Cheers to you!
Under the Coconut Tree
• VietnamBartender Vang Hieu Trung of Vietnam is strengthening the bond between bartenders and local farmers! His Ketel One ‘Under the Coconut Tree’ aspires to support local farmers and food vendors, while raising the bar in cocktail culture in Vietnam.
- Bartender Vang Hieu Trung of Vietnam is strengthening the bond between bartenders and local farmers! His Ketel One ‘Under the Coconut Tree’ aspires to support local farmers and food vendors, while raising the bar in cocktail culture in Vietnam.
Taste it for yourself.
Under the Coconut Tree
Ingredients
Ketel One Vodka 45 ml
Homemade Tropical Mixture 90 ml
Garnish:
Homemade Coconut Pandan Jelly & Pandan Leaf
Prep Ingredient Recipe & Method
How to make Homemade Tropical Mixture:
1. Chopping 300g of fresh pineapple and keep it in the jar with 150g of sugar. Wait about 20 minutes.
2. Use a pan and cook the mixture at 50 degree Celsius for 15 minutes then let it cool.
3. Measure 400ml of fresh coconut water, 60ml lime juice, pour it in. Stir it well and bottled, it can be kept for three to four days in the refrigerator.
Garnish Method:
How to make Homemade Coconut Pandan Jelly:
1. Use a pot, measure 25g of agar - agar powder, 350g of sugar, mix well, then add 1.1 liters of coconut water, continue stirring to dissolve the ingredients and then let aside for 30 minutes.
2. Use 100g pandan leaves, remove the root, wash and cut finely, use warm water to soak for about 5-10 minutes. Then put it in a blender with 100ml of water and blend it. When the mixture is smooth, proceed to comb the juice with chessecloth.
3. Put the pot of jelly on the stove on medium heat for 10 minutes. When the mixture boils, cook for 3 more minutes until the mixture is firmed, then divide the jelly into 2 layers.
For the Pandan Leaves layer, take another pot, extract 600ml, add pandan leaves juice and 50ml of coconut milk , mix well and put it on the stove with low heat.
The rest of the mixture in the pot continues to add 100ml of coconut milk and stir well with at 50 degree Celsius to create the Coconut layer.
4. Take a mold and put the pandan layer first to let the jelly cool for about 3-5 minutes. Then continue to add the layer of coconut - also wait for 3-5 minutes. Then pour alternate layers until you run out of the mixture.
5. After pouring all the layers together, let it cool for 15-20 minutes and then put it in the refrigerator for 1-2 hours. Take it out of the mold and cut it into pieces when you use it.
1. Chill a Rock Glass
2. Pour 45ml Ketel One, 90ml Homemade Tropical Mixture into glass and stir it gentle.
3. Taste the drink.
4. Garnish with Homemade Coconut Pandan Jelly & Pandan Leaf
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