Select Page
La Paloma a Fuego

La Paloma a Fuego

by | Mar 30, 2017

    • 2 oz. Herradura Blanco Tequila     • 3/4 oz. The Perfect Purée Ginger Puree, thawed     • 1 1/2 oz. fresh-squeezed grapefruit juice     • 1 oz. simple syrup     • 1/2 oz. fresh-squeezed lime juice     • peeled wedge of grapefruit (garnish) Method: 1. Combine all...
Black, Green & Mean Wing Sauce

Black, Green & Mean Wing Sauce

by | Mar 29, 2017

• 3/4 cup The Perfect Purée Blackberry Puree, thawed • 2 cups Tabasco Green Jalapeño • 1 cup honey • 3/4 cup unsalted butter • 2 tbsp. malt vinegar • 1/2 cup brown sugar • 2 tbsp. cider vinegar • 1/2 tsp. 50/50 kosher salt and black pepper Method: 1. Whisk all...
Fiery Red Apricot Wing Sauce

Fiery Red Apricot Wing Sauce

by | Mar 29, 2017

• 3/4 cup The Perfect Purée Apricot Puree, thawed • 1/2 cup sambal oelek (red chili garlic sauce) • 1/2 cup Tabasco Chipotle Pepper • 1/2 cup unsalted butter • 2 tbsp. worcestershire sauce • 1/4 cup granulated sugar • 2 tbsp. cider vinegar • 2 tsp. kosher salt Method:...
Turn Back Thyme

Turn Back Thyme

by | Mar 28, 2017

    • 1 1/2 oz. gin     • 1/2 oz. The Pefect Purée White Peach Puree, thawed     • 3/4 oz. lemon juice     • 1/2 oz. thyme syrup     • yuzu tonic “to top” Method: 1. Combine all ingredients in a mixing glass and top with yuzu...
Ginger in Pearadise

Ginger in Pearadise

by | Mar 28, 2017

    • 2 oz. Avion Reposado Tequila     • 1 oz. The Perfect Purée Pear Puree, thawed     • 3/4 oz. agave nectar     • 3/4 oz. fresh-squeezed lime juice     • 1/2 oz. ginger juice (raw ginger put through a juicer)     • A few pieces of candied ginger & lime wheel...