• 30 oz. The Perfect Purée Tamarind Puree, thawed • 30 g. garlic, chopped • 300 g. brown sugar • 100 g. honey • 2 L. water • 50 g. cumin seeds Method: 1. In a heavy bottom pot, cook everything on low heat until thick and coats the back of a...
• 2 oz Thomas Tew Rum • 1 oz The Perfect Purée Mango Puree, thawed • 1 oz grapefruit juice • 1/2 oz almond syrup • Mint leaf and grapefruit peel (garnish) Method: 1. Shake all ingredients, except garnish, very well with ice and strain over new ice...
• 1 1/2 oz. bourbon or scotch • 1/2 oz. Cocchi Torino Sweet Vermouth • 1/4 oz. The Perfect Purée Blackberry Puree, thawed • 1/2 oz. honey syrup • 1 1/2 oz. coconut vanilla black tea • 1/2 oz. lemon juice • 2 dashes chocolate bitters • 1...
• 1 oz. The Perfect Purée Coconut Puree, thawed • 1 oz. simple syrup • 4 oz. coconut water • 1/2 oz. lime juice • Dash of cinnamon powder & lime wheel (garnish) Method: 1. In a cocktail shaker, combine all ingredients except garnish with ice...
• 1 oz. The Perfect Purée Mango Puree, thawed • 1 oz. simple syrup • 5 oz. water • 1 lime wedge squeeze Method: In a mixing glass combine all the ingredients, add ice and shake vigorously. Serve over crush ice. Garnish with lime...
