Chef Winston Chiu of Bonbite made these Coconut Vodka Cocktails in our Feedfeed Test Kitchen at Food Loves Tech! -@bonbitenyc
Dragon's Blood Coconut Cocktails
Recipe Intro From bonbitenyc
Watch a recap of the demos that took place in The Feedfeed Test Kitchen at Food Loves Tech here!
1 ea Young Thai Coconut
1/2 cup packed Bai Toey Leaves (Pandan)
1 cup Cane Sugar
2 tbsp glucose
1 cup Pineapple Rind
4 cups water
1 tsp salt
3/4 cup cane sugar
1/2 cup Vodka
1 1/2 tbsp Green Tea Leaves
Five Spice Mix
1 tsp fennel
1 tsp star anise
1 tsp cinnamon
1 tsp clove
1 tsp Szechuan peppercorn
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.
Toast green tea leaves until leaves open then steep in belvedre vodka for 3 days.
Using a butcher life, crack coconut, pour out liquid and scrape out coconut meat, reserve both. In a vitamix, blend coconut meat and its liquid until coconut cream consistency is achieved.
Toast all spices in a pan until aromatic (3 mins) then using vitamix. Lend until Spice is powered.
Blender Pandan Leaves with enough water and strain through drive. Take the liquid and combine with cane sugar and glucose summer until thickened syrup consistency.
In a vitamix blender, place 1 part steeped vodka, 1 part coconut cream, 2 parts pineapple shrub syrup, 1 tsp five spice and 2 parts ice, blend. Use the reserved coconut shell and pour cocktail into it, garnish with pandan syrup, five spice and fresh Thai basil.