Haden’s Highball

Cocktail by Aldio Putra

– Mango Shotta 45ml

– Falernum syrup 10ml

– Citric acid 15ml

– Orange vanilla tea 60ml

Put it in soda siphon and inject co2

Citric Solution

– Water 100ml

– Citric Acid 1 Long bar Spoon

Stir and let it disolve

*Creme Brulee Foam

– Coconut milk 150ml

– Whole Milk 250ml

– Caster Sugar 150ml

– Gelatin 1Sheet

First, tow the gelatin in a ice and water till it get soft. Then,simmer the coconut milk,Whole milk and caster sugar. Add a gelatin that already tow in a simmering pan. Rest it till it cold and pour it into cream siphon. Inject the Nitrogen cartridge and keep the cream siphon in chiller for about 5minutes.

*How to make the Cocktail

Pour all the ingredients except creme brulee foam into soda siphon. Inject CO2 and rest it in a fridge for about 5minutes. Then pour the cocktail that’s already in Soda siphon to a highball glass and top it up with creme brulee foam. Last but not least torch the foam as a garnish

Burnt Creme Brulee

Highball

Shooter by Aldio Putra

– Mango shotta 30ml

– Passion Fruit puree 10ml

– Campari 10ml (float layering)

Pour mango shotta and passionfruit puree to shaker. Shake it well and strain into a shooter glass. Then pour campari slowly to make it layered and garnish it with orange slice.

Orange Slice

Shooter (2oz)