by Montia Garcia | Jun 24, 2015
• 2 oz. Vodka • 4 oz. The Perfect Purée Thai Basil & Black Pepper, thawed Method: 1. Combine ingredients into a mixing glass. Add ice and shake with a Boston Shaker. Strain into a martini glass....
by Montia Garcia | Jun 24, 2015
• 2 oz. Hendrick’s Gin • 1 oz. The Perfect Purée Ginger Puree, thawed • 1 oz. The Perfect Purée Thai Basil & Black Pepper Blend, thawed • 3 thai basil leaves (muddle) • 12 mint leaves (muddle) • 4 Persian Cucumber (muddle) • 3/4...
by Montia Garcia | Jun 24, 2015
• 1 1/2 oz. Grey Goose L’Orange Vodka • 1/4 oz. Canton Ginger Liqueur • 2 bar spoons The Perfect Purée Coconut Puree, thawed • 2 leaves fresh Thai basil (muddle) • 2 slices jalapeño (muddle) • 1/2 oz. fresh lime juice • 3/4 oz. simple...
by Montia Garcia | Jun 24, 2015
• 1 oz. St. George Terroir Gin • 1/4 oz. Benedictine • 1/2 oz. The Perfect Purée Meyer Lemon Concentrate, thawed • 1/2 oz. The Perfect Purée Tamarind Puree, thawed • 1 oz. Suze • lemon wheel (garnish) • Tamarind Bean (garnish) Method: 1....
by Montia Garcia | Jun 24, 2015
• 1 1/4 oz. rum • 1 oz. The Perfect Purée Passion Fruit Concentrate, thawed • 1 oz. pineapple juice • 1 oz. sweet & sour mix • 1 oz. soda water Method: 1. Combine all ingredients with ice in a cocktail shaker. 2. Shake vigorously for 6 seconds....
