Page 53 - foodservice magazine April 2019

RECIPES
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TOM KEARNEY’S PANDAN COLADA
PANAMA SOCIAL, PERTH
A light and refreshing riff on a Piña Colada. The pandan leaf brings a sweet and earthy funk to it, while the coconut soda keeps it fresh and sessionable.
PANDAN-INFUSED WHITE RUM
At least a day before making the cocktail, place one chopped pandan leaf into a bottle of white rum to infuse. Leave at room temperature. Strain and discard leaf.
PANDAN COLADA
• 60 ml pandan-infused white rum • 40 ml fresh pineapple juice
• 10 ml Coco Lopez or sweetened
coconut cream
• 20 ml lime
• 15 ml egg white (approx. half one egg) • 40 ml coconut soda (sparkling coconut
water or carbonated fresh coconut water)
M E T H O D Shake all the ingredients, except the soda, over ice. Strain into a tiki glass or coconut shell and top with the coconut soda.
JESSICA CLAYFIELD’S WALDORF SALAD
GIN PALACE, MELBOURNE
CHELSEA LAMPERD’S ANTRIM’S ORCHARD
BENEATH DRIVER LANE, MELBOURNE
A take on a whiskey sour with the added richness and sweetness of pears and the earthiness of walnuts.
PEAR AND WALNUT SYRUP
(1:1 SUGAR TO WATER RATIO)
• 1 pear, chopped, sprinkled with sugar and caramelised on a pan or in an oven
• Handful walnuts, roasted
• 1 cup sugar
• 1 cup water
• 1 cinnamon quill
• 1 star anise
M E T H O D Simmer all ingredients for approximately 15 minutes then fine strain. Allow the syrup to cool and store in a bottle.
ANTRIM’S ORCHARD
• 60 ml Bushmills Irish Whiskey
• 25 ml lemon
• 20 ml homemade pear and walnut syrup • Bar spoon of Pedro Ximenez
• 1 egg white
• 3 drops black walnut bitters
M E T H O D Shake all the ingredients, except the bitters, over ice. Strain over ice into a chilled Old Fashioned glass. Drop bitters into the foam.
When the Waldorf Salad was created in 1896 for New York’s high society, celery was more expensive than caviar. Back then celery was served in specially made crystal ‘celery vases’ in the centre of the table, to be picked at and enjoyed throughout the meal. The glass I chose looks like these celery vases. I also created this drink as a celebration of the ingredients I’m allergic to.
WALDORF SALAD
• 45 ml celery gin
• 25 ml apple verjuice • 20 ml lemon
• 5 ml simple syrup
• Soda water
GARNISH
Butter lettuce leaves, apple slices and walnuts
M E T H O D Fill chilled glass 2/3 of the way with ice and pour in all the ingredients, except the soda. Once everything’s added, top with soda and garnish.