• 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...
• 2 oz. Aperol • 1 1/2 oz. The Perfect Purée Mango Puree, thawed • 1/2 oz. cardamom syrup • 1 oz. lemon juice • 3-4 drops saline water Method: Shake all ingredients together and pour into...
• 2 oz. Rum infused with whole masala • 1 1/2 oz. The Perfect Purée Carmelized Pineapple Concentrate, thawed • 1 oz. Tulsi syrup • 1 oz. lime juice • Top with pineapple coconut foam Method: Shake all ingredients together, pour over crushed ice in a...
• 2 oz. Gin infused with turmeric • 1/4 oz. Elderflower Liqueur • 1 1/4 oz. The Perfect Purée Sweet Hibiscus, thawed • 1 oz. lime juice • 0.15 oz. Jack Rudy Tonic Syrup • Tonic water Method: Hard shake all ingredients well and build up in a...
For the Base Italian Meringue Buttercream (makes about 6 cups): • 5 large egg whites • 1 1/4 cups sugar • Pinch of cream of tartar • 2 cups (4 sticks/1 lb) unsalted butter • 1 tsp. pure vanilla extract Method for the Base Italian Meringue...
