How To make Papaya Liqueur
1 Papaya
1 c Vodka
1 sm Lemon wedge, scraped peel
1/4 c Sugar syrup, optional to
-taste (see recipe) Look for medium-sized papaya (slightly larger than a pear) with smooth, unbruised skin, and a fruity aroma. Best time is May and June. Dark spots on the skin are a bad sign and will cause a bad flavor (check stem for decay and softness). Cut papaya in half, remove seeds, and peel skin. Cut in medium chunks and place in vodka with lemon peel(twist to release flavor). Let steep for 1 week. Strain and squeeze fruit, extracting juice. If desired, add sugar syrup. Store for 3 weeks. Yield: 1 pint Container: quart jar
How To make Papaya Liqueur's Videos
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Kathy Sidell of The Met Restaurant Group in Boston, dreamt up this refreshing beverage while vacationing in Mexico with her family, and worrying that her beach cocktailing was not swimsuit-friendly. She adds fresh, juicy papaya flesh to a blender with ice, tequila, a dash of orange liqueur and lime juice. If you like a drink that is a tad sweeter, add a couple of stevia-based sweetener packets. This recipe makes a pitcher, so you can join in the party instead of mixing drinks all night.
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How To Use Papaya In Your Cooking The Cambodian Way | StoryBites
Papaya Salad comes in many versions, you may be familiar with the one deriving from Thailand, however today Rom Seng from Khmer Angkor shows us how she makes her special Cambodian Papaya Salad from scratch with only her trusty knife and salad mixing bowl.
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How to make CREME DE CASSIS ???? DIY Black Currant Liquor
I’m making Creme de cassis at home made from fresh blackcurrants grown by my mom. A simple recipe for blackcurrant liqueur and tasting the result in El Diablo cocktail.
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THAI PAPAYA SALAD COCKTAIL? // FOOD BASED COCKTAIL
We are turning the street food we find here in Thailand into craft food based cocktails! For our first drink of the street food cocktails series, we tackle an all-time favorite Thai dish, Som Tum. This fresh, sweet, spicy, and savory dish has it all... so naturally, we wanted to drink it. Follow along with us as we try the dish on the street, make it ourselves at home, and ultimately reconstruct it into a delicious craft cocktail! Did someone say fish sauce in a cocktail?? Join us on our culinary cocktail journey and remember to always try your very goodest.
GREEN PAPAYA SALAD COCKTAIL
45ml Roasted Peanut Infused White Rum or Cachaca
20ml Spicy Palm Sugar Syrup
30ml Tomato Water
15ml Lime Juice
0:00 Introduction
0:43 Trying the Dish
2:28 Making the Dish
4:30 Prepping the Cocktail Ingredients
7:42 Making the Cocktail (with recipe)
Salad Recipe adapted from Pailin's Hot Thai Kitchen ( )
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or reach out through email VeryGoodDrinks@gmail.com
Papaya dessert recipe | Fogo de chao Beverly Hills dessert
This Papaya dessert recipe, Papaya creme with Cassis, is a signature dessert of Fogo de chao Beverly Hills. Delicious and so easy to make, it brings the healthy Papaya smoothie to a whole new level making it almost a decant dessert. But, the digestive benefits of the papain found in Papaya make it the perfect dessert after any large meal.
Papain is an enzyme found naturally in the fruit of the papaya plant (Carica papaya). The enzymes help break down proteins, the process of which makes it ideal to eat after a heavy meal with meats.
Topped with a dash of Crème de cassis, a sweet, dark red liqueur made from blackcurrants. Agatha Christie fans will no doubt note that Crème de Cassis was the fictional detective Hercule Poirot's favorite drink and want to investigate this recipe.
Timestamp:
0:00 intro
0:33 NalaniBotonics
0:50 Ingredients
2:09 The Recipe
5:08 Papaya dance
Ingredience:
1-2 cups Papaya
1 cup Vanilla Ice cream
1 splash of Crème de Cassis
FTC Disclaimer: This video is sponsored by NalaniBotanics
Some product links are affiliate links which means if you buy something we'll receive a small commission.
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