by Melanie Kern | Oct 26, 2020
• 1 bottle Cutty Sark Scotch whisky • 1/2 bottle Becherovka Czech liqueur • 30 oz. The Perfect Purée Cranberry Puree, thawed • 1 gal. apple cider • 1 gal. lemonade Method: 1. Add all to a container and stir. When ready to serve, pour over ice....
by Chevy Goh | Oct 21, 2020
• 2 oz. Jimador Silver Tequila • 2 oz. The Perfect Purée Sweet Hibiscus, thawed • 1 oz. The Perfect Purée Prickly Pear Puree, thawed • 1 tbsp. The Perfect Purée Red Jalapeño Puree, thawed • 1 oz. lime juice • Fresh lime Method: Measure all...
by Chevy Goh | Oct 21, 2020
• 2 oz. Jimador Silver Tequila • 2 1/2 oz. Grand Marnier • 2 1/2 oz. The Perfect Purée Green Apple Puree, thawed • 1 oz. The Perfect Purée Kiwi Puree, thawed • 1 oz. fresh lime juice • Fresh lime or kiwi wheel Method: Measure all ingredients...
by Melanie Kern | Oct 14, 2020
• 1 1/2 oz. Lemon Verbena infused rum • 1/2 oz. Giffard lichi li liqueur • 1 1/2 oz. The Perfect Purée Kiwi Puree, thawed Method: Add ice to shaker, add all ingredients and shake well. Pour into a glass with...
by Chevy Goh | Oct 13, 2020
For the Coconut Custard: • 900g The Perfect Purée Coconut Puree, thawed • 300g sugar • 6 sheets gelatin Method for the Coconut Custard: 1. Boil sugar and coconut puree for 2 minutes. Remove from heat. 2. Add in bloomed gelatin to melt. 3. Cool, stir periodically while...
