For the Lychee Caramel: • 113 g. The Perfect Purée Lychee Puree, thawed • 50 g. granulated sugar • 20 g. glucose • 10 g. butter • 2 g. citric acid solution Method for the Lychee Caramel: 1. Combine the sugar and glucose in a saucepan. Bring the sugars to a light...
For the Carmelized Pineapple Gel: • 150 g. The Perfect Purée Carmelized Pineapple Concentrate, thawed • 127.5 g. sugar • 22.5 g. dextrose • 4 g. pectin • 4.5 g. citric acid solution (50:50 dissolved citric acid and water) Method for the Carmelized Pineapple Gel: 1. In...
For the Red Sangria Caramel: • 287 g. The Perfect Purée Red Sangria blend, thawed • 130 g. sugar • 27 g. glucose • 13 g. butter • 1 g. salt • 35 g. white chocolate • 30 g. cocoa butter Method for the Red Sangria Caramel: 1. Heat the Red Sangria blend separately until...
• 2 oz. Bacardi White Rum • 2 oz. The Perfect Purée Coconut Puree, thawed • 2 oz. The Perfect Purée Passion Fruit Concentrate, thawed • 1 lemon, juiced • 1 1/2 oz. lemongrass syrup • Milk Method: Rim highball glass with passion fruit coconut...
• 2 oz. Tequila Reposado • 1 1/4 oz. The Perfect Purée Blood Orange Concentrate, thawed • 1 oz. honey-clove syrup • 1 oz. lime juice • For the rimmer: Himalayan pink salt Method: Rim coupe glass with Himalayan pink salt. Shake all ingredients...
