Sweet Am­brosia

F&B World - - WORD OF MOUTH -

Af­ter chef Arnold Bernardo’s line of sa­vory dips took off, he de­cided to cre­ate an ex­ten­sion fea­tur­ing sweeter va­ri­eties. Sim­ple jams and mar­malade have al­ways been a sta­ple in the mar­ket, so why not cre­ate some­thing dif­fer­ent? Thus, Bernardo’s cock­tail jams were born—a mix of com­ple­men­tary fruits and fla­vors with the ad­di­tion of spir­its to fur­ther en­hance the taste. He sought in­spi­ra­tion from ac­tual cock­tail drinks like piña co­lada, which in­spired the pineap­ple co­conut with rum fla­vor. Th­ese unique jams are best served with bread, crack­ers, pan­cakes, ice cream, and plain yo­gurt.

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