• 3 bottles (1 liter each) Dewar’s 12 • 1 bottle (1 liter) Drambuie • 1/2 oz. The Perfect Purée Orange Zest, thawed Method: Fill the barrel with the Dewar’s 12 and Drambuie. Let the cocktail rest in the barrel for a minimum of 30 days. To serve: In a...
• 3 oz. Cupcake Moscato • 4 oz. Hoegaarden Belgian Witbier • 1 oz. The Perfect Purée El Corazon, thawed • 1/2 oz. simple syrup • flamed orange peel (for garnish) Method: 1. In a wine glass, combine ingredients with ice and stir. Garnish with a...
• 1 1/2 oz. Square One Cucumber Vodka • 3/4 oz. The Perfect Purée of Napa Valley Pear Purée, thawed • 3/4 oz. simple syrup • 3/4 oz. fresh lime juice Method: 1. Directions: Shake ingredients well with ice and strain into martini glass....
• 4 oz. Pop Champagne • 1 oz. St. Germain – Elderflower Liqueur • 1/2 oz. 360 Vodka • 1/2 oz. The Perfect Purée Pear Puree, thawed • Forelle pear or lemon (Garnish) Method: 1. Combine ingredients into a mixing glass with ice. Shake with a...
• 2 oz. Square One™ Botanical Spirit • 3/4 oz. The Perfect Purée Pear Puree, thawed • 3/4 oz. Sonoma Syrup Co. Lavender Simple Syrup • Rosemary leaves striped from 2” sprig • 1 oz. lemon juice • 2 oz. soda water Method: Muddle rosemary leaves...
