by Chevy Goh | Jun 1, 2020
• 150g The Perfect Purée Meyer Lemon Concentrate, thawed • 266g sugar • 50g water • 133g eggs • 60g yolks • Zest of 1 lemon • 20g corn starch • 3 gelatin sheets Method: 1. Set 2 tbsp. of sugar aside. 2. Combine the sugar and Meyer Lemon Concentrate into a pot to make...
by Chevy Goh | Jun 1, 2020
• 1 1/2 oz. Antelope Island Rum • 1 oz. Byrrh Wine • 1 oz. Hibiscus Syrup • 1/2 oz. lime juice • 1 pinch of matcha Method for the Hibiscus Syrup: Mix 2:1 The Perfect Purée Sweet Hibiscus and heavy simple syrup. Method for the cocktail: Combine rum,...
by Chevy Goh | Jun 1, 2020
Ingredients: 1 oz. White Rhum 1/2 oz. Gold Rhum 1/2 oz. Jamaican Rum 1/4 oz. Overproof Jamaican Rum 1/2 oz. The Perfect Purée Passion Fruit Concentrate, thawed 1/2 oz. Pomegranate & Cherry Grenadine 1/2 oz. grapefruit juice 1/2 oz. cinnamon syrup 1/2 oz. lime...
by Chevy Goh | May 29, 2020
• 1 oz. Tenth Ward Ragin’ Rum • 1 oz. Mt. Defiance Dark Rum • 3 oz. The Perfect Purée Thai Basil & Black Pepper blend, thawed • 1/2 oz. Dr. Thacher’s simple syrup Method: Add all ingredients into tiki glass with ice and stir well....
by Chevy Goh | May 29, 2020
• 2 oz. Tequila Fortaleza • 2 oz. The Perfect Purée Carmelized Pineapple Concentrate, thawed • Wegmans club soda Method: Add all ingredients except club soda into glass with ice and stir well. Top with club soda. Garnish with mint...
