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The Wind-Up Bird

The Wind-Up Bird

by | Apr 24, 2015

    • 2 oz. Kai Lemongrass Ginger Shochu     • 1 oz. The Perfect Purée Yuzu Luxe Sour blend,  thawed     • 1 barspoon The Perfect Purée Ginger Puree,  thawed     • 3/4 oz. calamansi juice     • 1/2 oz. lemon juice     • 1 split birdseye chili     • 3/4 oz. Toasted...
The William Tell Overpour

The William Tell Overpour

by | Apr 24, 2015

    • 1 1/2 oz. Bulleit Rye     • 1/2 oz. Dale DeGroff Pimento Dram     • 1/2 oz. Yellow Chartreuse     • 3/4 oz. The Perfect Purée Green Apple Puree,  thawed     • 1 egg white     • 2 dashes Marshall Altier Baked Apple Bitters     • green apple (garnish) Method: 1....
The Sultry Prickly Pear Margarita

The Sultry Prickly Pear Margarita

by | Apr 24, 2015

    • 2 oz. Chinaco Añejo Tequila     • 1 oz. Luxardo Triplum     • 4 oz. The Perfect Purée Prickly Pear Puree, thawed     • 1 1/2 oz. The Perfect Purée Pomegranate Concentrate, thawed     • 1/2 oz. chipotle simple syrup     • 1/2 lime, juiced     • Salt &...
The Star

The Star

by | Apr 24, 2015

    • 1 1/2 oz. Plymouth gin®     • 1 oz. St. Germain®     • 1 oz. The Perfect Purée Black Currant,  thawed     • 2 dashes lemon bitters Method: 1. Combine all ingredients in a cocktail shaker filled with ice. 2. Shake and strain into a highball glass filled with ice,...
The Spring Picnic

The Spring Picnic

by | Apr 24, 2015

    • 1 oz. G’Vine Nouaison Gin     • 1/2 oz. Triple Sec     • 3/4 oz. The Perfect Purée Blackberry Puree, thawed     • 1/2 oz. fresh lemon juice     • 1 dash orange bitters     • 8 mint leaves (muddle and garnish) Method: Muddle the mint in the bottom of a...