BUKO PANDAN (CLARIFIED) W/ UBE FOAM

• 份量: Scaled Recipe (for 70 Se

配料

In my ongoing quest to make my childhood Filipino desserts into a cocktail, may I present the Buko Pandan — a coconut/pandan clarified daiquiri variation topped with an ube-coconut foam. This was a love letter to my childhood growing up in the Philippines and I’m so glad I had the opportunity to share it with those who attended this Kamayan for @chswineandfood.

Note that the ube foam was a little trickier than I first intended, I wanted to make the foam float about the cocktail but had a hard time doing so without coagulation of the foam (since it was mostly dairy). Luckily, @kevin_kos and @jfdesfosses came to the rescue in the form of super foam which I incorporated into the iSi and it worked like a charm.

This was a fun (but labor intensive) drink to make so I included a single serving version below if you don’t feel like making 9L for your next event (unless you do, in which case, I included that batch recipe as well).

Big thanks to my friends at @campari_southcarolina for graciously donating product for this event!

Cheers y’all.

BUKO PANDAN (CLARIFIED) W/ UBE FOAM

1 oz | 30 ml Trois Rivières Cuvée de L’Océan Agricole

½ oz | 15 ml Wray and Nephew (Overproof)

1 oz | 30 ml Unfiltered Coconut Water

¾ oz | 22.5 ml Pandan Syrup

¾ oz | 22.5 ml Lime Juice

1 oz | 30 ml Whole Milk (for clarification)

Ube Foam

Toasted Coconut (Garnish)

Ube Foam (iSi)

100ml condensed milk

100ml evaporated milk

50ml coconut pressed juice

50g Egg White or Super Foam

5 drops Ube extract

Sea salt

75.00 oz/2218.01 ml Trois Rivières Cuvée de L’Ocean Agricole

37 ½ oz/1109.01 ml Wray and Nephew Overproof

56 ¼ oz/1663.51 ml Lime Juice

56 ¼ oz/1663.51 ml Pandan Syrup

75.00 oz/2218.01 ml Unfiltered Coconut Water

75.00 oz/2218.01 ml Whole Milk (For Clarification)