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)
—
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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I’m your huckleberry 🤠
I just got back from Montana with my friends at @traegergrills. It was strictly a grilling event but given what I do, of course I had to get behind the bar. I knew I wanted to incorporate local Montana ingredients like huckleberry, juniper (grown on site) and honey but also wanted to incorporate smoke from the grill. So I had the idea to make a bramble type cocktail.
For the smokey element, I smoked some local raw honey along with some juniper berries on the Traeger to just get a kiss of smoke. I then constructed the cocktail originally using gin like a traditional bramble, but the juniper botanicals overpowered the recipe so I switched to a reposado tequila and knew it was the perfect fit. They also had some locally made huckleberry liqueur which was the perfect last ingredient to top the cocktail and bring that sweet/sour/fruity element to the cocktail. Finally topped it with that smoked juniper berry branch to give it that botanical pop and tricking your brain into thinking you’re drinking a bramble when you’re actually drinking something closer to a margarita.
Given the ingredients and location, it was just fitting to call this the ‘Big Sky Bramble.’ Cheers y’all.
Big thanks to @i_drewcifer for the R&D help!
🎥: @tobojosh / @grillvaultbbq