by Heather Ross | Nov 13, 2017
• 1 1/2 oz. Charbay Green Tea Vodka • 1/2 oz. Charbay Tahitian Vanilla Rum • 1/2 oz. The Perfect Purée Carmelized Pineapple Concentrate, thawed • 1/2 oz. House made Falernum • 1/2 oz. fresh lime juice Method: Combine ingredients with ice, shake and serve on ice....
by Heather Ross | Nov 13, 2017
• 2 oz. Charbay Green Tea Vodka • 1/2 oz. Tequila Tapatio Blanco • 1/4 oz. The Perfect Purée Yuzu Luxe Sour blend, thawed • 1/4 oz. pecan infused Campari • 1/2 oz. ginger syrup • 1 oz. cold brew coffee Method: Combine ingredients with ice, shake and serve on ice....
by Heather Ross | Nov 13, 2017
• 1/2 oz. Charbay Blood Orange Vodka • 3/4 oz. The Perfect Purée Black Currant Puree, thawed • 1/2 oz. Alvear Medium Dry Sherry • 1/4 oz. Blood Orange Olea Saccharum • 2 dashes lavender bitters Method: Combine ingredients with ice, shake and strain into glass. Garnish...
by Heather Ross | Nov 13, 2017
• 1 1/2 oz. Charbay Blood Orange Vodka • 3/4 oz. The Perfect Purée El Corazon blend, thawed • 1/2 oz. St. Germain Liqueur • 1/2 oz. lemon juice • 3 drops thai chili bitters Method: Combine ingredients with ice, shake and serve in a rocks glass. Garnish with sprig of...
by Heather Ross | Nov 13, 2017
• 1 oz. Charbay Pomegranate Vodka • 1 oz. The Perfect Purée Chipotle Sour blend, thawed • 1 oz. Tequila Tapatio Blanco • 1/2 oz. triple sec • 1/2 oz. fresh lime juice Method: Combine ingredients with ice, shake and serve in a rocks glass with a chili salt rim. Garnish...
