• 2 oz. Pisco • 1/2 oz. The Perfect Purée Strawberry Puree, thawed • 1/2 oz. verjus • Top with Topo Chico Method: Shake all ingredients with ice. Strain into an ice-filled Collins glass. Top with Topo...
• 1 1/2 oz. Brugal 1888 Rum • 1 oz. The Perfect Purée Mango Passion Fruit blend, thawed • 1 oz. Bajan Punch • 1/2 oz. pomegranate juice Method: Place all ingredients into a cocktail shaker with ice. Shake lightly, strain and serve in a highball...
For the Sorbet Syrup: • 75 g. glucose syrup • 450 g. sugar • 420 g. water • 6.6 g. Cremodan 64 Method for the Sorbet Syrup: 1. Combine all ingredients and blend until fully incorporated. 2. Strain the mixture and reserve in the refrigerator until...
Ingredients: 2 oz. tequila ½ oz. premium triple sec 1 oz. The Perfect Purée Mandarin/Tangerine Concentrate (Or puree, zest, concentrate, or blend of your choice), thawed ½ oz. simple syrup 1 oz. fresh lime juice Method: Combine all ingredients into a cocktail shaker...
• 15 oz. The Perfect Purée Peach Ginger blend, thawed • 2.63 liters Simply Lemonade • 1 big block of ice Method: Place big block of ice into drink dispenser and empty entire bottle of lemonade in it. Add 15 oz. of Peach Ginger blend and stir with a ladle....
