by Chevy Goh | Mar 2, 2020
For the Peach Ginger Buttercream (makes about 1 1/2 cups enough to fill 25-30 macaron): • 30-40 g. (2-3 tbsp.) The Perfect Purée Peach Ginger blend, thawed • 112 g. unsalted butter, at room temperature • 150 g. powdered sugar shifted • Americolor Maroon Gel Food Color...
by Chevy Goh | Mar 2, 2020
For the Red Jalapeño and Valhrona Dark Chocolate Coconut Curry Ganache: • 1 oz. The Perfect Purée Red Jalapeño Puree, thawed • 6 oz. heavy cream • 6 oz. baker’s sugar • 6 oz. Valhrona 70% Dark Chocolate, chopped • 1 oz. shredded unsweetened coconut • 1 oz. curry...
by Melanie Kern | Feb 28, 2020
• 1 1/2 oz. Bombay Sapphire Gin • 1/2 oz. Martini Rosso • 1/2 oz. Grand Mariner • 1/2 oz. The Perfect Purée Blood Orange Concentrate, thawed • 1 oz. fresh lemon juice Method: In a cocktail shaker, combine all ingredients with ice, stir and serve in a cocktail glass....
by Melanie Kern | Feb 25, 2020
• 1 1/2 oz. Hendricks Gin • 1/2 oz. PX Sherry • 1/2 oz. The Perfect Purée Sweet Hibiscus, thawed • 1/2 oz. fresh lime juice • Top with Topo Chico sparkling water Method: Shake all ingredients except sparkling water in a shaker with ice. Strain over ice into highball...
by Melanie Kern | Feb 25, 2020
• 1 1/2 oz. Van Gogh Pineapple Vodka • 1 oz. The Perfect Purée Prickly Pear Puree, thawed • 1/2 oz. fresh lime • 1/4 oz. simple syrup • Paprika pinch Method: Shake first four ingredients well with ice. Strain over crushed ice into highball glass. Garnish with a pinch...
