by Charlotte Tyran | May 16, 2016
For the Hibiscus Rice Cake: • 1/2 cup The Perfect Purée Sweet Hibiscus, thawed • 1 cup sushi rice • 1 cup water • 1 tsp. salt Method for the Hibiscus Rice Cake: 1. Combine all ingredients in an aluminum sauce pan with a tight-fitting lid. Place over...
by Charlotte Tyran | May 4, 2016
• 2 oz. Tito’s vodka • 2 oz. The Perfect Purée Chipotle Sour blend • 1 oz. honey syrup • 1/4 oz. apple cider vinegar • Dried chili pepper (garnish) Method: Shake and strain into a chilled cocktail glass. Garnish with a dried chili...
by Charlotte Tyran | Apr 4, 2016
• 2 3/4 oz. The Perfect Purée Pink Guava Puree, thawed • 5 oz. cake flour • 1/4 oz. baking powder (6 grams) • 1 1/2 oz. brown sugar • 2 1/2 oz. granulated sugar • 3 g. salt • 1/2 tsp. cinnamon • 1/4 tsp. nutmeg • 1/4 tsp. allspice...
by Charlotte Tyran | Mar 31, 2016
• 1 1/2 oz. Hendricks gin • 1 oz. The Perfect Purée El Corazon blend, thawed and The Perfect Purée Ginger Puree, thawed, mix (3 Corazon : 1 Ginger) • 1/2 oz. lemon juice • Fill with (hard) ginger soda • Top with cucumber, anise, pomegranate foam...
by Charlotte Tyran | Mar 30, 2016
• 1 1/2 oz. Bourbon • 2 oz. The Perfect Purée Yuzu Luxe Sour blend, thawed • 1/2 oz. simple syrup • 2 sprigs of mint • 2 oz. club soda • 1 lemon squeeze • cup of ice • lemon wedge (garnish) • mint (garnish) Method: 1. In a cocktail...
