by Charlotte Tyran | May 26, 2016
• 2 oz. Bird Dog Peach Whiskey • 2 oz. The Perfect Purée White Peach Puree, thawed • 3/4 oz. fresh lemon juice • Sliced fresh seasonal fruit (garnish) Method: 1. Shake with ice in a mixing glass. Serve on the rocks in an old fashioned glass. Garnish...
by Charlotte Tyran | May 26, 2016
• 2 oz. Gin • .75 oz. The Perfect Purée Papaya Puree, thawed • .75 oz. lemon juice • .75 oz. cinnamon agave • .50 oz. grapefruit • sprig of Dill (garnish) • lemon peel (garnish) Method: 1. Shaken and double strain into a coupe. Lemon peel...
by Charlotte Tyran | May 26, 2016
• 2 oz. Tequila Cazadores Blanco • 1 oz. The Perfect Purée Lychee Puree, thawed • 1/2 oz. The Perfect Purée Yuzu Luxe Sour blend, thawed • 1/2 oz. Piloncillo syrup (made from pure, unrefined sugar) • 3 dashes of Fee Brothers Grapefruit Bitters...
by Charlotte Tyran | May 16, 2016
For the Hibiscus Rice Cake: • 1/2 cup The Perfect Purée Sweet Hibiscus, thawed • 1 cup sushi rice • 1 cup water • 1 tsp. salt Method for the Hibiscus Rice Cake: 1. Combine all ingredients in an aluminum sauce pan with a tight-fitting lid. Place over...
by Charlotte Tyran | May 4, 2016
• 2 oz. Tito’s vodka • 2 oz. The Perfect Purée Chipotle Sour blend • 1 oz. honey syrup • 1/4 oz. apple cider vinegar • Dried chili pepper (garnish) Method: Shake and strain into a chilled cocktail glass. Garnish with a dried chili...