• 1 oz. Somrus Indian Cream Liqueur • 1/2 oz. Luxardo Morlacco Cherry Liqueur • 1 oz. The Perfect Purée Passion Colada blend, thawed • 1 oz. cold brew coffee Method: Shake ingredients very well with ice and strain over ice into a rocks glass. Garnish with dried banana...
• 2 oz. JIN JIJI Darjeeling Gin infused with Turmeric • 1 oz. The Perfect Purée Strawberry Puree, thawed • 1/2 oz. Jack Rudy Classic Tonic Syrup • 1 oz. freshly squeezed lemon juice • 1 1/2 oz. Aquafaba Method: Hard shake all ingredients well and...
• 1 1/2 oz. vodka • 1 oz. The Perfect Purée Pomegranate Puree, thawed • 3 oz. ginger beer • 1 oz. citrus simple syrup • 1/4 g. Ultratex Method: Fill shaker full of ice. Add all ingredients into shaker. Shake until frothy. Pour over ice and serve....
• 850 g. The Perfect Purée Red Sangria blend, thawed • 1000 g. veal demi glace • 1 g. xantham gum • 5 g. salt • 100 g. water Method: 1. Heat Red Sangria blend until simmer. 2. Blend in xantham gum. 3. Whisk in demi glace. 4. Reduce until napa or...
• 850 g. The Perfect Purée White Peach Puree, thawed • 1000 g. ricotta cheese • 5 g. black pepper • 10 g. salt • 30 g. Ultratex-8 • 1 g. xantham gum Method: 1. Blend ricotta cheese in blender until smooth. 2. Whisk in Ultratex-8 and immersion...
