by Heather Ross | Nov 1, 2017
• 3-750 bottles of Four Roses Bourbon • 2-750 bottles of Diplomatico Rum Resurva Exclusiva • 3 jars The Perfect Purée White Peach Puree, thawed • 2 quarts simple syrup • 2 quarts lemon juice • Ginger beer • Club soda (approx. 60 oz.) • Mint for making cocktails and...
by Heather Ross | Oct 31, 2017
Monkey’s Breakfast • 1 oz. Charbay Meyer Lemon Vodka • 1/2 oz. Amaro Montenegro • 1/4 oz. Dancing Pines Walnut Liqueur • 1 oz. banana / oat syrup, made with The Perfect Purée Banana Puree • 3/4 oz. lemon juice Method for Cocktail: 1. Share...
by Heather Ross | Oct 31, 2017
• 1 1/2 oz. Charbay Green Tea Vodka • 1/4 oz. The Perfect Purée Yuzu Luxe Sour blend, thawed • 1 bar spoon of The Perfect Purée Coconut Puree, thawed • 1/2 oz. saké • 1/2 oz. pineapple sage syrup • 3/4 oz. lime juice • 1/2 oz. egg white Method: Combine ingredients...
by Heather Ross | Oct 31, 2017
• 1 1/2 oz. Charbay Pomegranate Vodka • 1/2 oz. Rittenhouse Rye • 1/2 oz. The Perfect Purée Pear Puree, thawed • 1/4 oz. hazelnut liqueur • 1 oz. garnet yam juice • 1/2 oz. lime juice • 1/2 oz. maple • 3 dashes of Peyschaud’s Bitters Method: Combine ingredients with...
by Chevy Goh | Oct 24, 2017
Ingredients for the tart shells: • 4 oz. butter • 4 oz. sugar • 1 egg • 10 oz. flour Method for tart shells: 1. Mix ingredients well. 2. Distribute evenly in 12 tart shells and bake 350°F at 30 minutes. Ingredients for the Prickly Pear Chocolate...
