For the juice itself, he prefers to make it himself or buy it fresh. Four years later, at Ssäm Bar, the high-volume atmosphere led deBary to create a streamlined version to expedite execution, subbing pineapple syrup for juice and Plymouth gin-infused with orange peels-in lieu of Cointreau.įor the meticulously workshopped version that appears in his book, deBary channels the PDT recipe, further reducing the pineapple to one-and-a-half ounces to dial down the sweetness. More Recipes →Īt PDT in New York, where deBary learned to make Singapore Slings in 2008, the bar approximated the modern Raffles build, reducing the quantity of pineapple juice by half, to two ounces.
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