• 2 bottles Pinot Grigio • 150 ml Santa Teresa Rhum Orange Liqueur • 150 ml Grand Marnier • 354 ml ginger beer • 50 g. The Perfect Purée Passion Fruit Concentrate, thawed • 50 g. The Perfect Purée Red Raspberry Puree, thawed • 177 ml fresh lime juice • Organic...
• 3/4 cup The Perfect Purée Coconut Puree, thawed • 4 cups sugar • 1 1/2 cups water Method: 1. Make caramel by heating sugar and one cup of the water in a saucepan. 2. When amber color, remove from heat and carefully stir in remaining water and Coconut...
• 750 ml Breckenridge Bourbon • 375 ml Mint-Lemon Oleo Saccharum • 375 ml Aperol • 1 large frozen sphere of The Perfect Purée Blood Orange Concentrate, for each serving • 750 ml Plantation Mint Tea (brewed to double strength) • 15 ml Hella Biters Citrus • Splash of...
• 1 1/2 oz. Don Q Gran Anejo rum • 1 oz. Illy Espresso • 1/2 oz. The Perfect Purée Carmelized Pineapple Concentrate, thawed • 1/2 oz. The Perfect Purée Passion Fruit Concentrate, thawed Method: In a mixing glass, add all the ingredients with ice, shake...
For the crust: • 110 g. 10X Confectioners Sugar • 430 g. flour • 340 g. butter • 110 g. pinenuts For the filling: • 140 g. flour • 1000 g. sugar • 2 cups + 4 tbsp. The Perfect Purée Passion Fruit Concentrate, thawed • 2 limes, zested • 12 eggs • 2 yolks • Pinch of...
