Around the Asian Seas

• Recipe by Kathryn “Kath” Eckstein Cornista
• Mixologist of Don Papa Rum and Papa Loa bar in BGC (located at 109, Shoppes at Forbeswoods Heights, Rizal Dr, Taguig, Metro Manila)

A cocktail with Asian flavors. It wakes your palate with the salt and spicy Togarashi flakes from the foam, then runs a citrus velvety feel in the mouth and finishes with a sweet summer punch coming from the rum. Inspired after a Hawaian song, Kath made this drink for Papa Loa bar to complement their savory asian dish.

“…because its called ‘Around The Asian Seas’, I used a lot of Asian influences in the cocktail. So we have kaffir lime, Don Papa of course, and the Papaya juice, and Togarashi flakes on top of the foam so it gives that nice spicy kick but not very overpowering,” says Kath.

Ingredients:

• 1 1/2 oz *kaffir (makrut) lime infused Don Papa Rum
• 1 oz lemon juice
• 2 oz Ceres papaya juice
• ½ oz simple syrup
• Cointreau foam
• 1 dash of Togarashi flakes
• Lemon zest

Prepare Cointreau foam:

1. In a cream whipper add 4 oz lemon juice, 6 oz Cointreau, 4 egg whites, 2 oz of water. Use a Whipper with 2 cream chargers. The foam is only good up to 3 days. Discard after.

Directions:

1. In a shaker, add *kaffir (makrut) lime infused Don Papa Rum, lemon juice, simple syrup, and papaya juice.
2. Add ice and shake until chilled.
3. Strain on a rock glass.
4. Top with Cointreau foam.
5. Add few small strips of lemon zest and a dash of Togarashi flakes.

* In some cultures, the word “kaffir” is a derogatory slur. We’re using “makrut” here as recommended by The Oxford Companion to Food.

Read more about about Papa Loa. To know more about Kathryn Eckstein Cornista click here.

Video and photo by Star Sabroso