by Chevy Goh | Oct 24, 2017
Ingredients for the tart shells: • 4 oz. butter • 4 oz. sugar • 1 egg • 10 oz. flour Method for tart shells: 1. Mix ingredients well. 2. Distribute evenly in 12 tart shells and bake 350°F at 30 minutes. Ingredients for the Prickly Pear Chocolate...
by Heather Ross | Oct 24, 2017
• 1 oz. Bacardi Rum • 2 oz. Martini Prosecco • 1/2 oz. St-Germain • 1 oz. The Perfect Purée Prickly Pear Puree, thawed • 1/4 oz. Aperol • 1/4 oz. grapefruit juice • 1 oz. ginger beer • 1/2 oz. freshly squeezed lemon juice • Garnish with lemon slices and freshly grated...
by Heather Ross | Oct 24, 2017
• 1 bottle – 750ml Bacardi Rum • 1 bottle Martini Prosecco • 12 oz. St. Germain • 1 jar The Perfect Purée Prickly Pear Puree, thawed • 6 oz. Aperol • 6 oz. grapefruit juice • 16 oz. ginger beer • 10 oz. freshly squeezed lemon juice Method: Combine all ingredients into...
by Chevy Goh | Oct 3, 2017
• 1 1/2 oz. Soul Cachaca • 1/2 oz. Giffard passion fruit liqueur • 1/4 oz. Green Chartreuse • 3/4 oz. The Perfect Purée Yuzu Luxe Sour blend, thawed • 1/4 oz. cinnamon syrup • 1/2 oz. fresh lime juice • Garnish: lime wheel and fresh dill Method: Shake ingredients well...
by Heather Ross | Sep 27, 2017
• 1 1/2 oz. Barsol Quebranta Pisco • 1/2 oz. Lemon Hart Rum • 1 1/2 oz. The Perfect Purée Passion Fruit Concentrate, thawed • 2 oz. fresh orange juice • 2 oz. fresh lemon sour • 2 dashes Angostura Orange Bitters • 1 dash ground nutmeg Method: In an ice filled mixing...
