by Chevy Goh | Sep 13, 2018
• 16 oz. The Perfect Purée Sweet Hibiscus, thawed • 12 eggs • 4 oz. of lemon juice • 3 cups of sugar • Zest of 5 lemons • 24 oz. of (rendered leaf lard) Method: 1. Combine sugar and lemon zest in metal bowl (non-reactive) over a water batch that is full but not...
by Chevy Goh | Sep 13, 2018
• 3/4 oz. Breckenridge Bourbon • 1 oz. Blood Orange and Pineapple Tepache • 2 oz. The Perfect Purée Blood Orange Concentrate, thawed • 1/4 oz. lemon • 3/4 oz. sparkling wine (Brut) • 2 oz. grapefruit soda • 1 dash cocoa nib tincture or chocolate bitters Method:...
by Chevy Goh | Sep 6, 2018
• 2 oz. Buffalo Trace Bourbon • 1/2 oz. The Perfect Purée Passion Fruit Concentrate, thawed • 1/2 oz. home-made grenadine • 3/4 oz. fresh lemon juice • 1/2 oz. simple syrup Method: Shake ingredients very well with ice and strain into cocktail glass. Garnish with...
by Chevy Goh | Sep 5, 2018
For the Cassis Buttercream Filling (makes 1 1/2 cups or enough to fill 25 macarons): • 3-4 tbsp. The Perfect Purée Black Currant Puree, thawed • 1/2 cup unsalted butter, room temperature • 1 3/4 cups powdered sugar Method for the Cassis Buttercream Filling: 1. In the...
by Chevy Goh | Aug 30, 2018
• 1 oz. The Perfect Purée Mango Puree, thawed • 1/2 oz. The Perfect Purée Carmelized Pineapple Concentrate, thawed • 1/4 oz. The Perfect Purée Coconut Puree, thawed • 4 oz. coconut water • 1/2 oz. fresh lime juice • 1/2 oz. simple syrup Method: In a cocktail shaker,...
