by Montia Garcia | Mar 29, 2017
• 3/4 cup The Perfect Purée Apricot Puree, thawed • 1/2 cup sambal oelek (red chili garlic sauce) • 1/2 cup Tabasco Chipotle Pepper • 1/2 cup unsalted butter • 2 tbsp. worcestershire sauce • 1/4 cup granulated sugar • 2 tbsp. cider vinegar • 2 tsp. kosher salt Method:...
by Montia Garcia | Mar 28, 2017
• 1 1/2 oz. gin • 1/2 oz. The Pefect Purée White Peach Puree, thawed • 3/4 oz. lemon juice • 1/2 oz. thyme syrup • yuzu tonic “to top” Method: 1. Combine all ingredients in a mixing glass and top with yuzu...
by Montia Garcia | Mar 28, 2017
• 2 oz. Avion Reposado Tequila • 1 oz. The Perfect Purée Pear Puree, thawed • 3/4 oz. agave nectar • 3/4 oz. fresh-squeezed lime juice • 1/2 oz. ginger juice (raw ginger put through a juicer) • A few pieces of candied ginger & lime wheel...
by Montia Garcia | Mar 23, 2017
• 1 oz. Breckenridge Bourbon • 3/4 oz. cognac • 1/4 oz. Pedro Ximénez sherry • 1/2 oz. The Perfect Purée Carmelized Pineapple Concentrate, thawed • 1 oz. bacon fat, fat washed earl grey tea • 1/2 oz. lemon • 1/2 oz. vanilla simple syrup...
by Montia Garcia | Mar 21, 2017
• 2 oz. Corralejo Reposado Tequila • 2 oz. The Perfect Purée Sweet Hibiscus, thawed • 1 1/2 oz. Boylan Lemon Seltzer • 1 1/2 oz. organic lemonade • Pinch sea salt • Ice • Lime wedge (garnish) Method: 1. Shake all ingredients together and...
