Buko Pandan (Clarified ) W/ Ube Foam
This was a labor of love 🇵🇭🫰🏽
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.
ingredients:
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)
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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
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Scaled Recipe (for 70 Servings)75.00 oz/2218.01 ml Trois Rivières Cuvée de L’Ocean Agricole
37.50 oz/1109.01 ml Wray and Nephew Overproof
56.25 oz/1663.51 ml Lime Juice
56.25 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)
instructions:
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