Bebida de la semana: Puré perfecto de ciruela y sirope de gochu
The Perfect Purée of Napa Valley, una marca muy apreciada por los profesionales de la coctelería por su amplia selección de purés de fruta pura, ha lanzado una nueva línea de jarabes de larga duración inspirados en la gastronomía.
Long favored by bar pros for their expansive selection of pure-fruit purées , The Perfect Purée of Napa Valley has released a new line of shelf-stable, culinary-inspired syrups .
From vibrant Passion Fruit to spicy Chai Cardamom, complex Yuzu Juniper Thyme and more, the syrups make it quick and easy to add savor and balance to everything from coffee to cocktails, and the Plum Gochu is one of our current favorites. The Plum Gochu Syrup combines the juicy sweetness of plum with the savory spice of gochu, and it’s versatile enough to use in drinks with and without alcohol. The Perfect Purée is known for working with bartenders and mixologists to craft recipes highlighting their purees. Syrups, and the Plum Gochu is already being put to use in an array of cocktails, such as The Soul of Seoul, which combines the syrup with tequila, citrus, and sesame (see the full method below).
The Soul of Seoul 1 oz. tequila reposado (Hinojosa uses Tequila Cazadores) 1 oz. The Perfect Purée Plum Gochu Syrup 3/4 oz. fresh orange juice 3/4 oz. fresh lemon juice 3 drops of sesame oil 2 oz. mineral water Tools: shaker, strainer Glass: rocks Garnish: dehydrated lemon wheel and freeze-dried dragon fruit Combine the first 5 ingredients with ice in a shaker and shake to chill.
Strain into an ice-filled glass, then garnish. Method by Manny Hinojosa, Tequila Cazadores global brand ambassador