• 6 oz. St. Germain Elderflower Liqueur • 12 oz. clear Rum • 16 oz. The Perfect Purée Prickly Pear Puree, thawed • 32 oz. rose hip tea • 1 bottle dry sparkling wine • 12 oz. ginger beer (not ginger ale) • 4 oz. simple syrup • 4 oz. fresh lemon juice • 4 oz. fresh...
• 2 parts Aria Gin • 3/4 part The Perfect Purée Red Sangria blend, thawed • 3/4 part The Perfect Purée Lychee Puree, thawed • 1/2 part Aperol • 1/2 part ginger liqueur • 1/2 part fresh lemon Method: Build in a punch bowl with block ice. Serve over fresh ice with lemon...
For the Earl Grey Tea Syrup: • 3 earl grey tea bags • 1 cup of water • 1 cup of sugar Method for the Earl Grey Tea Syrup: Bring water to a boil then remove from heat, add earl grey tea bags and steep for 3-5 minutes. Return to heat and add sugar, still until sugar is...
• 1 bottle Don Q white rum • 1 jar The Perfect Purée Pear Puree, thawed • 1/2 bottle St. Elder • 1/2 gal. apple cider • 1 bottle Prosecco • 1/2 quart fresh lemon juice Method: Add all to punch bowl and add plenty of ice when ready to serve. Stir well to chill and...
• 1 1/2 oz. Mad River Bourbon (from VT) • 1 oz. The Perfect Purée White Peach Puree, thawed • 1/2 oz. cardamom-clove syrup • 3/4 oz. fresh lemon juice • Top with sparkling wine Method: Shake first four ingredients with ice and strain into a wine glass with ice. Top w/...
