The Ginger Julep '68 Fastback

Sometimes all it takes is a bit of classic understated elegance to complete a look. Standing around holding some toxic color cocktail when you're a stand-up individual just doesn't always work. This libation culminates so exquisitely because of the high grade ingredients used and the simplicity in which it is created. Add this recipe to your arsenal of straightforward yet effective cocktails.

The Ginger Julep ’68 Fastback

Ingredients:

1 .5 oz. Bulleit Bourbon

.5 oz. Organic Brown Sugar

¼ oz.  Peeled Minced Fresh Ginger

1.5 oz. Soda Water

1 Lemon or Lime Twist

Preparation:

Muddle the ginger and brown sugar together until all of the sugar is moistened and nearly dissolved.

Add a dash of soda to finish dissolving the sugar, stir in your Bourbon.

Finish with ice, soda to taste and a lemon or lime twist.

Perfect Puree of Napa Valley - Papaya Puree / Ginger Puree

Culinary Traditions Papaya Puree This bright orange, full-bodied fruit is common to tropical regions around the world. Its perfumy aroma is well balanced by the musky flavor that defines papaya. Our Papaya puree captures the essence of this fine fruit and can be used in savory, dessert and beverage applications. Coconut Panna Cotta with Mango-Papaya Sauce Yield: 20 oz.  For the mango-papaya sauce: 3 oz. Perfect Purée Mango puree, thawed 3 oz. Perfect Purée Papaya puree, thawed 2 oz. simple syrup Method: Combine all ingredients and transfer to a squeeze bottle or covered storage container. Refrigerate until use. For the panna cotta: 2 tsp. powdered gelatin 2 oz. cold water 10 oz. Perfect Purée Coconut puree, thawed 8 oz. heavy cream 4 drops vanilla extract mint sprig to garnish Method: Sprinkle gelatin over cold water and set aside. Simmer Coconut puree, cream and vanilla for 2 minutes. Whisk in dissolved gelatin. Pour into molds and refrigerate overnight. To unmold, dip molds in warm water or warm slightly with a butane torch and invert on a plate. Surround the panna cotta with mango-papaya sauce and garnish with mint.   Culinary Traditions Ginger Puree    Our Ginger puree is made from young rhizomes that are naturally sweet, not fibrous or bitter. Finely minced and mixed with cane sugar, this ingredient is ideal in desserts,pastry, spicy savory dishes that benefit from a sweetened ginger, and cocktails that showcase fresh ginger at its finest.             Moscow Mule Ryan Magarian 1 large barspoon Perfect Purée Ginger puree, thawed ¼ oz. Perfect Purée Meyer Lemon Concentrate, thawed ½ oz. simple syrup 1 ½ oz. vodka In a pint glass, add Ginger, Meyer Lemon, simple syrup and swizzle with barspoon to emulsify. Add vodka and fill glass with ice. Shake vigorously for 6 seconds, and strain over fresh ice into a large glass. Top with soda and stir. Garnish with wide lime peel.   Visit www.perfectpuree.com for more great recipes!