by Chevy Goh | Aug 27, 2019
• 300 g The Perfect Purée Red Raspberry Puree, thawed • 110 g The Perfect Purée Chipotle Sour blend, thawed • 180 g sugar • 30 g pectin, apple • 2 g citric acid • 3 g salt, kosher 1. Whisk the mixture together, no lumps. 2. Bring mixture to a boil, simmer for 2...
by Chevy Goh | Aug 20, 2019
• 1 1/2 oz. Barsol Quebranta Pisco • 1 tsp. The Perfect Purée Ginger Puree, thawed • 3/4 oz. fresh lime juice • 3/4 oz. honey-chili syrup • Top with soda water Method: Shake first four ingredients very well with ice and strain over ice into highball glass. Top off...
by Chevy Goh | Aug 20, 2019
• 1 oz. Van Gogh Double Espresso Vodka • 1 oz. Sandeman 10 Year Old Tawny Port • 1 oz. The Perfect Purée Sweet Hibiscus, thawed • 1 oz. espresso Method: Shake well with ice and strain into martini glass. Garnish with freshly grated...
by Chevy Goh | Aug 20, 2019
For the Mai Tai: • 1 oz. Bacardi Gran Reserva Diez • 1/2 oz. The Perfect Purée Carmelized Pineapple Concentrate, thawed • 3/4 oz. Indian Spiced `Ōlena (Turmeric) Syrup • 1/2 oz. Almond Oil Washed Bacardi Superior • 1/2 oz. Hawaiian Vanilla Bean Infused Bacardi Black •...
by Chevy Goh | Aug 7, 2019
Ingredients: ¼ cup The Perfect Purée Pear Puree, thawed French baguette or endive 1-1 ½ cup ricotta 2 tsp. lemon zest Salt to taste Finishing oil Candied ginger, minced Smoked salt Edible flower petals and micro greens as garnish Method: Cut the baguette on a sharp...
