GREEN MA­CHINE + VIR­GIN COSMO DE CURE + PINEAP­PLE & GIN­GER COOLER

Re­fresh­ing, whole­some and thor­oughly ad­dic­tive, these colour­ful mock­tails can be the life of any party.

Epicure (Indonesia) - - ENTERTAINING & TRAVEL -

GREEN MA­CHINE best paired with Parsnip Cake with Basil Sor­bet and Burnt Or­ange.

200g co­rian­der, washed 100ml wa­ter pinch of salt

30ml lime juice

200ml green ap­ple juice

» Blend co­rian­der, then add wa­ter, salt and lime juice to blend fur­ther un­til fine. » Strain liq­uid from the blender to sep­a­rate the de­bris.

» Juice green ap­ples to get 200ml of juice.

rice crisps 1 cup rice

» Cook rice with 4 parts wa­ter un­til the grains are firm.

» Blend rice with wa­ter at 1:1 ra­tio.

» Spread out rice on a tray and al­low to dry overnight. Break into pieces when rice has de­hy­drated into a crisp.

to serve

15ml soda green ap­ple balls rice crisps

» Mix green ap­ple juice with co­rian­der­lime juice mix and soda, then serve in a high ball glass and gar­nish with green ap­ple balls and rice crisps. VIR­GIN COSMO DE CURE best paired with Beet­root Dumpling

roselle syrup

400g roselle flower 200ml wa­ter sugar, to taste

» Sim­mer roselle flow­ers in wa­ter to ex­tract the colour and flavour for 25 min­utes.

» Sous vide roselle flow­ers at 60.5°C overnight.

» The fol­low­ing day, add sugar to taste. Strain the syrup for any de­bris, then chill un­til needed.

rose­wa­ter

50g rose flower 500ml wa­ter

» Sim­mer rose flower in wa­ter for about 30 min­utes to get a con­cen­trate of nat­u­ral flavours.

as­sem­bly

90ml roselle syrup 10ml rose wa­ter 30ml lime juice 15ml egg white

» Fill up shaker with ice and give a few stirs to chill, dis­card ice.

» Pour all in­gre­di­ents into the shaker and dry shake it for 10 sec­onds.

» Add in ice and hard shake for 10 sec­onds. Dou­ble strain the mock­tail and serve it in a mar­tini glass. PINEAP­PLE AND GIN­GER COOLER best paired with Tex­tures of Car­rots with Yuzu Gel and Buck­wheat.

500g gin­ger

500ml wa­ter

150ml or­ganic Malaysian honey

120ml pineap­ple juice

30ml spicy gin­ger beer (avail­able from East Im­pe­rial) gin­ger jelly candy, to gar­nish

» Cook gin­ger down in wa­ter and honey for 20 min­utes at 65°C un­til a syrup con­sis­tency is achieved.

» Mix in spicy gin­ger beer, gar­nish with gin­ger jelly candy, then serve in a rock glass or tiki mug.

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