by Chevy Goh | Mar 25, 2021
• 115g Perfect Puree Red Sangria blend, thawed • 180g white chocolate, melted • 40g butter, melted • 1 egg • 85g granulated sugar • 160g bread flour • 1/2 tsp. baking powder • Red food dye, optional • Red, pink, and orange sparkle...
by Chevy Goh | Mar 24, 2021
• 1 1/2 oz. Genever • 3/4 oz. The Perfect Purée Coconut Puree, thawed • 1/4 oz. Demerara syrup • 1 barspoon pimento dram • Whole egg • Pinch of salt Method: In a cocktail shaker, combine all ingredients and add ice. Shake vigorously, strain and...
by Melanie Kern | Mar 24, 2021
• 1 1/2 oz. Tequila Cazadores Blanco • 1/2 oz. Martini & Rossi Bianco vermouth • 1 1/2 oz. The Perfect Purée Yuzu Luxe Sour blend, thawed • 1/2 oz. agave nectar • 3/4 oz. lemon juice • 3 Thai basil leaves Method: Combine all ingredients...
by Melanie Kern | Mar 24, 2021
• 1 1/2 oz. Tequila Cazadores Reposado • 1/2 oz. St. Germain • 2 oz. The Perfect Purée Sweet Hibiscus, thawed • 3/4 oz. lime juice • 2 oz. coconut water Method: Combine all ingredients with ice, shake and serve on the rocks. Garnish with lime wheel...
by Melanie Kern | Mar 24, 2021
• 1 1/2 oz. Tequila Cazadores Blanco • 1 oz. The Perfect Purée Tamarind Puree, thawed • 1 oz. lime juice • 3/4 oz. agave nectar Method: In a mixing glass, combine all ingredients with ice. Shake, strain and serve on the rocks in a glass with a chipotle...
