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Fit to be Thai’ed

Fit to be Thai’ed

by | Apr 14, 2015

    • 2 oz. Kai Coconut Pandan Vodka     • 1 barspoon The Perfect Purée Ginger Puree,  thawed     • 1 oz. Thai chili syrup     • 1/2 oz. lemongrass syrup     • 1 barspoon peanut butter     • 1 slice bird’s eye chili     • 4 Kaffir Lime leaves     • 2 oz. coconut...
Fire Breathing Dragon

Fire Breathing Dragon

by | Apr 14, 2015

    • 2 oz. The Perfect Purée El Corazon,  thawed     • 1 1/2 oz. Square One™ Organic Vodka     • 1 bar spoon of chipotle pepper in Adobo sauce     • 1/2 oz. lime juice Method: 1. Combine El Corazon and remaining ingredients into a Boston Shaker. Add ice and shake...
Fire & Water

Fire & Water

by | Apr 14, 2015

    • 1 oz. Pigs Nose Scotch     • 1 oz. Dolin Sweet     • 1 oz. Manrin Quina Liqueur     • 1/2 oz. The Perfect Purée of Napa Valley Chipotle Sour, thawed     • 6 drops Bitterman’s Orange Citrate     • burnt orange (for garnish) Method: 1. Combine ingredients...
Fijian Spiced Mango

Fijian Spiced Mango

by | Apr 14, 2015

    • 1 1/2 oz. Seven Tiki Spiced Rum     • 1 1/2 oz. The Perfect Purée Mango Puree,  thawed     • 1 oz. St. Germain Liqueur     • 3/4 oz. fresh lime juice     • mango slice for garnish     • lime twist for garnish Method: 1. Add all ingredients into a mixing glass....
Este Corazon

Este Corazon

by | Apr 14, 2015

    • 1 1/2 oz. Bombay East     • 1/2 oz. Aperol     • 1 oz. The Perfect Purée El Corazon Blend,  thawed     • 1/2 oz. lemon juice     • 1/2 oz. simple syrup     • 1/2 inch Fresno chile     • 1 egg white     • basil oil (garnish)     • fresno chile slice (garnish)...