by Charlotte Tyran | Oct 3, 2016
• 1 1/2 oz. Pierre Ferrand Cognac • 1/2 oz Combier orange liqueur • 1 oz. The Perfect Purée Pink Guava Puree, thawed • 3/4 oz. fresh lemon juice • lemon wheel (garnish) Method: 1. Shake ingredients very well with ice and strain into a martini...
by Charlotte Tyran | Oct 3, 2016
• 2 oz. Plantation Rum • 3/4 oz. Combier orange liqueur • 1 tbsp. The Perfect Purée Apricot Puree, thawed • 1 tsp. Ginger Bee syrup • 2 basil leaves Method: 1. Muddle basil leaf, then add remaining ingredients with ice and shake well. Strain into...
by Charlotte Tyran | Oct 3, 2016
Instagram: 2 oz. Pierre Ferrand 1840 cognac 3/4 oz. Cherry Heering 1 tbsp. The Perfect Purée Blackberry Puree, thawed 1 tsp. Cocktail Crate Ginger Bee syrup 2 sage leaves Method: Muddle one sage leaf at the bottom of a mixing glass. Add remaining ingredients with ice...
by Charlotte Tyran | Oct 3, 2016
• 2 oz. Boone (non cask strength) • 1 oz. The Perfect Purée White Peach Puree, thawed • .5 oz. lemon juice • .25 oz. simple syrup • mint (garnish) Method: 1. Mix ingredients and strain into old fashioned glass over...
by Charlotte Tyran | Oct 3, 2016
• 1 1/2 oz. Los repo • 3/4 oz. Elderflower liquer • 1/2 oz. The Perfect Purée Passion Fruit Concentrate, thawed • 1/4 oz. lime juice • 1/4 oz. simple syrup Method: Mix ingredients and strain into old fashioned glass over...
