Ingredients for Heart and Soul: • 2 oz. Kimerud Collector’s Pink Gin • 2 oz. ROOT The Granada • ¾ oz The Perfect Purée of Napa Valley Red Raspberry Puree, thawed • Squeeze Fresh Lime Juice Method for Heart and Soul: Top with Ridgeview English Sparkling Wine and...
Ingredients for Mayahuel Mix: • 1 ½ oz. Cazadores Reposado • ½ oz. Cazadores Cafe • ½ oz. Anotra Glow (Hibiscus & Passion Fruit syrup made with The Perfect Purée of Napa Valley Passion Fruit Concentrate) • ½ oz. lemon juice • ¼ oz. agave • Xocolatl Mole bitters...
Ingredients for The Kiwi Verde: • 1 ½ oz. Sotol • 1 oz. Kiwi Syrup • 1 oz. Salsa Verde • 6 dashes of saline Ingredients for Kiwi Syrup: • 1 oz. The Perfect Purée Kiwi Puree, thawed • 3/4 oz. simple syrup Method for Kiwi Syrup: Combine and strain through a large fine...
Ingredients for Cornbread Scone: • 300 g AP flour • 25 g masa harina • 106 g cornmeal • 21 g granulated sugar • 21 g brown sugar • 14 g baking powder • 7 g salt • 170 g unsalted butter, cold • 213 g heavy cream, cold • 1 whole eggs, cold • 1 egg yolks, cold • 40 g...
Ingredients for Yuzu Cremeux: • 58 g The Perfect Purée Yuzu Luxe Sour Blend, thawed • 3 g gelatin sheets • 142 g whole milk • 142 g heavy cream • 64 g egg yolks • pinch of salt • 69 g granulated sugar • 10 g glucose syrup • 3 g citric acid Method for Yuzu Cremeux: 1....
