The Cartel Mojito, Beverage Artistry At Its Very Finest.

Life these days has everyone running in 30 different directions at once, sometimes resulting in having to settle for less when it comes time to simply enjoy life. Imagine having a product in your fridge that would eliminate anywhere from 1 to 10 steps in a recipe, applying it to your drink or dish and hearing rave reviews from everyone who gets the chance to enjoy it? 

That is basically what Perfect Puree of Napa Valley’s goal was when they set out in 1988 to produce a product that is made from the freshest ingredients, in Napa Valley, California.

For those of us who have worked behind the scenes at restaurants and bars, the namePerfect Puree is nothing new, but for the normal consumer who doesn’t work in a speakeasy, this brand will quickly become a newfound commodity in your home. The reason being, Perfect Puree makes simply the BEST, premium beverage blends, fruit purees, concentrates, zests and more you will ever get your hands on.

We recently got our hands on some of their premium Beverage Artistry Mojito blend and made ourselves some classic Cartel Mojito’s to try and beat this heat wave we are facing here in Southern California and let us just say, it worked like a charm. We all have been to a grocery store and seen those unfamiliar mixes or blends that are loaded with nothing but sugar, HFCS and who knows what else that just scream headache the morning after being consumed.

That nasty feeling, mixed with the guilt of drinking can almost be entirely avoided when you mix your cocktails up with Perfect Puree’s Mojito blend. For those of you who like to play bartender at your home or that actually do own an establishment, this is where the information gets good, Perfect Puree is a chance for you to lower your overhead costs, eliminate needing to order certain costly ingredients so frequently and have the ability to fill every order, because you will have the perfect base on hand for any drink or food recipe.

If you have been following the site for any amount of time, you have seen our previous postings for drink recipes that are out of this World. Today we are going to give you a simple recipe for a drink called the Cartel Mojito, that will surely set the night off or end it on the most sweetest of notes, we promise.

Check out their site for more info on how to order this and over 30 other delicious & healthy flavors:

www.PerfectPuree.com 

Enjoy Frequently & Responsibly. 

(click read more the Cartel Mojito recipe)

Celebrate National Rum Day w/ These Great Libations

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Celebrate National Rum Day - August 16! Whether served as Royal Navy grog or pirate bumbo, Rum's history  is the stuff made of legends. Distilled from sugar cane by-products, there are Light Rums, White Rums, Golden Rums, Spiced Rums, and Añejo and Age-Dated Rums to enjoy. Here are a few recipes featuring Culinary Traditions™ purees and concentrates and Beverage Artistry™ fruit beverage blends.  Carmelized Mai Tai Dana M. Bruner, The Perfect Purée 1 ½ oz. Culinary Traditions Carmelized Pineapple, thawed ¼ oz. Culinary Traditions Meyer Lemon, thawed 1 oz. Light Rum ½ oz. Orgeat Syrup Li Hing Mui powder for rimmer Rim the glass with Meyer Lemon and dip into the Li Hing Mui powder, set aside. Combine all ingredients into a glass filled with ice. Shake vigorously in a Boston Shaker for 10 seconds. Pour into a glass and serve. Corazonsito Manny Hinojosa, Bacardi Portfolio Mixologist 1 ½ oz. Bacardi 8 1 oz. Beverage Artistry El Corazon, thawed ¼ oz. Falernum 1 oz. Ruby grapefruit juice ½ oz. fresh lime juice Egg whites Fresh basil In a mixing glass, combine Bacardi, El Corazon, Falernum, fresh Ruby grapefruit juice, egg whites and fresh basil with ice. Shake with a Boston Shaker for 10 seconds. Strain over a glass filled with fresh ice. Serve.  Guava Bella Ryan Magarian 1 oz. Culinary Traditions Pink Guava, thawed 1/8 oz. Culinary Traditions Key Lime, thawed 1 ½ oz. Vanilla Rum 1 tsp. sugar 1 oz. club soda 1 dash of bitters Combine all ingredients, except soda, into a pint glass with ice. Shake with a Boston Shaker for 6 seconds. Strain into a cocktail glass. Top with soda and stir briefly. Serve. No Muddle Mojito Dana M. Bruner, The Perfect Purée 2 oz. Beverage Artistry Mojito, thawed 1 oz. Bacardi 2 oz. club soda 4 mint leaves Combine all ingredients into a tall glass filled with ice. Stir and garnish with a wedge of lime and sprig of mint. Serve.

For More Information On These & Many Other Wonderful Culinary / Beverage Artistic Creations Visit The Good Folks At: PerfectPuree.com

Perfect Puree of Napa Valley - 4th of July Libations

Happy Fourth of July!   Celebrate our nation's Independence Day with festive cocktails. Here are a few recipes inspired by some of our favorite places, icons and flavors featuring ourCulinary Traditions fruit purees and concentrates and Beverage Artistrybeverage bases. Ginger or Maryanne? Mark Massie 1 ½ oz. Sailor Jerry Rum ¾ oz. Perfect Purée Carmelized Pineapple Concentrate, thawed 1 oz. Perfect Purée Coconut, thawed 1 barspoon Perfect Purée Ginger, thawed ½ oz. Perfect Purée Passion FruitConcentrate, thawed Combine all ingredients into a pint glass filled with ice. Shake vigorously in a Boston Shaker for 10 seconds. Pour into a glass and serve. Veeva Las Vegas Dana M. Bruner/The Perfect Purée 1 oz. Veev Liqueur 1 oz. Perfect Purée Cherry, thawed ¼ oz. Perfect Purée Blood Orange Concentrate, thawed 1/8 oz. Perfect Purée Key LimeConcentrate, thawed ½ oz. simple syrup Combine ingredients into a pint glass with ice. Shake with a Boston Shaker and strain into a martini glass.   Freaky Tiki Dana M. Bruner/The Perfect Purée 3 cups Perfect Purée Carmelized Pineapple Concentrate, thawed 2 cups Perfect Purée Yuzu Luxe Sour, thawed ½ cup Perfect PuréeMandarin/Tangerine Concentrate, thawed 1 cup Perfect Purée Passion Colada, thawed 2 cups Perfect Purée Mango, thawed 1 cup Sailor Jerry Rum 1 cup Pimms 1 cup Charbay Vanilla Rum ¼ cup Chartreuse Place all ingredients into a pitcher. Pour into ice filled glasses. Apple Pie Martini Dana M. Bruner/The Perfect Purée 1 ½ oz. Mount Gay Vanilla Rum 2 oz. Perfect Purée Green Apple, thawed ¼ oz. Perfect Purée Key LimeConcentrate, thawed ½ oz. maple syrup cinnamon sugar rimmer Coat the edge of a martini glass with Key Lime. Dip the edge into a mixture of superfine sugar and cinnamon. Place glass into the  freezer. Combine maple syrup, Green Apple, Key Lime and Rum into a pint glass with ice. Shake vigorously with a cocktail shaker for 10 seconds. Strain and pour entire mixture into martini glass. Garnish with a thin wheel of a Granny Smith apple (optional).

Perfect Puree Signature Bridal Cocktails

Signature Bridal Cocktails   Signature cocktails are a staple for today's weddings. The Perfect Purée of Napa Valley provides the perfect solution for creating memorable wedding cocktails with ease and flourish.   Our Beverage Artistry blends and Culinary Traditions purees and concentrates can be expertly used, even by a novice, to create amazing signature cocktails with a quick shake and a stir.  Whether toasting the happy couple, wishing them well for the future, or dedicating a drink to the blushing bride, our flavors will add festivity to the big day. Abraccio! Manny Hinojosa/Bacardi 2 oz. Martini & Rossi Rosato Vermouth 2 oz. Perfect Purée Beverage Artistry Mojito, thawed ½ oz. fresh lime juice splash of club soda fresh mint for garnish lime twist for garnish Add all ingredients (except soda) into a mixing glass. Add ice, shake and strain into a Collins glass with fresh ice. Top with soda. Garnish with fresh mint and a lime twist. Serve.   Flavor Twist: Add ½ oz. Perfect Purée Blood OrangeConcentrate to ingredients or ½ oz. Perfect Purée Red Raspberry puree to ingredients in mixing glass. Honeymoon Sweet Jen Akril/Rye, San Francisco 2 oz. Charbay Tahitian Vanilla Rum ½ oz. Licor 43 ½ oz. Perfect Purée Beverage Artistry Yuzu Luxe Sour,thawed ½ oz. grapefruit juice ½ oz. egg white Chinese 5 spice for garnish Combine all ingredients into a pint glass. Add ice and shake well with a Boston Shaker. Strain and pour into a glass filled with fresh ice. Garnish with Chinese 5 spice. Serve. Golden Glow 2 oz. Spiced Rum 4 oz. Perfect Purée Papayapuree, thawed 1 oz. Perfect Purée Lycheepuree, thawed ½ oz. Perfect Purée Passion Fruit Concentrate, thawed ¾ oz. fresh lemon juice Combine all ingredients into a mixing glass. Shake with ice and strain into a glass with fresh ice. Serve. Bliss Dana M. Bruner/The Perfect Purée 1 oz. Hendrick's Gin 1 ½ oz. Perfect PuréeCarmelized PineappleConcentrate, thawed ½ English cucumber, cubed ¼ oz. simple syrup 2 oz. club soda Put Carmelized Pineapple, cucumber and simple syrup into a cocktail shaker glass and muddle. Add gin and ice and mix gently. Pour ingredients into an old fashioned glass, top with soda and garnish with a cucumber peel wrapped pineapple wedge. Serve.

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!

Perfect Puree Red Mixed Berry

Red Mixed Berry Puree The best red berries live in harmony in this indulgent puree. Strawberry, Cranberry, Blueberry, Black Currant and Cherry have been combined to create a symphony of berry flavors. There is an added antioxidant punch with the bonus of sweet and tart flavors. Classic and contemporary uses include trifle, ganaches, ice cream,yogurt, savory sauces, cocktails and plate decorating.       Shrimp Tempura with Spicy Red Berry Ketchup Chef Max Duley, Consulting Chef ½ cup Culinary Traditions Red Mixed BerryPuree, thawed ½ cup rice wine vinegar 2 lbs. tomatoes, rough chopped 5 tbsp. brown sugar 1 onion, chopped and diced 1 serrano pepper, diced 1 clove garlic, chopped 4 cloves 1 bay leaf 1 stick cinnamon ¼ tsp. celery seeds ¼ tsp. chili flakes ¼ tsp. allspice 1 ½ tsp. kosher salt Place cloves, bay leaf, cinnamon, celery seeds, chili flakes and allspice into a cheesecloth and tie securely. Place tomatoes, Red Mixed Berry puree, salt, vinegar, sugar, onion, pepper, garlic and cheesecloth bundle into a 4-quart saucepan. Cook the sauce for 30 minutes or until onions are soft. Remove cheesecloth spice bundle and puree the sauce until smooth in a blender or with a hand blender. Strain the puree through a mesh strainer and return to stovetop. Cook on low heat until thickened, about 20 more minutes. Stir occasionally so the sauce does not burn. Cool. Serve with tempura shrimp. Store any remaining ketchup in an airtight container. Can last up to 2 weeks.       Bourbon Bling Dana M. Bruner, The Perfect Purée    • 1 ½ oz. Culinary Traditions Red Mixed Berry Puree, thawed • 1 oz. Woodford Reserve Bourbon • 6 Bing cherries • ½ oz. simple syrup   Combine cherries and Red Mixed Berry puree into a glass and muddle. Add Bourbon, simple syrup and ice. Shake vigorously with a Boston Shaker for 10 seconds. Pour into glass, garnish.   Visit www.perfectpuree.com for more great recipes!

Perfect Puree Spotlight On Citrus Sensation

Citrus Sensation Concentrate A mélange of classic fruit concentrates including orange, tangerine, lemon and lime that transforms into a floral citrus sensation with a kiss of honeysuckle. This unique flavor can be used for all parts of a menu -beverages, sauces, desserts and much more! Citrus-Coconut Bars Chef Max Duley, Consulting Chef   For the crust: ½ cup butter, softened 1/8 tsp. salt ¼ cup powdered sugar 1 cup flour For the citrus filling: ¼ cup Culinary Traditions Citrus Sensation Concentrate, thawed 2 tbsp. Culinary Traditions Meyer Lemon Concentrate, thawed 1 tbsp. Culinary Traditions Lemon Zest, thawed 4 eggs 2 cups sugar ¼ cup flour For the coconut filling: ½ cup Culinary Traditions Coconut Puree, thawed ½ cup powdered sugar ½ cup cream ½ tsp. vanilla ¼ cup toasted coconut Heat oven to 325° F. Mix butter, salt, ¼ cup powdered sugar and 1 cup flour together until soft dough forms. Pat in bottom of 9" x 9" pan. Bake until just lightly browned.    While crust is baking, mix eggs, Lemon Zest, Citrus Sensation, Meyer Lemon, sugar and ¼ cup flour. Remove crust from oven and pour egg mixture on top. Return to oven and cook for 20 minutes, or until just set in the center. Cool.   Mix Coconut and powdered sugar together until smooth. Add cream and vanilla, beat until medium peaks form. Spread over cooled bars and sprinkle with toasted coconut. Store in refrigerator for best results.   Mango Citrus Zen Dana M. Bruner, The Perfect Purée    • ½ oz. Culinary Traditions Citrus Sensation Concentrate, thawed • 1 oz. Culinary Traditions Mango Puree, thawed • ¼ oz. Culinary Traditions Meyer Lemon Concentrate, thawed • 1 ½ oz. Charbay Green Tea Vodka   Combine ingredients into mixing glass with ice. Shake vigorously with Boston Shaker for 10 seconds. Pour ingredients into glass, garnish with orange slice.

Perfect Puree Tamarind

Culinary Traditions™ TamarindPuree   Introduced to America during the sixteenth century, the Tamarind is native to Africa. Extensively cultivated in tropical areas of the world, Tamarind pods grow from the branches of Tamarind trees. Our Tamarind Puree has a powerful, sweet-tart flavor that is 100% free of the seeds and strings that characterize the pod fruit. It is blended so silky smooth that even your finest sauces will not require straining.   Cracked Pepper and Tamarind Glaze Chef Ladan Raissi Current Restaurant at Coronado Island Resort & Spa 1 cup Culinary Traditions Tamarind, thawed 2 cups orange juice 3 tbsp. canola/olive oil blend ½ small red onion, chopped 2 tbsp. fresh ginger, chopped 2 tbsp. honey 2 tsp. cracked black pepper Sea salt Heat oil over high heat. Add the onion and ginger and cook until soft. Add the orange juice and stir occasionally until reduced to 1 cup. Whisk in Tamarind, honey, and salt to taste and cook until dissolved.  Strain into a bowl and stir in the coarsely ground black pepper. Let cool.   Serving suggestion: Glaze is used for brushing on chicken or fish on the grill or roasted in the oven.

Perfect Puree Pomegranate

Culinary Traditions™ Pomegranate Concentrate   This delightful fruit is well known in Middle Eastern and Mediterranean cuisines. The red seeds burst with an astringent sweet-tart flavor. Our Pomegranate Concentrate is made from 100% fresh pomegranates and delivers a powerful, true fruit flavor. This concentrate is especially popular in desserts, cocktails, mocktails andsavory sauces.     Pomegranate Sidecar 1 oz. Premium Cognac ½ oz. Culinary Traditions PomegranateConcentrate, thawed ½ oz. Grand Marnier 1 oz. simple syrup ¾ oz. fresh lemon juice 1 egg white Dash of orange bitters Combine all ingredients into a glass filled with ice. Shake vigorously with a Boston Shaker until egg whites are foamy. Strain into a glass and garnish with a sprig of thyme.

Passion Punch, Because Everybody Deserves A Great Libation

British soldiers are credited with discovering punch in India in the 16th Century (if they found it there, doesn't that mean that the natives discovered it? Anyways more of those kind of rants in a moment.)

The name punch derives from the Hindu word for 'five,' referring to the five ingredients in the beverage.

Some believe five refers to the distinct elements necessary in punch - sweet, sour, bitter, weak and alcoholic. Here's a modern punch to try featuring Culinary Traditions Passion Fruit.

Passion Punch

Adapted From Recipe By Tony Abou-Ganim, The Modern Mixologist

1 ½ Oz. Barsol Quebranta Pisco

½ Oz. Myers’s Rum

1 ½ Oz. Culinary Traditions Passion Fruit Concentrate, Thawed

2 Oz. Fresh Orange Juice

2 Oz. Fresh Lemon Sour

2 Dashes Angostura Orange Bitters

1 Dashes Ground Nutmeg

Combine all ingredients (except bitters and nutmeg) into a pint glass filled with ice.

Shake with a Boston Shaker for 10 seconds.

Pour into a cocktail glass, top with bitters and nutmeg and serve.

For more tasty cocktail recipes, please visit www.perfectpuree.com