by Chevy Goh | Oct 13, 2020
For the Coconut Custard: • 900g The Perfect Purée Coconut Puree, thawed • 300g sugar • 6 sheets gelatin Method for the Coconut Custard: 1. Boil sugar and coconut puree for 2 minutes. Remove from heat. 2. Add in bloomed gelatin to melt. 3. Cool, stir periodically while...
by Melanie Kern | Oct 12, 2020
• 32 oz. reposado tequila • 16 oz. The Perfect Purée Prickly Pear Puree, thawed • 12 oz. OM Vanilla & Rose Liqueur • 12 oz. fresh lime juice • 12 oz. fresh watermelon juice Method: Serve in a punch bowl. Ladle into ice-filled cups. Garnish with...
by Melanie Kern | Oct 12, 2020
• 2 oz. reposado tequila • 1 oz. The Perfect Purée Prickly Pear Puree, thawed • 3/4 oz. OM Vanilla & Rose Liqueur • 3/4 oz. fresh lime juice • 3/4 oz. fresh watermelon juice Method: Shake all ingredients with ice. Serve up in a martini glass. Garnish with...
by Melanie Kern | Oct 5, 2020
• 1 1/2 oz. Charbay R5 Lot 5 Whiskey • 1/2 oz. Beef Whiskey • 1/4 oz. Amaretto • 1 oz. The Perfect Purée Blood Orange Concentrate, thawed • 1/2 oz. cinnamon syrup • 1/2 oz. simple syrup • 1/2 oz. lemon juice • 1/2 oz. grapefruit juice...
by Melanie Kern | Oct 5, 2020
Ingredients: 1 ¼ oz. Charbay R5 Lot 5 Whiskey infused with Madagascar Vanilla Bean ¾ oz. Trader Vic Macadamia Nut Liquor ¾ oz. Apricot Brandy 3 oz. Homemade POG Ingredients for Homemade POG: 30 oz. The Perfect Purée Carmelized Pineapple Concentrate, thawed 15 oz. The...
