by Chevy Goh | Nov 27, 2019
For the Red Sangria Panna Cotta: • 1 cup The Perfect Purée Red Sangria blend, thawed • 1 envelope unflavored gelatin (1 tbsp.) • 2 tbsp. cold water • 1 cup heavy cream • 1 cup half and half • 1/3 cup sugar • 1 1/2 tsp. vanilla extract • 1 lemon zest Method for Red...
by Chevy Goh | Nov 27, 2019
• Chambord Liqueur • Raspberry liqueur • The Perfect Purée Lychee Puree, thawed • Vanilla bean ice cream Method: 1. Blend ingredients. 2. Freeze.
by Melanie Kern | Nov 26, 2019
• 1 oz. Charbay R5 Lot 5 Whiskey • 1 oz. Blanco Tequila • 1 oz. Aperol • 1/4 oz. Yellow Chartreuse • 3/4 oz. float of Bear Republic Racer 5 IPA • 1/2 oz. The Perfect Purée Thai Basil & Black Pepper blend, thawed Method: Combine all but IPA and shake over ice,...
by Melanie Kern | Nov 26, 2019
• 1 1/2 oz. Charbay R5 Lot 5 Whiskey • 1 oz. Giffard Peach Liquor • 1 oz. The Perfect Purée Prickly Pear Puree, thawed • 1 oz. smoked lemon juice • 2 oz. bergamot infused black tea • 2 dashes Cocktail Punk Smoked Orange Bitters • Splash of agave Method: Shake all...
by Melanie Kern | Nov 26, 2019
Ingredients: 2 oz. Charbay R5 Lot 5 Whiskey .33 oz. Pasubio Vino Amaro 1/4 oz. Bear Republic Racer 5 IPA Beer Syrup 3/4 oz. clarified The Perfect Purée Blackberry Puree, thawed .33 oz. The Perfect Purée Yuzu Luxe Sour blend, thawed A pinch of salt Method: All kegged...
