Item Category Ingredients Amount

Simple Syrup Syrup White Sugar 1kg

Water 500gr

Pandan Syrup Syrup Simple Syrup 500ml

Pandan Leaves 15gr
Water 250ml
Citric Acid 1pinch

Honey Syrup Syrup Honey 200ml

Water 200ml

Saline Saline Solution Water 80ml

Salt 20gr

Whisky Buttered Corn Infused Liqor Whisky 1btl

Unsalted Butter 200gr
Corn 150gr
Cinnamon Stick 5gr

Gin Pandan Infused Liqor Gin 1btl

Pandan Leaves 15gr

Gin Butterflypea Infused Liqor Gin 1btl

Butterflypea Tea 15gr

Campari Jackfruit Infused Liqor Campari 1btl

Jackfruit 3pcs

Clarified Lime Juice Juice Lime Juice 300ml

Water 100ml
Agar Powder 8gr
Orgeat Merengue Cream Heavy Cream 400ml
Simple Syrup 50ml
Orgeat Syrup 70ml
Eggwhite 2
 Directions
Bring all the ingredients to boil. Stir constantly until the sugar
dissolve completely and the mixture is clear.

Sous vide about 2 hours at 60 degrees celcius. Always choose fresh

pandan, removes pandan leaves once the sousvide is done.

Whisk honey and water until it blends.

Stir until the salt dissolve completely and the mixture is clear.

Heat a pan and toast he corn until it turns brown, then throw in
unsalted butter. Slowly stir until all butter dissolve. Pour into a glass
jar, add the spirit, put the lid on the jar and give it a hard shake.

Sous vide about 2 hours at 60 degrees celcius then put in freezer

overnight. The next day pour the spirit through a fine strainer into
V60 coffee filter.

Sous vide about 2 hours at 60 degrees celcius. Always choose fresh

pandan, removes pandan leaves once the sousvide is done.

Leave it overnight then remove tea leaves.

Blend on low, sous vide about 2 hours at 60 degrees celcius. Pour

through a fine strainer into V60 coffee filter.

Add the agar to the small batch of water, when the powder has
been fully dispersed, bring the mixture to a boil over high heat,
stirring constantly as it comes to boil. Once the mixture has
been boiling for about five minute turn off the heat and put it in
the bowl. Immediately whisk the lime juice into the agar
mixture and place the bowl in an ice bath. Set the mixture aside
to allow it to set into a gel. Once the mixture is set. Gently
break the gel up a whisk. After the gel starts to resemble
broken curds, pour your mixture into a cheesecloth and very
gently squeeze the gel to extract the liquid into a container.
to allow it to set into a gel. Once the mixture is set. Gently
break the gel up a whisk. After the gel starts to resemble
broken curds, pour your mixture into a cheesecloth and very
gently squeeze the gel to extract the liquid into a container.

Mix all liquid until dissolved completely then ut the mixture into
cream siphon.
Item Category Ingredients Amount
Tequila VCO Infused Liqor Tequila 200ml
Virgin Coconut Oil 60ml

Coconut Mix Puree Coco Puree 1kg

Coconut Milk 400ml
Sugar 800gr
Glucose 100gr
Water 230gr
Salt 6gr

Bubble Sugar Glass Sugar Glucose 100gr

Liquid Coloring 10ml

Mint Infused Rum Infuse Liqor White Rum 1btl

Mint Leaf 45gr

Coffee Blue Curacao

Infuse Liqor Blue Curacao 200ml
Coffee Bean 50gr

Mint Oleo Saccharum Syrup Orange 4pcs

Lemon2 2pcs
Sugar 300gr
Water 15gr

Spice Syrup Syrup Star Anise 8pcs

Red Chilli Flake 2gr
Sugar 400gr
Water 200gr
Citric Acid 5gr
Lemon 2pcs

Carambola Soda Soda Starfruit Juice 400ml

Spice Syrup 200ml
 Directions

Pour into a glass jar, add the spirit, put the lid on the jar and give it a
hard shake. Leave it at room temperature for about 4 hours for the
flavor to infuse then put in freezer overnight. The next day pour the
spirit through a fine strainer into V60 coffee filter.

Simmer less than 70 degree celcius, heat unitl mix well. Set thye
glucose as the last Ingredients.

Spread the glucose syrup, make sure there is enough space so they
don't touch. Add a couple of drops of liquid colouring directly on the
glucose syrup. Bake in a preheated oven at 150°C for an hour.

Blend and strain through fine strainer into coffee filter.

Muddle the coffee beans. Sous vide about 2 hours at 60 degrees

celcius.

Peel all the citrus, add sugar to it and muddle. Leave it over night and
fine straine into container, add water if needed.

Toast the chili flake and star anise over medium-high heat. Add
the water to the pot and simmer for 5 minutes over medium-high heat.
Once the spices and water have fully blended, turn off the heat, add the
sugar and salt. Whisk until the sugar and salt are dissolved. Add the
grated zest of 2 lemons to the syrup and blend on high. Strain the syrup
through a sieve into paper filter. Add the citric acid. Whisk until the citric
acid is dissolved.

Add ingredients to siphon and charge, make sure the liquid is cold.