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.

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.