by Montia Garcia | Jun 24, 2015
• 2 oz. Charbay Tahitian Vanilla Bean Rum • 1/2 oz. The Perfect Purée Blackberry Puree, thawed • 2 large blackberries • 8 mint leaves • 1/2 oz. simple syrup • 1/2 oz. large lime Method: 1. Add all ingredients into a mixing glass and muddle....
by Montia Garcia | Jun 24, 2015
• 1 1/2 oz. G Sake • 3/4 oz. Campari • 1/2 oz. Domaine de Canton Ginger Liqueur • 2 bar spoons The Perfect Purée Ginger Puree, thawed • 1/2 oz. freshly squeezed lemon juice • 1 oz. House-made Chili-infused Simple Syrup • Ice Method: In a...
by Montia Garcia | Jun 24, 2015
• 1 1/2 oz. Bombay Sapphire East Gin • 1 oz. The Perfect Purée Sweet Hibiscus, thawed • 1/2 oz. Creme de Peche • 1 oz. lemon juice • Top with tonic water • Lemon wheel (garnish) • Dried hibiscus (garnish) • Lemon zest (garnish) Method:...
by Montia Garcia | Jun 24, 2015
• 2 oz. Don Julio Blanco Tequila • 1 oz. The Perfect Purée Passion Fruit Concentrate, thawed • 1 oz. pineapple juice • 3/4 oz. simple syrup • 1/4 oz. fresh lime juice • black pepper tincture • ground pepper (garnish) Method: 1. Mix all...
by Montia Garcia | Jun 24, 2015
• 2 oz. Crop Organic Meyer Lemon Vodka • 1 oz. The Perfect Purée Thai Basil & Black Pepper Blend, thawed • 2 ripe strawberries washed and cut into quarters • 4 1/4″ cubes of fresh watermelon (seedless) • 1/4 oz. honey • two cucumber...
