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...
• 2/3 cup The Perfect Purée Passion Fruit Concentrate, thawed • 3 whole eggs plus 3 egg yolks • 1 cup sugar • 1 tbsp. lemon juice • 4 oz. sweet butter Method: 1. Whisk together eggs, egg yolks and sugar over a bain marie. 2. When pale yellow and smooth, add the purée...
• 1 1/2 oz. Three Sheets Barrel Aged Rum • 1 bar spoon The Perfect Purée Strawberry Puree, thawed • 1/2 oz. orgeat • 1/2 oz. simple syrup • 3/4 oz. lime juice • 1 bar spoon watermelon powder • Fever Tree Club soda Method: Combine all ingredients in shaker tin. Add ice...
• 1 bottle 750ml Banks Rum • 12 oz. St-Germain • 6 oz. Aperol • 1 bottle sparkling wine • 1 jar The Perfect Purée Prickly Pear Puree, thawed • 10 oz. The Perfect Purée Meyer Lemon Concentrate, thawed • 12 oz. grapefruit oleo • 30 oz. Rose Hip Tea concentrate, cold...
• 70 g. The Perfect Purée Passion Fruit Concentrate, thawed • 174 g. cream • 4 pinches schichimi togarashi spice • 1 pinch Saigon cinnamon • 342 g. sugar • 84 g. unsalted butter • 68 g. honey Method: 1. Bring the cream, purée and spices to a boil, cover and set aside....
