TROPICAL DEW

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TROPICAL DEW

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Ingredients

Adjust Servings:
For the granite
2 lemons 1 lemon for zest
75 millilitres Water
60 grams granulated sugar
1 fluid ounce mango liquer paradise is a rum based mango liquer
1 fluid ounce vodka lemon
3 fluid ounce pineapple juice freshly pressed, strained
1/2 fluid ounce Malibu or other coconut liquer
  • Serves 6
  • Medium

Ingredients

  • For the granite

Directions

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This cocktail is purely based on what was in my bar on a slow, hot and humid Sunday afternoon. The sort of day when lazing around the house is really all you want to do. A frozen Margarita would have been nice. But while I was looking for the Tequila, this bottle of “Paradise” which had been in my bar for at least a year “fell” into my lab. The result of the following tasting session is this drink.

For the Granite

  1. In a sauce pan, bring the water and sugar to boil, stirring frequently to ensure the sugar is completely dissolved.
  2. Add the lemon zest and lemon juice and simmer for 20 seconds, then pour in a shallow container and freeze immediately.

To built the drink 

  1. Place 3-4 cubes of ice in a shaker and add all alcoholic ingredients as well as the pineapple juice to it. Close shaker firmly and shake well.
  2. Strain into the serving glass.
  3. Shave the granite into a small spoon and serve immediately while dropping the shaved, frozen granite into the drink just as you serve it to the guests.

Note: You may serve this drink as a full glass version, served in a champagne glass with a full scoop of the lemon granite or as shown in the picture in a small liqueur glass.   

Thomas Wenger

Born in Bern, Switzerland, Thomas followed in the footsteps of his mother and entered a three-year cooking apprenticeship program and graduating it at the age of 20. Working a few short stints in a winter ski resort and a city hotel in Basel/Switzerland during the following years he took the opportunity to work in New York in 1986.

What was originally planned as a one-year experience in New York lasted three years and went on to a global career, which led him to Australia and on to Hong Kong in 1990.

For the past 15 years, Thomas has explored South East Asia and it’s cuisines and regional specialties. He worked in some of the most exciting cities in the world – Singapore, Hong Kong and Bangkok and his culinary style reflects the many experiences and the people he worked with.

Throughout his career, Thomas liked the challenges and diversity of hotel operations. He recently joined a Hotel & Restaurant Management school in Manila, Philippines as Senior Culinary Faculty.

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