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Blood Orange Vinaigrette

Blood Orange Vinaigrette

by | Nov 18, 2020

For the Blood Orange Vinaigrette:     • 1 1/2 oz. The Perfect Purée Blood Orange Concentrate, thawed     • 2 tsp. sugar     • 2 tbsp. olive oil     • 2 tsp. rice vinegar     • 1 tsp. salt Method for the Blood Orange Vinaigrette: 1. Whisk till emulsified. For the...
Brown Butter Cherry Sauce

Brown Butter Cherry Sauce

by | Nov 18, 2020

For the Brown Butter Cherry Sauce:     • 1 oz. The Perfect Purée Cherry Puree, thawed     • 30g brown butter     • 10g water     • A pinch of Xanthan Method for the Brown Butter Cherry Sauce: 1. Melt butter until turns golden and a nutty aroma starts to perfume. 2....
Black Currant Fluid Gel

Black Currant Fluid Gel

by | Nov 18, 2020

    • 1 oz. The Perfect Purée Black Currant Puree, thawed     • 15g water     • A pinch of Ultratex-8 Method: 1. Whisk all ingredients until thick. 2. Use on salads and protein...
Peach Mule

Peach Mule

by | Nov 18, 2020

    • 1 3/4 oz. Fords Gin     • 1 oz. The Perfect Purée Peach Ginger blend, thawed     • Sprite or Ginger Beer Method: In a cocktail shaker, combine all ingredients with ice except Sprite or Ginger Beer. Shake. Fill glass with ice and strain drink into glass. Top with...
Marieta

Marieta

by | Nov 16, 2020

    • 1 1/2 oz. Tequila Cazadores Anejo     • 1 oz. The Perfect Purée Peach Ginger blend, thawed     • 3/4 oz. fresh lemon juice     • 2 dashes Angostura bitters     • 3 oz. mineral water     • 1 mint sprig Method: In a cocktail shaker, combine all ingredients with...