by Chevy Goh | Oct 3, 2017
• 1 1/2 oz. Soul Cachaca • 1/2 oz. Giffard passion fruit liqueur • 1/4 oz. Green Chartreuse • 3/4 oz. The Perfect Purée Yuzu Luxe Sour blend, thawed • 1/4 oz. cinnamon syrup • 1/2 oz. fresh lime juice • Garnish: lime wheel and fresh dill Method: Shake ingredients well...
by Heather Ross | Sep 27, 2017
• 1 1/2 oz. Barsol Quebranta Pisco • 1/2 oz. Lemon Hart Rum • 1 1/2 oz. The Perfect Purée Passion Fruit Concentrate, thawed • 2 oz. fresh orange juice • 2 oz. fresh lemon sour • 2 dashes Angostura Orange Bitters • 1 dash ground nutmeg Method: In an ice filled mixing...
by Heather Ross | Sep 26, 2017
• 1 cup The Perfect Purée Coconut Puree, thawed • 1 cup unsweetened pineapple juice • 1/2 cup pineapple chunks • 1/2 of a ripe banana • 1/4 cup ice For garnish: • Quarter banana • 1 tbsp Demerara sugar • Maraschino cherry • Pineapple frond • Drink umbrella Method:...
by Chevy Goh | Sep 26, 2017
• 2 1/4 oz. Lustau • 1/2 oz. The Perfect Purée Carmelized Pineapple Concentrate, thawed • 1/2 oz. lemon juice • 1/4 oz. cucumber rosemary shrub • 4 drops vanilla extract • Luxardo cherry for garnish Method: Combine all ingredients and serve up with Luxardo cherry as...
by Chevy Goh | Sep 26, 2017
• 1 1/2 oz. Angostura® 1919 Rum • 1/2 oz. Amaro di Angostura® • 1/2 oz. Campari • 2 1/2 oz. homemade POG** • 1/2 oz. cinnamon syrup (BG Reynolds) • Edible orchid for garnish **POG recipe: • 1 oz. The Perfect Purée Passion Fruit Concentrate, thawed • 1 oz. The Perfect...
