by Heather Ross | Nov 14, 2017
• 1 1/2 oz. Zaya Rum • 3/4 oz. The Perfect Purée Coconut Puree, thawed • 3/4 oz. The Perfect Purée Tamarind Puree, thawed • 1 oz. pineapple juice • 2 dashes lavender bitters Method: Combine and shake ingredients very well with ice and strain over fresh ice into a...
by Heather Ross | Nov 14, 2017
• 1 1/2 oz. Carpano Bianco vermouth • 1 oz. Pear shrub (3 parts The Perfect Purée Pear Puree, thawed + 1 part apple cider vinegar) • 3 dashes The Bitter Truth Cucumber • 1/2 oz. fresh lemon juice • Top with sparkling water Method: Combine all ingredients then roll...
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...
