Dragon's Blood Coconut Cocktails
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A Note from Feedfeed
This no-waste cocktail transforms pineapple rind into a shrub as the base for this inventive cocktail.
Watch a recap of the demos that took place in The Feedfeed Test Kitchen at Food Loves Tech here!
- Recipe Card
Recipe Card
For the fermented pineapple:
ingredients
- 1 cup pineapple rind
- 4 cups water
- 1 teaspoon salt
- 3/4 cup cane sugar
For the green tea infused vodka:
ingredients
- 1/2 cup vodka
- 1 1/2 tablespoons green tea leaves
For the Five Spice Mix:
ingredients
- 1 teaspoon fennel seeds
- 1 teaspoon star anise
- 1 teaspoon cinnamon
- 1 teaspoon cloves
- 1 teaspoon Szechuan peppercorns
For the cocktail:
ingredients
- 1 young Thai coconut
- 1/2 cup packed Bai Toey Leaves (Pandan)
- 1 cup cane sugar
- 2 tablespoons glucose
- Fresh Thai basil, for garnish
For the fermented pineapple:
Method
Step 1
Steep the pineapple rind with water and salt for 7 days in a cool (65F - 70F) and dark part of your kitchen. Take 1/3 parts of ferment and dissolve sugar over heat till consistency is thickened, combine with remaining 2/3 of ferment and stir well.
For the green tea infused vodka:
Step 1
Toast green tea leaves until leaves open then steep in vodka for 3 days.
For the five spice powder:
Step 1
Toast all spices in a pan until aromatic (about 3 minutes). Blend or grind to a fine powder.
For the cocktail:
Step 1
Using a butcher life, crack coconut, pour out liquid and scrape out coconut meat, reserve both. In a blender, blend coconut meat and its liquid until coconut cream consistency is achieved.
Step 2
Blend Pandan Leaves with enough water and strain through a sieve. Combine the liquid with cane sugar and glucose. Simmer to a thick, syrupy consistency.
Step 3
In a blender, add 1 part steeped vodka, 1 part coconut cream, 2 parts pineapple syrup, 1 teaspoon five spice and 2 parts ice, blend. Pour into reserved coconut shell, garnish with pandan syrup, more five spice and fresh Thai basil.