For the Base Italian Meringue Buttercream (makes about 6 cups): • 5 large egg whites • 1 1/4 cups sugar • Pinch of cream of tartar • 2 cups (4 sticks/1 lb) unsalted butter • 1 tsp. pure vanilla extract Method for the Base Italian Meringue...
• 3/4 oz. Tequila Cazadores Blanco • 3 oz. Sparkling wine • 2 oz. The Perfect Purée Yuzu Luxe Sour blend, thawed • 3/4 oz. lemon juice Method: Combine all ingredients in a cocktail shaker, minus sparkling wine and shake. Strain, serve in a wine glass...
Ingredients: 2 oz. Blanco Tequila 1/2 oz. Pomp & Whismy Gin Liqueur 3/4 oz. The Perfect Purée Prickly Pear Puree, thawed 1 oz. Lime juice 1/4 oz. Simple Syrup Method: Combine all ingredients in a cocktail shaker and shake. Strain and serve in an old-fashioned...
For the Nanaimo Tart (Chocolate Sable Shell): • 180 g. butter, 84% unsalted, small cubes • 340 g. all-purpose flour • 20 g. cocoa powder • 140 g. confectioners sugar • Salt to taste • 50 g. almond flour • 70 g. eggs, whole Method for the...
• 1/3 oz. The Perfect Purée Red Jalapeño Puree, thawed • 1/3 oz. The Perfect Purée Key Lime Concentrate, thawed • 4 oz. Clamato • 4 oz. Coors Edge Non Alcoholic Brew Method: Combine all ingredients in a glass and stir. Top with a pearl onion, green...
