DIFFICULTY LEVEL
TYPE OF GLASS
24 oz Hydration Vessel or Hurricane glass
INGREDIENTS
- 3 to 4 oz The Great Gentleman Spicy Pineapple Soda
- 1 ½ oz Pisco Quebranta
- ½ oz Barbancourt Pango
- 1 ½ oz Fresh pressed Lemon
- ½ oz Homemade Coconut Cream
- 1 oz Homemade LMN Chicha Morada
- ½ oz Homemade LMN Falernum Syrup
- Garnish: Coco Cookie (dehydrated Coconut pulp) and coco-nutmeg powder
- INGREDIENTS FOR HOMEMADE COCONUT CREAM
- 48 oz Coconut pulp
- 1L Coconut water
- ½L Sugar
- INGREDIENTS FOR THE FALERNUM SYRUP (FROM LE MAL NÉCESSAIRE)
- 400g Almonds (Avocado pits alternative)
- 30g Star Anise
- 20g Cloves
- 24g All Spice
- 320g Ginger
- 4L Water
- 4L Sugar
- 4 Limes
- INGREDIENTS FOR THE CHICHA MORADA SYRUP (FROM LE MAL NÉCESSAIRE)
- 500g Dried purple corn
- 30g Cinnamon sticks
- 20 Cloves
- 10g Star Anise
- 2L Pineapple Pulp
- 500g Sugar
- 4L Water
- 125mL Lime juice
RECIPE
Pour the Falernum Syrup and Chicha Morada Syrup into a Hydration Vessel and add crushed ice. Pour the rest of the ingredients except The Great Gentleman Spicy Pineapple Soda into a shaker and shake with ice cubes. Fine strain onto crushed ice slowly, then top with The Great Gentleman Spicy Pineapple Soda. If done properly, the drink should be layered.
FOR THE COCONUT CREAM: Blend all ingredients until the mixture has an oatmeal consistency and fine strain.
FOR THE LMN FALERNUM SYRUP: After cleaning and dehydrating them, puree the avocado pits or almonds in a blender. Transfer the avocado pits or almonds with the other ingredients (EXCEPT water and sugar) into a pot and heat them up for 1-2 min on medium-high heat. Slowly add the water and sugar in the pot, bring to boil on high heat. Remove from heat and let it sit for 25-30 minutes, then fine strain.
FOR THE LMN CHICHA MORADA: Add all ingredients to the pot, except lime juice. Bring to a boil and then simmer on low heat for 1 hour. Run through a fine strainer, add lime juice only once it has cooled.
