For the Blood Orange Buttercream (makes about 1 1/2 cups enough to fill 25-30 macaron): • 30-40 g. (2-3 tbsp.) The Perfect Purée Blood Orange Concentrate, thawed • 112 g. unsalted butter, at room temperature • 150 g. powdered sugar shifted Method for the Blood Orange...
Ingredients Zombie Punch: • 2 oz. The Perfect Purée Pomegranate Concentrate, thawed • 1 ½ oz. ginger simple syrup • ¼ oz. lemon juice Method for Zombie Punch: Shake ingredients in shaker and pour into glass. Garnish with a healthy amount of fresh...
Ingredients for El Diablo: ¼ oz. The Perfect Purée Red Jalapeño Puree, thawed 4 oz. watermelon simple syrup ¼ oz. lime juice 8-10 mint leaves Egg white Balsamic vinegar Goat cheese (optional) Method for El Diablo: Dry shake all ingredients in a shaker except balsamic...
Ingredients for Poison Apple: • 2 oz. The Perfect Purée Green Apple Puree, thawed • 2 oz. cranberry juice • 1 oz. cinnamon simple syrup • A squeeze of fresh lemon Method for Poison Apple: Shake all ingredients in a shaker with ice and pour into glass. Garnish with a...
