Ingredients for Milk Chocolate Cremeux: • 500 g. The Perfect Purée Soursop Puree, thawed • 150 g. whole eggs • 150 g. egg yolks • 112 g. granulated sugar • 1 ea. gelatin sheets • 295 g. milk chocolate, chopped • 60 g. dark chocolate Method for Milk Chocolate Cremeux:...
Ingredients for Blackberry Michelada: • 2 oz. The Perfect Purée Blackberry Puree, thawed • 1 oz. lime juice • ¾ oz. hot sauce • bar spoon of salt • Monopolio Mexican Lager or Atlética Mexican lager-style non-alcoholic beer Method for Blackberry Michelada: Add all...
Ingredients for Valencia’s Michelada: • ½ oz valencia orange juice • ¾ oz. cucumber juice • ¾ oz. The Perfect Purée Key Lime Concentrate, thawed • ¾ oz. hot sauce • bar spoon of salt • Monopolio Mexican Lager or Atlética Mexican lager-style non-alcoholic beer Method...
Ingredients for Mr. Manguito: • ½ oz. light agave nectar • ¾ oz. milk • ¾ oz. Ancho Reyes Verde • ¾ oz. lime juice • 1 oz. The Perfect Purée Mango Puree, thawed • 2 oz. Yola Mezcal • edible coral tuile Method for Mr. Manguito: Add all ingredients to a shaker, apply a...
Ingredients for Michelada al Pastor: • 1 oz. The Perfect Purée Carmelized Pineapple Concentrate, thawed • ½ oz. The Perfect Purée Passion Fruit Concentrate, thawed • ¾ oz. The Perfect Purée Meyer Lemon Concentrate, thawed • ¾ oz. hot sauce (Tapatío or Valentina) • bar...
