Prepare: Shell polycarbonate molds with tempered milk chocolate. Set aside. For the Pear Pâte de Fruit: • 500 g. The Perfect Purée Pear Puree, thawed • 550 g. granulated white sugar • 12 g. yellow or apple pectin • 60 g. glucose or corn syrup • 7...
Ingredients: • ½ oz. The Perfect Purée Mango Puree, thawed • 1 oz. Calamansi juice • ¾ oz. Chrysanthemum syrup Method: Shake all ingredients with ice in a shaker and dirty dump into a cocktail glass. Top with soda...
• 1 oz. shochu • 1 oz. haku vodka • 1/2 oz. chinola passion fruit liqueur • 1 oz. The Perfect Purée Passion Fruit Concentrate, thawed • 1/2 oz. lime juice • 1/4 oz. vanilla bean paste • 1 shot of sparkling wine (served on the side) Method:...
• 1 1/2 oz. Tequila Cazadores Blanco • 1/2 oz. The Perfect Purée Tamarind Puree, thawed or 1 oz. The Perfect Purée Prickly Pear Puree, or 3/4 oz. The Perfect Purée Mango Passion Fruit blend, • Topo Chico • 1 lime wedge Method: Add...
• 1 1/2 oz. St. George Spirits All Purpose Vodka • 2 oz. fresh squeezed orange juice • 1/2 oz. Pink Guava Vanilla Syrup (using The Perfect Purée Pink Guava Puree, thawed) • 1/4 oz. coconut cream Method: Fill up cocktail glass with fresh ice. Shake...
