1.00 oz = 30 ml Bacardi Maestro White Rum
1.00 oz = 30 ml Boiron Passion Fruit puree
0.05 oz = 15 ml Simple Syrup
2.00 oz = 60 ml Soda Water
Coconut/Pineapple Foam
Method: Shake / Strain / Crushed ice
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Glass: Collins Glass
Preparation:
Combine Rum, Passion Fruit puree & Simple Syrup.
Shake with ice and strain over crushed ice in a Collins glass.
Top with soda (save room for Coconut/Pineapple Foam garnish)
Coconut/Pineapple Foam
6.75 oz = 200 ml Coconut Milk
10.00 oz = 300 ml Pineapple Juice (no pulp)
0.50 oz = 15 ml Lemon Juice (no pulp)
0.25 cup = 55 g Sugar (granulated)
Vessel: ISI canister 500ml capacity
Preparation:
Combine the coconut milk, pineapple juice, lemon juice and sugar in a bowl and stir until sugar has completely dissolved.
Transfer the mixture into a 500ml ISI container and charge with one No2 charge.
Chill ISI canister for 15 minutes, shake well and dispense when needed.
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