Ingredients for the meat: • 3-4 lbs. beef chuck roast • 2 tsp. salt • 1/2 tsp. black pepper • Canola oil Method for the meat: 1. Cut the meat into 4-inch pieces. Season all over with salt and pepper. 2. Heat 2 tbsp. of oil in a large rondeau pan over...
• 1/2 oz. Giffard Wild Elderflower Liqueur • 1/2 oz. Amaro Nonino • 1 oz. The Perfect Purée Yuzu Luxe Sour blend, thawed • Top with sparkling wine and Angostura bitters Method: Shake all ingredients with ice. Strain into a champagne glass. Top with...
• 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...
Ingredients 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...
