by Montia Garcia | Nov 17, 2015
• 1/2 cup Campari • 1 cup The Perfect Purée Pink Guava Puree, thawed • 1 Cara Cara orange • 1 packet of powdered or granulated unflavored gelatin (about 2 1/2 tsp.) • 4 oz. whipped goat cheese • Green onions Method: 1. Cut Cara Cara orange into...
by Montia Garcia | Nov 4, 2015
• 1 1/2 oz. Gin, White or Aged rum • 1 1/2 oz. The Perfect Purée Pink Guava Puree, thawed • 1/2 oz. The Perfect Purée Pomegranate Concentrate, thawed • 1/2 oz. fresh lemon juice • 1/4 oz. simple syrup • 1 1/2 oz. ginger beer (to top) Method: 1....
by Montia Garcia | Nov 4, 2015
• 1 1/2 oz. The Perfect Purée Pink Guava Puree, thawed • 1/2 oz. The Perfect Purée Pomegranate Concentrate, thawed • 1/2 oz. fresh lemon juice • 1/4 oz. simple syrup • 1 1/2 oz. ginger beer (to top) Method: 1. Shake ingredients (except for ginger...
by Montia Garcia | Oct 30, 2015
• 2 oz. Pierre Ferrand 1840 Cognac • 1/2 oz. Tempus Fugit Creme de Cacao • 1/2 oz. The Perfect Purée Coconut Puree, thawed • 1/2 oz. pineapple juice • 1/2 oz. cinnamon syrup • 2 dashes Aphrodite Bitters Method: 1. Shake ingredients very well...
by Montia Garcia | Oct 30, 2015
• 2 oz. Gekkeikken Sparkling Sake • 1/2 oz. St. Elder Elderflower Liqueur • 1 oz. The Perfect Purée White Peach Puree, thawed • Edible flower (garnish) Method: Add ingredients to a mixing glass with ice and gently stir. Strain into a martini...
