by Chevy Goh | Dec 1, 2017
• 10 g. dark rum • 18 g. The Perfect Purée Passion Fruit Concentrate, thawed (reduced to 1/2) • 18 g. The Perfect Purée Pink Guava Puree, thawed • 18 g. The Perfect Purée Mango Puree, thawed • 44 g. cream • 11 g. glucose • 165 g. white...
by Chevy Goh | Dec 1, 2017
• 1 bottle Tap 357 • 1/2 jar The Perfect Purée Cranberry Puree, thawed • 3 oz. The Perfect Purée Meyer Lemon Concentrate, thawed • 1/2 gallon apple cider • 3 oz. cinnamon syrup Method: Add to punch bowl. When ready to serve, add ice and stir well. Ladle into cups....
by Chevy Goh | Dec 1, 2017
• 1 1/2 oz. Vincent Van Gogh 80-Proof Vodka • 1 oz. Prosecco • 1/2 oz. The Perfect Purée Passion Fruit Concentrate, thawed • 1/2 oz. fresh grapefruit juice • 1/2 oz. orgeat syrup Method: Shake all except for Prosecco. Strain into highball glass and top with Prosecco....
by Chevy Goh | Dec 1, 2017
• 2 oz. Caorunn Gin • 1 oz. The Perfect Purée Yuzu Luxe Sour blend, thawed • 1/2 oz. pineapple and orange juice • 1 oz. ginger beer Method: Build directly into a highball glass or Mule mug. Roll back and forth. Garnish with mint...
by Chevy Goh | Nov 16, 2017
• 1 1/2 oz. Flor de Caña Rum • 1 1/2 oz. The Perfect Purée White Peach Puree, thawed • 1 oz. simple syrup • 1 oz. lime juice • 2 dashes Calabrian chili tincture • 4 mint leaves Method: Combine all ingredients in a shaker. Shake and strain into a double rocks glass....
