by Montia Garcia | Dec 1, 2016
• 2 30-oz. jars of The Perfect Purée Blackberry Puree, thawed • 13 oz. sugar • 17 1/2 oz. water • 1 oz. glucose • 10 3/4 oz. water • 3 3/4 oz. lemon juice • 4/10 oz. citric acid • Reserved sorbet syrup Method: 1. Mix water, sugar, and...
by Montia Garcia | Dec 1, 2016
• 1 1/2 oz. Voli Vodka Light • 1 oz. Sho Chiku Bai Extra Dry Sake • 1/2 oz. The Perfect Purée Blueberry Puree, thawed • 1/2 oz. simple syrup • 8-10 mint leaves • 1/2 oz. lime juice • 2 oz. ginger beer Method: Gently muddle the puree, lime...
by Montia Garcia | Dec 1, 2016
• 1 1/2 oz. Bacardi Reserva 8 • 1/2 oz. Giffard Banane du Brésil liqueur • 1 oz. The Perfect Purée Banana Puree, thawed • 2 oz. Salted Caramel Syrup Method: 1. Blend all ingredients with ice in a...
by Montia Garcia | Dec 1, 2016
• 2 oz. Bacardi Rum Blend (Bacardi Reserva 8 and Bacardi Dark) • 1/2 oz. Campari liqueur • 1 oz. The Perfect Purée Passion Fruit Concentrate, thawed • 3/4 oz. lemon • 1/2 oz. Grenadine syrup Method: 1. Blend all ingredients with ice in a...
by Montia Garcia | Nov 30, 2016
• 1 1/2 oz. Don Q Silver • 3/4 oz. Ancho Reyes liqueur • 3/4 oz. The Perfect Purée Prickly Pear Puree, thawed • 3/4 oz. fresh lime juice • 1 1/2 oz. favorite Yerba Mate or herbal tea • 3/4 oz. pineapple syrup Method: 1. Combine all ingredients...
