Pandan Coquito
Holiday Favorite – N/A
A nonalcoholic twist on a traditional holiday favorite
Ingredients
2 oz Ritual Zero Proof Rum Alternative
1.5 oz pandan-infused coconut cream
1 oz sweetened condensed milk
1 oz coconut milk
Directions
In a shaker with ice, add rum alternative, coconut cream, condensed milk, and coconut milk.
Garnish
With toasted coconut flakes and a star of anise.
Enjoy!
Brisket Flip
Chef E’s Pulled Pork
Ingredients
8–10 inch naan flatbread
2 oz smoked pulled pork or beef brisket
2 oz shredded cheese (your choice)
1 oz chopped green onion
1 oz diced red and yellow peppers
1.5 oz Candy Paint Sauce or The Old City Bourbon Sauce (available at Art Box Gallery)
Directions
- Spray your panini press or non-stick skillet with olive oil.
- Place your flatbread into the press or skillet, and add half of the sauce as a base.
- Add pulled pork or brisket and top with onions and peppers.
- Once the flatbread simmers, add cheese and allow it to melt.
- Fold the flatbread once the cheese is melted and seal it closed.
- When brown and crispy, flip.
- Slice and enjoy!
Recipe takes about 20 minutes to prepare. Cut and serve.