Ingredients for Pad-a-Juan: 1 ½ oz. Tequila Tapatío Blanco ¼ oz. Geijer Glogg Liqueur ¼ oz. The Perfect Purée Passion Fruit Concentrate 3 dash Peychaud’s Bitters ¼ oz. lime juice ¼ oz. piloncillo ¾ Oaxacan shrub lemon twist, garnish Method for Pad-a-Juan: Mix all...
Ingredients for Drink of the Gods: 2 oz. Tequila Tapatío Blanco ¾ oz. The Perfect Purée Thai Basil & Black Pepper Blend 1 ¼ oz. tejuino puree ½ oz. lime juice ¼ teaspoon salt dehydrated lime wheel, garnish Method for Drink of the Gods: Salt rim on rocks glass....
Ingredients for Togarashi Sugar Mix: 30 g. togarashi 40 g. sugar 4 g citric acid Method for for Togarashi Sugar Mix: Blend in a spice blender, set aside and reserve Ingredients for Yuzu Togarashi: 375 g. The Perfect Purée Yuzu Luxe Sour Blend, thawed 145 g. sugar #1...
Ingredients for Lychee Lime and Shiso Sorbet: 250 g. sugar 7 g. sorbet stabilizer 75 g. glucose powder 750 g. water 18 g. inverted sugar 5 g. The Perfect Purée Lime Zest, thawed 7 g. shiso 425 g. The Perfect Purée Lychee Puree, thawed 75 g. lime juice, fresh 1 g....
Ingredients for Coconut Green Apple Froyo: 250 g. The Perfect Purée Green Apple Puree, thawed 425 g. water 200 g. coconut milk 410 g. sugar 90 g. glucose powder 6 g. stabilizer 3 g. salt 300 g. yogurt, greek Method for Coconut Green Apple Froyo: In a pot, add green...
