Have you ever tried a margarita pizza with pineapple?
Hi, I'm Bin from Raion, and I'd like you to meet Aloha🌺 — a margarita pizza reimagined as a rum fizz: bright, citrusy, with a hint of tropical sweetness.
Finished with cheese garnish, each sip delivers that perfect savory bite–like pineapple pizza in cocktail form 🍕🍍✨
Ingredients:
45ml - Planteray Stiggins' Fancy Pineapple
30ml - pineapple sacrum
30ml -cream
20ml - egg white
Top with pizza soda
Procedure : Shaken
Glass : Highball
Garnish : Toast Asiago cheese with olive bitters
Preparation:
Tomato sourdough liquor
1. Sourdough
2. Vodka
3. Tomato sauce
Toast the sourdough till dark brown, infused it with vodka together with tomato sauce overnight. Filter it using V60 coffee filter.
4. Basil hydrosol
Put 100g of basil in the pot with 1000ml of distilled water bring the heat to medium heat Add Water: Add water to the pot, just enough to cover the basil.
Setup Collection: Place a small, heat-resistant glass bowl in the center of the pot to collect the hydrosol. It should be tall enough to sit above the water level.
Invert Lid & Add Ice: Put the lid on the pot, but upside down. Turn the heat to low-medium.
Distillation: As the water simmers, steam rises, hits the cold, upside-down lid, and condenses into water that drips into the bowl.
Maintain Condensation: Place ice cubes on top of the lid, replacing them as they melt to ensure constant condensation.
Finalization: Simmer for roughly 1 hour, allowing the scented water to collect in the bowl.
5. 1% malic and citric acids
6. 3% white sugar
7. 60psi for force carbonation
Pineapple Saccharum
500g - pineapple fruit
500g - white sugar
Prep: Wash the pineapple, then remove the peel using a knife.
Combine: Muddle or toss the pineapple peels with sugar in an airtight container or vacuum bag.
Rest: Allow the mixture to sit at room temperature for 3days, letting the sugar draw out the oils.
Strain: Strain the mixture, pressing on the peels to extract all the liquid.
Garnish
Toast Asiago cheese in oven under 150°c for 10min
Finish the garnish a dash of olive bitters on top.
@cedricallenmendoza@highproof.ph@planterayrum.asiapacific@planterayrum@raion.mnl
