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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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