• 1 1/2 oz. Espolon blanco tequila • 2 tsp. The Perfect Purée Ginger Puree, thawed • 3 oz. carrot juice • 2 dashes Armando bitters Method: Shake well with ice and strain over ice into rocks glass. Garnish with orange slice and mint...
• 1 oz. Aperol • 3/4 oz. The Perfect Purée Coconut Puree, thawed • 1/2 oz. The Perfect Purée Mandarin/Tangerine Concentrate, thawed • Soda Method: Shake first three ingredients with ice and pour into tall glass. Top with soda water and garnish with cucumber...
• 1/8 cup The Perfect Purée Passion Fruit Concentrate, thawed • 2 cups room temperature unsalted butter • 2.5 cups powdered sugar • 3/4 cup whipping cream • 1 teaspoon pure vanilla extract Method: 1. Using a mixer: Cream the butter and sugar on high speed. 2. Drizzle...
Ingredients for Hot and Sour Soup: 3-4 tsp. The Perfect Purée Sweet Ginger, thawed 4 small Chinese dried black mushrooms 12 small dried tree ear mushrooms ½ cup canned sliced bamboo shoots, cut lengthwise into ⅛ -inch-wide strips (from an 8-oz. can) 1 ½ tbsp....
• 1 oz. Buffalo Trace Bourbon • 1 oz. Peychaud’s Aperitivo • 1 1/2 oz. Sandeman Founder’s Reserve Port • 3/4 oz. The Perfect Purée Cranberry Puree, thawed Method: Shake all ingredients very well with ice and strain over ice into a rocks glass. Garnish with...
