by Heather Ross | 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...
by Heather Ross | 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...
by Heather Ross | Aug 2, 2017
• 1 1/2 oz. Don Julio Reposado • 1/2 oz. Campari • 1 oz. Domaine de Canton • 1 oz. The Perfect Purée Mango Puree, thawed • 2 oz. oolong tea • 1/2 oz. tarragon syrup • 3/4 oz. lime juice Method: Combine ingredients and...
by Heather Ross | Jul 27, 2017
A Huevo: • 3 oz. Leche de Monja • 3/4 oz.The Perfect Purée Passion Fruit Concentrate, thawed • Top with ginger beer Method: Combine ingredients and top with ginger beer. Leche de Monja: • 1 1/4 oz. Barsol Pisco Quebranta • 1 1/4 oz. egg lime mixture • 1/2 oz. Falernum...
by Heather Ross | Jun 28, 2017
• 1/2 cup The Perfect Purée Strawberry Puree, thawed or Blueberry Puree, or Blackberry Puree, • 7 large egg yolks • 1 cup sugar • pinch of salt • 10 tablespoons cold unsalted butter, cut into chunks. Method: 1. In a small saucepan, combine the egg...
