by Chevy Goh | May 25, 2021
• 2 oz. Miso-Infused Genever • 1 oz. The Perfect Purée Lychee Puree, thawed • 1 oz. sudachi & lemon juice blend • 3/4 oz. raspberry falernum • 3/4 oz. orgeat • 2 cups crushed or pebble ice Method: Blend ingredients with ice in a blender on...
by Melanie Kern | May 20, 2021
• 1 1/2 oz. Cachaça Leblon • 1 1/2 oz. El Dorado Demerara Rums • 2 oz. The Perfect Purée Passion Fruit Concentrate, thawed • 3/4 oz. Galapagos Coffee & Mint Syrup • 1/2 oz. fresh lime juice Method: Add all ingredients and two-thirds fill glass...
by Melanie Kern | May 18, 2021
• 3 jars The Perfect Purée Blueberry Puree, thawed • 1 jarThe Perfect Purée Coconut Puree, thawed • 1 jar The Perfect Purée Blackberry Puree, thawed • 16 sheets gelatin • 1 tbsp. cayenne • 4 lemons, zested Method: 1. Combine all ingredients and...
by Chevy Goh | May 10, 2021
• 1/4 tsp. The Perfect Purée Yuzu Luxe Sour blend, thawed • 1/2 tsp. The Perfect Purée Red Jalapeño Puree, thawed • 2 tbsp. soy sauce • 1 tbsp. water • 1 tbsp. rice wine vinegar • 1 garlic clove, minced • 1 scallion, thinly sliced • 1...
by Chevy Goh | May 10, 2021
For the Tofu: • 1 box firm tofu • 2 pinches salt • 1-2 tbsp. oil For the Sauce: • 1/2 tsp. The Perfect Purée Red Jalapeño Puree, thawed • 2 garlic cloves, minced • 1 tbsp. soy sauce • 3 tbsp. water • 1 1/2 tsp. sesame oil • 1 tbsp....
