by James Ratliff | Mar 7, 2019
• 1 1/2 oz. Ilegal Joven Mezcal • 1 oz. Sangrita • 3/4 oz. lime juice • 1/2 oz. agave syrup • Salt, sugar, and pequin chile mixture, for rim (2:1:1) For the Sangrita: • 1 container The Perfect Purée Mango Puree, thawed • 9 oz. yellow bell pepper juice • 2 oz. lime...
by James Ratliff | Feb 14, 2019
• 4 oz. The Perfect Purée Red Raspberry Puree, thawed • 4 oz. The Perfect Purée Strawberry Puree, thawed • 1 1/2 oz. The Perfect Purée Blackberry Puree, thawed • 3 cups flour • 2 cups white sugar • 6 eggs • 8 oz. butter (melted) • 1 tsp. vanilla extract • 1/2 tsp....
by James Ratliff | Feb 12, 2019
Ingredients for Gingersnap Cookies: 8 tbsp. The Perfect Purée Sweet Ginger, thawed 1 ½ cups sugar 3 ½ tsp. baking soda ½ tsp. ground cinnamon 4 tsp. ground ginger 2 tbsp. vanilla extract pinch black pepper 1 ½ cups unsalted butter 2 eggs 5 cups whole wheat flour...
by James Ratliff | Feb 11, 2019
For the Chocolate Cremeux: • 10.4 oz. heavy cream • 10.4 oz. whole milk • 4 large egg yolks • 4.2 oz. sugar • 1/4 tsp. kosher salt • 7.9 oz. dark chocolate Method: 1. Make a crème anglaise with the milk, cream, sugar, egg yolks and salt (make thick enough to stand...
by Chevy Goh | Feb 5, 2019
• 1 1/2 oz. Espolon blanco tequila • 2 tsp. The Perfect Purée Ginger Puree, thawed • 3 oz. carrot juice • 2 dashes Armando bitters Method: Shake well with ice and strain over ice into rocks glass. Garnish with orange slice and mint...
