Photo courtesy of Patrick Fulgencio
INGREDIENTS:
2 oz Ron Zacapa
8 oz Skyline Solera Mix (see note)
METHOD:
Mix ingredients in a small saucepan and gently warm over low heat; do not boil. Serve in rocks glasses wrapped in palm or banana leaves and dust with cacao powder. Serves 2.
To make Skyline Solera Mix: Hydrate ½ tsp
(2 g) Ticaloid 210S stabilizer into 14 oz (400 g) pistachio orgeat using a hand blender. Add
3½ oz brown butter and blend on low until smooth. Add 1½ tsp (3 g) hojicha and blend on low until fully incorporated. Bottle and refrigerate for up to 1 week.
To make pistachio orgeat: Toast 1¼ cup (170 g) pistachios at 400° F for 10 minutes, stirring often to prevent burning. Blend to a purée, then add
8 cups (1 L) water and bring to a boil. Simmer for 20 minutes, then strain. Combine 1 part sugar to every 4 parts pistachio liquid and stir until dissolved. Bottle and refrigerate for up to 1 week.
—Recipe by Patrick Fulgencio
