by Chevy Goh | Feb 3, 2021
For the Red Jalapeño Ganache: • 100 g. The Perfect Purée Red Jalapeño Puree, thawed • 300 g. heavy cream • 25 g. inverted sugar, such as Trimolene • 25 g. butter, room temperature • 500 g. while chocolate (chips or feves) Method for the Red Jalapeño...
by Melanie Kern | Jan 26, 2021
• 2 oz. gin • 3 oz. pear juice • 1 oz. Hibiscus Strawberry Syrup • 1/2 oz. lemon juice • 3 sashes Hella Co. orange bitters • Charge with champagne Method: Combine ingredients, minus champagne, in a cocktail shaker. Shake and pour in a wine...
by Chevy Goh | Jan 25, 2021
• 1 oz. Woodenville Rye • 1 oz. Bacardi 8 • 1/2 oz. The Perfect Purée Pear Puree, thawed • 1 oz. pineapple juice • 1/2 oz. lemon juice • 1/2 oz. orgeat Method for the Cocktail: Shake and strain into rocks glass filled with ice. Garnish with...
by Chevy Goh | Jan 25, 2021
• 1 1/4 oz. Lustau Vermut Rosé • 3/4 oz. Siembra Azul Blanco Tequila • 3/4 oz. Barsol Pisco Acholado • 1/2 oz. Aji Panca Chili Guava Syrup • 1/2 oz. lemon juice • Aji Panca Salt Rim For the Aji Panca Chili Guava Syrup: • 5 oz. The Perfect...
by Chevy Goh | Jan 25, 2021
• 1 3/4 oz. Pisco • 1/3 oz. Averna Amaro • 1 1/8 oz. Blood Orange Drinking Vinegar* (9:25:25 ratio of The Perfect Purée Blood Orange Concentrate, vinegar and sugar) • 1/2 oz. fresh squeezed lime juice • 3 dashes Angostura Bitters For the Blood...
