by Chevy Goh | Mar 16, 2018
Ingredient for the raspberry mousse cake: 8 oz. The Perfect Purée Red Raspberry Puree, warmed 8 oz. Plain yogurt 3 oz. Granulated sugar 3 Gelatin sheets each, soaked 9 oz. Cream whipped 1 White sponge cake each, 8″ round, thin layer 1 tbsp. Simple syrup flavored...
by Heather Ross | Mar 14, 2018
• 1 oz. Cazadores Blanco • 1/2 oz. Cazadores Anejo • 1/3 oz.The Perfect Purée Sweet Hibiscus, thawed • 1/2 oz. The Perfect Purée Passion Fruit Concentrate, thawed • 1 oz. lime juice • 2 oz. pineapple juice • 1/8 oz. Angostura Bitters • 1 slice of ginger Method:...
by Chevy Goh | Mar 13, 2018
• 1 oz. Mezcal (Vida) • 1/4 oz. Lo-Fi Gentian Amaro • 1/4 oz. Campari • 1/2 oz. The Perfect Purée Caramelized Pineapple Concentrate, thawed • 1/2 oz. lime juice Method: In a shaker tin, start by adding the Caramelized Pineapple Concentrate followed by the lime juice...
by Chevy Goh | Mar 8, 2018
• 1 1/4 oz. Cazadores Añejo • 1/4 oz. Mezcal Blanco • 1 oz. The Perfect Purée El Corazon blend, thawed • 1/2 oz. agave syrup • 3/4 oz. fresh lime juice • Manny’s salt rim Method: 1. In a mixing glass, add all the ingredients with ice, shake...
by Heather Ross | Mar 1, 2018
• 1/2 bottle St Elder Elderflower Liqueur • 1 bottle Soul Cachaca • 1 jar The Perfect Purée Blood Orange Concentrate, thawed • 1 bottle RIPE Lemon Sour Method: 1. Add all ingredients to a punch bowl with plenty of ice and stir and dilute to chill....
