Sunset Over Sicily

Sunset Over Sicily

by | Apr 23, 2015

    • 1 1/2 oz. Grey Goose L’orange vodka     • 1 oz. The Perfect Purée Blood Orange Concentrate,  thawed     • 1/8 oz. balsamic vinaigrette     • 3 basil leaves (muddle)     • 1/2 oz. lemon juice     • 3 oz. ginger ale (preferred brand Fever-Tree)     • 1/4 oz....
Sunday Funday Sangria

Sunday Funday Sangria

by | Apr 23, 2015

    • 1/2 oz. cognac     • 1/2 oz. peach schnapps     • 2 1/2 oz. dry Riesling wine     • 1/2 oz. The Perfect Purée Mango Puree,  thawed     • 1/2 oz. pineapple juice     • orange slice (garnish)     • strawberry halves (garnish)     • diced mango pieces (garnish)...
Sunday Belle

Sunday Belle

by | Apr 23, 2015

    • 1 oz. Prichard’s Sweet Georgia Belle     • 1 oz. Light Puerto Rican Rum     • 2 oz. Barritt’s Ginger Beer     • 1/2 oz. The Perfect Purée of Napa Valley Mango Puree,  thawed     • 1 oz. mango juice     • 1/2 oz. fresh squeezed lime juice     • 3...
Sun & Moon Shandy

Sun & Moon Shandy

by | Apr 23, 2015

    • Porter or Hefeweizen     • 2 1/4 oz. The Perfect Purée Thai Basil & Black Pepper blend, thawed     • 1 tsp. The Perfect Purée Ginger Puree, thawed Method: Combine ingredients. Shake with one cube and double strain into a highball glass over ice. Top with a...
Summer Thyme-Out

Summer Thyme-Out

by | Apr 23, 2015

    • 1 oz. Hendricks Gin     • 3 oz. The Perfect Purée White Peach Puree, thawed     • 2 oz. sparkling water or cucumber dry soda     • 1 oz. lemon juice     • Sprig of thyme     • Slice of peach (garnish) Method: In a shaker, muddle 1 sprig of thyme. Add ingredients...