by Chevy Goh | Feb 16, 2018
• 4 oz. Hendricks Gin • 3/4 oz. The Perfect Purée Orange Zest, thawed • 1/2 oz. The Perfect Purée Lemon Zest, thawed • 1/2 cup filtered water • 1/2 cup granulated sugar • Lime zest • Q Tonic Method: 1. In a medium sized saucepan, gently heat 1/2 cup filtered water and...
by Chevy Goh | Feb 15, 2018
Ingredients for Pomegranate Vinaigrette: 2 tbsp. The Perfect Purée Pomegranate Concentrate, thawed 1/4 cup shallot, minced 1/2 cup sherry vinegar 3/4 cup high-quality olive oil 1/2 cup pomegranate seeds 1/4 cup parsley, chopped Salt and pepper to taste Ingredients for...
by Chevy Goh | Feb 15, 2018
• 1 1/2 oz. Don Q Coconut Rum • 1/4 float of Don Q 151 • 1 oz. Combier Rose Liqueur • 1 oz. The Perfect Purée Prickly Pear Puree, thawed • 2 oz. coconut water (fresh cracked Caribbean coconut) • 1 1/2 oz. lime sour • 5-6 sprigs basil Method: In a mixing glass, add...
by Chevy Goh | Feb 15, 2018
• 26 oz. Breckenridge Bourbon • 13 oz. The Perfect Purée Thai Basil & Black Pepper blend, thawed • 4 1/4 oz. charred kaffir lime leaf • 20 oz. Topo Chico Mineral Water Method: Combine ingredients with ice in a large punch bowl, stir and serve. Garnish with...
by Chevy Goh | Feb 5, 2018
• 450 g. The Perfect Purée Coconut Puree, thawed • 780 g. skim milk • 150 g. sugar • 100 g. PreGel ice cream stabilizer • 120 g. Greek yogurt Method: 1. Heat the milk in a pot to 65°C. 2. Whisk together the sugar and stabilizer. Whisk the sugar...
