5 gms rosemary
  • 3 pcs. Fresh raspberry
  • 30 ml sugar syrup
  • 15 ml lime juice


  • Muddle the fresh raspberry, then mix rest of the ingredients.
  • Shake and pour over crushed ice.
  • Garnish it with Rosemary
  • Suggested glassware: highball glass

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