by Heather Ross | May 2, 2018
• 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...
by Chevy Goh | Apr 25, 2018
• 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....
by Chevy Goh | Apr 25, 2018
• 2 oz. jalapeño-infused Don Julio Reposado tequila (can use another chili for infusion as well) • 1/2 oz. St. Germain • 1 oz. The Perfect Purée Pear Puree, thawed • 1/2 oz. lemon juice • 4 to 5 grilled pineapple chunks • 1 tsp. cinnamon syrup • 2 dash Angostura...
by Chevy Goh | Apr 25, 2018
• 750 ml Breckenridge Bourbon • 12 oz. Buttermens Tepache Liqueur • 16 oz. The Perfect Purée Carmelized Pineapple Concentrate, thawed • 32 oz. falernum tea • 16 oz. smoked lemonade • 20 dashes Peychaud’s Bitters • 20 dashes Angostura Bitters Method: Combine all...
by Chevy Goh | Apr 24, 2018
• 1 1/2 parts Courvoisier VSOP • 1/4 parts Dry Curacao • 3/4 parts The Perfect Purée Lychee Puree, Coconut Puree and Key Lime Concentrate, thawed • 1/2 parts orgeat • 1/2 parts fresh lemon juice • 3/4 parts jasmine tea Method: Combine all ingredients in a cocktail...
