Buko Pan-Daiquiri
Here we go again… making Filipino food into cocktails 🥥🍹#ad21+
Together with my friends at @tanduayrum, I’m making one of my favorite filipino desserts in buko pandan into my favorite cocktail so I figured why not make it into a crushable daiquiri. Today I’m using Tanduay’s new 10 year old Filipino Rum. It’s got notes of vanilla, oak and caramel which plays perfectly with the pandan syrup and lime. Shaken hard, then served over crushed ice or in a coconut shell for presentation, and then finally topped with toasted coconut and lime for aroma and texture.
Let me know what Filipino ingredient you want me to use in the next recipe!
Cheers y’all.
ingredients:
1½ oz | 45 ml Tanduay 10 Year Rum
¾ oz | 22.5 ml Pandan Syrup
¾ oz | 22.5 ml Pressed Coconut Water
1 oz | 30 ml Lime Juice 1 Pinch Sea Salt
Lime Wheel Toasted Coconut Flakes (garnish)
instructions:
Combine all ingredients except garnish into a shaking tin with ice. Shake and strain into a hollowed coconut husk over crushed or shaved ice. Garnish with toasted coconut and lime wheel.
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