The Palm Reader - The Perfect Puree of Napa Valley
• 1 whole bottle of Breckenridge Bourbon • 8 oz. Cynar • 6 oz. The Perfect Purée Sweet Hibiscus, thawed • 18 oz. fresh squeezed blood orange juice • 10 oz. pine
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Cooking tools:
- Muddler
- Citrus press
- Jigger
- Microplane
- Fine-mesh sieve
- Punch bowl
- Chef's knife
- Cutting board
- Saucepan
- Stove
- Ladle
- Glass
Ingredients
- 1 whole bottle of Breckenridge Bourbon
- 8 oz. Cynar
- 6 oz. The Perfect Purée Sweet Hibiscus, thawed
- 18 oz. fresh squeezed blood orange juice
- 10 oz. pineapple juice
- 6 oz. fresh brewed black mint tea
- 2 shaved celery stalks
- 8 sprigs of mint (muddle)
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