by Heather Ross | Nov 13, 2017
• 2 oz. Charbay Meyer Lemon Vodka • 1 oz. The Perfect Purée Carmelized Pineapple Concentrate, thawed • 1/2 oz. House Falernum • 1 oz. lemon juice • 1/2 oz. orange/cinnamon syrups • 2 dashes chocolate bitters Method: Combine ingredients with ice, shake and strain into...
by Heather Ross | Nov 13, 2017
• 3/4 oz. Montelobos Mezcal • 3/4 oz. Green Chartreuse • 2 dashes Herbsainte • 1/4 oz. The Perfect Purée Passion Fruit Concentrate, thawed • 3/4 oz. lime juice Method: Combine all ingredients and...
by Heather Ross | Nov 9, 2017
• 1 L. Cazadores Reposado • 500 mL. Cazadores Anejo • 1/2 jar of The Perfect Purée Passion Fruit Concentrate, thawed • 1 jar of The Perfect Purée Sweet Hibiscus, thawed • 17 oz. simple syrup • 17 oz. fresh lime juice • 40 oz. non- filter apple juice • 2 oz. Angostura...
by Heather Ross | Nov 8, 2017
• 8 oz. Kirshwasser • 6 oz. Giffard Vanilla Liqueur • 12 oz. Montenegro • 2 bottles red wine • 26 oz. spiced rum • 1 jar of The Perfect Purée Strawberry Puree, thawed • 12 oz. lime juice • 16 oz. strawberry rose syrup • 2 bottles of MexiCoke • Water Method: Fill the 8...
by Heather Ross | Nov 8, 2017
• 1 bottle Templeton Rye • 1/2 bottle Carpano Antica formula • 1 jar The Perfect Purée Cranberry Puree, thawed • 1/2 gallon apple cider • 1/2 quart fresh lemon juice Method: Add to a punch bowl and stir. When ready to serve, add lots of ice and stir to chill and...
