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...
by Heather Ross | Jun 26, 2017
Passion Paloma: • 1 1/2 oz. Cazadores Blanco • 3/4 oz St Germain • 1/2 oz.The Perfect Purée Passion Fruit Concentrate, thawed • 1/2 oz. fresh lime • Top with Fresca • Rim glass with Manny’s salt. Method: Combine ingredients, shake and serve over the rocks....
by Heather Ross | Jun 15, 2017
Ingredients: 1 ½ oz. Herradura Blanco Tequila 2 oz. The Perfect Purée Yuzu Luxe Sour blend, thawed 1 oz. lemon juice 1 oz. ginger syrup 1 Szechuan button flower for garnish Method: Shake all ingredients except the flower over ice. Strain over crushed ice into an...
by Heather Ross | Jun 15, 2017
• 3/4 oz. Van Gogh Raspberry Vodka • 3/4 oz. Blue Nectar Tequila Blanco • 1 oz. The Perfect Purée Red Raspberry Puree, thawed • 1 oz. The Perfect Purée Blackberry Puree, thawed • 1/2 oz. RIPE Agave Margarita (Lime Sour) • Dash of Fee Brothers Gin Barrel Orange Bitters...
by Heather Ross | Jun 15, 2017
• 3/4 oz. RIPE Bajan Punch (Tiki Sour) • 1 1/2 oz. Don Q Rum • 1 oz.The Perfect Purée Pink Guava Puree, thawed • 2 dashes Peychaud’s Bitters • Owls Brew Blonde Ale Method: Shake all ingredients except the Owls Brew. Strain over fresh ice in a high ball, top with Owls...
