by Chevy Goh | Dec 14, 2017
• 1 1/2 oz. Courvoisier VSOP • 1/2 oz. Fino Sherry • 1/4 oz. Lillet Blanc • 1/2 oz. The Perfect Purée Blueberry Puree, thawed • 1/2 oz. The Perfect Purée Ginger Puree, thawed • 1/4 oz. The Perfect Purée Meyer Lemon Concentrate, thawed • 1/4 oz. Lemon Oleo Sacchrum...
by Heather Ross | Dec 12, 2017
• 1 1/2 oz. Tequila Cazadores Blanco • 1 oz. The Perfect Purée Prickly Pear Puree, thawed • 3/4 oz. agave nectar • 3/4 oz. fresh lime juice Method: In a cocktail shaker combine all the ingredient with ice and shake. Salt the rim of the glass and serve over the rocks....
by Chevy Goh | Dec 1, 2017
• 10 g. dark rum • 18 g. The Perfect Purée Passion Fruit Concentrate, thawed (reduced to 1/2) • 18 g. The Perfect Purée Pink Guava Puree, thawed • 18 g. The Perfect Purée Mango Puree, thawed • 44 g. cream • 11 g. glucose • 165 g. white...
by Chevy Goh | Dec 1, 2017
• 1 bottle Tap 357 • 1/2 jar The Perfect Purée Cranberry Puree, thawed • 3 oz. The Perfect Purée Meyer Lemon Concentrate, thawed • 1/2 gallon apple cider • 3 oz. cinnamon syrup Method: Add to punch bowl. When ready to serve, add ice and stir well. Ladle into cups....
by Chevy Goh | Dec 1, 2017
• 1 1/2 oz. Vincent Van Gogh 80-Proof Vodka • 1 oz. Prosecco • 1/2 oz. The Perfect Purée Passion Fruit Concentrate, thawed • 1/2 oz. fresh grapefruit juice • 1/2 oz. orgeat syrup Method: Shake all except for Prosecco. Strain into highball glass and top with Prosecco....
