Dragon's Blood Coconut Cocktails

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"Chef Winston Chiu of Bonbite made these Coconut Vodka Cocktails in our Feedfeed Test Kitchen at Food Loves Tech!"
-- @bonbitenyc

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!

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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.