by Montia Apr 23, 2015
• 2 oz. vodka • 2 oz. The Perfect Purée Thai Basil & Black Pepper blend, thawed • Ginger beer • 2 dashes bitters (optional) Method: 1. In a mixing glass add Vodka, Thai Basil & Black Pepper and ice. Add 2 dashes of bitters (optional). Shake...
by Montia Apr 23, 2015
• 1 1/2 oz. Charbay Tequila Blanco • 1/2 oz. The Perfect Purée Carmelized Pineapple Concentrate, thawed • 1/2 oz. Clement Creole Shrubb (white and aged rum based orange liqueur) • 1/2 oz. habanero and Thai chile infused honey mixture • 1 whole...
by Montia Apr 23, 2015
• 1 1/2 oz. Grey Goose L’Orange Vodka • 1/16 oz. The Perfect Purée Ginger Puree, thawed • 2 bar spoons The Perfect Purée Coconut Puree, thawed • 2 leaves fresh Thai basil (muddle) • 2 slices jalapeño (muddle) • 1/2 oz. fresh lime juice •...
by Montia Apr 23, 2015
• 1 oz. Grey Goose L’Orange Vodka • 2 bar spoons The Perfect Purée Coconut Puree, thawed • 2 leaves fresh Thai basil (muddle) • 2 slices jalapeño (muddle) • 1/2 oz. fresh lime juice • 3/4 oz. simple syrup Method: 1. In a mixing glass, muddle...
by Montia Apr 23, 2015
• 3 oz. Pyrat Rum • 1 1/2 oz. The Perfect Purée Thai Basil & Black Pepper, thawed • 1 egg white • cracked black pepper (garnish) • 1 basil leaf (garnish) Method: 1. Combine ingredients and dry shake. Add ice and shake vigorously. Strain into...
