by Montia Garcia | Nov 23, 2016
• 1 oz. Milagro Reposado tequila • 3/4 oz. Solerno Blood Orange Liqueur • 1 oz. The Perfect Purée Raspberry Puree, thawed • 1/2 oz. fresh lime juice • 1/2 oz. simple syrup • rosemary sprig (garnish) Method: 1. Shake ingredients very well with...
by Montia Garcia | Nov 23, 2016
• 3 dashes The Bitter Truth Cucumber bitters • 1 oz. The Perfect Purée Blood Orange Concentrate, thawed • 1/2 oz. Wild Hibiscus syrup • 2 oz. Barritt’s Ginger Beer • edible flower (garnish) Method: 1. Shake first three ingredients with ice...
by Montia Garcia | Nov 23, 2016
• 2 bottles Sandeman Founder’s Reserve • 1 jar The Perfect Purée Pear Puree, thawed • 1/2 jar The Perfect Purée Cranberry Puree, thawed • 1 bottle Purely Vanilla Bean syrup • 1/2 gallon Natalie’s Lemonade • 20 dashes The Bitter...
by Montia Garcia | Nov 23, 2016
• 1 1/4 oz Citron Vodka • 1 oz. The Perfect Purée El Corazon blend, thawed • 1/4 oz. simple syrup • top with half ice tea and half lemonade • lime wedge and lemon wheel (garnish) Method: 1. In a mixing glass, combine all of the ingredients with...
by Montia Garcia | Nov 23, 2016
Ingredients for the Sangria Cupcakes: • 1/2 cup The Perfect Purée Red Sangria blend, thawed • 2 1/2 cups flour • 1 1/2 tsp. baking powder • 3/4 tsp. baking soda • 1/2 tsp. salt • 3/4 cup sugar • 2 eggs • 4 oz. butter • 1/2 cup sour...
