by Montia Garcia | Aug 25, 2015
• 1 1/4 oz. Corzo Tequila • 1/2 oz. Cointreau • 1 oz. The Perfect Purée Sweet Hibiscus, thawed • 1/2 oz. fresh squeezed lemon and lime juice Method: 1. Fill a short glass with ice. Mix ingredients in a shaker, then pour into prepared glass and garnish...
by Montia Garcia | Aug 25, 2015
Ingredients: 1 1/2 oz. Broker’s Gin 1/2 oz. The Perfect Purée Blackberry Puree, thawed 1/2 oz. simple syrup 5 Thai basil leaves Ginger ale 1 lime wedge Method: Muddle The Perfect Purée Blackberry Puree, lime wedge, basil leaves, and simple syrup. Add the gin and...
by Montia Garcia | Aug 25, 2015
• 1 1/2 oz. Bulleit Bourbon • 1 oz. The Perfect Purée White Peach Puree, thawed • 5 mint leaves • 3/4 oz. simple syrup • Dash of peach bitters • 1 lemon wedge Method: Muddle the The Perfect Purée Peach with the lemon wedge, mint, bitters and...
by Montia Garcia | Aug 7, 2015
• 8 cups arugula • 2 cups pecans • 1 persimmon, cut in half and thinly sliced • 1 pomegranate, seeded • 40 oz. chevre, cold • Blood Orange Vinaigrette* Method: 1. Preheat the oven to 350°F. Lay pecans on a sheet pan and bake until the pecans are...
by Montia Garcia | Aug 7, 2015
Thai White Peach Dressing: • 1 cup The Perfect Purée White Peach Puree, thawed • 4 limes, juiced • 3 tbsp. fish sauce • 1/2 bunch cilantro, chopped • 1/2 cup corn oil • 1/4 tsp. chile paste • Salt and pepper, to taste Method: 1. In a...
