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Sub-Zero Colada

Sub-Zero Colada

by | Aug 31, 2015

    • 1 1/2 oz. Davalos Tequila Blanco     • 1 oz. The Perfect Purée Passion Colada blend, thawed     • 3/4 oz. fresh lime juice     • 3/4 oz. pandan simple syrup     • 1-2 dashes tiki bitters Method: Add all ingredients into a shaker and shake with ice. Strain into a...
Hibiscus Margarita

Hibiscus Margarita

by | Aug 25, 2015

    • 1 1/4 oz. Corzo Tequila     • 1/2 oz. Cointreau     • 1 oz. The Perfect Purée Sweet Hibiscus, thawed     • 1/2 oz. fresh squeezed lemon and lime juice Method: 1. Fill a short glass with ice. Mix ingredients in a shaker, then pour into prepared glass and garnish...
Blackberry Basil Spritzer

Blackberry Basil Spritzer

by | Aug 25, 2015

Ingredients: 1 1/2 oz. Broker’s Gin 1/2 oz. The Perfect Purée Blackberry Puree, thawed 1/2 oz. simple syrup 5 Thai basil leaves Ginger ale 1 lime wedge Method:  Muddle The Perfect Purée Blackberry Puree, lime wedge, basil leaves, and simple syrup. Add the gin and...
Whiskey Smash

Whiskey Smash

by | Aug 25, 2015

    • 1 1/2 oz. Bulleit Bourbon     • 1 oz. The Perfect Purée White Peach Puree, thawed     • 5 mint leaves     • 3/4 oz. simple syrup     • Dash of peach bitters     • 1 lemon wedge Method: Muddle the The Perfect Purée Peach with the lemon wedge, mint, bitters and...
Blood Orange Vinaigrette and Winter Salad

Blood Orange Vinaigrette and Winter Salad

by | Aug 7, 2015

   • 8 cups arugula     • 2 cups pecans     • 1 persimmon, cut in half and thinly sliced     • 1 pomegranate, seeded     • 40 oz. chevre, cold     • Blood Orange Vinaigrette* Method: 1. Preheat the oven to 350°F. Lay pecans on a sheet pan and bake until the pecans are...