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A King’s Ransom

A King’s Ransom

by | Aug 17, 2017

• 1 bottle Breckenridge Bourbon • 1 jar The Perfect Purée El Corazon blend, thawed • 32 oz. Pineapple-White Pepper Cordial • 32 oz. Burlesque Black Tea (black tea soaked in burlesque bitters, dehydrated, then steeped) • 4 oz. Angostura Bitters • 4 oz. edible gold dust...
Strawberry Swing

Strawberry Swing

by | Aug 9, 2017

• 1 1/2 oz. Courvoisier VSOP • 1 oz. The Perfect Purée Strawberry Puree, thawed • 1/2 oz. The Perfect Purée Key Lime Concentrate, thawed and diluted 1:1 • 1/2 oz. Ancho Reyes Liqueur • 1/2 oz. Darjeeling Tea Syrup Method: Combine ingredients and...
Toes in the Water

Toes in the Water

by | Aug 9, 2017

• 2 oz. Bayou Aged Rum • 1 oz. The Perfect Purée Kiwi Puree, thawed • 1/2 oz. The Perfect Purée Papaya Puree, thawed • 3/4 oz. pressed lime juice Method: Combine ingredients and shake. Pour into serving glass over...
Coyness is Nice

Coyness is Nice

by | Aug 9, 2017

• 1 1/2 oz. Laird’s Bonded Apple Brandy • 3/4 oz. Velvet Falernum • 3/4 oz. The Perfect Purée Tamarind Puree, thawed • 1/2 oz. lemon juice • Dash Jerry Thomas Decanter Bitters • Top with soda • Lemon twist for garnish Method: Combine ingredients except for soda and...
Punch Miller

Punch Miller

by | Aug 2, 2017

• 1 1/2 oz. Lot 40 Rye Whiskey • 1/2 oz. Luxardo Apricot • 1/4 oz. Suze Bitters • 1/2 oz. The Perfect Purée White Peach Puree, thawed • 1 oz. riesling • 1 1/2 oz. warm spice tea • 1/2 oz. lemon juice Method: Combine ingredients and...