by Chevy Goh | Apr 25, 2018
• 70 g. The Perfect Purée Passion Fruit Concentrate, thawed • 174 g. cream • 4 pinches schichimi togarashi spice • 1 pinch Saigon cinnamon • 342 g. sugar • 84 g. unsalted butter • 68 g. honey Method: 1. Bring the cream, purée and spices to a boil, cover and set aside....
by Chevy Goh | Apr 25, 2018
• 2 oz. jalapeño-infused Don Julio Reposado tequila (can use another chili for infusion as well) • 1/2 oz. St. Germain • 1 oz. The Perfect Purée Pear Puree, thawed • 1/2 oz. lemon juice • 4 to 5 grilled pineapple chunks • 1 tsp. cinnamon syrup • 2 dash Angostura...
by Chevy Goh | Apr 25, 2018
• 750 ml Breckenridge Bourbon • 12 oz. Buttermens Tepache Liqueur • 16 oz. The Perfect Purée Carmelized Pineapple Concentrate, thawed • 32 oz. falernum tea • 16 oz. smoked lemonade • 20 dashes Peychaud’s Bitters • 20 dashes Angostura Bitters Method: Combine all...
by Chevy Goh | Apr 24, 2018
• 1 1/2 parts Courvoisier VSOP • 1/4 parts Dry Curacao • 3/4 parts The Perfect Purée Lychee Puree, Coconut Puree and Key Lime Concentrate, thawed • 1/2 parts orgeat • 1/2 parts fresh lemon juice • 3/4 parts jasmine tea Method: Combine all ingredients in a cocktail...
by Chevy Goh | Apr 24, 2018
For the Passion Fruit Curd: • 1/2 cup The Perfect Purée Passion Fruit Concentrate, thawed • 4 large egg yolks • 2 large whole eggs • 1/2 cup granulated sugar Method for the Passion Fruit Curd: 1. In a stainless-steel bowl, whisk together the egg yolks, whole eggs, and...
