by Heather Ross | Jun 15, 2017
Ingredients: 1 ½ oz. Herradura Blanco Tequila 2 oz. The Perfect Purée Yuzu Luxe Sour blend, thawed 1 oz. lemon juice 1 oz. ginger syrup 1 Szechuan button flower for garnish Method: Shake all ingredients except the flower over ice. Strain over crushed ice into an...
by Heather Ross | Jun 15, 2017
• 3/4 oz. Van Gogh Raspberry Vodka • 3/4 oz. Blue Nectar Tequila Blanco • 1 oz. The Perfect Purée Red Raspberry Puree, thawed • 1 oz. The Perfect Purée Blackberry Puree, thawed • 1/2 oz. RIPE Agave Margarita (Lime Sour) • Dash of Fee Brothers Gin Barrel Orange Bitters...
by Heather Ross | Jun 15, 2017
• 3/4 oz. RIPE Bajan Punch (Tiki Sour) • 1 1/2 oz. Don Q Rum • 1 oz.The Perfect Purée Pink Guava Puree, thawed • 2 dashes Peychaud’s Bitters • Owls Brew Blonde Ale Method: Shake all ingredients except the Owls Brew. Strain over fresh ice in a high ball, top with Owls...
by Heather Ross | Jun 12, 2017
• 1 1/2 oz. Tito’s Handmade Vodka • 1 oz. Cocchi Americano • 1/2 oz.The Perfect Purée Blackberry Puree, thawed • 2 dashes of lemon juice Method: In a shaker combine all ingredients over ice. Shake and blend ingredients. Strain the liquid over fresh ice in your...
by Heather Ross | Jun 5, 2017
• 2 cups The Perfect Purée Prickly Pear Puree, thawed • 2 cups The Perfect Purée Coconut Puree, thawed • scratch-made simple syrup Method: Pour the Prickly Pear Puree into a 1-liter bottle then add simple syrup until the bottle is full. Repeat in a separate 1-liter...
