by Heather Ross | Aug 2, 2017
• 1 1/2 oz. Don Julio Reposado • 1/2 oz. Campari • 1 oz. Domaine de Canton • 1 oz. The Perfect Purée Mango Puree, thawed • 2 oz. oolong tea • 1/2 oz. tarragon syrup • 3/4 oz. lime juice Method: Combine ingredients and...
by Heather Ross | Jul 27, 2017
A Huevo: • 3 oz. Leche de Monja • 3/4 oz.The Perfect Purée Passion Fruit Concentrate, thawed • Top with ginger beer Method: Combine ingredients and top with ginger beer. Leche de Monja: • 1 1/4 oz. Barsol Pisco Quebranta • 1 1/4 oz. egg lime mixture • 1/2 oz. Falernum...
by Heather Ross | Jun 28, 2017
• 1/2 cup The Perfect Purée Strawberry Puree, thawed or Blueberry Puree, or Blackberry Puree, • 7 large egg yolks • 1 cup sugar • pinch of salt • 10 tablespoons cold unsalted butter, cut into chunks. Method: 1. In a small saucepan, combine the egg...
by Heather Ross | Jun 26, 2017
Passion Paloma: • 1 1/2 oz. Cazadores Blanco • 3/4 oz St Germain • 1/2 oz.The Perfect Purée Passion Fruit Concentrate, thawed • 1/2 oz. fresh lime • Top with Fresca • Rim glass with Manny’s salt. Method: Combine ingredients, shake and serve over the rocks....
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...
