by Chevy Goh | Jun 20, 2018
• 750 ml Breckenridge Bourbon • 375 ml Mount Gay Black Barrel Rum • 93.75 ml Yellow Chartreuse • 750 ml The Perfect Purée Yuzu Luxe Sour blend, thawed • 750 ml black tea • Angostura bitters • Simple syrup Method: In a punch bowl, add all the ingredients with ice, stir...
by Heather Ross | Jun 13, 2018
• 1 1/2 oz. Tequila Cazadores Blanco • 1/4 oz. St Germain • 1 oz. The Perfect Purée Prickly Pear Puree, thawed • 3/4 oz. agave nectar • 1 oz. lime juice Method: In a mixing glass, add all the ingredients with ice, shake and serve on the rocks (salt rim optional)....
by Chevy Goh | May 22, 2018
• 750ml Breckenridge Bourbon • 750ml Prosecco • 500ml The Perfect Purée White Peach Puree, thawed • 375ml fresh lemon juice • 250ml Oleo Saccharum* • 75ml St. Elizabeth Allspice Dram • 30ml Bitter’s Blend* • 39ml Angostura Aromatic Bitters *Ingredients for...
by Chevy Goh | May 21, 2018
For the Batter: • 1/2 cup (120 g.) large egg whites, at room temperature • 2 1/2 tbsp. (37 g.) red liquid food color • 2 tsp. pure vanilla extract • 2 1/2 cups (250 g.) bleached cake flour (or bleached all-purpose flour), sifted into the cup and leveled off • 1 tbsp....
by Chevy Goh | May 18, 2018
• 2 oz. Breckenridge Gin • 2 oz. The Perfect Purée Thai Basil & Black Pepper blend, thawed • 1/2 oz. pineapple juice • 1/2 oz. lime juice • 1-3/4 oz. cream of coconut • Tiki-style garnish Method: Combine all ingredients in a shaker with ice and shake until well...
