• 60 g. Amarula Cream liqueur • 800 g. The Perfect Purée Pink Guava Puree, thawed • 800 g. The Perfect Purée Coconut Puree, thawed • 80 g. sugar • 80 g. water • 30 g. fresh lemon juice • 4 gelatin sheets Method: 1. Bloom the gelatin sheets in cold water for 15...
• 2/3 cup The Perfect Purée Passion Fruit Concentrate, thawed • 3 whole eggs plus 3 egg yolks • 1 cup sugar • 1 tbsp. lemon juice • 4 oz. sweet butter Method: 1. Whisk together eggs, egg yolks and sugar over a bain marie. 2. When pale yellow and smooth, add the purée...
• 1 1/2 oz. Three Sheets Barrel Aged Rum • 1 bar spoon The Perfect Purée Strawberry Puree, thawed • 1/2 oz. orgeat • 1/2 oz. simple syrup • 3/4 oz. lime juice • 1 bar spoon watermelon powder • Fever Tree Club soda Method: Combine all ingredients in shaker tin. Add ice...
• 1 bottle 750ml Banks Rum • 12 oz. St-Germain • 6 oz. Aperol • 1 bottle sparkling wine • 1 jar The Perfect Purée Prickly Pear Puree, thawed • 10 oz. The Perfect Purée Meyer Lemon Concentrate, thawed • 12 oz. grapefruit oleo • 30 oz. Rose Hip Tea concentrate, cold...
