• 5 oz. cold brew coffee • Coconut Whipped Cream Method: In a glass with ice, pour in cold brew coffee. Top with Coconut Whipped Cream, coco powder, a coffee bean and a pirouette cookie. For the Coconut Whipped Cream: • 4 oz. The Perfect Purée Coconut...
• 2 oz. The Perfect Purée Thai Basil & Black Pepper blend, thawed • 1 pipette The Perfect Purée Sweet Hibiscus, thawed (as garnish to squeeze in before drinking) • 2 oz. Amsterdam Damrak Virgin 0.0 Gin • 1 1/2 oz. club soda • Dried hibiscus,...
• 1 oz. Atrium Gin • 1/4 oz. Bigallet China China • 1/4 oz. Vederenne Raspberry Liqueur • 1/4 oz. Montenegro Amaro • 3/4 oz. The Perfect Purée Pink Guava Puree, thawed • 3/4 oz. lemon juice • 3/4 oz. grapefruit juice • 1/4 oz. simple...
Ingredients: 1 1/2 oz. Etsu Japanese Gin 1/2 oz. Kiwi-infused Agwa Liqueur 1/2 oz. Passion Fruit Syrup 1/4 oz. Rich simple syrup 1/4 oz. Lemon juice 1/4 oz. Lime juice Cava Method: In a cocktail shaker, combine all ingredients, minus cava. Shake, strain, and serve in...
• 1 1/2 oz. Etsu Japanese Gin • 1/2 oz. Giffard Rhubarb Liqueur • 1/2 oz. Passion Fruit Syrup • 1/2 oz. orgeat syrup • 1 oz. lemon juice • 1 strawberry Method: In a cocktail shaker, place the strawberry inside and muddle. Combine all other...
