by Chevy Goh | May 22, 2018
• 750ml Breckenridge Bourbon • 750ml Prosecco • 500ml The Perfect Purée White Peach Puree, thawed • 375ml fresh lemon juice • 250ml Oleo Saccharum* • 75ml St. Elizabeth Allspice Dram • 30ml Bitter’s Blend* • 39ml Angostura Aromatic Bitters *Ingredients for...
by Chevy Goh | May 21, 2018
For the Batter: • 1/2 cup (120 g.) large egg whites, at room temperature • 2 1/2 tbsp. (37 g.) red liquid food color • 2 tsp. pure vanilla extract • 2 1/2 cups (250 g.) bleached cake flour (or bleached all-purpose flour), sifted into the cup and leveled off • 1 tbsp....
by Chevy Goh | May 18, 2018
• 2 oz. Breckenridge Gin • 2 oz. The Perfect Purée Thai Basil & Black Pepper blend, thawed • 1/2 oz. pineapple juice • 1/2 oz. lime juice • 1-3/4 oz. cream of coconut • Tiki-style garnish Method: Combine all ingredients in a shaker with ice and shake until well...
by Chevy Goh | May 18, 2018
• 60 g. Amarula Cream liqueur • 800 g. The Perfect Purée Pink Guava Puree, thawed • 800 g. The Perfect Purée Coconut Puree, thawed • 80 g. sugar • 80 g. water • 30 g. fresh lemon juice • 4 gelatin sheets Method: 1. Bloom the gelatin sheets in cold water for 15...
by Chevy Goh | May 18, 2018
4.Blend with the rest of the ingredients in a blender or with an immersion blender to combine thoroughly.5.Mold and freeze. • 60g tequila • 800g The Perfect Purée Tamarind Puree, thawed • 120g fresh lime juice • 300g sugar • 200g water • 1/2 tsp Nice! sea salt • 1/4...
