• The Perfect Purée Yuzu Luxe Sour blend, thawed • Perrier mineral water • Long piece of rosemary • Buddha’s hand citrus fruit or lemon Method: 1. Fill an ice filled highball glass half way with Yuzu Luxe Sour blend and top with Perrier. Garnish...
• 3 oz. The Perfect Purée Blueberry Puree, thawed • 9 oz. green tea (brewed and chilled) • 2 sage leaves • 1/2 oz. vanilla syrup Method: 1. Combine Blueberry Puree and green tea into a glass. “Slap” the sage leaves and add to the glass....
• 1 oz. The Perfect Purée Blood Orange Concentrate, thawed • 1 oz. fresh ruby red grapefruit juice • 1/4 oz. vanilla concentrate • 1/2 oz. simple syrup • non-alcoholic cider • grapefruit zest for garnish Method: 1. In a mixing glass combine...
• 6 oz. The Perfect Purée Blood Orange Concentrate, thawed • 2 tbsp. The Perfect Purée Ginger Puree, thawed • 32 oz. unsweetened tea • 6 oz. simple syrup Method: 1. Combine all ingredients with ice in a pitcher and stir. 2. Serve in an ice filled...
