by Heather Ross | Aug 31, 2017
• 7 bottles Sutlers Gin • 4 bottles Skinos Mastiha • 32 oz. The Perfect Purée White Peach Puree, thawed • 64 oz. Eli Mason Peach Simple Syrup • 96 oz. lemon juice • Rosemary for garnish • Dash Angostura Bitters once served Method: Combine ingredients and...
by Heather Ross | Aug 29, 2017
• 2 oz. single malt scotch whiskey • 2 oz.The Perfect Purée Papaya Puree, thawed • 1/2 oz. fresh lime juice • 3 oz. ginger beer Method: Combine all ingredients with ice except for ginger beer and shake. Pour into serving glass and top with ginger...
by Heather Ross | Aug 25, 2017
• 1 1/4 oz. St. Botanivore Gin • 3/4 oz. Henriques & Henriques Rainwater Madeira • 3/4 oz. John D. Taylor Falernum • 1/3 oz. Small Hands Orgeat • 2/3 oz. The Perfect Purée Passion Fruit Concentrate, thawed (mixed with honey, 1:1) • 1 oz. lemon juice • 1 orchid...
by Heather Ross | Aug 24, 2017
• 1 oz. Smooth Ambler American Whiskey • 1 oz. Don Ciccio Finochietto (fennel) liqueur • 1 oz. The Perfect Purée Thai Basil & Black Pepper blend, thawed • 1 oz. POM Wonderful Pomegranate Juice Method: Shake ingredients very well with ice and strain over fresh ice...
by Heather Ross | Aug 17, 2017
• 1 bottle Breckenridge Bourbon • 1 jar The Perfect Purée El Corazon blend, thawed • 32 oz. Pineapple-White Pepper Cordial • 32 oz. Burlesque Black Tea (black tea soaked in burlesque bitters, dehydrated, then steeped) • 4 oz. Angostura Bitters • 4 oz. edible gold dust...
