by Chevy Goh | Sep 6, 2018
• 2 oz. Buffalo Trace Bourbon • 1/2 oz. The Perfect Purée Passion Fruit Concentrate, thawed • 1/2 oz. home-made grenadine • 3/4 oz. fresh lemon juice • 1/2 oz. simple syrup Method: Shake ingredients very well with ice and strain into cocktail glass. Garnish with...
by Chevy Goh | Sep 5, 2018
For the Cassis Buttercream Filling (makes 1 1/2 cups or enough to fill 25 macarons): • 3-4 tbsp. The Perfect Purée Black Currant Puree, thawed • 1/2 cup unsalted butter, room temperature • 1 3/4 cups powdered sugar Method for the Cassis Buttercream Filling: 1. In the...
by Chevy Goh | Aug 30, 2018
• 1 oz. The Perfect Purée Mango Puree, thawed • 1/2 oz. The Perfect Purée Carmelized Pineapple Concentrate, thawed • 1/4 oz. The Perfect Purée Coconut Puree, thawed • 4 oz. coconut water • 1/2 oz. fresh lime juice • 1/2 oz. simple syrup Method: In a cocktail shaker,...
by Chevy Goh | Aug 30, 2018
Ingredients: 1½ oz. Bacardi 8 ½ oz. Bacardi Black ½ oz. The Perfect Purée Passion Fruit Concentrate, thawed 1 oz. The Perfect Purée Sweet Hibiscus, thawed ¾ oz. simple syrup ¾ oz. fresh lime juice 2 oz. non-filtered apple juice 3 dashes of Angostura bitters Pinch of...
by Chevy Goh | Aug 27, 2018
• 2 oz. Iichiko Shochu • 3/4 oz. The Perfect Purée Lychee Puree, thawed • 2-3 baby basil leaves • Hibiscus Session Cider Method: Combine all except cider in a tin shaker and shake cold. Double strain to gather any lose leaves or ice chips. Top with stem hibiscus...
