by Charlotte Tyran | Mar 9, 2016
• 1 oz. Limoncello di Capri • Chilled Prosecco • 1/2 oz. The Perfect Purée Blood Orange Concentrate, thawed • 1/2 oz. honey syrup (equal parts water and honey, dissolved) • 1 dash Angostura Bitters Method: 1. Add all ingredients to a mixing glass...
by Charlotte Tyran | Mar 9, 2016
• 1 1/2 oz. Don Julio Blanco Tequila • 1/2 oz. Ancho Reyes Chili Liqueur • 1/4 oz. Giffard Ginger of the West Indies Liqueur • 1/2 oz. The Perfect Pureé Carmelized Pineapple Concentrate, thawed • 1/2 oz. fresh lime juice • 1 dash Bitter End...
by Charlotte Tyran | Mar 9, 2016
• 2 oz. Anejo Tequila • 1 oz. The Perfect Purée Sweet Hibiscus, thawed • 3/4 oz. lime juice • 1 dash orange bitters • dried hibiscus petal (garnish) • lime zest (garnish) Method: 1. Add all ingredients to a cocktail shaker with ice. Shake well....
by Charlotte Tyran | Mar 9, 2016
• 1 oz. Stoli Chocolate Kokonut • 1 1/2 oz. Marie Brizard Chocolat Royale • 1 1/2 oz. The Perfect Purée Coconut Puree, thawed • 2 oz. half and half • 1 Mini Mounds (for garnish) • toasted coconut (for garnish) Method: 1. Blend and strain into...
by Montia Garcia | Mar 7, 2016
• 3 oz. The Perfect Purée Sweet Hibiscus, thawed • 9 1/4 oz. heavy cream • 4 egg yolks • 2 oz. sugar • 3 oz. bittersweet chocolate, chopped into small pieces • 1 cinnamon stick • 1/4 tsp. ground allspice • 1 vanilla bean, split and...
