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...
by Melanie Kern | Oct 12, 2020
• 32 oz. reposado tequila • 16 oz. The Perfect Purée Prickly Pear Puree, thawed • 12 oz. OM Vanilla & Rose Liqueur • 12 oz. fresh lime juice • 12 oz. fresh watermelon juice Method: Serve in a punch bowl. Ladle into ice-filled cups. Garnish with...
by Melanie Kern | Oct 12, 2020
• 2 oz. reposado tequila • 1 oz. The Perfect Purée Prickly Pear Puree, thawed • 3/4 oz. OM Vanilla & Rose Liqueur • 3/4 oz. fresh lime juice • 3/4 oz. fresh watermelon juice Method: Shake all ingredients with ice. Serve up in a martini glass. Garnish with...
by Melanie Kern | Oct 5, 2020
• 1 1/2 oz. Charbay R5 Lot 5 Whiskey • 1/2 oz. Beef Whiskey • 1/4 oz. Amaretto • 1 oz. The Perfect Purée Blood Orange Concentrate, thawed • 1/2 oz. cinnamon syrup • 1/2 oz. simple syrup • 1/2 oz. lemon juice • 1/2 oz. grapefruit juice...
