by Heather Ross | May 10, 2017
Ingredients: 2 oz. Kush Agave Spirit 3/4 oz. The Perfect Purée Pink Guava Puree, thawed 3/4 oz. lime juice 3/4 oz Aquafaba (Chickpea Brine) 3/4 oz. Macha rosemary raw sugar syrup Topped with Fever Tree Club Soda Method: Add all ingredients in a Boston Shaker, shake...
by Heather Ross | May 8, 2017
• 2 oz. rye whiskey • 3/4 oz. The Perfect Purée Passion Fruit Concentrate, thawed • 3/4 oz. pomegranate juice • 3/4 oz. fresh-squeezed blood orange juice • Sun-dried orange slices, for garnish Method: Combine all ingredients, except the orange slices, into a shaker...
by Montia Garcia | May 5, 2017
• 1 1/2 oz. Breckenridge Bourbon • 1/2 oz. Mount Gay Black Barrel Rum • 1 oz. The Perfect Purée Thai Basil & Black Pepper blend, thawed • 1/2 oz. simple syrup • 3 oz. unsweetened Thai Iced Tea • 2 dashes Angostura bitters • Thai Basil...
by Heather Ross | Apr 28, 2017
• 2500 g. The Perfect Purée Pear Puree, thawed • 513 g. sugar • 207.5 g. powdered glucose • 82.5 g. dextrose • 7.5 g. sorbet stabilizer • 720 g. water Method for Honey Pear Blue Cheese Sorbet: 1. Mix dry ingredients together. 2. Put water in...
by Heather Ross | Apr 28, 2017
• 1 1/2 oz. Tequila Cazadores Reposado • 1 oz. The Perfect Purée Pomegranate Concentrate, thawed • 1/2 oz. simple syrup • 1/2 oz. fresh lime juice • 3 basil leaves • Salt rim (optional) Method: 1. In a mixing glass, add all the ingredients with...
