Add all ingredients to a saucepan or soup kettle and heat gently until steaming.
A large-batch cider that keeps the good vibes of the party going – without the alcohol. Made with Three Spirit Social Elixir, Cacoa, Lion’s Mane Mushrooms and Damiana – raises the spirits for a blissful mood.
Cacao – Euphoric heart opener Cacao raises spirits, eases the soul and encourages connections. Full-bodied and bittersweet with a curious savory bite, its balancing effect keeps you blissful and tuned-in. Lion’s Mane – The potent nootropic saprotroph Lion’s Mane has been used for centuries for its nootropic properties and its delicate taste. cultivated on sustainable beds, it keeps you focused while you make new memories. Damiana – Ancient Mexican aphrodisiac Damiana has been used for centuries by people aiming to access their subconscious and induce lucid dreams. Floaty, flirty, with a deliciously unique aromatic flavor.
Summer’s last kiss was sweet as Mother Nature ushered in autumn and these sinfully, delicious sips are perfect for the arrival of fall. Pull up a chair and enjoy!
Turning your favorite brew into an innovative “beer-tail” couldn’t be simpler with The Perfect Purée.Manny’s Shandy, created by Manny Hinojosa with Magnolia beer, apple cider, The Perfect Purée White Peach Purée and nutmeg is a refreshing sip that blends distinct flavors of summer and fall in a light, citrusy drink
Bitter & Twisted by The Cocktail Guru, Jonathan Pogash also uses The Perfect Purée White Peach Purée in a completely different iteration, mixing ginger beer and IPA to beat the heat. Lynnette Marrero’sSun & Moon Shandy mixes The Perfect Purée Thai Basil & Black Pepper with Ginger Purée to make a base that can go light or dark depending on your mood, just add Hefeweizen or Porter.
2 1/4 ounces The Perfect Purée Thai Basil & Black Pepper
1 tsp The Perfect Purée Ginger Purée
Combine ingredients. Shake with one ice cube and double strain into a highball glass over ice. Top with a Porter for a Moon version. Top with a light beer or Hefeweizen for a Sun version.
Since 1988, The Perfect Purée of Napa Valley has indulged the culinary passions of chefs and mixologists with season-less, effortless products. The flavor line-up boasts 40 premium flavors comprised of purées, concentrates, zests and blends.
Each spring, those of us in the Northwest are teased in to believing summer is here. Temps rocket into the 80’s, sun filled skies warm our bones and gentle breezes have us putting on shorts, sun dresses and dragging the outdoor furniture out of the garden shed. Within two sunrises, skies are gray, rain will fall for days and temps will plummet in to the upper fifty’s. We never learn. We fall for it every time.
This is the time of year I dream of the tropics with warm island breezes, light blue seas, hot sand and and rum. A lot of rum.
Caribbean Danceby Shaun the Bartender This site is incredibly informative and filled with a recipe each day. Read a bit of history and watch Shaun whip up something delicious.
1 1/2 ounce white rum
1/2 ounce Kahlua
1 once peach nectar
5 fresh raspberries ~ 3 inside the cocktail and 2 for garnish
1 tsp sugar – optional
Method: In a shaker glass, place three raspberries, peach nectar and sugar in bottom. Muddle until consistency is uniform. In a tin filled half with ice, add measured amounts of rum and Kahlua. Cap with shaker glass filled with muddled ingredients and shake well. Strain in to glass with ice and top with soda water. Rub orange rind on the rim and garnish with the orange rind and two fresh raspberries. Watch Shaun whip up this little beauty here.
Andy Pearson’s Strawberry Daquiri on BBC Food. Whether you are thinking of concocting a few for a crowd or sipping one or three by yourself on a quiet beach, this has a perfect touch of sweetness with a kick of lime.
4 fresh strawberries, plus ½ strawberry to garnish