by Chevy Goh | Jul 27, 2020
• 2 oz. Serrano or Thai Chili-infused tequila • 1/2 oz. Suze Gentian Aperitif • 1 1/2 oz. The Perfect Purée Passion Fruit Concentrate, thawed • 1/2 oz. homemade lime cordial Method: Shaken and poured into new (clean/fresh) ice. Garnish with dehydrated...
by Chevy Goh | Jul 22, 2020
• 100 oz. El Tesoro • 75 oz. The Perfect Purée Pink Guava Puree, thawed • 100 oz. black pepper and sage “Tea” Oleo Saccharum For the Oleo Saccharum: • 75 oz. fresh lime juice • 100g dried sage leaves • 200g black peppercorn • Water Method for the Oleo...
by Chevy Goh | Jul 22, 2020
• 1 oz. El Tesoro Tequila • 1/2 oz. The Perfect Purée Carmelized Pineapple Concentrate, thawed • 1/3 oz. The Perfect Purée Ginger Puree, thawed • 2 oz. white cranberry & basil juice • Dashes of spicy bitters • Dash of nutmeg Method: Combine all ingredients....
by Chevy Goh | Jul 15, 2020
For the Cocktail: • 3/4 oz. Ron Colon Salvadoreno Overproof Aged Rum • 1 oz. The Perfect Purée Pink Guava Puree, thawed • 1 1/2 oz. Lemon Verbena infused Ming River Baijiu • 1 oz. orgeat • 1 oz. lime juice • 2 dashes Szechuan bitters For the...
by Melanie Kern | Jul 15, 2020
Ingredients: 2 cups The Perfect Purée Coconut Puree, thawed 1 cup milk 1/4 cup sugar 1/2 cup cornstarch 8 tbsp. water Method: Place coconut purée, milk, and sugar into a pot over medium heat and stir until the sugar is dissolved. In a small bowl, combine cornstarch...
