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The Delaware Sour

The Delaware Sour

by | Apr 23, 2015

    • 1 1/2 oz. Leblon Cachaça     • 1/4 oz. The Perfect Purée Meyer Lemon Concentrate,  thawed     • 1/4 oz. The Perfect Purée Key Lime Concentrate,  thawed     • 1/2 oz. agave syrup     • 1 egg white     • Angostura Bitters Method: 1. Combine all ingredients into a...
The Crimson

The Crimson

by | Apr 23, 2015

    • 2 oz. Charbay Raspberry Vodka     • 1 1/2 oz. The Perfect Purée Yuzu Luxe Sour blend, thawed     • 1 tsp. The Perfect Purée Black Currant Puree, thawed     • Basil with meyer lemon juice     • Sea salt Method: 1. Combine ingredients into a mixing glass. Muddle...
The Continental

The Continental

by | Apr 23, 2015

    • 1 1/4 oz. Zwack     • 1/4 oz. Laird’s Bonded Applejack     • 1 oz. Lillet     • 1 oz. The Perfect Purée Mandarin Tangerine Concentrate,  thawed     • 1/2 oz. fresh lemon juice     • 1/4 oz. simple syrup     • 3 dashes Angostura orange bitters Method: 1....
The Commodore

The Commodore

by | Apr 23, 2015

    • 2 oz. Bacardi Superior Rum     • 1/8 oz. The Perfect Purée Ginger Puree,  thawed     • 2 oz. The Perfect Purée Carmelized Pineapple Concentrate,  thawed     • 1/2 oz. The Perfect Purée Blackberry Puree,  thawed     • 1/2 oz. fresh lime juice     • 3 dashes of...
The Chile Mule

The Chile Mule

by | Apr 23, 2015

    • 1 1/2 oz. vodka     • 1/4 oz. Cointreau     • 3/4 oz. The Perfect Purée Ginger Puree,  thawed     • 3/4 oz. lime juice     • 1/2 oz. simple syrup     • 1 oz. soda     • 1 serrano slice (thickness of a nickel) (muddle)     • lime wedge (garnish)     • serrano...